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For a sweet summer treat, stir-up a batch of this tropical fantasy fudge filled with macadamia nuts and topped with mini rainbow chocolate chips! Keep chilled in the frig and serve these cool fudgy "fish" with a tall glass of milk to beat the summer heat!
Rainbow Fish Fudge
Makes about 24 pieces
Ingredients
3/4 cup evaporated milk
1 3/4 cups sugar
1/2 teaspoon salt
1/3 cup chopped macadamia nuts, optional
1 1/2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon pure vanilla extract
1/ 2 cup rainbow sprinkles or mini rainbow chocolate chips
Let’s get mixing! Lightly spray 1- 9-inch square pan with cooking spray. Set aside.
1. Combine evaporated milk with sugar in a medium saucepan. Bring to a boil; simmer for 5 minutes.
2. Remove from heat, stir in salt, optional nuts, marshmallows, chocolate chips and vanilla extract. Stir mixture until marshmallows have melted and carefully pour into prepared pan. Sprinkle top of fudge evenly with sprinkles or rainbow chips. Chill in refrigerator for at least 2 hours before cutting.
3. Cut into fish shapes with a 2 inch cookie cutter and store covered in refrigerator until ready to serve.
Makes about 24 pieces
Ingredients
3/4 cup evaporated milk
1 3/4 cups sugar
1/2 teaspoon salt
1/3 cup chopped macadamia nuts, optional
1 1/2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon pure vanilla extract
1/ 2 cup rainbow sprinkles or mini rainbow chocolate chips
Let’s get mixing! Lightly spray 1- 9-inch square pan with cooking spray. Set aside.
1. Combine evaporated milk with sugar in a medium saucepan. Bring to a boil; simmer for 5 minutes.
2. Remove from heat, stir in salt, optional nuts, marshmallows, chocolate chips and vanilla extract. Stir mixture until marshmallows have melted and carefully pour into prepared pan. Sprinkle top of fudge evenly with sprinkles or rainbow chips. Chill in refrigerator for at least 2 hours before cutting.
3. Cut into fish shapes with a 2 inch cookie cutter and store covered in refrigerator until ready to serve.
Barbara Beery, Batter Up Kids Inc.
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