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.
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
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.
Place into a large mixing bowl:
1 8-ounce Hershey chocolate bar, broken
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,
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.