Fudge is a fantastic all year round classic favorite and my most-liked candy. It’s incredibly luscious, rich, and highly addicting.
I realize that it’s extremely unhealthy, but the other night I simply couldn’t help myself and made it for the first time. This fudge recipe that I got off a JET-PUFFED Marshmallow Creme jar was relatively easy to make, and the best part is that it literally melts in your mouth.
*Court’s Cooking notes: Make sure to have everything set out and ready to mix.*
Fantasy Fudge
What You’ll Need
3 C sugar
3/4 C butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) Toll House Semi-Sweet Chocolate chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 C chopped PLANTERS Walnuts or pecans, optional
1 tsp. vanilla extract
Instructions
Line 9-inch square pan with aluminum Foil, with ends of foil spreading over sides. Set aside
1. Combine sugar, butter, evaporated milk in a large pot and bring them to full rolling boil on medium heat, stirring constantly. Cook for four minutes or until candy thermometer reaches 234°F, stirring continually. Remove the pot away from the heat.
2. Next, combine the chocolate and marshmallow creme; stir until melted. Then add the nuts and vanilla; mix well. Pour into the previously prepared pan; spread to cover the bottom of the pan. Let cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Source Kraft Recipes
Coming up next week on cooking with Court
Grilled Turkey Burgers with Cucumber Salad
Slow Cooker Orange Chicken
Crunchy Honey Garlic Pork Chops
Side Dish Salt & Vinegar Roasted Potatoes
Here are some of my favorite desserts that I have made or wrote about this year.
Rocky Road Milkshake
Peanut Butter Cup Crack Brownies
Reese’s Peanut Butter Cup Cake
Satisfying your sweet-tooth