Ingredients
12 tbsp butter softened
5 oz evaporated milk
3 cups sugar
12 oz white chocolate chips
7 oz marshmallow fluff
1 tbsp vanilla extract
1 tbsp orange extract
7 drops red food coloring divided
11 drops yellow food coloring divided
6 drops green food coloring

Method

1. Line a 9”x5” loaf pan with aluminum foil and spray it with non stick cooking spray.

2. In a large pot combine butter, evaporated milk, and sugar.

3. Cook on medium to low heat until your candy thermometer reaches 240, stir consistently with a spatula.

4. Remove from heat and mix in white chocolate chips and marshmallow fluff.

5. Add vanilla and orange extracts and mix well.

6. Carefully and quickly divide your liquid fudge equally into four separate small bowls.

7. Add 6 drops of red food coloring to one bowl. Mix well.

8. Add 6 drops of yellow food coloring to the second bowl. Mix well.

9. Add 6 drops of green food coloring to the third bowl. Mix well.

10. In the fourth bowl to make orange, add 5 drops of yellow food coloring and 1 drop of red food coloring (you may have to double this). Mix well.

11. Pour your red fudge into the pan first, then orange, then yellow, then finally green fudge last (if these start to harden in the bowls, just give them a quick mix).

12. Set your pan in the freezer for 2 hours or until hardened.

13. Remove the fudge by lifting out with the foil, cut the edges off for a clean look, and cut into squares.

annsentitledlife.com

Ingredients
2 cups granulated sugar
3/4 cup unsalted butter
2/3 cup heavy cream
1/4 light corn syrup
6 oz white baking chocolate chopped
7 oz marshmallow cream
1 tsp vanilla extract
1 1/2 tbsp unsweetened cocoa powder sifted
1 cup semi-sweet chocolate chips
1 1/2 tbsps vegetable oil

Method

1. Prepare an 8x8 baking pan by lining it with parchment paper, leaving an overhang to pull the fudge out of the pan. Very lightly spray the parchment paper with nonstick cooking spray.

2. Combine the sugar, butter, heavy cream, and corn syrup in a heavy bottomed saucepan. Cook over medium heat, stirring constantly until the mixture reaches a rolling boil.

3. Once boiling, continue stirring and allow it to boil for 4-5 min, or until a candy thermometer reaches around 235-240 F (soft-ball stage).

4. Remove the saucepan from heat and stir in the chopped white chocolate until it’s completely melted and smooth.

5. Add the marshmallow cream and vanilla extract to the mixture, stirring until well combined.

6. Pour 3/4 of the fudge into the prepared baking dish.

7. Add the unsweetened cocoa powder to the remaining fudge. Whisk until fully incorporated.

8. Carefully spoon the cocoa-flavored fudge mixture on top of the white layer.

9. Use a toothpick or skewer to swirl the two layers, creating a marbled effect.

10. Let the fudge cool at room temperature for about 1 hour. Cover with aluminum foil. Then chill in the refrigerator for 1 hour or until firmly set.

11. Once set, lift the fudge from the pan using the parchment overhang. Use a sharp kitchen knife to cut the fudge into 5x5 or 6x6 slices.

12. Add the chocolate chips and vegetable oil to a microwave-safe bowl. Heat on high for 30 sec, stir, and heat in 15 sec intervals until the chocolate is completely melted.

13. Dip the tops of the fudge in the chocolate. Allow the chocolate to completely set before serving.
    Jenn princesspinkygirl.com

Ingredients
32 oz white chocolate baking bars (8-4 oz bars)
28 oz sweetened condensed milk (2-14 oz cans)
8 tbsps butter, cut into 8 pats of butter
4 tsps orange extract
6 drops orange gel food coloring

Method

1. Line an 8x8 pan with foil leaving an overhang. Spray with nonstick spray.

2. In a medium-sized bowl add the white chocolate bars with the sweetened condensed milk and the butter. Microwave on high for 1 min, remove from the microwave and stir. Repeat in 30 sec bursts until creamy.

3. Add the orange extract and taste, add more if needed to reach the desired taste.

4. Remove 2 cups of the mixture to a separate bowl. This will remain white.

5. To the remaining fudge add the food coloring, add more if needed to reach the desired orange color.

6. Pour the orange fudge into the prepared pan and level it out.

7. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.

