Ingredients
Scale
- 3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2/3 cup evaporated milk
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 teaspoon green food coloring
- Red sanding sugar, for garnish
Instructions
- Step 1: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- Step 3: Once boiling, continue cooking for 5 minutes, stirring constantly to prevent scorching. Use a candy thermometer to ensure the mixture reaches 235°F (soft-ball stage).
- Step 4: Remove from heat and stir in the chocolate chips until melted and smooth. Then, stir in the marshmallow creme and vanilla extract until fully combined. Add the green food coloring and stir until evenly distributed.
- Step 5: Pour the fudge into the prepared pan and spread evenly. Immediately sprinkle with red sanding sugar.
- Step 6: Let the fudge cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- For the richest flavor, store your Poison Apple Fudge in an airtight container in the refrigerator for up to a week.
- A quick zap in the microwave (5-10 seconds) can soften a piece of fudge for easier cutting or a slightly gooey treat.
- Serve this devilishly delicious fudge with a scoop of vanilla ice cream for a truly wicked dessert.
- For a deeper green hue, add the food coloring gradually, tasting as you go, to avoid an artificial flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American