It's time for Christmas candy again, so I have listed here for your enjoyment my slight modification of the classic Fantasy Fudge recipe that USED to be on the back of the Jet-Puffed marshmallow creme jar before they CHANGE it :P
Favorite Fudge
3 c. sugar
3/4 c. butter
2/3 c. evaporated milk (1 small 5-oz can)
1 1/2 c. semi-sweet chocolate chips (3/4 of a standard package)
1 - 7 oz jar marshmallow creme
1 tsp. vanilla extract
Bring sugar, butter, and milk to a rolling boil for five minutes, stirring constantly. This is essential to prevent the milk from scorching on the bottom of the pan. Remove from heat and stir in vanilla, marshmallow creme, and chocolate chips. Pour into a greased 9"x 13" pan that has been lined with parchment or waxed paper. Cool or chill until firm; lift out of the pan and cut into one inch squares. Store in an airtight container.
Note: this recipe contains milk. If you intend to store it for longer than a few weeks, pop it in the freezer to keep it from molding.
Variations:
Deep Dark Fudge with Pecans
Increase the chocolate chips from 1 1/2 cups to 2 full cups and use dark chocolate or bittersweet chocolate instead of standard semi-sweet chips. Add a cup or more of finely chopped pecans with the chocolate chips.
Milk Chocolate Fudge
Substitute milk chocolate chips for the semi-sweet ones. WARNING: This is quite sweet!
A Symphony of Fudge
Increase the chocolate chips from 1 1/2 cups to 2 full cups. Can substitute milk chocolate or dark chocolate. Stir in a full two cups (8 oz by weight) of chopped toffee bits and a cup or more of chopped almonds. Note: this is my favorite variation.
Other common additions:
Chopped candy canes
Shredded Coconut
I have personally never made peanut butter fudge, but I would imagine that you would substitute peanut butter for the marshmallow creme, or make it in two layers. I have also toyed with the idea of substituting different types of "chips" for the chocolate: i.e., vanilla chips, butterscotch chips, or white chocolate. However, since I am personally fond of chocolate fudge, I have never quite gotten around to it.
Hope you enjoy this recipe as much as I do. This is my mainstay of Christmas candy. On non-tired years I also make divinity, date balls, and sweet candied fruit "cake" (not to be confused with fruitcake). This year I am making three varied batches of fudge, our family's traditional apple pie supper for Christmas Eve, and hopefully my husband's favorite tradition: hot homemade cinnamon rolls for Christmas Morning breakfast.
