Fantasy Fudge

 in Favorite Recipes by

Provided by Celestina Haubert-Oliver for the October 2018 issue of EnnisNOW Magazine.

  • 3 cups sugar
  • 3/4 cup butter
  • 1 5-oz. can evaporated milk
  • 3 8-oz. pkgs. Baker’s Semi-Sweet Baking Chocolate Squares, dark or white
  • 1 7-oz. jar Jet-Puffed Marshmallow Creme
  • 1 cup walnuts, chopped (optional)
  • 1 tsp. vanilla
  1. Line a 9-inch square pan with foil; extend the ends over the pan’s edges.
  2. In a large saucepan, bring sugar, butter and evaporated milk to a full rolling boil over medium heat. Cook, stirring constantly, 4 minutes or until a candy thermometer reaches 234 F. 
  3. Remove from heat. Add chocolate and marshmallow creme; stir until melted.
  4. Add the nuts and vanilla; mix well. Pour mixture into the pan.
  5. Cool completely. Use the sides of foil to lift the fudge from the pan; slice.