Jelly Bean Fudge
May 25, 2015 16:09:35 GMT -5
Post by PurplePuppy on May 25, 2015 16:09:35 GMT -5
Jelly Bean Fudge
1- 7 oz jar of marshmallow cream
11 oz of white chocolate
2 cups white sugar
3/4 cups cream
3/4 cup butter
pinch of salt (omit if using salted butter)
1 1/2 to 2 cups jelly beans (for fudge) more or less to taste.
2 extra cups for decorating and pouring in the center of the completed fudge
Green sugar (or any kind of sprinkles)
Prepare a 9" springform pan by lining it with aluminum foil, spray with cooking spray.
Cover a regular sized empty soup or veggie can with foil and spray with cooking spray.
Place the white chocolate chips and the marshmallow creme in a large bowl, set aside.
In a large saucepan place the sugar, butter and cream (and salt if using) an stir over medium low heat until melted. Continue to stir occasionally until mixture starts to boil. Once boiling stir continuously and cook for 4 minutes.
Remove from heat and pour over white chocolate/marshmallow creme in the large bowl. Give a quick stir with a spoon and then blend with an electric mixer until smooth.
Fold in jelly beans.
Pour mixture into the pan with the can in the center.
If the can shifts, move it to the center again pressing down with one hand and spreading fudge evenly around it with a spatula.
Sprinkle with the green sugar if desired and decorate with additional jelly beans.
Refrigerate until chilled and set, about 4 hours.
Remove sides of springform pan (or lift out of cake pan with edges of foil).
Remove the can in the center by gently turning it and wiggling it. If it won't come out, run a knife around the can and lift out.
Remove all foil and transfer to serving plate, fill center with more jelly beans.
1- 7 oz jar of marshmallow cream
11 oz of white chocolate
2 cups white sugar
3/4 cups cream
3/4 cup butter
pinch of salt (omit if using salted butter)
1 1/2 to 2 cups jelly beans (for fudge) more or less to taste.
2 extra cups for decorating and pouring in the center of the completed fudge
Green sugar (or any kind of sprinkles)
Prepare a 9" springform pan by lining it with aluminum foil, spray with cooking spray.
Cover a regular sized empty soup or veggie can with foil and spray with cooking spray.
Place the white chocolate chips and the marshmallow creme in a large bowl, set aside.
In a large saucepan place the sugar, butter and cream (and salt if using) an stir over medium low heat until melted. Continue to stir occasionally until mixture starts to boil. Once boiling stir continuously and cook for 4 minutes.
Remove from heat and pour over white chocolate/marshmallow creme in the large bowl. Give a quick stir with a spoon and then blend with an electric mixer until smooth.
Fold in jelly beans.
Pour mixture into the pan with the can in the center.
If the can shifts, move it to the center again pressing down with one hand and spreading fudge evenly around it with a spatula.
Sprinkle with the green sugar if desired and decorate with additional jelly beans.
Refrigerate until chilled and set, about 4 hours.
Remove sides of springform pan (or lift out of cake pan with edges of foil).
Remove the can in the center by gently turning it and wiggling it. If it won't come out, run a knife around the can and lift out.
Remove all foil and transfer to serving plate, fill center with more jelly beans.
