Yield: 81 pieces

Jelly Bean Fudge

Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 4 hours
Total Time 4 hours 28 minutes

Fun and festive Jelly Bean Fudge recipe!

Ingredients

  • 1 jar (7oz) marshmallow cream
  • 1 bag (11oz) white chocolate morsels
  • 2 cup granulated sugar
  • 3/4 cup heavy cream
  • 3/4 cup unsalted butter
  • pinch of salt
  • 1 1/2 cup Jelly Belly┬« jelly beans (spring mix)
  • 2 cup Jelly Belly┬« jelly beans (JEWEL spring mix), for garnish
  • 1 Tbsp green sanding sugar

Instructions

  1. Prepare a 9inch springform pan by lining it with foil. Wrap foil around an empty fruit or vegetable can. Place in center of springform pan and set aside.
  2. In a large mixing bowl, add the marshmallow cream and white chocolate morsels. Set aside.
  3. In a large saucepan, add sugar, heavy cream, unsalted butter and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 4 minutes, stirring constantly. Remove from heat and pour over marshmallow mixture. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth.
  4. Fold in the 1 1/2 cup Jelly Belly® jelly beans, until combined. Pour into prepared pan. Sprinkle with green sanding sugar. Using the JEWEL spring mix of Jelly Belly® jelly beans, arrange into flowers on top of fudge. Once decorated, place fudge, uncovered, into the refrigerator for 4 hours, or overnight.
  5. When ready to serve, remove fudge from springform pan by releasing the latch. Unwrap the foil and place on a serving plate. You may need to use a butter knife to gently cut and remove the center can, wiggling it out gently. Fill center of ring with remaining Jelly Belly jelly beans. Serve with a knife so guests can cut their own pieces! ENJOY.

Nutrition Information:

Yield:

81

Serving Size:

1 piece

Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 9mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g

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