Fantasy Football Fudge
- 3 cups sugar
- 3/4 cup butter or margarine
- 1 small can (5 oz.) evaporated milk (about 2/3 cup)
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tsp. vanilla
- 1 oz. BAKER'S White Chocolate
- Line 9-inch square pan with foil, with ends of foil extending over sides.
- Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly.
- Cook 4 min.
- or until candy thermometer reaches 234F, stirring constantly.
- Remove from heat.
- Add semi-sweet chocolate and marshmallow creme; stir until chocolate is completely melted and mixture is well blended.
- Stir in vanilla.
- Pour into prepared pan; spread to evenly cover bottom of pan.
- Cool completely.
- Use foil handles to lift fudge from pan before cutting into 40 football shapes with 1-inch cookie cutter.
- Melt white chocolate as directed on package; spoon into resealable plastic bag.
- Cut small piece off one bottom corner of bag; use to draw laces on footballs.
sugar, butter, milk, chocolate, jetpuffed marshmallow creme, vanilla, s white chocolate
Taken from www.kraftrecipes.com/recipes/fantasy-football-fudge-163558.aspx (may not work)