Categorized | Recipes

Posted on 03 December 2010 by KWBG

Fantasy Fudge by CK

3 cups sugar

3/4 cup (1-1/2 sticks) 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

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Variation – Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER’S Semi-Sweet Baking Chocolate and a 13×9-inch baking pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.



Two Can Corn Cake – bdm

Cut: ½ stick butter into

1 box Jiffy corn bread mix

Mix in:

1 (14 ½ oz) can cream corn

1 (14 ½ oz) can kernel corn, half drained

2 eggs

Pour into a buttered 1 ½ to 2 qt casserole dish.

Bake at 350˚ for 80 to 90 minutes.

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