Test the results of this fantasy fudge recipe yourself before offering any to family and friends. Test it again using nuts. Maybe test another few times using different nuts each time.
Ingredients
Ingredients- 1 7 oz jar of marshmallow creme
- 1 12 oz bag of semi-sweet chocolate chips
- 1 tsp vanilla extract
- 3 cups sugar
- 3/4 cup (1 1/2 sticks) butter
- 1 5 oz can of evaporated milk
- 1 cup chopped nuts (optional)
Instructions
Spray a 13 x 9 pan with cooking spray and line with aluminum foil. This makes cleanup easier.
In a large bowl, mix first three ingredients and also optional nuts.
In a non-stick saucepan, combine butter and milk over medium heat. After the butter and milk are mixed well, stir in sugar. Keep your spatula moving on the bottom of the pan as much as possible to avoid lumps and burns.
Once these ingredients turn into a liquid mixture, stir constantly. Stir round and round, in a figure 8 motion, keeping the spatula on the pan’s bottom at all times.
Bring the mixture to a full rolling boil for 5 minutes. Drop a bit of the mixture into a cup of cold water and see if it turns into little balls. The more often you make fudge, the more you will be able to tell when it’s ready.
Very carefully pour your mixture into the large bowl with the other ingredients. Quickly stir all together. This step is actually one of the hardest as it takes some upper body strength. (Try not to grunt!)
Pour fudge into the prepared pan. Use a spoon and carefully push the fudge into the corners. Cover the pan with foil and let it harden in the refrigerator.
When you are ready to cut the fudge, lift the foil from the pan.
Cut fudge in half then cut each section in half. Do this until you have small squares, approximately 1 inch in size.
Place the pieces in a container lined with wax paper and use wax paper between the layers.
Cover with aluminum foil and store in the refridgerator.
If you’re not good at sharing, label the container Raw Liver.
Enjoy this Fantasy Fudge recipe.
Fantasy Fudge Recipe
Ingredients
- 1 7 oz jar of marshmallow creme
- 1 12 oz bag of semi-sweet chocolate chips
- 1 tsp vanilla extract
- 3 cups sugar
- 3/4 cup 1 1/2 sticks butter
- 1 5 oz can of evaporated milk
- 1 cup chopped nuts optional
Instructions
- Spray a 13 x 9 pan with cooking spray and line with aluminum foil. This makes cleanup easier.
- In a large bowl, mix first three ingredients and also optional nuts.
- In a non-stick saucepan, combine butter and milk over medium heat. After the butter and milk are mixed well, stir in sugar. Keep your spatula moving on the bottom of the pan as much as possible to avoid lumps and burns.
- Once these ingredients turn into a liquid mixture, stir constantly. Stir round and round, in a figure 8 motion, keeping the spatula on the pan’s bottom at all times.
- Bring the mixture to a full rolling boil for 5 minutes. Drop a bit of the mixture into a cup of cold water and see if it turns into little balls. The more often you make fudge, the more you will be able to tell when it’s ready.
- Very carefully pour your mixture into the large bowl with the other ingredients. Quickly stir all together. This step is actually one of the hardest as it takes some upper body strength. (Try not to grunt!)
- Pour fudge into the prepared pan. Use a spoon and carefully push the fudge into the corners. Cover the pan with foil and let it harden in the refrigerator.
- When you are ready to cut the fudge, lift the foil from the pan.
- Cut fudge in half then cut each section in half. Do this until you have small squares, approximately 1 inch in size.
- Place the pieces in a container lined with wax paper and use wax paper between the layers.
- Cover with aluminum foil and store in the refridgerator.
- If you’re not good at sharing, label the container Raw Liver.
