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After Halloween, we still have a houseful of candy. Typically it is from the kids trick or treating stash, but this year it was cold and a school night. We barely had any trick or treaters Halloween night. I may have gone overboard with the candy buying and had a HUGE bowl of tootsie rolls just sitting by my front door starring at me. So I hit my cook book shelf. Yes, I know I could have hit Pinterest and found something quickly, but there is something about old church cookbooks that can’t be beaten! I came across this recipe for Tootsie Roll Fudge. I will admit I was skeptical making it up until I cut it into bites. It is very thick and called for a bit more sugar than I wanted to use. But it is FUDGE, it isn’t really supposed to be healthy. ~giggle~
I was very pleasantly surprised with the end result. The fudge is amazingly good! You can still taste the tootsie roll a bit, but it has that classic fudge consistency with a hint of peanut butter. Hubby said I need to hide it from him, so I am guessing that means it was a hit.
Looking for another easy fudge recipe? Check out this Strawberry Fudge.
Tootsie Roll Fudge
- 2 tablespoons butter
- 2 cups Tootsie Roll Midgees
- 3 tablespoons peanut butter
- 3 1/2 cups confectioners' sugar
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup chopped Pecans
Line a 9-in. square pan with foil.
In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly.
Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick). Fold in pecans.
Spread into prepared pan.
Cool. Using foil, remove fudge from pan; cut into squares.
Store in an airtight container.
Yield: about 2 pounds.