Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until temperature reaches 234°F on candy thermometer, stirring constantly. Remove from heat.
Add semi-sweet chocolate, marshmallow creme and vanilla; mix well. Pour into bowl. Let stand until cool enough to handle; stir until creamy.
Roll chocolate mixture into 40 balls, using about 1 Tbsp. for each ball; shape each to resemble football. Place on parchment-covered baking sheet. Let stand until firm. (Fudge might look separated- appearance will improve upon standing.)
Melt white chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to draw laces on footballs.
You'll find that a small portion of this sweet treat goes a long way on chocolate flavor.
How to Make Football-Shaped Fudge with a Cookie Cutter
Line 9-inch square pan with foil, with ends of foil extending over sides. Cook fudge as directed; pour into prepared pan. Spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 40 football shapes with 1-inch cookie cutter. Decorate with melted white chocolate as directed.
If you are only able to purchase a large (12-oz.) can of evaporated milk, be sure to use only 2/3 cup so that the fudge will set. Refrigerate remaining milk for another use.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber less than 1g
Protein less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.