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Festive Fantasy Fudge
25 Min(s)
25 Min(s) Prep
Top this Festive Fantasy Fudge with marshmallow bits and crushed peppermint candies! Your favorite dreamy, creamy recipe is now a Festive Fantasy Fudge.
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40 servings
Original recipe yields 40 servings
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 cup JET-PUFFED Vanilla MALLOW Bits
1/2 cup chopped hard peppermint candies
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
2
Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.
3
Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.
Kitchen Tips
Tip 1
Size Wise
You'll find that a small portion of this sweet treat goes a long way on chocolate flavor.
Tip 2
Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup butter, and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Chocolate, and a 13x9-inch pan for the 9-inch square pan.
Tip 3
Use Your Microwave
To prepare the fudge in the microwave, place butter in large microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.
Tip 4
High Altitude
For every 1,000 feet above sea level, decrease final recommended cooking temperature by 2°F.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 35mg
2%
Total Carbohydrates 26g
9%
Dietary Fibers 1g
4%
Sugars 23g
46%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
40 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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