Fantasy Fudge Recipes

Chocolate Fudge

3 cups sugar
1 1/2 sticks butter (or Parkay margarine)
1 (5 oz) can Carnation evaporated milk (2/3 cup)
1 (12 oz) package chocolate chips
1 (7 oz) can Kraft marshmallow cream
1 teaspoon vanilla extract
1 cup chopped walnuts

Line a 9x13 cake pan with sheet of foil and butter it.( I spray with Pam). This makes it easier to cut after cool.. Lift out of pan using foil and put on cutting board to cut.

In a three quart pan: Put sugar, butter, milk; On medium high heat, bring to full rolling boil stirring constantly with wooden spoon for about 7-8 minutes until temperature reaches 235°.(Use candy thermometer) Remove from heat and stir in chocolate chips until melted, add marshmallow cream and vanilla, stir in until thoroughly mixed. Add chopped nuts and pour out into cake pan. Cool and cut into squares. Don’t forget to put the candy thermometer on the pot, adjust it so it does not touch the bottom.

Variations: follow cooking directions above and make substitutes

Maple Walnut
Substitutions: Use 12 oz white chips and 2 teaspoons of maple extract.

Whopper Fudge:
Use white or chocolate chips
2 1/2 cups of whoppers, (malt balls) cut in half

Craisin Fudge… almond Umm good!!!
Use white chips
Add
1 teaspoon almond extract
3 drops of food coloring
1 1/2 cups craisins
2/3 cups sliced almonds

Cookies and Cream
Use white chips, vanilla extract and add broken Oreo cookies.

As you can see this can be changed using different flavors and additions.

Peanut Butter Fudge is different, NO CHIPS!!!
substitute 16 or 24 oz jar of chunky peanut butter for the chips..(Jiff 0r Skippy)