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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:108 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 108 servings


  • 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

Nutritional Facts

1 piece: 304 calories, 22g fat (3g saturated fat), 2mg cholesterol, 9mg sodium, 23g carbohydrate (14g sugars, 5g fiber), 8g protein.


  1. 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.
  2. 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.
  3. 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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