Busters Recipes

Whoppers Fudge Candy

1/2 C. butter
2 1/2 C. sugar (extra-fine granulated preferred)
5 oz. evaporated milk
12 oz. Guittard's or Hershey's Premium White Chips
6-7 oz. marshmallow crème (or 2 cups mini-marshmallows)
2 1/2 C. Whoppers, cut into halves (reserve 36 halves)
1 tsp. vanilla extract

Line a 9-inch square pan with aluminum foil and set aside. Place chocolate
chips, vanilla extract and marshmallow cream into a 3-quart saucepan (or
Pyrex bowl) and set aside. Heat milk at medium heat until warm then add
sugar. Bring to a rolling boil (medium-high), stirring constantly with a
wooden spoon. Continue to boil for 8 full minutes or, if using a candy
thermometer, continue boiling until the boiling temperature reaches 235ºF
but do not exceed 9 minutes rolling boiling total. Remove from heat and add
butter. Stir until dissolved (but no more than 30 seconds). Pour hot mixture
over chocolates, vanilla extract and marshmallow cream without scraping the
sides of the hot saucepan. Mix until the chocolates are melted and mix
thoroughly. Mix in Whoppers immediately before pouring into pan and fold
over only 3 times. Pour into prepared pan. Cool at room temperature. As
fudge cools in pan, place Whopper halves on surface spread evenly. Chill in
refrigerator prior to cutting. Remove from pan, remove foil, cut into
squares

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