• Candy Corn Fudge


    1 7-oz. jar marshmallow cream
    1 1/2 cups sugar
    2/3 cup evaporated milk
    2 tablespoons unsalted butter
    2 cups candy corn (about 12 oz.)
    1 cup semisweet chocolate chips


    1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
    2. Remove from heat and stir in candy corn and chocolate chips, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours. Cut into one inch squares and give away immediately so you don't eat it all yourself!
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    Article printed from Framed Cooks: http://www.framedcooks.com