Thursday, December 22, 2011

Fantasy Fudge

Does anyone remember this recipe? It's seriously old. It's one of those great recipes that you just don't mess with. So, I'm posting it in it's unchanged glory.

The girl and I mixed this up, easy peasy.

It's such a good fudge. It's slightly more difficult than the sweetened condensed milk fudge, cause that's like the easiest fudge on earth. Good, too. But this one is what I think of when I think of fudge at Christmas-time. Definitely my favorite.

I didn't have marshmallow fluff and went online to find a conversion for using miniature marshmallows instead. I didn't realize this recipe was such an old recipe. I read lots of people looking for the 'original' recipe.

This is it, folks.
Combine 3/4 cup margarine and 3 cups sugar. Lots of sugar. Use a heavy bottomed pan. This helps prevent scorching to the sugar.

Add 2/3 cup evaporated milk and heat over medium high until boiling. Stir constantly.

Let this boil for 5 minutes on medium heat. Stir constantly.

Take off heat and stir in chocolate chips. Stir, stir, stir. Oodles of stirring.

If you have marshmallow fluff, use it, or use marshmallows.

Stir majorly.

Stir until your arm is falling off. Then stir some more. Probably wouldn't have been as hard with the marshmallow cream.
Once it's nice and smooth, pour into a buttered 9x13 or 9x9 dish. I like thick squares.

Let it come to room temperature before cutting.

Then lick the fudge off of the spoon. Use another spoon to scrape the pan and eat.

Hot water will melt the fudge of lickety split.

Get it? Lickety split?


Oh, yum.
The Recipe:
3/4 cup margarine
3 cups sugar
1 5 fl oz can evaporated milk (2/3 cup)
1 12 oz package semi sweet chocolate chips
1 7 oz jar marshmallow cream (2 cups miniature marshmallows)
1 cup chopped nuts (optional)
1 teaspoon vanilla
Combine sugar, margarine and milk in heavy saucepan. Bring to boil, stirring constantly. Boil 5 minutes or to 234 degrees, stirring constantly. Remvoe from heat, stir in chocolate chips until melted. Add rest of ingredients, cool. Pour into buttered 9x13 pan. Cool at room temperature, cut into suares. Makes 3 pounds.

No candy thermometer, no difficulties. Just mix, time and go!

Ice this morning. Pretty, isn't it?
Maybe we won't have a white Christmas, but this morning, it sure does feel like it!
Come back tomorrow for a step-by-step on homemade toffee! It was easy peasy as well. And oh, so good.
Does everyone have their Christmas shopping and wrapping done?

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