White Fudge

1. 1

   Combine the milk, water, sugar, salt and butter.

2. 2

   Mix thoroughly in a 3 qt. saucepan.

3. 3

   Heat to the boiling point over med. heat.

4. 4

   Cook to softball stage - 236 F., stirring constantly. A full rolling boil should be maintained throughout.

5. 5

   Remove from the heat and cool at room temperature without stirring, until lukewarm (110u00b0).

6. 6

   Add the vanilla, beat until mixture snaps and holds its shape.

7. 7

   Add the marshmallow creme and fruit, if desired. Beat again until mixture loses it's gloss and is very stiff. Quickly spread into 8 in. square buttered pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.