Candy Bar Fudge Recipe

Candy Bar Fudge Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

"I created this recipe to duplicate a delightful rich fudge I tried in a shop while visiting our daughter," explains Mary Lou Bridge of Taylor Ridge, Illinois.

This recipe is:

Quick

[X]

Rate Candy Bar Fudge Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Candy Bar Fudge Recipe

Prep: 20 min. + cooling

Yield: 84 Servings

20 20

Ingredients

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter, cubed
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract

Directions

Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.
Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Yield: 4 pounds (about 7 dozen).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 75 calories, 3 g fat (2 g saturated fat), 5 mg cholesterol, 23 mg sodium, 12 g carbohydrate, trace fiber, trace protein.

Originally published as Candy Bar Fudge in Taste of Home April/May 2000, p66