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| Candy-Bar Fudge |
"This is a recipe that I found years ago and it was made with Milky Way® bars and I changed it. I have used Snickers®, 3 Musketeers®, Milky Way®, etc. My kids love this."
Ingredients :
- 6 (2.07 ounce) candy bars
- 2 teaspoons butter for greasing, or as needed
- 3 cups white sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 2 cups semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 84M | Ready in : 1H40M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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