FANTASY FUDGE
Ingredients
3 cups granulated sugar
3/4 cup butter or margarine*
2/3 cup evaporated milk**
12 ounces of semi-sweet chocolate chips***
1 (7 ounce) jar of marshmallow cream
1 teaspoon vanilla extract
1 cup chopped walnuts (OPTIONAL)
Directions
1. Butter a 9 x 13 inch cake pan. Or a big platter, or two pie tins.
2. Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
NOTES
* The original recipe called for Parkay margarine, because it's from Kraft Foods. Butter makes it a bit creamier,but margarine works fine, too, so use whatever you have.
** You can use a 5 ounce can. (NOT sweetened condensed milk)
*** Check your package of chocolate chips, some only have 10 ounces nowadays. You can also use semi sweet baking chocolate, chopped up.
This is from Kraft Foods, I didn't make it up. Ha, like I'm that creative...
There are a lot of shortcut fudge recipes out there, but this is the best tasting and worth the effort.
It makes enough to fill a 9 x13 inch cake pan, or a large platter. (I have made this in pie tins for gifting, one fits into a gallon ziplock bag.)
