Food and drink recipes | Food recipes » Sweet Selections Fudge Mix, Recipes Booklet

Recipes Booklet TABLE OF CONTENTS 1 Chocolate Fudge 11 Lemon Fudge 2 Vanilla Fudge 12 Lime Fudge 3 Birthday Cake Fudge 13 Maple Walnut Fudge 4 Candy Cane Fudge 14 Mint Chocolate Swirl Fudge 5 Cherry Fudge 15 Peanut Butter Fudge 6 Cherry Vanilla Swirl Fudge 16 Praline Pumpkin Spice Fudge 7 Chocolate Whiskey Swirl Fudge 17 Red Velvet Fudge 8 Cookies & Cream Fudge 18 Salted Caramel Fudge 9 Cotton Candy Fudge 19 Strawberry Fudge 10 Dirt Fudge 20 Vanilla Whiskey Fudge recipe: Chocolate Fudge ingredients 11Bag bagof #2715 Sweet Selections® Chocolate Fudge Mix 212 sticks butter oz of Water 74ounces sticks Butter (1 lb) 1 ounce 1 tsp 4 cups 1 Bag 4 sticks 12 ounces Sweet Selections® Chocolate Fudge Tutorial: https://youtu.be/ZUz1UpUkYlY directions • Turn on the fudge cooker. • Add 12 oz of water and 4 sticks (1 lb) of butter, pre-sliced. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2715 Chocolate Fudge Mix.

Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 1 recipe: Vanilla Fudge ingredients 11Bag bagof #2716 Sweet Selections® Vanilla Fudge Mix 210 sticks butter oz of Water 73ounces sticks Butter (3/4 lb) 1 ounce 1 tsp 4 cups 1 Bag 4 sticks 12 ounces Sweet Selections® Vanilla Fudge Tutorial: https://youtu.be/B0lNp0FaOwM directions • Turn on the fudge cooker. • Add 10 oz of water and 3 sticks (3/4 lb) of butter, pre-sliced. Let

stir until all butter is melted. • Slowly add in one 7 lb bag of #2716 Vanilla Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 2 recipe: Birthday Cake Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 210 sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 11/8 ounce cup #2439 Birthday Cake Corn Treat 11tsp tsp #2297 Yellow Corn Treat 41cups cup Rainbow Sprinkles 1 Bag 4 sticks 12 ounces

Ooops!re we t befo i e t a e W oto. h p a k o o t directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, pre-sliced and 10 oz of water to the kettle. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix, #2439 Birthday Cake Corn Treat and #2297 Yellow Corn Treat. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Line a pan (#2720) with parchment paper (#2721) and cover with rainbow sprinkles. • Pour fudge mix on top of sprinkles. Do not pre-slice • Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Add more sprinkles if desired. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 3 recipe:

Candy Cane Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 210 sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce cups Crushed Candy Canes 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 10 oz of water and 2 sticks (1/2 lb) of butter, pre-sliced. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Add 3 cups of crushed candy canes slowly to the mix. If it is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge

back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 4 recipe: Cherry Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 25sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce oz #1031 Cherry Sno-Kone® Concentrate 11tsp cup Sliced Maraschino cherries 4 cups (slightly dried, not in juice) 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, pre-sliced, 3 oz of #1031 Cherry Sno-Kone® Concentrate and 5 oz of water to the kettle. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Add sliced maraschino cherries. • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice Let fudge set for a few hours, covered loosely with

parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 5 recipe: Cherry Vanilla Swirl Fudge STEP 1: 1 bag 10 oz 3 sticks STEP 2: 1 bag 5 oz 2 sticks 3 oz #2716 Sweet Selections® Vanilla Fudge Mix Water Butter (3/4 lb) #2717 Sweet Selections® Base Fudge Mix Water Butter (1/2 lb) #1031 Cherry Sno-Kone® Concentrate directions • Turn on the fudge cooker. • Add 10 oz of water and 3 sticks (3/4 lb) of butter, pre-sliced. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2716 Vanilla Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes) • Pour half the batch into a pan (#2720) pre-lined

