Easter Egg Fudge Recipe
Servings: 8
Ingredients
- 2 lbs. white summer coating, melted
- 1 (13 ounce.) jar marshmallow creme
- 1/2 pound coconut
- 1 can sweetened condensed lowfat milk
- 12 to 16 ounce. jelly beans
Directions
- Mix all ingredients together well. Pour into a foil-lined Tupperware cool cut keeper. Let set overnight, remove and peel off foil. Cut and store in cool cut keeper.
- For a softer fudge, add in to recipe 1 stick of butter (eliminate paramont crystals).
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 96 | 34% |
| Total Fat 11.17g | 14% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 94mg | 4% |
| Potassium 318mg | 9% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 39.88g | 27% |
| Protein 6.16g | 10% |
