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Honey Nut White Fudge


50 pieces


2 tablespoons butter or margarine
2/3 cup (5 ounce can) evaporated milk
1 1/2 cups granulated sugar
2 cups miniature marshmallows
1 (12 ounce) package white morsels
1 1/2 cups honey roasted peanuts, divided use
2 teaspoons vanilla extract


Line an 9" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside.

In a medium heavy-duty saucepan, combine butter, evaporated milk and sugar. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, 1 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Coarsely chop remaining nuts. Sprinkle over fudge and press in.

Chill until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.


Store in refrigerator.

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