Jelly Bean Fudge easy medium hard
3 cups sugar 1 1/4 cups milk 1/4 cup light corn syrup 2 tbsp butter 2 tsp vanilla 1 cup jelly beans
For jelly bean fudge, you'll get best results with smaller jelly beans rather than larger jelly beans. With the large jelly beans, the fudge tends to break near the jelly beans when you cut it. If you use the large jelly beans, cut the jelly beans in half first.
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
Cool to 120F. Add vanilla and jelly beans. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
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These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.