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Two Great Fudge Recipes
Candy

Fantasy Fudge and Wonder Fudge - both terrific tasting and easy to make. Fantasy Fudge recipe is from Kraft (although they've changed the recipe over the years!), and Wonder Fudge is from a former Honeyweller that I used to know, Dick and his wife Pat Sable.
 

Fantasy Fudge
This is actually doubled from the original recipe for a gift-giving extra large batch!
 

6 cups sugar
1-1/2 cups butter (that's 3 sticks, folks!)
1 13-ounce can evaporated milk
1 12-ounce package chocolate chips
1 13-ounce jar marshmallow creme
2 teaspoons pure vanilla
2 cups chopped nuts (optional)
 
Combine sugar, buter and milk in a 5-quart pot; bring to full rolling boil, stirring contantly. Boil for 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat, stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla, beat until well-blended. Pour into 2 buttered 13x9-inch pans. Cool at room temperature. Cut into squares.

Makes about 6 pounds of fudge.
 

 

Wonder Fudge
 

Place into a large mixing bowl:

1 8-ounce Hershey chocolate bar, broken into pieces
3 6-ounce packages chocolate chips
1 7-10 ounce jar marshmallow creme
 

Place in a 4-quart kettle:

4-1/2 cups sugar
1 12-ounce can evaporated milk

Cook the sugar and evaporated milk mixture until it comes to a rolling boil. Boil over medium heat for 4 and 1/2 minutes, stirring constantly.

Pour half of the sugar-milk mixture over the chocolate-marshmallow creme and stir thoroughly until melted. Add the second half of the hot mixture plus:

1 teaspoon pure vanilla
1 cup chopped nuts

Stir well, spread in buttered pans (1 9x13-inch pan and 1 8" square pan). Cool, cut into squares.