Kooky Kool-Aid™ Fudge
- 1/4 cup butter or margarine (1/2 stick)
- 2 1/2 cups sugar
- 2/3 cup evaporated milk (or small 5 ounce can)
- 10-12 ounces white chips
- 6-7 ounces Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
- 1 teaspoon unsweetened Kool-Aid (orange, grape, lemon, strawberry or any unsweetened flavor) (1 package is plenty)
- 1 cup chopped nuts or dried fruits
- Line a 9-inch pan with aluminum foil and set aside.
- Place white chips, extracts, and nuts into Pyrex glass dish (or a 3-quart
saucepan) and set aside.
- Set butter aside to warm.
- Heat milk at medium setting until warm then add sugar. Bring to a rolling
boil (medium-high) while stirring constantly with a hand mixer (or wooden spoon).
- Add Marshmallow Creme and butter. Bring back to a boil for 5 full minutes
by the clock (start timing once the boil resumes).
- The mixture will start to turn a little brown during the boil. If you get
brown flakes in the mixture then turn down the heat a little (e.g. down to medium
from medium-high) and continue to stir.
- One minute prior to end of the boil add 1 teaspoon (about half a package)
of Kool-Aid mix. Stir in well.
- Remove from heat and pour hot mixture over chips without scraping the sides
of the hot saucepan. Mix until chips are melted then mix in almonds.
- Pour into prepared pan.
- Cool at room temperature.
- Remove from pan, remove foil and cut into squares.
If recipe is doubled, then use a very large saucepan since the Marshmallow
Creme will expand when heated. Boil for 8 minutes (by the clock) after the boil
resumes instead of the usual 5 minutes.
You may be tempted to add the WHOLE package of unsweetened Kool-Aid. I'd
advise against this. One teaspoon contains enough flavor to make 1 quart of Kool-Aid
so it contains plenty of flavoring agent for one batch of fudge.
Original recipe. (c) 1997 ® Skaarup. May be copied without modification.
All rights reserved.