Best Gumdrop Fudge Recipes

GUMDROP FUDGE

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.

GUMDROP FUDGE

Steps:

• Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until 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 at room temperature. Yield: about 3 pounds.

GUMDROP FUDGE

Steps:

• Line a 9-inch square pan with foil; set aside.
• In saucepan, heat the candy coating, milk, and salt over low heat until melted. Remove from heat. Stir in vanilla and gumdrops; spread into foil-lined pan.
• Cover and refrigerate until firm. Using foil, remove fudge from pan and cut into 1-inch squares.
• Store at room temperature.

GUMDROP FUDGE

Steps:

• 1. Prepare an 8inch square baking dish by lining it with parchment paper. Set aside
• 2. In a large, heavy saucepan, add sugar marshmallows and milk . Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 6 minutes, stirring constantly, Don't walk away, it will burn.
• 3. Remove from heat and add chips and vanilla, stir well.
• 4. Once stirred add butter and gumdrops stirring till stiff ( and it will get really stiff) (it's good to have a man handy for this part) Stir until shinny !
• 5. Immediately pour mixture into prepared baking dish and refrigerate for one to two hours , covered with a piece of plastic wrap. Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.
• 6. P.s.These will freeze for up to 6-9 months

GUMDROP FUDGE RECIPE RECIPE

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 chips are 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 at room temperature. Yield: about 3 pounds.

GUMDROP FUDGE WWW.SHUGARYSWEETS.COM

Steps:

• Instructions Prepare an 8 inch square baking dish by lining it with parchment paper. Set aside. Add white chocolate morsels and marshmallow cream to a large mixing bowl. Set aside. In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth. Add gumdrops and fold them in with a spoon, gently. Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap. Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.

GUMDROP FUDGE

Steps:

• 1. Line 9-inch square pan with foil and set aside.
• 2. In a sauce pan add candy coating, condensed milk and salt. Heat over low heat continuous stirring until melted.
• 3. Remove from heat and stir in vanilla and gum drops.
• 4. Pour into prepared pan and spread out evenly.
• 5. Cover and refrigerate until firm. Using foil lift fudge from pan and cut into 1 inch squares. Store at room temperature. Yields about 3 lbs.

GUMDROP FUDGE

Steps:

• Prepare an 8inch square baking dish by lining it with parchment paper. Set aside.
• Add white chocolate morsels and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Add gumdrops and fold them in with a spoon, gently. Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.

GUMDROP FUDGE

Steps:

• Prepare an 8inch square baking dish by lining it with parchment paper. Set aside. Add white chocolate morsels and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Add gumdrops and fold them in with a spoon, gently. Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap. Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.