This is a deliciously creamy and tangy slice with plenty of crunch. Kids will love it
Butter a baking pan, or line pan with baking paper, extending paper over edges of pan.
Combine sugar, salt, butter, evaporated milk and marshmallow fluff in a heavy-bottomed 3-quart sauce pan set over low heat, stirring until well blended.
Increase heat to heat to medium-high and bring mixture to a full-rolling boil being careful not to mistake escaping air bubbles for boiling.
As soon as the mixture reaches a boil, lower heat to medium and boil slowly, stirring constantly, for 5 minutes, or until mixture reaches soft ball stage (between 234 and 240 degrees F).
Remove pan from heat, add lemon essence and white chocolate pieces, stirring until chocolate is melted and well combined.
Stir in the lemon juice, which will turn this from a lemon fudge into a toffee.
Let the toffee cool down until it is still liquid enough to coat the rice bubbles without making them too soft.
Stir in the rice bubbles so they get an even coating of the toffee mixture..
Put the mixture into a large pan (I use a roasting pan lined with baking paper) and press down evenly.
Let cool on the refrigerator or freezer overnight.
Then cut into 1-inch pieces. Store in an airtight container (layers separated by wax paper) for up to a week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 30 | ||
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Calories: 214 | ||
Calories from Fat: 69 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10mg | 3 % | |
Sodium 39.7mg | 1 % | |
Potassium 69.3mg | 2 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 36.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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