Creamy Fantasy Fudge
- Ready In:
- 4hrs 15mins
- Ingredients:
- 7
- Yields:
-
96 ~1 inch pieces
ingredients
- 1 1⁄3 cups evaporated milk (not a whole 12 oz. can)
- 3 cups sugar
- 1⁄2 cup butter
- 24 ounces semi-sweet chocolate chips
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 (13 ounce) jar marshmallow cream
directions
- Grease a 13X9 metal pan with butter and set aside.
- Add the first three ingredients to a large (4 qt.) sauce pan.
- Bring to boil over medium heat, stirring continuously with a wooden spoon.
- Boil, stirring continuously, over medium heat for five minutes.
- Remove from heat and stir in the next three ingredients.
- Stir in the marshmallow cream until well mixed.
- Pour/spread into pan and chill.
- 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.
- 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.
- 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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