18 Dec

Fantasy Fudge and Variations

  • Brenda Casey
  • Comments Off on Fantasy Fudge and Variations

This is a favorite recipe because it has so many variations I’ve created over the years, as well as it leaves them wanting more! This fudge freezes well, too.

Fantasy Fudge and Variations

Serves 30
Great for gifts, thank yous, boo-boo days and to bring to events as your unforgettable contribution.


Write a review

Print

Prep Time
5 min

Cook Time
20 min

Total Time
25 min

Prep Time
5 min

Cook Time
20 min

Total Time
25 min

236 calories
29 g
14 g
14 g
1 g
9 g
50 g
12 g
26 g
0 g
4 g

Nutrition Facts
Serving Size
50g

Servings
30

Amount Per Serving
Calories 236
Calories from Fat 119

% Daily Value *

Total Fat 14g
21%

Saturated Fat 9g
44%

Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 14mg
5%

Sodium 12mg
1%

Total Carbohydrates 29g
10%

Dietary Fiber 0g
2%

Sugars 26g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 3 cups sugar – organic raw sugar
  2. 3/4 cup butter, margarine COCONUT oil
  3. 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.) Can use goat milk variation for those lactose intolerant
  4. 3 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped or dark chocolate.
  5. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  6. 1 cup chopped walnuts, or toasted almond,s or pecans
  7. 1 tsp. vanilla
Instructions
  1. LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
  2. ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
  3. POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Notes
  1. Peppermint variation
  2. substitute 1 tsp peppermint extract for vanilla
  3. crush 1 cup peppermint candies to stir in at end, save some for top to garnish.
  4. Consider white chocolate chips instead.
  5. Spice it up!
  6. add 1 tsp cayenne pepper for a spicy version with pecans instead of walnuts
  7. Dark chocolate with this.
Nut version
  1. toast all nuts for 3 minutes and make mixed nut version.
Almond Joy version
  1. toast unsweetened coconut 2 minutes at 350 – 1 c with 1 cup toasted raw almonds, omit vanilla, add almond extract instead, use coconut oil instead of butter.
Adapted from Kraft
beta
calories
236

fat
14g

protein
1g

carbs
29g

more

Adapted from Kraft
Portland Oregon Plumber http://www.caseysplumbing.com/