conceived on May 5th. I had the urge to modify.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 84 |
| Yield: | 4 pounds |
Ingredients
- 6 (2.07 ounce) candy bars
- 2 teaspoons butter for greasing, or as needed
- 3 cups white sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 2 cups semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
- Line a 9-inch square baking dish with aluminum foil amd grease with butter.
- Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
- Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 27 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
There is a reason why there are only 3 reviews. This fudge is terrible. I have made fudge for years. I decided to try this because the reviews said it was good. It tastes bitter and sweet. Needs more marshmallow fluff. I kept tasting the fudge hoping I would change my mind. It needs more marshmallow fluff.
This recipe is great just how it is made. We used Butterfingers and it was VERY good. Consistency was perfect for fudge. Just a tip if you don’t have a candy thermometer: Take a small bowl and fill with cold water. Drop tiny bits of the fudgey liquid into the bowl. When it balls up and stays together it is done cooking. If it becomes brittle and breaks apart it is overdone. If it just stays the same consistency, it is NOT done and needs to be cooked longer.
Thanks for a new favorite x-mas fudge~I made it exactly the way the recipe said…..YUMMY all the way…Thanks for a great recipe~!!
I did not have full candy bars–I used 12 “fun size” Snickers bars that were filched out of the kids’ Halloween baskets. I did throw in a half cup of chopped salted peanuts. I kept to the recipe making no other changes. This was very simple and the end result was absolutely perfect. GREAT fudge. It’s already almost gone!