Popcorn Recipes
Rocky Pop Fudge
Yield: approximately 24 pieces
Ingredients
- 6 large marshmallows, cut into quarters, or 24 miniature marshmallows
- 6 squares semisweet cooking chocolate
- 1/2 cup butter
- 2 cups granulated sugar
- 10 large, whole marshmallows
- 2/3 cup evaporated milk
- 1/2 cup chopped walnuts
- 1 cup coarsely ground, popped popcorn
- 1 teaspoon vanilla extract
Instructions
- Place quartered or miniature marshmallows on a tray or cookie sheet. Freeze until firm.
- Lightly butter an 8 inch square pan.
- Place chocolate squares and butter in a large bowl and set aside.
- Combine sugar, whole marshmallows and evaporated milk in a large saucepan. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Pour over chocolate squares and butter. Stir until mixture is well blended and begins
to thicken.
- Add walnuts, ground popcorn, vanilla extract and frozen marshmallows. Pour into buttered pan.
- Chill until firm.
- Cut into squares.
- Store, covered, in a cool place.
Notes
Hint: Use scissors to cut marshmallows.