Easter Egg Fudge
- 2 lbs. white summer coating, melted
- 1 (13 ounce.) jar marshmallow creme
- 1/2 pound coconut
- 1 can sweetened condensed lowfat milk
- 12 to 16 ounce. jelly beans
- Mix all ingredients together well. Pour into a foil-lined Tupperware cool cut keeper. Let set overnight, remove and peel off foil. Cut and store in cool cut keeper.
- For a softer fudge, add in to recipe 1 stick of butter (eliminate paramont crystals).
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