Healthier Fantasy Fudge Recipes

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, 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.
• 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.

HEALTHIER FANTASY FUDGE

Steps:

• Prepare a 9x13-inch baking pan greasing or lining with parchment paper or wax paper.
• Add the sweetener, butter, and evaporated milk to a large saucepan. Heat over medium heat to a boil.
• Reduce heat to maintain the boil without overheating, and stir constantly for 4-5 minutes. Alternatively, you can heat the mixture to 234 degrees Fahrenheit, but 4-5 minutes should be sufficient if you don't have a candy thermometer.
• Remove from heat.
• Quickly add the chocolate chips, marshmallows, and vanilla extract to the saucepan and stir until smooth.
• Pour the mixture into the prepared pan.
• Let the fudge set for at least 3-4 hours at room temperature, or place in fridge for faster cooling and a firmer result.
• If you chose not to use paper or foil, when firm, simply cut the fudge into small pieces in the pan.
• If you did choose to use a baking pan liner, when firm, lift the entire block of fudge using the edges of the paper or foil, placing the block on a cutting board. Cut into serving-size pieces.
• Store the fudge in the refrigerator for longer shelf life.

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:

• Mix butter, sugar and milk in a saucepan.
• Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
• Remove from heat.
• Stir in candy chips a little at a time until melted.
• Stir in the rest of the ingredients.
• Spread into a greased 13" by 9" by 2" pan.
• Cool to room temperature.
• Cut into squares.

ORIGINAL FANTASY FUDGE

Steps:

• Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.

KRAFT'S FANTASY FUDGE

Steps:

• Line 9" Square pan with foil.
• Bring Margerine, sugar & evaporated milk to.
• a full boil, stirring constantly.
• Boil 4 Minutes, stirring constantly, until.
• candy reaches 234 degrees.
• Remove from heat.
• Add Chocolate & Marshallow creme,until.
• melted.
• Add walnuts and vanilla, mix well.
• Spread evenly in prepared pan.
• Let stand at room temperature for 4 hours.
• Cut into 1" squares.