Is it fudge? Is it cake? Well, it’s fudge…but it tastes like cake!
Watch the video here.
INGREDIENTS
2 cups (440g) Granulated Sugar
3/4 cup (172g) Unsalted Butter
3/4 cup (180g) Heavy Cream
A pinch of Salt
11 oz (312g) White baking Chips
7 ounces (200g) Marshmallow Cream
1 1/4 cups (100g) Mini Nilla Wafers. If you can’t find the minis, just cut regular Nilla wafers in half.
1 cup (43g) Miniature Marshmallows
1/2 cup (115g) candy sprinkles
DIRECTIONS
Line an 8×8 baking dish with parchment paper.
Add about half of the cookies to the bottom of the baking pan.
In a mixing bowl, add the white baking chips and marshmallow cream.
In a large saucepan over medium high heat, combine sugar, butter, cream, and salt.
Bring the mixture to a boil, stirring constantly.
Let it boil for 4 minutes, or until it reaches 134 degrees F.
Pour the heated mixture over the marshmallow cream and white chocolate, and mix until its smooth.
Fold in the remaining cookies, marshmallows, and half the sprinkles.
Pour the mixture into the lined baking dish.
Add the remaining sprinkles to the top of the fudge, and refrigerate for at least 2-3 hours until it’s firm.
Allow the fudge to come to room temperature, then remove it from the pan and remove the lining.
Cut it into whatever size pieces you’d like.
