DEDICATED TO TP SKAARUP AND HIS RECIPES
KOOKY KOOL-AID FUDGE RECIPE
SKAARUP'S KOOKY KOOL-AID FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
1/4 cup butter or margarine (1/2 stick)
2 1/2 cups sugar
2/3 cup evaporated milk (or small 5 ounce can)
10 to 12 ounces white chips
6 to 7 ounces Marshmallow Creme or Marshmallow Fluff
(may substitute 2 cups of mini-marshmallows)
1 teaspoon unsweetened Kool-Aid (orange, grape, lemon,
strawberry or any unsweetened flavor) (1 package is plenty)
1 cup chopped nuts or dried fruits
Line a 9-inch pan with aluminum foil and set aside.
Place white chips, extracts, and nuts into Pyrex glass dish (or a 3-
quart saucepan) and set aside. Set butter aside to warm.
Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a hand
mixer (or wooden spoon). Add Marshmallow Creme and butter.
Bring back to a boil for 5 full minutes by the clock (start timing once
the boil resumes). The mixture will start to turn a little brown during
the boil. If you get brown flakes in the mixture then turn down the
heat a little and continue to stir. One minute prior to end of the boil
add 1 teaspoon (about half a package) of Kool-Aid mix. Stir in well.
Remove from heat and pour hot mixture over chips without
scraping the sides of the hot saucepan. Mix until chips are melted
then mix in almonds. Pour into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.
NOTE: If recipe is doubled, then use a very large saucepan since
the Marshmallow Creme will expand when heated. Boil for 8
minutes (by the clock) after the boil resumes instead of the usual 5
NOTE: You may be tempted to add the WHOLE package of
unsweetened Kool-Aid. I'd advise against this. One teaspoon
contains enough flavor to make 1 quart of Kool-Aid so it contains
plenty of flavoring agent for one batch of fudge.
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