INGREDIENTS
3 cups (600g) granulated sugar
¾ cup (1½ sticks or 170g) butter
2 tablespoons strawberry jello powder
⅔ cup (168g) evaporated milk
2 cups white chocolate chips
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups vanilla wafers
¾ cup crushed vanilla wafers, for topping
INSTRUCTIONS
Line an 11×7-inch pan with parchment paper. Set aside.
In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.
Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.
Sprinkle with crushed vanilla wafers.
Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.
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