Add chocolate and Marshmallow Creme continue as directed. Microwave 5 1/2 minutes, stirring after 3 minutes. Unsalted Butter: Always use unsalted butter to control the salt in the recipe. Place over low heat and cook, stirring constantly with a wooden spoon, until the chocolate is melted and the mixture is smooth and thick, about 5 minutes. Add the chocolate chips and condensed milk to a medium saucepan. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Rub the butter all over the foil or parchment to help it peel off later. Microwave on HIGH 1 minute or until melted. Use Your Microwave: To prepare the fudge in the microwave, place butter in 4 quart microwaveable bowl.
Store in tightly covered container at room temperature.Ĭlassic Fantasy Fudge: Prepare recipe as directed, using 3/4 cup (1 1/2 sticks) margarine and substituting 1 package (12 ounces) semi-sweet chocolate chips for the chopped Baker's Semi-Sweet Baking Chocolate and a 13 x 9-inch baking pan for the 9-inch square pan.Let stand at room temperature 4 hours or until completely cooled cut into 1-inch squares.Keep the thermometer submerged in fudge throughout. On a medium-high heat, bring the fudge to a temperature of 116C. Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking. When chips are mostly melted, add sweetened condensed milk and corn syrup. Line an 8x8 inch square tin with greaseproof paper. Allow chips to melt stirring occasionally to prevent sticking. Melt butter in pot over medium heat until melted. Cut into squares and store in an airtight container in the refrigerator. This will help lift the fudge out of the pan when it is time to cut it. Pour into the prepared pan refrigerate until fudge has set, about 2 hours. Pour immediately into prepared pan spread to form even layer in pan. Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy.Add chocolate and Marshmallow Creme stir until completely melted.Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Bring to full rolling boil on medium heat, stirring constantly. Place sugar, butter and evaporated milk in large heavy saucepan.Line a 9 inch square pan with foil, with ends of foil extending over sides of pan set aside.1 jar (7 ounces) Jet-Puffed Marshmallow Creme.
Heat and stir until the mixture comes to a full boil. Add the butter, white sugar, and evaporated milk to a saucepan and heat over medium heat.
You can use a 9x13 pan if you want thinner fudge pieces. 1 1/2 packages (12 squares) Baker's Semi-Sweet Baking Chocolate, chopped Prepare a pan with parchment paper and non-stick spray.1 (5 ounce) can evaporated milk (about 2/3 cup) (do not use sweetened condensed milk).Just be sure to do it before the fudge has hardened.Ĭhocolate Almond Fudge: Add 1/2 tsp almond extract along with the vanilla and add chopped almonds instead of the walnuts.Ĭhocolate Toffee Fudge: Stir in chopped toffee bits in place of the walnuts.Yield: 3 pounds or 40 servings, about two squares each Ingredients M&M Fudge: Let the fudge cool for a few minutes and then add mini M&Ms on top. Use a toothpick to swirl the melted butterscotch. Salted Pretzel Fudge: Add crushed pretzels on the bottom of pan for sweet and salty lovers.Ĭhocolate Cherry Fudge: Add quartered maraschino cherries in place of the walnuts.Ĭhocolate Peanut Butter Fudge: Add peanut butter chips in place of the walnuts or scatter them over the top of the fudge and use a toothpick to swirl them once they've melted from the heat.Ĭhocolate Butterscotch Fudge: Sprinkle butterscotch chips over the top of the fudge once you've smoothed it in the pan. Chocolate walnut fudge is such a classic flavor combination but there are some fun ways you can play with this recipe to make an awesome candy platter for the holiday: