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Sunflower Fudge Recipe

My family grows sunflowers on our farm, so I'm always on the lookout for new recipes to use the tasty kernels. This fudge is a favorite.—Pam Clemens, Wimbledon, North Dakota

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Sunflower Fudge Recipe

Prep: 20 min. + chilling

Yield: 108 Servings

20 20

Ingredients

1-1/2 teaspoons plus 1 tablespoon butter, divided
3 cups (18 ounces) semisweet chocolate chips
10 milk chocolate candy bars (1.55 ounces each), chopped
2 jars (7 ounces each) marshmallow creme
34 cup salted sunflower kernels
4-1/2 cups sugar
1-2/3 cups evaporated milk
1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and greased the foil with 1-1/2 teaspoons butter; set aside. In a large bowl, combine the chocolate chips, candy bars, marshmallow creme and sunflower kernels; set aside.
In a saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in vanilla. Pour over chocolate mixture and stir until chocolate is melted. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in the refrigerator. Yield: about 6 pounds.

Nutritional Facts 1 serving (1 piece) equals 304 calories, 22 g fat (3 g saturated fat), 2 mg cholesterol, 9 mg sodium, 23 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Sunflower Fudge in Country Woman September/October 2001, p10