Jelly Bean Vanilla Fudge
This delicious Easter recipe is so easy, your kids can almost do it themselves. Just be prepared to wash the dishes while they enjoy their Jelly Bean Vanilla Fudge!
*All Images Courtesy of Karen Perkins
• 2 Cup(s) White Chocolate Chips
• 2 cups Jelly Beans (pastel colors recommended)
• 1 16 oz. can of vanilla frosting
• 1 tablespoon rum or vanilla extract
• 1 tablespoon coconut extract
Images Courtesy of Karen Perkins
Line an 8 inch square cake pan with aluminum foil.
Heat white chocolate chips in a saucepan over medium heat, stirring occasionally.
Add the rum extract, coconut extract and vanilla frosting. Mix all ingredients together until well-blended. Let cool at room temperature.
Once the mixture has cooled, add all but 1/4 cup of the jelly beans.
Spread fudge mixture evenly into pan. Smooth the top with a butter knife. Add remaining 1/4 cup of jelly beans to the top of the fudge.
Refrigerate for 1 hour or until firm if eating immediately. Otherwise, leave fudge covered and unrefrigerated as the Jelly Beans will get frozen and too hard.
