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Here is another little treat that I made before Christmas. I was SO busy last Friday baking! This fudge turned out excellent though! And it’s the recipe off the back of the Kraft Marshmallow Creme jar!
what you need
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER’S Semi-Sweet Chocolate, chopped (I just used Hershey’s semi-sweet chocolate chips instead)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla
make it
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.
ADD chocolate and marshmallow creme; stir until melted.
Add nuts and vanilla; mix well.
POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
With my peanut brittle, mallow cups, and chocolate fudge I made treat baskets as gifts for family and friends! They turned out quite nice!
I make peanut butter fudge the same way – with pb chips instead of chocolate chips! Isn’t it the greatest recipe ever? The one time I tried to make fudge the “real way” (candy thermometer, waiting for the fudge to “ball up”) it was an utter disaster.
Oh yeah! I need to make a note that I used the chips instead of the bar of chocolate! Thank you for reminding me! And yes, it was so simple! And delicious!