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.