Kraft Fantasy Fudge Food

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.

FANTASY FUDGE (PEANUT BUTTER FUDGE)

Steps:

• Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
• Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in peanut butter.
• Add marshmallow cream, nuts, and vanilla. Beat until blended.
• Pour into greased 13 x 9 inch baking pan.
• Let cool, and cut into 1-inch squares.

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.

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.

FESTIVE 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 large 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 vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.

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 VARIATION

Steps:

• Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
• Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
• Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
• Add remaining sugar, shortening, and cocao.
• Stir for another 4 minutes or so, until well blended. Remove from heat.
• Add marshmallow creme, nuts, and vanilla, stir until all ingredients are well blended.
• Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.

FANTASY PUMPKIN FUDGE

Steps:

• Mix first 6 ingredients and bring to boil to soft ball stage, about 240°F (about 12 min.).
• Remove from heat and add remaining ingredients.
• Pour into lightly greased 9 inch pan.
• Chill 2 hours.
• Cut into 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.

KRAFT FANTASY FUDGE

Steps:

• Line a 9-inch square pan with parchment paper or aluminum foil.
• In a large pot over low heat, add the margarine, sugar, and evaporated milk. Bring mixture to a full boil, stirring constantly.
• Keep boiling for 4 minutes or until the candy thermometer reads 234 degrees Fahrenheit.
• Remove pot from heat.
• Add the chocolate marshmallow creme. Stir until melted and incorporated.
• Stir in the walnuts and vanilla.
• Transfer the fudge onto the lined pan. Spread evenly with an off-set spatula.
• Let it sit at room temperature for 4 hours.
• Slice into 1-inch squares. Enjoy!