Installation Almond Fudge
On 2010 September 12 Shepherd of the Hills Lutheran Church held a service at which Pastor Roger Paavola installed Pastor David McMinn as their pastor. At the following reception many tasty treats were provided, including a recipe of deliscious “Candy Corn Surprise”, made by Debbie Martin. She used a recipe (which she kindly provided to me) shown at
Never one to leave well enough alone, and as one not overly fond of candy corn, I modified it and renamed it. My revised recipe is below. Now you have both of them. Thanks, Debbie!
2 cups (8 oz. av.) coarsely chopped pecans
1 cup candied fruit (fruitcake mix)
1-1/2 pounds white chocolate candy bark, coarsely chopped
1 14 oz can sweetened condensed milk
1/4 teaspoon salt
3 teaspoon vanilla extract
1 teaspoon almond flavoring
Preheat oven to 350 °F. Toast pecans, in a single layer, in a shallow pan for 8–10 minutes. Line a 15×10-inch jelly roll pan with parchment paper or lightly greased foil. Microwave candy bark, sweetened condensed milk, and salt in a 2-quart microwave safe bowl on high for 3–4 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla, candy corn and pecans. Spread evenly in prepared pan. Cool; cover and chill at least 2 hours or until set. Turn candy out onto cutting board (or slide it out of the pan on the parchment or foil) and cut into squares. Store in layers, separated by waxed paper and covered, in the refrigerator to keep it from getting too sticky.
Webpage: Copyright Shepherd of the Hills Lutheran Church, McMinnville TN
Last updated on 2010 December 02 by the webmaster, Jim Frysinger.