3 cups sugar
2/3 cup evaporated milk
2 cups white chocolate melts/chips
1 jar (7 oz.) marshmallow crème
1/2 cup caramel sauce/topping (I used herseys)
1 teaspoon vanilla extract (optional)
Line 9-inch-square baking pan with baking paper.
Add sugar, butter and evaporated milk in medium heavy-duty saucepan. Bring to a full rolling boil, stirring constantly (as it can stick to the bottom easily). Boil, stirring constantly, for 3 minutes, it will have turned into a golden colour. Remove from heat.
Quickly stir in white chocolate, marshmallow fluff, and vanilla extract. Pour into prepared pan. Spread the caramel sauce on top. Gently swirl sauce into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove paper. Cut into squares. Store in airtight container in refrigerator.