with parchment paper (#2721). Pour the other half of the batch into another pan lined with parchment paper. • Keep pans warm to not allow fudge to set. • Quickly steam clean the kettle. • Once steam cleaned, add 2 sticks (1/2 lb) of butter, 5 oz of water and 3 oz of Cherry Sno-Kone® Concentrate. Let stir until butter is melted. • Slowly add one 7 lb bag of #2717 Base Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F. • Immediately pour half of the cherry fudge on top of each half-filled vanilla batch so that there is a layer of cherry fudge on top and vanilla on the bottom. • Use a hard, flat spatula to pull the vanilla up from the bottom. Drag it across the top of the cherry fudge. Alternate pulling from right to left as you move up the pan. This will result in a striped appearance across the fudge. • Drag a #4145 setter stick in vertical lines, alternating from top to bottom, through the stripes. This will drag the stripes into a

beautiful winged pattern. • Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours) • Flip fudge back over with the original top side up. Then slice and serve. • Fudge should be stored in an airtight, dry container at room temperature. 6 recipe: Chocolate Whiskey Swirl Fudge ingredients STEP 1: 1 bag 7 oz 2 sticks 5 oz STEP 2: 1 bag 12 oz 4 sticks #2717 Sweet Selections® Base Fudge Mix Water Butter (1/2 lb) Whiskey or Bourbon 86 proof (Reserve 2 oz for the end) #2715 Sweet Selections® Chocolate Fudge Mix Water Butter (1 lb) directions • Turn on the fudge cooker. • Add 7 oz of water, 3 oz of Whiskey or Bourbon and 2 sticks (1/2 lb) of butter, pre-sliced. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir

until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes) • Add additional 2 oz of Whiskey or Bourbon and allow it to mix in. • Pour half the batch into a pan (#2720) pre-lined with parchment paper (#2721). Pour the other half of the batch into another pan lined with parchment paper. • Keep pans warm to not allow fudge to set. • Quickly steam clean the kettle. • Once steam cleaned, add 4 sticks (1 lb) of butter and 12 oz of water and let stir until butter is melted. • Slowly add one 7 lb bag of #2715 Chocolate Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F. • Immediately pour half of the chocolate fudge on top of each half-filled white whiskey batch so that there is a layer of chocolate fudge on top and white whiskey on the bottom. • Use a hard, flat spatula to pull the white whiskey up from the bottom. Drag it across the top of the chocolate fudge Alternate pulling from right to

left as you move up the pan. This will result in a striped appearance across the fudge. • Drag a #4145 setter stick in vertical lines, alternating from top to bottom, through the stripes. This will drag the stripes into a beautiful winged pattern. • Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours) • Flip fudge back over with the original top side up. Then slice and serve. • Fudge should be stored in an airtight, dry container at room temperature. 7 recipe: Cookies & Cream Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 210 sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce cups Crushed Chocolate Sandwich Cookies 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 10 oz of water and 2

sticks (1/2 lb) of butter, pre-sliced. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Add 3 cups of crushed chocolate sandwich cookies slowly to the mix. If it is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 8 recipe: Cotton Candy Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 27sticks butter oz of Water

72ounces sticks Butter (1/2 lb) 13ounce oz #1043 Cotton Candy Sno-Kone® Concentrate 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, 7 oz of water and 3 oz of Cotton Candy Sno-Kone® Concentrate to the kettle. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 9 recipe: Dirt Fudge

ingredients 11Bag bagof #2715 Sweet Selections® Chocolate Fudge Mix 212 sticks butter oz of Water 74ounces sticks Butter (1/4 lb) 11ounce lb Lightly crushed chocolate sandwich cookies 18tsp oz Gummy Worms 4 cups 1 Bag 4 sticks 12 ounces Ooops!re we t befo i e t a e W oto. h p a k o o t directions • Turn on the fudge cooker. • Add 4 sticks of butter and 12 oz of water to the kettle. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2715 Chocolate Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Sprinkle the 1 lb of crushed chocolate sandwich cookies on top. Do not pre-slice Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.)

