Festive Marshmallow & White Chocolate Fudge Bars

by

Ingredients

  • 2 cups (350 g) white chocolate chips or chopped white chocolate
  • 1 can (14 oz / 395 g) sweetened condensed milk
  • 2 cups mini marshmallows (white or pastel-colored)
  • 1 cup dried tropical fruit mix (pineapple, mango, papaya, etc.), chopped
  • ½ cup unsalted roasted nuts (macadamias, cashews, or almonds), chopped
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy removal.
  2. Melt Chocolate: In a heavy saucepan over low heat, combine white chocolate and sweetened condensed milk. Stir continuously until smooth and fully melted.
  3. Flavor & Salt: Remove from heat, then stir in vanilla extract and a pinch of salt.
  4. Add Goodies: Fold in marshmallows, chopped dried fruit, and nuts until evenly distributed.
  5. Spread & Chill: Pour mixture into prepared pan, spreading evenly. Lightly press down to compact.
  6. Set: Refrigerate for about 2–3 hours, or until firm.
  7. Slice & Serve: Lift fudge from pan using parchment overhang. Cut into squares or bars. Store in an airtight container in the fridge for up to 1 week.

Tip: For a more nougat-like chew, replace half the marshmallows with soft fruit jellies or Turkish delight pieces.

If you’d like, I can also make a “Tropical Fruit and Nut White Chocolate Fudge” version of this recipe with no marshmallows so it leans closer to creamy fudge. Would you like me to make that version too?

Leave a Comment