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Marshmallow Creme Brulee Fudge Recipe
Author: Kylie @ Made by a Princess
  • 2 cups sugar superfine preferable + more for sugar coating
  • 2 oz butter
  • 2/3 cup evaporated milk approximately 5 fl oz
  • 12 oz premium white chocolate chips
  • 8 oz mini marshmallows
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 3-4 fresh vanilla beans scraped (you just need the paste)
  1. Line an 8x8 in cake pan with tin foil (make sure you use cooking spray) or line with parchment paper. *If you plan to broil the pan to caramelize the sugar or if you will use a kitchen torch you must plan on removing the fudge prior to burning the sugar.
  2. Split the vanilla beans down the middle and scrape the paste out. Put paste aside.
  3. In a medium saucepan over low heat add 2 cups sugar, butter, and evaporated milk. Stir until sugar has dissolved completely. Once sugar has dissolved increase heat to medium/low, stirring constantly. Do not walk away from the pot as mixture could burn very quickly and easily. Stir until it reaches 237F/114C. This should take about 7 minutes.
  4. Remove saucepan from heat, add white chocolate chips and marshmallows, stirring until completely melted. If it starts to harden you can return to the stove under very low heat just to soften it.
  5. Add vanilla extract, salt, and vanilla paste and mix well.
  6. Pour fudge into into greased tin foil lined cake pan or parchment paper lined cake pan and let cool on kitchen counter for about 10 minutes.
  7. Use 2 tablespoons of sugar (more if needed) to coat the top of the fudge. Make it as even as possible.
  8. Broil method: Set your oven on broil and place your tin foil lined cake pan in the oven for a just a few minutes. You want it to brown and crystallize not burn.
  9. Kitchen torch method: If you are using parchment paper remove fudge from pan and place on a cookie sheet before torching. If you are using a tin foil lined cake pan you do not need to remove the fudge from the pan but do be careful as the edges of the pan could be very hot. Set your kitchen torch to the lowest setting and hold a couple inches away from the fudge. Start in the middle and work your way out to the edges in small sections at a time making sure to burn all of the sugar. You can go back and re-torch an area if you see that all the sugar has not burned. Don't overdue it or you will end up with blackened and burned sugar.
  10. Place fudge in the refrigerator for an least an hour to cool and set. When firm cut into small pieces. A plastic knife or pastry cutter works best.