• Flip fudge back over with the original top side up. Top with gummy worms. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 10 recipe: Lemon Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 25sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce oz #1041 Lemon Sno-Kone® Concentrate 11tsp cup #2474 Lemon Pound Cake Seasoning 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, pre-sliced, 3 oz of #1041 Lemon Sno-Kone® Concentrate and 5 oz of water to the kettle. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice • Sprinkle #2474 Lemon Pound Cake Seasoning on top. • Let fudge set for a

few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Sprinkle more Lemon Pound Cake Seasoning on top if desired. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 11 recipe: Lime Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 25sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce oz #1034 Lime Sno-Kone® Concentrate 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, pre-sliced, 3 oz of #1034 Lime Sno-Kone® Concentrate and 5 oz of water to the kettle. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir until the mix is smooth and shiny, about 160

degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 12 recipe: Maple Walnut Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 210 sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 11ounce lb Chopped Walnuts 11tsp cup Maple Syrup 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 10 oz of water and 2 sticks (1/2 lb) of butter, pre-sliced. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Add 1

lb of chopped walnuts and 1 cup maple syrup slowly to the mix. If it is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 13 recipe: Mint Chocolate Swirl Fudge ingredients 1STEP Bag of 1: 21sticks butter Sweet Selections® Chocolate Fudge Mix bag of #2715 712 ounces oz Water 14ounce sticks Butter (1 lb) 1STEP tsp 2: 41cups bag #2717 Sweet Selections® Base Fudge Mix 17Bag oz Water 42sticks

sticks Butter (1/2 lb) 12 ounces #1379 Sweet Selections® Green Mint Flavoring 4 oz directions • Turn on the fudge cooker. • Use a hard, flat spatula to pull the chocolate up from the bottom. Drag it across the top of the whiskey fudge Alternate pulling from right to left as you move up the pan. This will result in a striped appearance across the fudge. • Add 4 sticks (1 lb) of butter and 12 oz of water and let stir until butter is melted. • Slowly add one 7 lb bag of #2715 Chocolate Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F. • Pour half the batch into a pan (#2720) pre-lined with parchment paper (#2721). Pour the other half of the batch into another pan lined with parchment paper. Drag a #4145 setter stick in vertical lines, alternating from top to bottom, through the stripes. This will drag the stripes into a beautiful winged pattern. • • Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper.

• Keep pans warm to not allow fudge to set. • • Quickly steam clean the kettle. Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours) • Add 7 oz of water, 4 oz of Sweet Selections® Green Mint Flavoring (#1379) and 2 sticks (1/2 lb) of butter, pre-sliced. Let stir until all butter is melted. • Flip fudge back over with the original top side up. Then slice and serve. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Fudge should be stored in an airtight, dry container at room temperature. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Immediately pour half of the green mint fudge on top of each half-filled chocolate batch so that there is a layer of chocolate fudge on the bottom and green mint on top. 14 recipe: Peanut Butter Fudge ingredients 11Bag bagof #2717

Sweet Selections® Base Fudge Mix 214 sticks butter oz of Water 74ounces cups Peanut Butter 1 ounce 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 14 oz of water and 4 cups of peanut butter. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • If it is too dry, add more water, an ounce at a time. Let stir until peanut butter is all melted and the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. • Let fudge set and cool for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 15

recipe: Praline Pumpkin Spice Fudge ingredients 11Bag bagof #2716 Sweet Selections® Vanilla Fudge Mix 29sticks oz of butter Water 72ounces ½ sticks Butter (5/8 lb) 14ounce oz #1391 Sweet Selections® 1 tsp Pumpkin Spice Flavoring 41cups lb Praline pecans, medium size 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 ½ sticks of butter, 7 oz of water and 4 oz of Sweet Selections® Pumpkin Spice Flavoring (#1391) to the kettle. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2716 Vanilla Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Sprinkle 1 lb of praline pecan pieces on the fudge. Do not pre-slice Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple

