Ingredients for Friesens Fudge
- Miniature Marshmallows
- Granulated Sugar
- Evaporated Milk
- Butter
- Salt
- Milk Chocolate Chips
- Vanilla
- Toffee Pieces
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How to Make Friesens Fudge
- Line a 9x9 inch baking pan with foil, leaving a 1-inch overhang on two sides.
- Lightly grease the foil with cooking spray.
- Set aside.
- In a large saucepan, combine the butter, milk, sugar, corn syrup, and salt.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Boil for exactly 5 minutes, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in the chocolate chips and vanilla extract until completely melted and smooth.
- Add the crushed Skor or Heath bars and stir well to combine.
- Immediately pour the fudge mixture into the prepared pan.
- Smooth the top with a spatula or the back of a spoon.
- Let the fudge cool and set completely at room temperature (at least 2-3 hours) or refrigerate for faster setting.
- Once set, lift the fudge out of the pan using the foil overhang.
- Remove the foil.
- Cut the fudge into 64 pieces.
- Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
10g
Carbs
4g
