Rich Mallow and Honey Almond Fudge
Indulge your sweet tooth with this decadent Rich Mallow and Honey Almond Fudge—a luscious treat that’s perfect for holidays, parties, or anytime you crave a sweet pick-me-up. This easy-to-make recipe features the heavenly combination of creamy white chocolate, velvety mini marshmallows, and fragrant honey, creating a melt-in-your-mouth texture that’s irresistibly smooth. Toasted almonds provide a delightful crunch, while a touch of pure vanilla extract enhances every bite with a warm, aromatic finish. With just 10 minutes of prep time, this crowd-pleasing confection is a must-try for fudge lovers, offering the perfect balance of sweet, nutty, and buttery flavors. Ideal for gifting or savoring yourself, this recipe is destined to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 0.6667 cup Evaporated milk
- 0.25 cup Honey
- 3 cups Mini marshmallows
- 2 cups White chocolate chips
- 2 teaspoons Pure vanilla extract
- 1 cup Toasted almonds
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing the edges to overhang for easy removal later. Lightly grease the parchment with non-stick cooking spray.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and honey. Stir the mixture constantly until the butter melts and the sugar dissolves.
Increase the heat slightly and bring the mixture to a gentle boil. Continue stirring for 4-5 minutes as the mixture thickens. Use a candy thermometer to ensure the mixture reaches approximately 234°F (soft-ball stage).
Remove the saucepan from the heat and quickly stir in the mini marshmallows, white chocolate chips, vanilla extract, and salt. Stir vigorously until the marshmallows and chocolate are completely melted and the mixture is smooth.
Gently fold in the toasted almonds, ensuring they are evenly distributed throughout the fudge mixture.
Immediately pour the mixture into the prepared baking dish and spread it evenly with a spatula. Work quickly, as the fudge will start to set as it cools.
Allow the fudge to cool at room temperature for about 2 hours, or until completely set. For quicker results, place the dish in the refrigerator for 1 hour.
Once set, lift the fudge out of the dish using the overhanging parchment paper. Cut it into 24 squares or desired serving sizes using a sharp knife.
Store the fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
6285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 156.6 g | 783% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 919.4 g | 334% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 824.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1614 mg | 124% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
