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Pink Lemonade Fudge




Source of Recipe


Susie R


List of Ingredients




Pink Lemonade Fudge


FOR FUDGE:

7 oz. marshmallow creme fluff
2 1/2 cups white chocolate morsels
3/4 cup unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
pinch salt
one 0.10 oz. pkg. duncan hines frosting creations pink lemonade flavor

FOR GARNISH:

8 oz. white almond bark (vanilla candiquik)
one 9.10 oz. pkg. duncan hines frosting creations pink lemonade flavor
1/4 cup white sparkling sugar


Recipe




Line a 9" square baking dish with parchment paper.

Set aside.

In a large mixing bowl, add marshmallow creme with white chocolate morsels, not melted.

Set aside.

In a large saucepan, combine butter, sugar, heavy cream, salt.

Bring to a boil over medium high heat, stirring constantly.

Continue boiling 5 minutes.

Remove from heat.

Whisk in pink lemonade packet.

Pour hot mixtures into mixing bowl.

Using an electric mixer, or stand mixer, whisk ingredients together until creamy, chocolate is melted.

Pour mixture into prepared baking dish.

Refrigerate, allow to set about 2 hours.

When ready, remove fudge from pan with parchment paper.

Trim edges, cut fudge into inch pieces (64 total pieces).

Melt vanilla candiquik in microwave 1 minute.

Stir.

Add in pink lemonade packet.

Stir, return to microwave 30 seconds.

Stir until smooth.

Pour into a ziploc bag, snip off corner, drizzle over fudge.

Sprinkle immediately with sparkling sugar.

Keep refrigerated until ready to serve.