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
Featured In: 21 Easter Cake Recipes
- 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
- 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.
Originally published as Sunflower Fudge in Country Woman September/October 2001, p10
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