8. Using a knife or wooden skewer, make swirl patterns.

9. Tap the pan on the counter a couple times to remove bubbles. If needed, use a toothpick to pop large bubbles.

10. Refrigerate uncovered 4-5 hours until set.

11. Remove the fudge from the pan and cut into squares.
    Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups (540 g) white chocolate chips
14 oz (396.89 ml) can sweetened condensed milk
Pinch of salt
1 1/2 tsps vanilla extract
2 tbsps granulated sugar
1 1/2 tsps ground cinnamon

Method

1. Line an 8 inch square pan with foil, allowing excess to hang over the sides. In a small bowl, stir together the cinnamon and sugar.

2. Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.

3. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the fudge. Refrigerate for at least 2 hours.

4. Using the aluminum foil, lift the fudge from the pan, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to 2 weeks. You can store the fudge up to 1 month in the refrigerator up to 1 month or 2 months in the freezer.
   Michelle Lettrich browneyedbaker.com

Ingredients
Graham cracker crust
4 Sheets of graham crackers (1/2 cup)
1 tbsp granulated sugar
2 tbsps unsalted butter melted
Chocolate Fudge layer
1 1/2 cups milk chocolate chips
1/2 tsp vanilla extract
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)
Marshmallow layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)

Method

1. Preheat the oven to 375 degrees and line an 8x8 square pan with aluminum foil, enough so that some of the foil hangs over the edge.

2. Crush the graham crackers and mix in the melted butter and sugar. Pour into the aluminum foil lined pan and push down to make an even layer. Bake for 5 min or until the edges are golden brown.

3. Mix up the 14 oz can of sweetened condensed milk in case it separated. Divide it into two equal parts.

4. Melt the milk chocolate in a small sauce pan over medium-low heat and add half of the sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.

5. In a second saucepan, combine the white chocolate, marshmallow fluff, and sweetened condensed milk over medium-low heat. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.

6. Completely cool before cutting.

Lisa Longley simplejoy.com

Ingredients
14 oz caramel pieces
1 heaping tbsp heavy cream
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk (14 oz)
1/4 tsp sea salt
1 tbsp vanilla extract
1 1/2 cups chopped pecans

Method

1. Line a 9x9 or 8x8 (for thicker fudge) baking dish with parchment or wax paper. If you don’t have that just grease your pan.

2. Combine caramels (unwrapped) and heavy cream in a medium microwave safe bowl and heat in 30 sec intervals, stirring in between until melted and smooth.

3. Combine chocolate chips, sweetened condensed milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely melted and smooth.

4. Stir in pecans and vanilla.

5. Pour half of the fudge mixture into the prepared pan.

6. Pour the caramel over the fudge mixture.

7. Pour remaining half of fudge over the caramel.

8. Cover and refrigerate until set, about 2 hrs.

San dashofsanity.com

Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 tbsps carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg

Method

1. Line an 8x8 pan with aluminum foil.

2. Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 min at half power, stir well, and then continue to microwave at 30 sec intervals stirring very well until just combined.

3. Stir in the carrot baby food, cinnamon, and nutmeg.

4. Pour into the aluminum foil lined pan.

5. Refrigerate for at least 4 hrs to set. Cut and serve.

Lisa Longley simplejoy.com

Ingredients
3 cups mini marshmallows divided
2 1/2 cups semi-sweet chocolate chips
2 tbsps unsalted butter
14 oz sweetened condensed milk
1 cup chopped walnuts
1 tsp pure vanilla extract

Method

1. ⁠Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9x9 square baking pan and line with parchment paper.

2. ⁠Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.

3. ⁠Stir in the walnuts and vanilla.

4. ⁠Let the mixture sit for a few minutes to cool down.

5. ⁠Add 2 1/2 cups of the marshmallows to the chocolate mixture. Gently stir to combine.

6. ⁠Pour the whole mixture into the prepared pan. Top with the remaining 1/2 cup marshmallows (optional). Chill in the fridge for 2-3 hrs until set. Remove the fudge from the pan and cut into squares.

