|
3 cups sugar
3/4 cup Parkay margarine
2/3 cup (5 oz. can) evaporated milk
1 12-oz. pkg. semi-sweet
chocolate pieces
1 7-oz. jar Kraft marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 to 3 qt. saucepan; bring to full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 deg., stirring constantly to prevent scorching.
Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; beat until well blended. Pour into greased
13 x 9" baking pan. Cool at room temperature; cut into squares. Makes 3 lbs.
Variations:
1.
Substitute crushed Kraft peanut brittle for nuts.
2. Substitute 1 cup creamy or chunk style peanut butter for chocolate
pieces. Omit nuts.
3. Recipe may be doubled: use 13-oz. jar marshmallow creme and a 5-qt. dutch oven to prepare.
4. MOCHA FANTASY FUDGE: Add 1 tablespoon instant coffee granules.
MICROWAVE METHOD: Microwave
margarine in 3-qt. bowl on HI for 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture
comes to full rolling boil, stirring thoroughly after 3 minutes. Mix well, scraping sides of bowl. Continue microwaving
5-1/2 minutes, mixing well and scraping bowl after 3 minutes. Stir in chocolate pieces until melted; continue as directed.
(If fudge is too soft after cooling, chill.)
|
