Recipe by Marc Boyer
"This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 fluid ounce) can
1 1/3 cups
4 1/2 cups
2 (7 ounce) jars
almond buttercrunch confection, chopped
semisweet chocolate chips
This fudge came out well, set perfectly, and tasted yummy. I didn't have the problem that the other Denver reviewer had, and my fudge looked great. My only problem was a significant one. The texture was a little embarrassing, as you wind up chewing on the sugar granules. Anyone who makes this recipe should use a very fine white sugar, and not the ordinary variety. If this is done, then the fudge should come out great.
Mine came out a bit gooey. I had to freeze it before I could cut it up. The marshmallow also seems to undermine the chocolate flavor. I don't think I'll use this recipe again.
A Thanksgiving Hit!
Really good but may need more cooking. I live in Denver and my fudge was a little runny.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 274
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple old-fashioned chocolate fudge.
See how to make tasty fudge with swirls of white chips and bittersweet chocolate.
See how to make a rich-and-creamy peanut butter fudge.