Candy-Bar Fudge – a delicious recipe with butter, white sugar, butter, milk, chocolate chips, marshmallow creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
2
Line a 9-inch square baking dish with aluminum foil amd grease with butter.
3
Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar.
4
Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes.
5
Remove from heat and stir chocolate chips into syrup until melted and smooth.
6
Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
7
Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars.
8
Let cool to room temperature before cutting into squares.
1396
kcal
Calories
64
g
Fat
204
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 (2.07 ounce) candy bars, 2 teaspoons butter for greasing, or as needed, 3 cups white sugar, 3/4 cup butter, and more.
Yes, Candy-Bar Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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