Anyone making fudge this Christmas?

I tried it once, but didn't have a candy thermometer and sure enough it was a little runny. Good though.

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

i make a peanut butter fudge. one packet of white almond bark and 16 oz of peanut butter. you can do it with chocolate bark too.

melt bark, mix pb in w it, let set in the fridge.

easiest christmas candy every. i sometimes melt chocolate and drizzle it on top to look like tiger stripes.

i call it tiger butter.

quote:

---

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

3 cups sugar
3/4 cup margarine (Use BUTTER Instead)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

---

This is the way I make mine. Fool Proof Recipe that is time tested! Its a bit messy, but great.

***The only thing missing from this recipe is SALT. I add 1/2 teaspoon salt to the above. It enhances the Flavor!***

***HOT FUDGE SAUCE: take a 1-inch by 1-inch chunk and put it in the microwave with 1 - 2 tablespoons of milk and microwave for 30 seconds and stir. Serve this over Ice Cream, Bread Pudding, Cheesecake, or anything that you would use a hot fudge sauce for.