Coco Cocoa Fantasy Fudge Clean Eating Recipes

FAST MICROWAVE FANTASY FUDGE

Steps:

• Lightly grease a 13x9 inch pan.
• Microwave margarine in 4 quart bowl on HIGH for 1 minute or until melted.
• Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil; stirring after 3 minutes.
• Mix well; scrape bowl.
• Microwave on HIGH 5 1/2 minutes; stirring after 3 minutes.
• Gradually stir in chips until melted.
• Add remaining ingredients; mix well.
• Pour into pan. Cool at room temperature. Cut into small pieces.

FANTASY FUDGE

Steps:

• Line a 9-inch square pan with foil, with ends of foil extending over sides of pan.
• Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme.
• Stir until completely melted.
• Add vanilla and mix well.
• Pour immediately into prepared pan and spread to form even layer in pan.
• Let stand at room temperature until completely cooled, about 4 hours.
• Cut into 1-inch squares.
• Store in tightly covered container at room temperature.
• You can package up a few pieces together for gift giving.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

KRAFT'S FANTASY FUDGE

Steps:

• Line 9" Square pan with foil.
• Bring Margerine, sugar & evaporated milk to.
• a full boil, stirring constantly.
• Boil 4 Minutes, stirring constantly, until.
• candy reaches 234 degrees.
• Remove from heat.
• Add Chocolate & Marshallow creme,until.
• melted.
• Add walnuts and vanilla, mix well.
• Spread evenly in prepared pan.
• Let stand at room temperature for 4 hours.
• Cut into 1" squares.

CREAMY FANTASY FUDGE

Steps:

• 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.

RIBBON FANTASY FUDGE

Steps:

• Combine 1 1/2 cups sugar, 6 Tbsp. butter, and 1/3 cup milk in heavy 1 1/2 quart saucepan.
• Bring to full rolling boil, stirring constantly.
• Continue boiling 4 minutes over medium heat, stirring constantly.
• Remove from heat; stir in chocolate pieces until melted.
• Add 1 cup (1/2 jar) marshmallow cream and 1/2 tsp. vanilla; beat until blended.
• Pour into greased 13 X 9 pan.
• Repeat with remaining ingredients substituting peanut butter for chocolate pieces.
• Spread over chocolate layer, cool at room temperature. Makes 3 lbs.