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Sunflower Fudge

My family grows sunflowers on our farm, so I'm always on the lookout for new recipes to use the tasty kernels. This fudge is a favorite.—Pam Clemens, Wimbledon, North Dakota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 6 pounds


  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 3 cups semisweet chocolate chips
  • 10 milk chocolate candy bars (1.55 ounces each), chopped
  • 2 jars (7 ounces each) marshmallow creme
  • 34 cup salted sunflower kernels
  • 4-1/2 cups sugar
  • 1-2/3 cups evaporated milk
  • 1 teaspoon vanilla extract


  • Line a 13-in. x 9-in. pan with foil and greased the foil with 1-1/2 teaspoons butter; set aside. In a large bowl, combine the chocolate chips, candy bars, marshmallow creme and sunflower kernels; set aside.
  • In a saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
  • Remove from the heat; stir in vanilla. Pour over chocolate mixture and stir until chocolate is melted. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in the refrigerator.

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