Ingredients
- 2/3 cup evaporated milk (not sweetened condensed milk)
- 1 2/3 cup granulated sugar
- 1 teaspoon vanilla
- pinch of salt
- 1 1/2 cups mini marshmallows
- 1 1/2 cups white chocolate chips
- 3 (3.7 ounce) regular size Baby Ruth candy bars, chopped
- caramel sauce (optional for drizzling)
Preparation
Step 1
Bring milk, sugar, vanilla, and salt to boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat. Pour over marshmallows and white chocolate in a large mixing bowl. Stir until all combined and the white chocolate and marshmallows are melted. Fold in candy bar pieces gently. Spread the fudge mixture into a lined 8 inch by 8 inch baking dish. Line the pan with parchment paper or aluminum foil. (It makes it so much easier to lift and cut.) Drizzle your favorite caramel sauce over the top, right away. Use a small knife and swirl in the marks without actually stirring it up. The melted white chocolate mixture will immediately start to cool. Set off to the side and let it set up for about 30 minutes. Or set into the refrigerator for 20 minutes. May be stored at room temperature for up to 7 days in a closed closed container. Enjoy!