20 December, 2020
Fantasy Fudge
Fantasy Fudge
For Deane
Equipment
- Candy thermometer is helpful
Ingredients
- 3 cups sugar
- 1½ sticks butter or margarine
- 1 5 oz can evaporated milk (about ⅔ cup)
- 1 12 oz bag chocolate chips semi-sweet
- 1 7 oz jar marshmallow creme
- 1 cup chopped walnuts (optional)
- 1 tsp vanilla
Instructions
- Grease 9" square pan (or similar) with butter or margarine and set aside
- Place sugar, butter and evaporated milk in large heavy saucepan
- Bring to a full rolling boil on medium heat, stirring constantly
- Boil 4 min. or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat.
- Add chocolate and marshmallow creme; stir until completely melted
- Add walnuts and vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan.
- Cool at room temperature at least 4 hours
- Cut into 1" squares. Store in tightly covered container at room temperature
Notes
I used to enjoy making and sending this out to the family but now you can make your own.
Photo below by Hannah McNeill; featured image by Lea Long.
