Gumdrop Fudge

Do you have a sweet tooth? Well this fudge is guaranteed to satisfy any sugar craving. Sugary gumdrops are suspended in an almond bark base - you might want to make an appointment at the dentist before you eat this. Well, not really, but it is sweet! This fudge is perfect for a Christmas cookie tray, and I like that it's different from many other candies at this time of year.

Start by combining the almond bark, salt and sweetened condensed milk in a medium saucepan.

Heat this mixture until it melts - use low heat, it won't take long. When it's melted, remove from the heat then add the vanilla

and stir until smooth. Stir in the gumdrops.

Line a 9-inch pan with aluminum foil, then pour the fudge mixture in.

Refrigerate for at least four hours or until set. Remove the fudge from the pan using the foil, then cut the candy into small pieces - first columns and then rows.

I love seeing those colorful little gumdrop pieces in there!

One year ago: Dulce de Leche Chocolate Bars
Two years ago: Oatmeal Spice Drop Cookies (another gumdrop recipe!)
Three years ago: Sara's Chili

Find more great ideas at Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2), Food on Friday: Christmas treats.

Gumdrop Fudge

1 - 20 oz. package almond bark (or white chocolate candy coating)
1 can sweetened condensed milk
1 1/2 tsp. vanilla
1/8 tsp. salt
1 1/2 cups gumdrops, chopped

Coarsely chop the almond bark or white chocolate candy coating. Combine the bark, sweetened condensed milk and salt in a medium saucepan. Heat over low heat, stirring often, until the mixture melts. Stir until smooth. Remove from the heat and add the vanilla and the gumdrops.

Pour the mixture into foil-lined 9-inch pan. Refrigerate until set, about 4 hours. Remove the fudge using the foil, then cut into row and columns. Makes 36 pieces.

Recipe Source: Adapted from ValSoCal