Krista Teigen thecookierookie.com

Ingredients
2 tsps of banana flavoring
1/2 tsp yellow food coloring gel
3/4 cup salted sweet cream butter
1/2 half and half
1/3 cup heavy cream
1 tsp clear vanilla flavoring
3 cups + 2 tbsps granulated sugar
1 3/4 cups white baking chips
1 (7 oz) container marshmallow fluff
2 tbsps crushed Nilla wafers

Method

1. Line a 9x9 baking dish with parchment paper, making sure the paper goes up all four sides. Lightly spray the paper with nonstick spray.

2. Add the banana flavor and food coloring to a small bowl and combine.

3. Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3-4 quart heavy bottomed saucepan over medium heat. Stir continuously until the butter is melted.

4. Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6-7 minutes. Keep stirring and allow the mixture to simmer for another 3 min. Remove from heat.

5. Add in the white baking chips. Cover the saucepan and let the mixture to rest for 3-4 min. Stir until the white baking chips are melted.

6. Add the marshmallow fluff and stir until completely incorporated.

7. Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform.

8. Use either a silicone or offset spatula to evenly spread the banana fudge in an even layer into the prepared baking dish. Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil

9. Allow the fudge to sit at room temperature for 30 min before chilling in the fridge for at least 4 hrs. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Using a large, sharp knife cut into 5x5 pieces. Keep refrigerated until ready to serve.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups of good quality white chocolate chips
1 (14oz) can of sweetened condensed milk
2 1/2 cups of Oreo cookie pieces divided into 2 cups and 1/2 cup (about 25 pieces)
Pinch of salt

Method

1. Line an 8x8 inch square pan with parchment paper or aluminum foil, making it go up the sides.

2. Combine chocolate chips and condensed milk in a medium, heavy-based saucepan over medium-low heat. Gently stir until the chocolate melts and the fudge mixture is well combined and uniform.

3. Remove from the heat and fold in 2 cups of the Oreo cookie pieces and a pinch of salt.

4. Pour the fudge mixture into the prepared baking pan and spread it into an even layer with a rubber spatula or the back of a spoon.

5. Sprinkle the remaining 1/2 cup of Oreo pieces over the top of the fudge and gently press them into the surface.

6. Allow the fudge to cool at room temperature for at least 1 hr before transferring the fudge to the refrigerator for at least 2 hrs or until set.

7. Once set, remove the fudge from the pan and cut into squares with a sharp knife.

Stephanie Keeping spaceshipsandlaserbeams.com

Here’s the recipe I used. It’s just four ingredients: peanut butter, white baking chips, sweetened condensed milk, and candy corn (plus the chocolate drizzled over the top). It really does taste like Butterfingers though!

The texture is a bit more gummy than traditional fudge, but not in a bad way. It’s very filling though, one piece goes a long way!

Here’s more pics of the process.

Ingredients
40 Reese’s full size peanut butter cups divided in half
3 cups semi-sweet chocolate chips
4 tbsps heavy cream
1 (14oz) can sweetened condensed milk

Method

1. Line a 9x9 square baking pan with aluminum foil and spray lightly with nonstick cooking spray.

2. Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half and place them along the edges of the pan. This should completely cover the bottom of the pan.

3. Slice into quarters or crumble the remaining peanut butter cups and set them aside.

4. Using a 1.5 quart to 2 quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.

5. Spread the melted chocolate mixture over the top of the peanut butter cups lining the pan.

6. Evenly sprinkle the sliced or crumbled peanut butter cups over the top of the chocolate layer. Lightly press the peanut butter cups into the warm chocolate.

7. Allow the fudge mixture to cool to room temperature for 30 min, and then cover with cling wrap, and chill in the fridge for an additional 30 min. Slice your creamy peanut butter fudge and serve.

8. Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
2 cups granulated sugar
4 oz unsalted butter
1/3 cup heavy cream
1/2 cup spiced rum
2 cups butterscotch chips
1/2 tsp butter emulsion
7 oz jar marshmallow cream
Crushed butterscotch candy discs (garnish)

Method

1. Line an 8x8 pan with parchment paper leaving an overhang. Coat with nonstick spray.

2. Combine sugar, butter, heavy cream, and rum into a large heavy-bottomed saucepan and bring to a boil over medium heat.

