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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 108 |
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My family grows sunflowers on our farm, so I'm always on the lookout for new recipes to use the tasty kernels. This fudge is a favorite.—Pam Clemens, Wimbledon, North Dakota Ingredients:
1-1/2 teaspoons plus 1 tablespoon butter, divided |
3 cups (18 ounces) semisweet chocolate chips |
10 milk chocolate candy bars (1.55 ounces each), chopped |
2 jars (7 ounces each) marshmallow creme |
34 cup salted sunflower kernels |
4-1/2 cups sugar |
1-2/3 cups evaporated milk |
1 teaspoon vanilla extract |
Directions:
1. Line a 13-in. x 9-in. pan with foil and greased the foil with 1-1/2 teaspoons butter; set aside. In a large bowl, combine the chocolate chips, candy bars, marshmallow creme and sunflower kernels; set aside.
2. In a saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
3. Remove from the heat; stir in vanilla. Pour over chocolate mixture and stir until chocolate is melted. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in the refrigerator. Yield: about 6 pounds.
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