Peaches & Cream Fudge

For those who like their peach to pack a punch!This tart treat is a fun twist on fudge, complete with visually pleasing swirl pattern. Get the recipe.

Ingredients

• STEP 1
  • 1 bag #2717 Sweet Selections^® Base Fudge Mix
  • 3oz water
  • 5oz #1029 Hawaii’s Finest^® Peach Sno-Kone^® Concentrate
  • 2 sticks butter (1/2 lb.)
• STEP 2
  • 1 bag #2716 Sweet Selections^® Vanilla Fudge Mix
  • 10oz water
  • 3 sticks butter (1/2 lb.)

Directions

• Turn on the fudge cooker.
• Add 5oz of Peach Sno-Kone^® Concentrate, butter, and water to kettle.
• Slowly add 7 lb. bag of #2717 Sweet Selections^® Base Fudge Mix
• If mix is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160˚F.
• Split the mixture between two 13x9x2 parchment-lined pans and spread evenly.
• Keep fudge warm to prevent setting.
• Quickly steam clean the kettle.
• Add 3 sticks butter and 10oz water to kettle.
• Slowly add 7 lb. bag of #2716 Sweet Selections^® Vanilla Fudge Mix.
• If mix is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160˚F.
• Split the mixture between the two half-filled pans evenly so the peach is on the bottom and the vanilla is on the top.
• Using a hard, flat spatula, pull the peach up from the bottom and drag it across the top of the vanilla fudge. Alternate pulling from right to left as you move up the pan; this will result in a striped appearance to 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 winged pattern.
• Let it set up and cool for 8 hours or overnight.
• Slice and serve.
• Store in an airtight container at room temperature.