Fantasy Fudge
CATEGORIES
INGREDIENTS
  • 3 cups sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1 small can (5 oz.) evaporated milk (about 2/3 cup)
  • 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  • 1 cup chopped PLANTERS Walnuts
  • 1 tsp. vanilla
DIRECTIONS
  1. LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.
  2. Bring to full rolling boil on medium heat, stirring constantly.
  3. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
  4. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
  5. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
  6. Store in tightly covered container at room temperature.
  7. Prep Time: 10 min
  8. Total Time: 25 min
  9. Makes: 3 lb. or 40 servings, about two squares each
RECIPE BACKSTORY
This is my favorite fudge to make. It used to be on the back of the jars of Kraft marshmallow cream.