Recipe by Marc Boyer
"This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge."
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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
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