Marshmallow creme is the surprise ingredient in this cooked fudge made with semi-sweet and milk chocolate and flecked with toasted almonds.
Click on photo for recipe
INGREDIENTS:
- 4 cups sugar
- 1 jar (7 oz.) marshmallow creme
- 1-1/2 cups (12-oz. can) evaporated milk
- 1 tablespoon butter or margarine
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
- 1 (7.0 oz.) HERSHEY’S Milk Chocolate Bar, broken into pieces
- 1/2 tsp Double-Strength Madagascar Bourbon Pure Vanilla Extract
- 3/4 cup slivered almonds
DIRECTIONS:
1. Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
2. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.
3. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes.
Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds.
4. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off fudge. Cut into 1-inch squares. Store in tightly covered container.
SERVINGS = About 5 dozen pieces or about 4 pounds.
NOTE: For best results, do not double this recipe.
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June 16, 2010 at 3:53 am |
What a yummy looking fudge! I have to make this! Thanks for sharing.