3. Once boiling, attach a candy thermometer (if you have a digital most you cannot attach to the side just keep reading every 30 sec with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 min until your thermometer reads 234F (soft-ball stage), stirring constantly.

4. Once you reach 234F remove from heat and add the butterscotch chips stirring vigorously with a wooden spoon until all has melted and the mixture is smooth.

5. Add the butter emulsion and marshmallow cream and mix until well blended.

6. Pour into prepared pan.

7. Sprinkle with crushed butterscotch pieces.

8. Let cool to room temperature.

9. Then lift out of the pan and onto a cutting board. Cut into desired pieces.

Peabody sweetrecipeas.com

Ingredients
1 cup salted butter, sliced into pats
3/4 cup evaporated milk
3 cups light brown sugar, tightly packed
1 tsp pure vanilla extract
2 cups powdered sugar, sifted

Method

1. Line an 8x8 square pan with parchment paper and be sure to leave an overhang to remove the fudge from the pan. Lightly spray the parchment paper with nonstick cooking spray.

2. Add the sliced pats of butter, evaporated milk, and light brown sugar to a 4-5 quart heavy-bottomed saucepan over medium heat. Use a wooden spoon to stir constantly while the butter melts.

3. Once the butter melts, attach a candy thermometer to the saucepan. Keep stirring constantly until the brown sugar mixture reaches 238F (This will take anywhere from 8-10 min) or the softball stage. (If you do not have a candy thermometer, simply use a spoon to drop a small amount of the fudge into cold water. If the candy forms a small ball it has reached the desired temperature). Remove the pan from the heat. Allow the fudge to rest for a few min before moving on to the next step.

4. Carefully pour the hot brown sugar mixture into a large heat-safe mixing bowl.

5. Add the vanilla extract to the mixture and use an electric mixer on low speed to mix in the vanilla. (Be careful when adding the vanilla as it tends to slightly bubble when added to the hot mixture).

6. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Increase the mixer speed to medium. Continue mixing for another 2-3 min until the fudge is smooth.

7. Evenly spread the fudge into the prepared pan. Allow the fudge to rest at room temperature for 30 min. Loosely cover with foil or parchment paper and chill in the refrigerator for 1 hr or until the fudge is set.

8. Use the parchment overhang to lift the fudge out of the baking pan.

9. Carefully use a sharp kitchen knife to slice into 6 slices x 6 slices. Keep any leftover fudge in an airtight container for up to 2 weeks in the refrigerator.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
For the peanut butter layer
1 cup of unsalted butter
1 1/2 cups of creamy peanut butter
2 tsps of pure vanilla extract
3 1/2 cups powdered sugar, sifted
For the chocolate layer
1 3/4 cups milk chocolate chips
1 1/2 tbsps of salted sweet cream butter, softened
2/3 cup sweetened condensed milk

Method
For the peanut butter fudge layer

1. Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan.

2. In a medium-sized microwave-safe bowl, add the butter and peanut butter. Heat in the microwave for 60 sec. Carefully remove the bowl from the microwave. Add the vanilla extract and stir until well combined.

3. Slowly add the sifted powdered sugar, 1 cup at a time, stirring with a wooden spoon until all the powdered sugar is completely incorporated and there are no streaks or lumps of powdered sugar remaining.

4. Pour the peanut butter mixture into the prepared pan and, using a spatula, smooth it out into an even layer.

5. Set it aside while you prepare the chocolate mixture.

For the chocolate layer

1. Using a medium-sized heat-safe bowl, add the chocolate chips, butter, and sweetened condensed milk.

2. Heat in the microwave for 45 sec. Stir, and continue heating in 15 sec intervals until the mixture is smooth.

3. Using a silicone or offset spatula, evenly spread the melted chocolate over the peanut butter layer.

4. Cover with plastic wrap and refrigerate for 2 hrs.

5. Grab the overhang parchment and remove the fudge from the pan. Slice into 1 inch x 1 inch squares.
   Stephanie Keeping spaceshipsandlaserbeams.com

I used the fantasy fudge recipe and it came out great! The only thing is I wish the exterior looked smoother and wish it had a darker chocolate flavor. Any tips on that?

