Creamy Fantasy Fudge Recipes

ORIGINAL FANTASY FUDGE RECIPE

Steps:

• Line a 9x13-inch pan* with parchment paper.
• In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined.
• Beat in mini-marshmallows, walnuts, and vanilla extract.
• Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

FANTASY FUDGE

Steps:

• Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
• Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
• Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
• Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
• Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.

FANTASY FUDGE

Steps:

• 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-qt. saucepan on medium heat, stirring constantly. Cook 4 min. 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.

CREAMY FANTASY FUDGE

Steps:

• Grease a 13X9 metal pan with butter and set aside.
• Add the first three ingredients to a large (4 qt.) sauce pan.
• Bring to boil over medium heat, stirring continuously with a wooden spoon.
• Boil, stirring continuously, over medium heat for five minutes.
• Remove from heat and stir in the next three ingredients.
• Stir in the marshmallow cream until well mixed.
• Pour/spread into pan and chill.
• To remove, dip pan in hot water for about 15 seconds, invert over a cutting board and shake and twist the pan until the fudge releases.
• If you have time and space; put the fudge and cutting board back in the refrigerator for a while to let it re-set. The fudge tends to be sticky when it is fresh.
• To get 96 pieces, cut the 13X9 rectangle in quarters, cut each quarter in half (across the short side), and each of the 8 small rectangles 3X4.