Fudge Recipe

This is a derrivative of the old Kraft Fantasy Fudge Recipe.

• The Original Fantasy Fudge
• Current Kraft version
• thoughtfulwomen.org - New way to make fudge

• Ingredients
  • 5 lbs of sugar
  • 48 ounces of semi-sweet chocolate
  • 6 sticks of butter
  • 20 ounces of evaporated milk
  • 28 ounces of marshmellow creme
  • 4 TSPs of vanilla
• Also needed
  • Spatula or spoon to stir with
  • pot (size based on quantity made)
  • knife or stiff spreader to extract marshmellow creme from containers
  • pans to pour fudge in
  • non-stick spray for pans (or you can wipe butter into pans)
  • TSP spoon
  • hot pads (pot will be hot when you pour)
• Instructions
  • Prep
    • Lay pans out in conveinent place to pour
    • Spray non-stick stuff in pans (or rub with butter)
    • open chocolate chips and pour into a bowl (easier to pour them out later)
    • open the marshmellow creme and remove protective seal on top (if you are really smart you will remove the creme for the containers an put it in one big bowl (non-stick sprayed)
    • place vanilla and TSP close
  • Cook
    • Put butter and milk in pot and heat (med hi) (stir mixture continuously from here until done
    • Heat until all butter is melted and the mixture is about to boil)
    • stir in the sugar (slowly so that it dissolves as you add it)
    • Once the mixture reaches a rolling boil (10-15 minutes for me)
    • cook for 5 minutes of rolling boil
    • remove pot from heat
    • stir in chocalate chips
    • stir in marshmellow creme
    • stir in vanila
    • Add nuts or peanut butter chips at this point
    • after mixed thoroughly, pour into shallow pans
  • Cleanup
    • Warm fudge from pot on the finger is really good (be careful -- if it is still to warm you can severely burn yourself)
    • before the fudge cools rinse spatula and pot in hot water, at the end use a sponge to remove last of fudge from pot. If you do this while warm, cleanup takes little time.Now is also a good time to clean the marshmellow creme from that knife -- it is also highly water soluble.
  • Post
    • After fudge has cooled to room temperature (or close), cover it (or wait until next day)
    • You can refridgerate (makes it a little stiffer when you first take it out)
    • This stuff will be gooey. I have altered percentages and at times gotten less gooing, but I do not know what I am doing that prevents a good solid setup
    • I often pour half the batch into bowls, then stir in (until dissolved) peanut butter chips (sold right by the chocolate chips) into the remainding fudge and then pour it into bowls