No, you don't need a candy thermometer. Just some basic ingredients and a desire to please your Chocolate-Almond Fudge-loving friends.
What You Need
Original recipe yields 25 servings
1/3 cup butter, divided
2-1/4 cups sugar
1 can (5 oz.) evaporated milk
1-1/2 pkg. (6 oz.) BAKER'S Semi-Sweet Chocolate, broken along perforations
1 cup (1/2 of 7-oz. jar) JET-PUFFED Marshmallow Creme
1-1/2 cups PLANTERS Sliced Almonds, divided
2 cups JET-PUFFED Miniature Marshmallows
2 tsp. milk
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Let's Make It
Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Set aside 1 Tbsp. butter. Bring remaining butter, sugar and evaporated milk to full rolling boil in saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly.
Remove from heat. Add chocolate, stirring until chocolate is completely melted. Add marshmallow creme and 1 cup nuts; mix well. Spoon into prepared pan. Cool completely.
Microwave remaining butter, marshmallows and milk in small microwaveable bowl on HIGH 45 sec. or until melted. Stir in remaining nuts. Spread over fudge. Refrigerate 1 hour or until set. Remove fudge from pan to cutting board using foil handles.
Fudge can be stored in airtight container in refrigerator up to 1 week. Or, wrap tightly in foil and freeze up to 1 month. Refrigerate overnight before cutting into squares as directed. For creamier fudge, remove from refrigerator and let stand at room temperature 1 hour before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.