Whopper Fudge
List of Ingredients
1/2 cup butter
2 1/2 cups sugar (extra-fine granuled 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. Recipe
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