Regal 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.

REGAL FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil, set aside.
• Butter sides of a heavy 3 quart saucepan.
• In saucepan combine sugar, evaporated milk, and butter.
• Cook and stir over medium-high heat till mixture boils.
• Reduce heat to medium; continue cooking and stirring for 10 minutes.
• Remove pan from heat.
• Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
• Beat by hand for 1 minute.
• Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
• Cut fudge into squares.
• Store in a tightly covered container in the refrigerator.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.