New England Chocolate 'Pudding' Fudge

There aren't many treats during the Holidays quite like fudge. It is great to dole out to family and friends when they arrive, give as gifts at their departure or stow away all for yourself. Substituing white chocolate or mint chips is yet another great way to prepare this true childhood favorite confection.

1/2 cup Bar Harbor® New England Style Indian Pudding

2 cup granulated sguar

1 cup brown sugar

1-1/4 sticks butter

2/3 cup evaporated milk

2 cups chocolate chips

1-1/4 cups marshmallow creme

1/2 teaspoon cinnamon

1/4 teaspon allspice or ginger

Beat Indian Pudding until smooth; set aside. Cover the bottom and up the sides of an 8 x 8-inch pan or casserole dish with wax paper. In a medium saucepan, add both sugars, butter, milk and Indian Pudding. Bring to a boil over medium heat, stirring a few times to combine well. Once boiling, stir constantly for 10 minutes while continuing to cook. If using a candy thermometer, bring to about 230-degrees F, which is slightly under the soft-ball stage. Although imoportant, the chocolate will help set this fudge regardless if you reach the full temperature of soft-ball. After 10 minutes, remove from heat and immediatley stir in the chocolate chips, marshmallow. cinnaon and allspice.You don't have to stir the marshmallow completely, leaving streaks of sweet whiteness is appealing visually and deliciously Pour into prepared pan and set aside to cool and harden for an hour or so. Cover and refrigerate until you are ready to dig in. Simply lift out the fudge by the waxed paper, cut into desired sizes.

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