Fantasy Fudge
Recipe - Monticello
Fantasy Fudge
Prep Time25 Minutes
Servings40
0Ingredients
3 cups sugar
¾ cup butter or margarine
1 small can (5 oz) evaporated milk (about 2/3 cup) (Note: Do not use sweetened condensed milk)
3 pkg (4 oz each) Baker's Semi-Sweet Chocolate, chopped
1 jar (7 oz) Jet-Puffed Marshmallow Creme
1 cup chopped walnuts
1 tsp vanilla
Directions
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter, and evaporated milk to full rolling boil in 3-quart saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares
25 minutes
Prep Time
0 minutes
Cook Time
40
Servings
Directions
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter, and evaporated milk to full rolling boil in 3-quart saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares
