HOW TO MAKE IT :
- Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
- Add white chocolate chips and marshmallow cream to a large mixing bowl. Set aside.
- In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly.
- Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until chips or morsels are melted and mixture is smooth.
- Add chopped butterfinger candy to top, or fold into the fudge (my favorite way). Pour mixture into prepared baking dish and allow to set firm at room temperature, for about three hours.
- Once set, cut into bite sized pieces and store in an airtight container at room temperature for up to one week, or freeze fudge for up to 3 months.
Notes
- This recipe uses 8 snack size butterfingers (not the MINI sized bars). Or use 4 full size bars.
Nutrition Information:
Yield: 64
Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 25mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 1g
