Creamy Vanilla Fudge

Course: Main

Servings: 36 squares

Prep Time: 30 minutes

Cook Time: 25 minutes

  • Shetland butter - 3 oz
  • White chocolate - 13 oz
  • Light brown sugar - 11 oz
  • Evaporated milk - 170 gram tin
  • White marshmallows - 8 oz
  • Vanilla extract - 2 tsp
  • Salt - pinch
  1. Grease an 8" square tin and set aside.
  2. Chop your white chocolate finely.
  3. Put butter, sugar, evaporated milk and salt into a large pan and heat gently - Stirling occasionally until the sugar has dissolved.
  4. Then stir in the marshmallows and turn up the heat (but don't let it boil at this point) stirring until the marshmallows have melted (8-10mins).
  5. Bring the mixture up to the boil now and bubble for 5-10 mins, stir frequently until the mixture darkens to a medium caramel colour and thickens slightly, then take it off the heat and stir in your vanilla and white chocolate - try to do this quickly as it thickens up more at this point.
  6. Place into your greased 8" tin and set aside or in the fridge for at least 3 hours to firm up. When cooled completely, cut into squares and serve.