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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fantasy Fudge Recipe

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This recipe for Fantasy Fudge is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. margarine (Land o' Lakes)
3 c. sugar
2/3 c. evaporated milk
1 (12 oz.) package semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow cream
1 c. chopped walnuts
1 tsp. vanilla
Directions:
Directions:
Combine margarine, sugar and evaporated milk in a large sauce pan or kettle. Bring this mixture to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes. Remove from heat and add chocolate chips, stirring until melted. Add jar of marshmallow cream and vanilla, stirring till combined. Add nuts if desired. Pour into buttered 9x13 inch cake pan. Cool. Makes about 3 pounds of fudge.
Personal Notes:
Personal Notes:
This fudge is fast, easy, does not require a candy thermometer and is virtually fool proof. Have the pan and all ingredients ready before you begin. Once you reach the stage of adding chips, etc., you need to work quickly so the fudge doesn't set up until you have it in the pan. I often use disposable foil pans (with lids) in a variety of sizes so that I can include the fudge in Christmas gifts, contribute it to bake sales, etc. You can add minimarshmallows and different nuts if you want a "Rocky Road" style of fudge.

 

 

 

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