1-7oz jar Kraft Marshmallow Creme

1-1/2 cups raw organic sugar or white sugar  

1/2 cup evaporated milk

1/2 cup canna-butter

1/4 tsp. salt

2 cups milk chocolate chips

1 cup semi-sweet chocolate chips

3/4 cup chopped nuts (optional)   

1 tsp. vanilla extract                                                                 



  1. Line an 8x8 inch pan with parchment paper.  Set aside.

  2. In large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter/oil and salt.  Bring to a full boil and cook for 5 minutes, stirring constantly.

  3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.  Stir until chocolate is melted and mixture is smooth.  Stir in nuts and vanilla.  Pour into prepared pan.  Chill in refrigerator for 2 hours or until firm.

  4. Flip pan onto parchment covered hard surface and cut into 1" squares.  Wrap in cellophane, if desired, for storage.




      Instead of pouring the chocolate chips into the mixture, I put the chocolate chips in my KitchenAid and pour the mixture into the chocolate chips and mix on low with the paddle.  It's easier than stirring by hand and comes out smoother. 

     Don't be alarmed if some oil separates and floats on the top of the mixture while cooling on the counter as it will reabsorb into the fudge as it cools.  I prefer to cool on the counter top, covered by parchment paper.

     If you prefer more cannabis in your fudge, you can add a couple tablespoons of decarboxylated kief to mixture in the pan when boiling.

Let me know how yours turned out by leaving me a comment!

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