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“This fantasy fudge recipe uses half as much sugar and less butter than the "standard" fantasy fudge recipe. The result is very creamy fudge with no sugar granules! I have made this for 20+ years and always get raving complements when I take it to church or work. Janet Rogers gave me the recipe. Be careful with the quantities and be sure to boil the candy long enough. Unfortunately I do not have a temperature guideline, but it seems to me the bubbles in the boil get larger when it is ready. The fudge tends to be somewhat gooey when it is first unmolded, but it firms/dries nicely after a day or so. Note: I always make the "double" recipe shown below. The recipe can be halved; use one 7 oz. jar of marshmallow cream and 8X8 pan.”
READY IN:
4hrs 15mins
YIELD:
96 ~1 inch pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 13X9 metal pan with butter and set aside.
  2. Add the first three ingredients to a large (4 qt.) sauce pan.
  3. Bring to boil over medium heat, stirring continuously with a wooden spoon.
  4. Boil, stirring continuously, over medium heat for five minutes.
  5. Remove from heat and stir in the next three ingredients.
  6. Stir in the marshmallow cream until well mixed.
  7. Pour/spread into pan and chill.
  8. To remove, dip pan in hot water for about 15 seconds, invert over a cutting board and shake and twist the pan until the fudge releases.
  9. If you have time and space; put the fudge and cutting board back in the refrigerator for a while to let it re-set. The fudge tends to be sticky when it is fresh.
  10. To get 96 pieces, cut the 13X9 rectangle in quarters, cut each quarter in half (across the short side), and each of the 8 small rectangles 3X4.

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