dark kiss fudge

How To Make dark kiss fudge

• 1

  Prepare a 9x9 baking dish with food release spray. Set aside.
• 2

  On medium-low heat begin melting the butter in a large, heavy 3 qt. saucepan.
• 3

  Stir in the cinnamon candy, then add the sugar, salt, and half-n-half. Stir constantly, as the candy begins to melt.
• 4

  When the candy is mostly melted, increase heat to medium. Stir constantly. Continue to cook and stir until the mixture reaches a rolling boil. Cook hard, stirring constantly, 5 minutes.
• 5

  Remove from heat. Stir in the chocolate chips. Then add the marshmallow creme and vanilla. Stir vigorously as chocolate melts and marshmallow is thoroughly incorporated.
• 6

  When the ingredients are combined, pour the fudge into the prepared pan. Allow to cool to room temperature, then refrigerate until firm.
• 7

  Serve at room temp. NOTES: 1) We thought the flavor was better after it sat overnight. 2) I used vanilla, but you may like to try cinnamon flavoring. My daughter suggests cinnamon schnopps :) 3) I use Silk brand soy creamer instead of half-n-half, and you could also substitute evaporated milk. 4) The chocolate I used was 62%. Higher cacao content would be good, but I don't recommend less. 5) My family thinks the texture is perfect for serving "truffle-style", rolled in crushed cinnamon candy or cocoa powder. 6) For holiday or special occasion presentation, consider serving individual pieces in decorative mini paper cups.
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