Ingredients and Supplies
- 2 2/3 cups granulated sugar
- 1 cup butter
- 1 1/3 cups non-dairy liquid cream substitute
- 1/4 teaspoon salt
- 1 pound chopped white candy coating
- 4 cups miniature marshmallows
- 1 teaspoon vanilla
Combine sugar, butter, cream substitute and salt in a large saucepan. Cook to 238º without stirring. Remove from heat and add candy coating, marshmallows and vanilla. Stir until well blended. Stir in vanilla. Pack into a parchment-lined or buttered 9-inch square pan. Cut into squares when cool.
Makes approximately 81 pieces
MAPLE PECAN FUDGE:
Make recipe above except substitute 1 1/2 teaspoons maple flavor for vanilla flavor. Fold in pecans after flavor is added.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.