Pudding Fudge

Yield: 1 pound

Ingredients

• 2 large egg whites, slightly beaten
• 1 tablespoon milk
• 1 small box instant pudding
• 2 cups sifted confectioners' sugar
• Nuts, chips, etc. (to add to fudge or to use as decorations)

Instructions

1. Butter or grease a 10 x 5 inch pan.
2. Beat egg whites until frothy but not stiff.
3. Add milk and pudding mix and mix well.
4. Work in 1 1/2 cups of the confectioners' sugar. Knead on a sugared board with one hand. Use the other hand to sprinkle on more confectioners' sugar as needed. Keep kneading just until it forms a ball.
5. Work in any optional ingredients. Fold in on itself as if folding over a piece of bread dough so that no sugar shows.
6. Pat into the pan.
7. Chill for 15 minutes, then it is ready to eat.

Notes

May freeze for up to one month.

Coconut Cream Pudding Fudge: Using coconut instant pudding mix, add 1/2 cup shredded and toasted coconut.

Pistachio Pudding Fudge: Add 1/2 teaspoon pistachio extract and 1/2 cup coarsely chopped pistachio nuts to pistachio instant pudding mix.