It’s time for another award-winning dish from Karen Crawford! Today, she’s sharing her recipe for “Blue Ribbon” Chocolate M&M Fudge.
“Blue Ribbon” Chocolate M&M Fudge
Yields: 4 Pounds
4 cups of sugar
1 stick of margarine
1 cup evaporated milk
7 oz. container of marshmallow creme
1 teaspoon of vanilla extract
11.5 oz. bag of milk chocolate chips
11.40 oz. bag of FROZEN M&M’S
Spray 9/13 pan with butter spray. Set to side. In saucepan, boil sugar, margarine and evaporated milk. Stirring constantly. Once it reaches boiling stage, count 5 minutes. (I use the timer on my phone) Remove from stove. Add milk chocolate chips, vanilla and marshmallow creme. Stirring till well blended. Take your frozen M&M’S and mix in quickly. Don’t over stir, you do not want them to melt completely. Pour in pan and cover. Put in fridge promptly. Will be ready in 3 to 4 hours. ENJOY!