Creme Drop Fudge Recipes

Steps:

• 1. Line a 8 x 8 inch square pan with wax paper or parchment paper. In a microwave safe glass bowl (I use a 4 cup glass measuring cup), mix all ingredients, I like to dice the creme drops into 4 pieces. Microwave on high power for 2 minutes.
• 2. It will come out soupy just keep stirring very quickly and it will thicken up pretty fast. Make sure that you stir very well making sure that any of the white center that may have clumped a little gets dissolved.
• 3. Spread into prepared pan and refrigerate for 15 to 20 minutes. Cut into small pieces and store in covered container in the refrigerator.
• 4. TIPS: If not fully melted microwave a little longer. If you want it more chocolaty add 2 handfuls of chocolate chips. If fudge is too soft reduce butter to 1 Tablespoon.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Steps:

• A picture of the cream drops in case you don't remember them.
• Place ingredients in a 1 1/2 - 2 quart crock pot.
• Secure a couple of layers of paper towels with lid to absorb any condensation during the cooking process. Turn to low and cook for 45 minutes - an hour.
• Remove lid and stir. Replace lid and cook additional 15 - 45 minutes until all ingredients have been completely melted and can be stirred until smooth and glossy looking, making sure there are no lumps left.
• This is what it looked like after first stir. ( 45 min )
• Pour mixture into an 8"x8" foil lined pan that has been lightly greased. Let sit for at least 3 - 4 hours on counter top until completely cooled before cutting.

Steps:

• Line a 8x8 or 9x9 baking dish with either wax paper or parchment paper. Mix the 4 ingredients in a microwave safe bowl and heat on high for 2 minutes. Do not overheat, it tends to scorch. Stir until melted.
• Pour into the pan, it will be thick, so you have to spread it out.
• Place in refrigerator for about 20 to 30 minutes. Cut and enjoy.

Steps:

• Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops. , Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature.

Steps:

• 1. 2 pks. Cream Drops 1/4 Cup Butter Microwave 2 min. Remove and Stir
• 2. Add 14 oz. Peanut Butter Stir Microwave 2 min Stir Pour in pan Cut when firm