"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fantasy Fudge Recipe

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This recipe for Fantasy Fudge, by , is from Generations of Good Eating: Second Edition, 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!

Contributor:  
Contributor:  
Billie Mae Johnston

Category:
Category:

Ingredients:  
Ingredients:  
3 cups granulated white sugar
3/4 cup butter
2/3 cup evaporated milk (NOT sweetened condensed milk)
1 12-ounce package semi-sweet chocolate chips
1 7-ounce jar Marshmallow Crème
1 cup chopped pecans (optional)
1 teaspoon vanilla extract

Directions:
Directions:
Lightly butter the bottom of a 13 x 9 inch baking pan; set aside.

Over medium heat, combine sugar, butter, and evaporated milk in a 3-quart saucepan. Place a candy thermometer in the pan so that the bottom tip of the thermometer is well into the mixture but does not touch the bottom of the pan.
Heat, stirring, until the butter has melted, and the sugar has dissolved. You'll know the sugar has dissolved when the mixture feels smooth rather than grainy as you stir. Continue cooking and stirring the mixture over medium heat, allowing it to reach a full, rolling boil. As you stir, drag the spoon across the bottom of the pan to prevent the mixture from scorching or burning. Stir constantly as the mixture boils until your candy thermometer reads 234°. If you don't have a candy thermometer, boil and stir the mixture for 5 minutes.

Remove pan from heat. Add chocolate chips to hot mixture, and stir until melted. Stir in vanilla extract, marshmallow cream, and nuts (if desired) until evenly blended. Pour mixture into greased pan and allow to cool. Cut into squares; store fudge in an air-tight container for optimal freshness.

 

 

 

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