of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 16 recipe: Red Velvet Fudge ingredients 11Bag bagof #2715 Sweet Selections® Chocolate Fudge Mix 21sticks butter Sweet Selections® Base Fudge Mix bag of #2717 710 ounces oz Water 13ounce sticks Butter (3/4 lb) 1¼tsp cup #2615 Red Velvet Additive 4 cups 1 Bag 4 sticks 12 ounces Sweet Selections® Red Velvet Fudge Tutorial: https://youtu.be/ex3m2DDtETw directions • Turn on the fudge cooker. • Add 3 sticks of butter and 10 oz of water to the kettle. Let stir until all butter is melted. • Slowly add in ¾ of the bag of #2717 Base Fudge Mix and ¼ of the bag of #2715 Chocolate Fudge Mix. • Then mix in ¼ cup of the Red Velvet Additive (#2615). • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.)

• Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. You can top with powdered sugar if desired. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 17 recipe: Salted Caramel Fudge ingredients 11Bag bagof #2716 Sweet Selections® Vanilla Fudge Mix 27sticks butter oz of Water 72ounces sticks Butter (1/2 lb) 14ounce oz #1384 Sweet Selections® 1 tsp Salted Caramel Flavoring 42cups ½ lbs Caramel Dip (#4224 or #4100) 1 Bag Coarse Sea Salt 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 7 oz of water, 4 oz of Sweet Selections® Salted Caramel Flavoring (#1384) and 2 sticks (1/2 lb) of butter,

pre-sliced. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2716 Vanilla Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set and cool for 5 minutes • Melt the Caramel Dip (#4224 or #4100) and pour on top of fudge. • Grind coarse sea salt on top. • Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Add more ground salt if desired. Then slice and serve • Fudge should be stored in an airtight, dry container at room temperature. 18 recipe: Strawberry Fudge ingredients 11Bag bagof #2717 Sweet Selections® Base Fudge Mix 25sticks

butter oz of Water 72ounces sticks Butter (1/2 lb) 13ounce oz #1030 Strawberry Sno-Kone® Concentrate 1 tsp 4 cups 1 Bag 4 sticks 12 ounces directions • Turn on the fudge cooker. • Add 2 sticks (1/2 lb) of butter, pre-sliced, 3 oz of #1030 Strawberry Sno-Kone® Concentrate and 5 oz of water to the kettle. Let stir until all butter is melted. • Slowly add in one 7 lb bag of #2717 Base Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours (Total recommended time is 8 hours.) • Flip fudge back over with the original top side up. Then slice and serve. • Fudge should be stored in an airtight, dry container at room

temperature. 19 recipe: Vanilla Whiskey Fudge ingredients 1 bag 7 oz 3 sticks 5 oz #2716 Sweet Selections® Vanilla Fudge Mix Water Butter (3/4 lb) Whiskey or Bourbon 86 Proof (Reserve 2 oz for the end) directions • Turn on the fudge cooker. • Add 7 oz of water, 3 oz of Whiskey or Bourbon and 3 sticks (3/4 lb) of butter, pre-sliced. Let stir until all butter is melted • Slowly add in one 7 lb bag of #2716 Vanilla Fudge Mix. • Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.) • Add additional 2 oz of Whiskey or Bourbon and allow it to mix in. • Pour into pan (#2720) lined with parchment paper (#2721). Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper. • Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours (Total recommended time is 8 hours.) • Flip fudge back over with the original

top side up. Then slice and serve. • Fudge should be stored in an airtight, dry container at room temperature. 20 10700 Medallion Drive | Cincinnati, OH 45241 | 800-543-0862 | gmpopcorn.com