Fantasy Fudge

We use the fantasy fudge recipe on the back of the Kraft marshmallow creme jar, with a little bit of tweeking.

2 cups sugar

1 cube margarine or butter

2/3 cup evaporated milk

1 7 oz jar marshmallow creme (can be any brand)

1 bag baking chips, any flavor (chocolate, peppermint, peanut butter, etc.)
1 tsp vanilla

Optional mix - ins

1 cup walnuts, toffee, etc

8X8 or 9X9 square pan

small bowl of cold water

I usually spray my pan, open my baking chip bag, open my marshmallow creme jar, pull out the vanilla, open lid and have measuring spoon ready. This should be all together, ready, on the counter with a hot pad.

I then place sugar, margarine, and evaporated milk in large pot on the stove. Put the temp on med high heat to boiling, stirring most of the time. As it starts to boil you need to be stirring constantly until you're done! You need to have a strong spoon, like a wooden spoon or something with no give to it. By the time your at the end, you need the strength in the spoon.

Some people use a thermometer, I like to test it by look and feel. It should be a rolling boil for about 5 minutes before you start testing it. This is where the bowl of cold water comes in. You drizzle some of the candy mixture into the cold bowl and test it with your fingers. You want to be able to roll it into a soft ball with your fingers. You want it very soft, but holding together. Sometimes, I test it 3 to 5 times before it's right. Do it until it's right. Just change your water every time, it needs to be cold. All the while stirring vigorously constantly. (One person can do it, but I would suggest having two of you the first couple of times, it helps things go more smoothly, then as you get the hang of it, you can do it by yourself. I don't mean to make it sound hard. It's really not hard at all, just a lot to do in a short time.)

Anyway, once you get your "soft ball" stage you immediately take to hot pad on counter and add chips, marshmallow creme & vanilla as fast as you can, while it's still hot, and stir fast and vigorously to melt everything together. Keep stirring, keep stirring until it's as creamy as you can. It should clean up the pan nicely. You can add the nuts at this point, then pour directly into pan. Let cool and cut into squares. My kids like to eat it while it's still warm and not quite set up.

You can play with how "soft" or how "hard" you like your fudge. The softer your "soft ball" stage the softer your set up will be. The more you stir it while it's hot the smoother it will be. You can't really mess it up, but you can make it better!

We like to use all the different kinds of baking chips to make all different kinds of fudge, even cinnamon! Our favorite is peanut butter. We found with the peanut butter you want it a tad bit softer than softball stage, the peanut buter is a thicker consistency so for a softer fudge don't cook it as long.

You can also use white chocolate chips and orange extract instead of vanilla. How about milk chocoalte with mint extract. The possiblities are endless!!

Have Fun!!