Fantasy Fudge

READY IN: 30mins
Recipe by Karen From Colorado

I copied this recipe off the back of a jar of marshmallow cream. The recipe was for chocolate-walnut fudge. I just change the flavor of the candy chips for different flavors. It is a no fail recipe and always comes out the way you think fudge should.

Top Review by Steve_G

This is too easy to be this good! I've been using this same recipe for three years now and never a complaint -- It's awsome with milk chocolate chips, semi-sweet or, (my favorite) Giridellhi Double Chocolate Chips. With regard to nuts, what ever you use be sure to toast them first. Pecans are a bit better than the walnuts, but try almonds or hazlenuts for something different.

Ingredients Nutrition

  • 709.77 ml sugar
  • 177.44 ml butter or 177.44 ml margarine
  • 158.51 ml evaporated milk
  • 226.79-340.19 g chocolate chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 226.79-340.19 g butterscotch chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 226.79-340.19 g white chocolate chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 226.79-340.19 g peanut butter chips (or whatever flavor fudge you would like to make, I use 12 ounces)
  • 198.44 g jar marshmallow cream
  • 236.59 ml nuts (optional)
  • 4.92 ml vanilla

Directions

  1. Mix butter, sugar and milk in a saucepan.
  2. Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
  3. Remove from heat.
  4. Stir in candy chips a little at a time until melted.
  5. Stir in the rest of the ingredients.
  6. Spread into a greased 13" by 9" by 2" pan.
  7. Cool to room temperature.
  8. Cut into squares.

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