3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
pinch of kosher salt
11 oz pkg white chocolate morsels
3.4 oz box pumpkin spice instant pudding mix
7 oz jar marshmallow creme
2 Tbsp caramel sauce (ice cream topping)
2 Tbsp powdered sugar
3 Gingersnap cookies, crushed
- In large heavy saucepan, heat butter, cream, sugar and salt on medium high heat.
- Bring to a boil, stirring constantly.
- When it begins to boil, set timer for 5 minutes.
- Continue stirring while mixtures is at a rolling boil.
- Remove from heat.
- Quickly whisk in white chocolate, pudding mix and marshmallow creme.
- Whisk until fully blended (one to two minutes).
- Pour into a parchment paper lined 13x9 baking dish.
- Refrigerate 4 hours or overnight.
- Remove from pan, remove parchment paper, and place on large cutting board.
- Cut into bite sized pieces.
- In small bowl, whisk the caramel sauce and powdered sugar together.
- Drizzle over cut pieces of fudge and immediately sprinkle with crushed cookies.
- Enjoy immediately or store in covered container in refrigerator.
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