INSTRUCTIONS
Line an 11×7 inch tray with parchment paper. Set aside.
In a large saucepan, over medium heat, mix sugar, butter, powdered gelatin and evaporated milk.
Bring mixture to a boil, leaving it on the heat until mixture registers 234°F on a caramel thermometer (about 5 minutes).
Remove from heat and add white chocolate chunks until melted and well mixed.
Add marshmallow fluff, vanilla extract and salt, stirring until combined.
Transfer half of the fudge to the prepared pan, cover with the vanilla wafers and then the remaining fudge mixture.
Sprinkle with the crushed vanilla wafers
Allow dulce de leche to cool to room temperature for about 2 hours (or until ready) before cutting.