Fantasy Fudge In A Cloud Food

FANTASY FUDGE RECIPE

Steps:

• Grease a 9x13-inch baking pan.
• In a large saucepan over medium heat, mix in sugar, margarine, and evaporated milk. Stir to dissolve sugar. Bring the mixture to a full boil for 5 minutes, while stirring constantly.
• Remove from heat and add in chocolate chips. Stir until chocolate chips are melted. Add marshmallow cream, chopped walnuts, and vanilla extract. Beat well until mixture is combined.
• Transfer fudge to the prepared baking pan and let cool. Once firm, cut into squares.
• Enjoy!

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.

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.

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.

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.

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 FOOTBALL FUDGE

Steps:

• Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until temperature reaches 234°F on candy thermometer, stirring constantly. Remove from heat.
• Add semi-sweet chocolate, marshmallow creme and vanilla; mix well. Pour into bowl. Let stand until cool enough to handle; stir until creamy.
• Roll chocolate mixture into 40 balls, using about 1 Tbsp. for each ball; shape each to resemble football. Place on parchment-covered baking sheet. Let stand until firm. (Fudge might look separated- appearance will improve upon standing.)
• Melt white chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to draw laces on footballs.

FANTASY FUDGE

Steps:

• Microwave butter in 4 quart bowl on high for 1 minute or until melted.
• Add sugar and milk, mix well.
• Microwave on high for 3 minutes, stir.
• Microwave 2 minutes longer or until the mixture beins to boil, mix well.
• Microwave 3 minutes, stir.
• Microwave 2 1/2 minutes longer.
• Let stand for 2 minutes.
• Stir in chocolate until melted.
• Add marshmallow creme and vanilla, mix well.
• Stir in nuts (or raisins or crushed candy cane).
• Pour into greased 13X9 pan.
• Cool at room temperature, about 1 hour.
• Cut into squares.

FAST MICROWAVE FANTASY FUDGE

Steps:

• Lightly grease a 13x9 inch pan.
• Microwave margarine in 4 quart bowl on HIGH for 1 minute or until melted.
• Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil; stirring after 3 minutes.
• Mix well; scrape bowl.
• Microwave on HIGH 5 1/2 minutes; stirring after 3 minutes.
• Gradually stir in chips until melted.
• Add remaining ingredients; mix well.
• Pour into pan. Cool at room temperature. Cut into small pieces.

PEANUT BUTTER FANTASY FUDGE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.