Hash Fudge
What You’ll Need:
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 grams of finely chopped/ground bubble hash
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
Makes 16 dank ass fudge pieces
DIRECTIONS
- Line an 8×8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 6.5 minutes, stirring constantly.
- During the final minute add the bubble hash and continue to stir constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. Cut into 16-2″x2″ squares.
