Serves: 5
Total Calories: 260
Yield: About 3 pounds
1. Line a 9-in. square pan with foil; set aside.
2. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until chips are melted.
3. Remove from the heat; stir in vanilla and gumdrops.
4. Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature.
This Gumdrop Fudge recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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