I have tried quite a few fudge recipes, but this recipe is one I’ve always gone back to. You’ll find the recipe on the back Kraft’s Marshmallow Creme jars, it’s called Fantasy Fudge. It’s easy, and almost fool proof if you follow the instructions. It comes out tasting just like the fudge you get an an old fashioned candy shop, and it’s perfect for the holidays! I decided to do just a couple slight variations to the original recipe, I used pecans instead of walnuts and a blend of bittersweet darker chocolate and semi sweet milk chocolate.

FANTASY FUDGE INGREDIENTS

3 cups sugar
3/4 cup butter or margarine (or 1-1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1-1/2 pkg. (12 squares) semi-sweet baking chocolate, chopped
1 jar (7 oz) jet puffed marshmallow creme
1 cup chopped walnuts
1 Tsp vanilla

DIRECTIONS

Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

Stir in chocolate and marshmallow creme until melted; stir in vanilla and walnuts.

Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into 1 inch squares. Store in airtight container.

Makes 3 lbs. or 40 2 square servings