4/10/2024 0 Comments Vanilla fantasy fudge recipe![]() Transfer fudge to the prepared pan and let cool before cutting into squares. Remove from pan by lifting edges of wax paper peel off paper. Beat in marshmallow creme, walnuts and vanilla extract. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Bring the mixture to a full boil for 5 minutes, stirring occasionally. Use a high-quality brand of chocolate chips that you enjoy. Full-fat evaporated milk is the only way to go. Sweetened condensed milk won’t work, either. Mix sugar, margarine and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve the sugar. Use full-fat evaporated milk, not a low-fat version or something else. Grease a 9×13 in baking pan (I have also simply lined with parchment paper or foil) Fantasy Fudge Recipes CHOCOLATE FUDGE 3 cups sugar 1 1/2 sticks (3/4 cup) butter (or Parkay margarine) 1 (5 oz) can Carnation evaporated milk (2/3 cup) 1 (12 oz) package chocolate chips 1 (7 oz) can Kraft marshmallow cream 1 teaspoon vanilla extract 1 cup chopped walnuts Line a 9x13 cake pan with sheet of foil and butter it.( I spray with Pam). 1 teaspoon vanilla extract (or coconut, or almond – dealer’s choice).1 cup chopped walnuts (or pecans, or toffee bits, or dried cherry pieces – you get the idea).Hot tip: Clean toothpicks create the most precise swirls. ![]() With white and milk chocolate chips, creamy peanut butter, shortening and softened butter, you can enjoy the tiger-striped treat in under an hour. 12 oz of chocolate chips is roughly 2 cups. Peanut butter makes everything better, including fudge. Most packages of chocolate chips are now 10 oz, where they used to be 12 oz. This recipe was once found on the back of a popular marshmallow cream, but has changed over the years as the packaging on the ingredients has changed. My mother makes it in the microwave, but I prefer to do it old school. Place it on a cutting board and slice into 1-2 inch squares.įor the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.The Original Fantasy Fudge – this is my absolute favorite, and it’s fairly easy. Leave it to cool and solidify for approximately 3 hours.įourth: Lift the set fudge out of the pan using the parchment paper edges. 9×9-inch baking dish lined with parchment paper. Transfer the mixture to the prepared pan. Turn the temperature up to medium high and bring the ingredients to a full rolling boil and cook until the temperature reaches 234 degrees. Next, pour the sugar and evaporated milk into the pan and combine. Gently stir in the chopped nuts until they are evenly distributed in the mixture. Add the butter to a medium saucepan and melt over medium heat. ![]() Keep stirring until the ingredients are fully blended. Incorporate the marshmallow creme, chocolate, and a pinch of salt. Gradually beat in the sugar until it’s smooth and lump-free. In a large bowl, beat the softened cream cheese at medium-low speed until smooth and creamy, about 2 minutes. Let the mixture reach a full rolling boil and let it boil undisturbed for 5 minutes, making sure it doesn’t overflow. Spray an 8-inch square pan with cooking spray or line with parchment paper, leaving an overhang on the edges. Stir until everything is melted and mixed well. In a medium pot over medium heat, combine sugar, butter, and evaporated milk. If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook! How to Make Original Fantasy Fudge Recipeįirst: Line a 9×9 inch square pan with parchment paper. 2 cups semi sweet morsels (Toll House) 1 jar marshmallow creme. Boil slowly, stirring constantly, 3½ 5 minutes to the soft ball stage. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. In large saucepan combine first 5 ingredients. Break into small pieces for easier melting. Grease a 9-inch square baking pan set aside. Nuts – Walnuts are the original nut but you can substitute pecans, almonds, or cashews.Ĭhocolate – Use good quality semi sweet chocolate. Don’t use margarine sometimes you just need that good, real butter taste, and this is definitely one of those times. Marshmallow Cream – Also called marshmallow creme or marshmallow fluff. Next, melt the butter in a large 3-quart saucepan over medium heat. ![]() Don’t confuse it with sweetened condensed milk. Butter – Use unsalted butter for best results.Įvaporated milk – I like the full fat evaporated milk.
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