Ingredients
Fudge Base:
1 cup Granulated Sugar
3/4 cup Heavy Cream
3/4 cup Unsalted Butter
dash of Salt
2 1/2 cups White Chocolate Chips
7 ounces Marshmallow Fluff
2 Lemons, zested
2 tablespoons Lemon Curd
1 1/2 cup of miniatures Marshmallow
Garnish:
1 cup Lemon Curd
1 cup Graham Cracker Crumbs
Directions
In a large saucepan, melt butter with sugar, heavy cream and a pinch of salt. Cook and stir over medium heat until mixture begins to boil. Boil for 5 minutes, stirring continuously. Remove from heat.
In a large bowl (for a stand mixer), add white chocolate morsels, marshmallow crème and lemon zest. Pour hot butter mixture over morsels and using the whisk attachment, beat until smooth (and chocolate has melted, about 1-2 minutes). Gently mix in lemon curd and mini marshmallows.
Pour fudge into a 9-inch square baking dish lined with parchment paper. Chill in refrigerator for one hour. Top fudge with lemon curd and graham crackers. Chill for an additional 3 hours, until fudge has set completely.
Cut into bite sized pieces and store in a covered container in the refrigerator. Serve cold and ENJOY!
From: yakidee
