Jeans Fudge Food
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
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.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
AUNTIE JEAN'S FUDGE
This is my Aunt Jean's recipe but I kinda perfected it through lots of years and the Food Network's help. Important tip: If you get the urge to stir before the temperatures are correct you will have grainy fudge. It will not be smooth tasting. It has something to do with heat and sugar having a bad reaction. (thanks to Alton...
Provided by Holly Davis
Categories Chocolate
Time 35m
Number Of Ingredients 5
Steps:
- 1. Take a heavy saucepan and add cocoa, milk and sugar. Heat on medium stir only until all mixed together and all the cocoa and sugar have disolved. Put your candy thermometer onto the side and make sure the end of it doesn't touch the bottom of the pan or you will not get a proper reading. Cook WITHOUT stirring until the candy thermometer reads soft ball stage. If you like firmer fudge cook until 238 degree. Once it reaches soft ball stage or 238 degrees remove from heat. Add cold butter and vanilla extract. DO NOT stir yet. Wait until the thermometer reads 110 degrees. Once at proper temperature stir or whip with wooden spoon until it loses its glossy sheen. Pour into a buttered pan or buttered deep dinner plate. Cut when firm usually when it is cool.
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