Easter Egg Fudge Recipe

• 2 lbs. white summer coating, melted
• 1 (13 ounce.) jar marshmallow creme
• 1/2 pound coconut
• 1 can sweetened condensed lowfat milk
• 12 to 16 ounce. jelly beans

1. Mix all ingredients together well.
2. Pour into a foil-lined Tupperware cool cut keeper.
3. Let set overnight, remove and peel off foil.
4. Cut and store in cool cut keeper.
5. For a softer fudge, add in to recipe 1 stick of butter (eliminate paramont crystals).

white summer coating, marshmallow creme, coconut, condensed lowfat milk, beans

Taken from cookeatshare.com/recipes/easter-egg-fudge-16383 (may not work)