Fantasy Fudge

I mentioned my love for Fantasy Fudge in my last post and then I had a strong desire to make some -- so I did. It's one of those special things that only gets made at Christmas time which makes it all the more delicious. The original recipe came from Bambi -- our neighbor who was like a grandma to us. I always remember her making a tin of it this time of year, and after she moved away, we took over the tradition.

 

Here is the original recipe in my mom's hand. I photo copied a bunch of recipes from her cookbook a while back and I like seeing them in her handwriting so much, that I never copied them onto new recipe cards. I have made some changes, but the basics remain the same. Here is my version:

Fantasy Fudge 

Makes 1 9" X 13" pan or about 60 pieces.

Ingredients:

3 c. Sugar
3/4 c. Butter (1 1/2 sticks)
2/3 c. Evaporated Milk (Not sweetened condensed!)
1 12 oz. bag of good quality bittersweet chocolate chips
1 Jar Marshmallow Fluff (The kind in the glass jar, not plastic tub) approx. 2 c.
1 tsp. Vanilla Extract
2 c. nuts of your choice -- optional

Combine sugar, butter and evaporated milk in a saucepan -- mixture will expand as it boils, so make sure the pan is large enough). Bring to a rolling boil on med high heat and boil for 5 minutes, stirring constantly.

Remove from heat and add chocolate chips, marshmallow fluff, vanilla extract and nuts (if using).

Use a hand held beater to thoroughly mix ingredients -- make sure to scrape down sides and stir bottom corners of the pan several times.

Pour into parchment lined 9" X 13" pan. Leave on the counter to cool for about 1 hour then refrigerate an additional 1-2 hours before cutting.

Lift fudge and parchment out of pan and using a long knife (I use a big bread knife), cut into individual pieces. Store in layers separated by wax paper or parchment in a tin in the fridge.