Tuesday, April 26, 2011

Easy Fantasy Fudge

Prep Time: 10 Minutes Plus Cooling Cooking Time: 15 Minutes

1 ½ Cups (3 sticks) Margarine Or butter
6 Cups Of Sugar
1 1/3 Cups (1 Can) Evaporated Milk
2 Pkgs (12 oz each) Semi-Sweet Chocolate Chips
1 Jar (13 oz) Jet Puffed Marshmallow Crème
2 Cups Chopped Nuts
2 Tsp. Vanilla

-Lightly grease 2 (13x9-inch) or 3 (9-inch square) pans

-Mix margarine, sugar and milk in a heavy 4 or 5 quart saucepan: Bring to full rolling boil on medium heat, stirring constantly.

-continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

-Gradually stir in the chocolate chips until melted, continue stirring and add the Jar of Marshmallow Creame until mixed in, add the 2 tspns of Vanilla and the 2 cups of nuts stirring them in.

-Pour into the prepared pans. Cool at room temperature; cut into squares.

Makes about 6 lbs.

High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1,000 feet above sea level.

Note: Do not substitute sweetened condensed milk for evaporated milk. Fantasy Fudge cannot be prepared in a microwave when using the 13 oz jar of Marshmallow crème. Smaller microwave batches can be prepared using the 7 oz jar.

Tip: For easier cutting and cleaning, line pans with lightly greased foil. Remove foil before cutting cooled fudge.

Made famous by
Wayne L. Gough, Sr. ,
Tulsa, Ok

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