Wednesday, February 26, 2014

Pink Lemonade Fudge


For the fudge:

  • 7oz marshmallow creme (Fluff)
  • 2 1/2 cup white chocolate morsels
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup heavy cream
  • pinch salt
  • 1 pkt (0.10oz) Duncan Hines frosting creations Pink Lemonade flavor
  • For the garnish:
  • 8oz white almond bark (vanilla candiquik)
  • 1 pkt (0.10oz) Duncan Hines frosting creations Pink Lemonade flavor
  • 1/4 cup white sparkling sugar

Line a 9inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow creme with white chocolate morsels (not melted). Set aside.
In a large saucepan, combine butter, sugar, heavy cream and salt. Bring to a boil over medium high heat, stirring constantly. Continue boiling for 5 minutes.
Remove from heat. Whisk in the pink lemonade packet. Pour hot mixtures into mixing bowl. Using an electric mixer (or stand mixer) whisk the ingredients together until creamy and chocolate is melted.
Pour mixture into prepared baking dish. Refrigerate and allow to set about 2 hours.
When ready, remove fudge from pan with the parchment paper. Trim the edges and cut fudge into inch pieces (64 total pieces). Melt vanilla candiquik in microwave for one minute. Stir. Add in pink lemonade packet. Stir and return to microwave for 30 seconds. Stir until smooth. Pour into a ziploc bag, snip off corner and drizzle over fudge. Sprinkle immediately with sparkling sugar. Keep refrigerated until ready to serve.


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