Razzle Dazzle Recipes * Christmas Candy Recipes
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1/2 cup butter
2 1/2 cups sugar (extra-fine granulated preferred)
5 oz. evaporated milk
12 oz. Guittard's or Hershey's premium white chips
6-7 oz. marshmallow creme/Fluff (or 2 cups mini-marshmallows)
2 1/2 cups of Whoppers, cut into halves (reserve 36 halves)
1 tsp. vanilla extract
Line a 9 x 9 inch pan with aluminum foil and set aside.
Place chocolate chips, vanilla, and marshmallow cream into a 3-quart
saucepan (or Pyrex bowl) and set aside. Heat milk at medium setting
until warm then add sugar. Bring to a rolling boil (medium-high),
stirring constantly with a wooden spoon. Continue to boil for 8 full
minutes -or- if using a candy thermometer continue boiling until the
boiling temperature reaches 235 F but do not exceed 9 minutes
rolling boiling total. Remove from heat and add butter. Stir until
dissolved (but no more than 30 seconds) .
Pour hot mixture over chocolates, vanilla, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the
chocolates are melted and mix thoroughly. Mix in Whoppers
immediately before casting and fold over only 3 times. Cast into
prepared pan. Cool at room temperature. As fudge cools in pan, place
whopper halves on surface spread evenly.
Chill in refrigerator prior to cutting. Remove from pan, remove
foil, cut into squares.
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