dark kiss fudge

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By Tam D
from The Dalles, OR

My daughter created this recipe, and we developed it together. It has a smooth, creamy texture with a surprising "bite" ;) The perfect treat for your Valentine, or anytime. We hope you like it.

serves about 64 pieces
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For dark kiss fudge

  • 1 c
    butter
  • 14 oz
    cinnamon imperials candy
  • 1/2 c
    sugar
  • 1/2 tsp
    salt
  • 2/3 c
    half-n-half
  • 2 c
    good quality dark chocolate chips
  • 1 tsp
    vanilla
  • 1 jar
    marshmallow creme
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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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