Today’s Snickers Chocolate Fudge is incredibly indulgent, sweet, and rich. My family and friends thoroughly enjoyed every bite!
I found a fun recipe on the website Lil’ Luna. Kristyn adds chopped up Milky Way candy bars to her fudge but I switched to Snickers to make this gluten-free. Heavens to Betsy is this good!
With only 7 ingredients, you can have this made in no time! One thing I really like a lot is that this recipe uses a mixer to melt and blend the chocolate chips and marshmallow with the other ingredients. You can do it by hand if you prefer, but I like the ease and speed of my stand mixer.
A long (12-inch) knife is perfect for cutting these. It gives you enough straight edge to get clean cuts. For the cleanest pieces, run the knife blade under hot water, wipe it dry and slice. Repeat between each cut. On these hot days, keep the candy in the fridge until ready to cut and serve so it doesn’t soften too much.
This Snickers Chocolate Fudge is a candy that anyone can make – even beginners and it is a great way to build confidence in young cooks.
I hope you have a wonderful Chocolate Monday, enjoy your Memorial Day celebrations, and have a fabulous week ahead!
This dish is gluten-free by using Snickers bars! You can use any gluten-free candy bar you like to change this up.
- Yield: about 16 to 32 pieces
- 1 (10.59 oz; 300 g) bag Snickers "fun size" bars or about 8 large Snickers candy bars
- 2-1/2 cups (15 oz; 438 g) semisweet chocolate chips
- 1 (7 oz; 198 g) jar marshmallow crème
- 1 cup (200 g) granulated sugar
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract or vanilla paste
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (1 stick; 4 oz; 113 g) butter, cut into cubes
- Chop all the large candy bars into small bite-sized chunks; set aside. (If using the "fun size" bars, cut each into 3 pieces.) Line a 9-inch square baking pan with parchment paper, leaving two sides long enough to create a sling to help you lift the candy out of the pan.
- In the bowl of your standing mixer, place the chocolate chips and marshmallow crème; set aside.
- In a 4-qt nonstick saucepan, combine the sugar, cream, salt, and butter. Heat over medium heat stirring occasionally and bring to a boil. Cook for 3 to 5 minutes, stirring often, to thoroughly dissolve the sugar - but do not let it brown!
- Pour the sugar mixture over the bowl of chocolate chips and marshmallow crème. Place on your mixer and beat on low until the mixture is smooth and the chocolate is fully melted. Scrape the sides and bottom of the bowl to be sure there is nothing left that hasn't been mixed in. Fold in half the candy bar pieces and pour into the prepared pan. Spread into the corners of the pan. Sprinkle the remaining candy bar pieces over the top. Press them gently into the fudge.
- Set the pan aside and let it cool to room temperature without moving. Place in the refrigerator to chill for 3 to 5 hours or overnight until set and fully cooled. While cold, run a knife along the edges not covered with parchment to release the candy.
- Use the parchment sling to lift the candy out of the pan and onto a cutting board. Using a long, very sharp knife to cut it into small pieces - small pieces are the perfect serving size for this rich candy. Keep the candy in the refrigerator so it remains firm on hot days.
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