Easy “Fantasy” Fudge
Easy-to-make fantasy fudge recipe with semi-sweet chocolate, evaporated milk, sugar, butter, and marshmallow product.
Pictures Credit history:
Elise Bauer
Most of us have reminiscences of distinctive foodstuff we enjoyed at Christmas when we were being minor. The clearest memory for me is of my father making fudge for all of us (6 youngsters). The past time I recall him generating his fudge was when we all nevertheless lived at dwelling 25 some odd decades ago.
Turns out the recipe comes from the back of a 7 oz. jar of Kraft’s marshmallow creme. It is identified as “fantasy fudge” and is just as good as I remember it.
The recipe helps make about 3 lbs of fudge, so I can see why he hasn’t made it in a when which is a lot of fudge! If I make this once more I consider I will double the amount of walnuts, and substitute almond extract for the vanilla just to see how it goes. About the marshmallow product, I feel you could very easily substitute 7 oz of plain marshmallows.
Easy “Fantasy” Fudge Recipe
Substances
- three cups granulated sugar
- three/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1 lb semi-sweet chocolate, chips or block chocolate chopped up
- 7 oz. jar marshmallow creme
- 1 tsp. vanilla extract
- one cup chopped walnuts
Technique
1 Prep baking pan and assemble components: Get ready everything in progress and have ready to go — chopped chocolate, chopped nuts, the marshmallow product presently out of the jar and in a bowl that you can conveniently scrape out with a rubber spatula.
Line a 13″x9″x2″ baking pan with foil, butter the inside.
2 Boil sugar, butter, milk for four minutes: In a three-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium warmth, stirring continuously after the combination starts to bubble.
Once the combination reaches a boil, established your timer to 4 minutes. You will want to take out the mixture from the heat once it reaches 234°F on a sweet thermometer (234°F at sea-degree, alter for altitude) which should take about 4 minutes. If you never have a candy thermometer, just go with the four minutes.
3 Take away from warmth. Promptly stir in chocolate and marshmallow creme.
4 Stir in vanilla and walnuts: At the time the chocolate and marshmallow creme have melted and are very well blended, stir in the vanilla and then the walnuts.
five Pour into geared up pan.
six Amazing to home temperature before slicing (about 4 hours). You may perhaps want to chill in the fridge to get it additional company.
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