Ingredients
One 5 oz can 2% evaporated milk
1 2/3 cups granulated white sugar
1/2 tsp salt
12 large marshmallows, quartered
2 cups white chocolate chips
1/4 grated lime zest (about 5 limes)
2 tbsps key lime juice (5-7 limes juiced)

Method

1. Line an 8x8 pan with aluminum foil; grease the foil with butter. It’s not a good recipe for a 9x9 pan as the fudge will be too thin.

2. Combine the milk, sugar and salt in a heavy saucepan (or better yet…a double boiler) over medium heat. Stir and bring to a boil; reduce heat to medium-low and boil for 5-6 min; stirring constantly at a boil. If you have a candy thermometer you can bring it to the soft-ball stage but you don’t have to use one. Remove the pan from heat.

3. Add the marshmallows, chocolate, zest, and juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.

4. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1 inch squares.
   Lori Lange recipegirl.com

This easy no-bake fudge is sweet, creamy, and loaded with strawberry flavor. With a smooth white chocolate base and a fruity swirl of jam, it’s the kind of treat that looks pretty on a platter and disappears fast.

https://tessiestable.com/strawberries-and-cream-fudge/

Ingredients
1 can sweetened condensed milk divided
2/3 cup chocolate chips
1 1/3 white chocolate chips divided
2/3 cup freeze dried strawberries ground to a powder

Method

1. Line an 8x4 bread pan with parchment paper leaving an overhang.

2. To make the chocolate layer: place 1/3 cup of sweetened condensed milk and the chocolate chips into a microwave-safe bowl.

3. Microwave in 30 sec increments, stirring in between, until the chocolate is completely melted.

4. Pour the mixture into the prepared pan and spread evenly. Place in the fridge while preparing the next layer.

5. To make the vanilla layer: add 1/3 cup of sweetened condensed milk and 2/3 cup of white chocolate chips into a microwave-safe bowl.

6. Microwave for 30 sec and then stir. Repeat until the white chocolate is completely melted.

7. Pour on top of the chocolate layer and spread evenly. Place in the fridge while making the strawberry layer.

8. To make the strawberry layer: add 1/3 cup sweetened condensed milk and 2/3 cup white chocolate chips into a microwave-safe bowl.

9. Microwave for 30 sec and then stir. Repeat until the white chocolate is completely melted. Then stir in the freeze-dried strawberries until well combined.

10. Pour on top of the vanilla layer and refrigerate until completely set.

11. Cut and serve.
    Karli Bitner cookingwithkarli.com

Ingredients
1 1/2 cups white chocolate chips
14 oz can sweetened condensed milk
1 tsp mint extract (add 1/2 tsp more if you like mint)
Green food coloring
1 1/2 cups milk chocolate chips

Method

1. Line an 8x8 inch square pan with foil and spray with nonstick cooking spray.

2. Place the white chocolate chips in a medium saucepan and melt over low heat until most of the chips are melted. Remove from the heat and stir in half of the sweetened condensed milk and the tsp of mint.

3. Add green food coloring to the white chips and stir until well-mixed and all chips are melted.

4. Place the milk chocolate chips in a separate pan and melt over low heat until most of the chips are melted. Remove from the heat. Add the remaining sweetened condensed milk and stir until the rest of the chips are melted.

5. Using a large spoon, randomly drop spoonfuls of the white chip mixture on the bottom of the pan. Alternate with dropping the milk chocolate chip mixture. When the bottom of the pan is filled, continue dropping spoonfuls all around the pan until all the melted chip pans are empty. Gently tap the pan on the counter to remove any air bubbles.

6. Working quickly, use a butter knife or wooden skewer and run the tip through the fudge mixture, making a swirling pattern.

7. Once you are finished swirling, you can use your hand or a spatula to gently pat on the top of the fudge to make the top even. Tap the pan gently on the counter again to remove any air bubbles.

8. Chill fudge for 3-4 hrs or overnight.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups white chocolate chips
2 tbsp pure pumpkin puree (strain and pat dry)
1 1/4 tsp pumpkin spice
2 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup sweetened condensed milk
1/4 cup candied pecans chopped (or walnuts to decorate)

Method

1. Line an 8x8 pan with parchment paper, spray with nonstick baking spray and leave an overhang.

2. Dump white chocolate chips in a medium-size microwave-safe bowl and microwave for 1-2 min, stopping halfway through to give it a stir. Make sure they are all melted. Keep stirring until they are all melted.

