Gingerbread Marshmallow Fudge

Click to rate this post!
[Total: 2 Average: 5]
Yields40 squares
Prep Time5 minutes
Total Time20 minutes, plus cooling time


1 1/2 cups granulated sugar
1/2 cup unsalted butter (1 stick)
1 – 5 oz can evaporated milk
1 – 8 oz pkg Campfire® Gingerbread Marshmallows
1 1/2 cups Campfire® Mini Marshmallows
12 oz chopped white chocolate
1/2 tsp vanilla extract
2 cups walnuts coarsely chopped, divided


Line a 9×13 inch glass dish with foil. Spray lightly with non-stick baking spray. Set aside.

Heat sugar, unsalted butter, evaporated milk, Gingerbread marshmallows, and mini marshmallows in a large saucepan over medium heat, stirring until butter and marshmallows are melted.

Bring mixture to a boil stirring constantly. Boil and stir for 5 minutes.

Stir in chopped white chocolate and vanilla extract, stirring until white chocolate is melted. Stir in 1 1/2 cups of the walnuts.

Immediately spread into prepared pan and sprinkle with remaining walnuts.

Refrigerate for several hours or overnight. Cut into about 1-inch squares.

Store in airtight container in refrigerator.

Recipe by: Jelly Toast

Click here to print

Latest Recipes

Copycat Hostess Cupcake
Read More
Caramel Krispy Treat Popcorn
Read More
S’more Protein Shake
Read More