Fantasy Fudge by
Ingredients
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 bag semisweet chocolate chips (12 oz.)
1 jar marshmallow cream (7 oz.)
1 teaspoon vanilla extract
1 cup pecans, chopped
Instructions
In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
Stir in chocolate chips, marshmallow cream, vanilla, then pecans.
Pour into a greased 13" x 9" x 2" pan. Cool to room temperature before slicing.
This is the original recipe from the Marshmallow Cream Jar.
FOR PEANUT BUTTER FUDGE: Substitute peanut butter chips for the chocolate chips; omit the nuts.
FOR DOUBLE DECKER FUDGE: The bottom layer is chocolate fudge with a peanut butter layer on top.
SUBSTITUTIONS:
-Instead of marshmallow cream substitute marshmallows, make sure they melt completely
-Substitute 1 cup peanut butter instead of peanut butter chips.
Stir in chocolate chips, marshmallow cream, vanilla, then pecans.
Pour into a greased 13" x 9" x 2" pan. Cool to room temperature before slicing.
This is the original recipe from the Marshmallow Cream Jar.
FOR PEANUT BUTTER FUDGE: Substitute peanut butter chips for the chocolate chips; omit the nuts.
FOR DOUBLE DECKER FUDGE: The bottom layer is chocolate fudge with a peanut butter layer on top.
SUBSTITUTIONS:
-Instead of marshmallow cream substitute marshmallows, make sure they melt completely
-Substitute 1 cup peanut butter instead of peanut butter chips.