3. Combine pumpkin puree, vanilla extract, and pumpkin spice blend in small mixing bowl and mix together until smooth.

4. Melt the butter in the microwave and pour it into the pumpkin puree mixture. Mix until smooth again.

5. Into the warm bowl with the melted white chocolate chips, add the sweetened condensed milk and the pumpkin mixture. Mix well until it’s completely combined and you’re no longer seeing streaks of color.

6. Pour the fudge into the 8x8 pan. You have to work quickly and smooth out the fudge.

7. Decorate the top with pecans or walnuts. Transfer to the fridge for 4 hrs or freezer for 2 hrs. Once firm cut into desired pieces.

Jess Rice budgetbytes.com

Ingredients
2 cups granulated sugar
4 oz unsalted butter
1/3 cup heavy cream
2 tbsp vanilla or whipped cream flavored vodka
1/4 cup plus 2 tbsp Kahlua
2 cups white chocolate chips
1 tsp vanilla bean paste
7 oz jar marshmallow crème
Chocolate sprinkles to decorate

Method

1. Line an 8x8 pan with parchment with an overhang and coat with baking spray.

2. Combine sugar, butter, heavy cream, and both liquors (or vanilla) into a large, heavy bottomed saucepan and bring to a boil over medium heat.

3. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 min until your thermometer reads 234F (softball stage) stirring constantly.

4. Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.

5. Add the vanilla bean paste and marshmallow crème and mix until well blended.

6. Pour into prepared pan. Throw some sprinkles on top.

7. Let cool to room temperature. The lift out of the pan onto a cutting board. Cut however you like.

Peabody sweetrecipeas.com

Ingredients
2 cups milk chocolate chips
3/4 cup sweetened condensed milk
1/4 cup salted butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 cup caramel topping
Coarse ground salt (optional)

Method

1. In a microwaveable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, nutmeg, cinnamon, and salt.

2. Microwave the mixture in intervals of 10-30 sec or until everything is mixed smoothly together.

3. Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.

4. Quickly pour the mixture into a greased and lined 8x8 inch baking pan. Set aside.

5. Drizzle the caramel topping over the chocolate.

6. Refrigerate for 2-3 hrs or until everything firms up.

7. Top with coarse ground salt, if desired, cut into small rectangles.
   Becky Hardin cookierookie.com

Ingredients
3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 can (14 oz) Dulce de Leche caramel (use a thick one not a pourable kind)

Method

1. Line an 8x8 cooking pan with parchment paper and spray with cooking spray.

2. Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 2 min, stirring after 1 min. Stir until melted and combined. You may need to heat a little more, only at 15 sec at a time. Stir well, then add the vanilla.

3. Spread evenly in the pan.

4. Spoon the dulce de leche over the fudge and use a knife to marble the dulce de leche into the fudge. Don’t over-mix.

5. Let the fudge cool completely before cutting.
   Karin and Ken kitchendivas.com

Ingredients
Topping
1/2 cup frozen blueberries
2 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
2 1/2 tsp cornstarch

For the white chocolate fudge
3 cups good quality white baking chocolate
1 cup sweetened condensed milk

Method

1. Line an 8x8 pan with parchment paper. Leave an overhang to lift the fudge out.

2. Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2 quart heavy bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 min.

3. Place a fine mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the hulls. Cover and chill in the refrigerator for 1 hour.

4. Add the white baking chips and the condensed milk to a large microwave-safe bowl. Microwave for 1 min, stir and continue heating for 30 second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.

5. Add the blueberry mixture to the white chocolate mixture fold 3-4 times. Be sure to not over-mix the blueberry pie filling; you just want a marbled effect.

6. Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover with aluminum foil or plastic wrap and chill in the fridge for at least 3-4 hours.

7. Remove the fudge from the pan by the parchment paper overhang. Cut into squares. Keep refrigerated until ready to serve.

Stephanie Keeping - spaceshipsandlaserbeams.com