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Jalapeno Fudge

3 c. sugar
3/4 c. butter
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1/2 c. to 3/4 c. chopped pickled jalapenos

1.) Line a 9 x 13 pan with parchment paper.

2.) In a medium sauce pan combine sugar, butter and milk; bring to a full boil over medium heat; stir constantly to avoid scorching. Boil for 4 minutes. Remove from heat.

3.) Add in chocolate and marshmallow creme; stir until smooth.

4.) Stir in vanilla.

5.) Gently fold in jalapenos.

5.) Spread fudge out in pan. Refrigerate over night and then cut into bite size pieces.

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