Frozen Fudge Fantasy Dessert Recipes

FANTASY FUDGE

Steps:

• Line a 9x13 pan with Reynolds Wrap® Non-Stick Foil. Be sure to place the dull side up, this is the non-stick side.
• Combine sugar, butter, and evaporated milk in a medium pot. Bring to a boil over medium heat and let boil for 5 minutes while stirring occasionally.
• Remove from heat and whisk in chocolate chips until smooth. Whisk in marshmallow fluff and vanilla.
• Fold in walnuts and spread into prepared pan. Cool completely.
• Once cooled, lift the foil out of the pan and cut the fudge into 1.5" squares.

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.

FROZEN FUDGE FANTASY

Steps:

• Preheat oven to 250°. Lightly coat the bottom and sides of a 9 x 3-inch springform pan with butter. Dust with unsweetened cocoa powder.In a large saucepan, mix chocolate chips, butter, sugar and boiling water. Over medium-low heat, cook until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat.Whisk in eggs, one at a time, until blended. Pour into springform pan. Place on a baking sheet.Bake for 2 hours. Turn oven off. With oven door open, let cake cool in oven for 30 minutes. Cool completely in pan on a wire rack (top may flatten and possibly crack).Release and remove side of springform pan. Place dessert, top-side down, on a piece of plastic wrap. Remove metal springform bottom. Cover dessert with plastic wrap, then foil, and freeze at least 12 hours.To serve, pipe top with whipped cream. Garnish with chocolate curls, berries and mint leaves if desired. Slice in thin wedges and serve frozen.

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.

FROZEN FUDGE FANTASY DESSERT

Steps:

• Preheat your oven to 250 degrees.
• Lightly grease a 9 inch spring form pan with some butter.
• Dust pan with cocoa powder.
• Set aside.
• In a large saucepot mix the chocolate chips, butter pieces, sugar, and boiling water.
• Over med.
• heat stir, and cook until melted and nice and smooth.
• Remove from the heat.
• Whisk in the eggs one at a time, until blended.
• Pour into prepared springform pan.
• Place pan on top of a baking sheet and place in preheated oven.
• Bake for 2 hours.
• Turn off oven.
• With oven door open let cool in oven for 40 minutes.
• Remove and cool completely on a wire rack.
• Top will crack and cake will flatten possibly, but thats okay-- Remove from sides of pan, and turn cake top side down on plastic wrap.
• Remove bottom of pan.
• Cover with plastic and freeze on a baking tray overnite (12 hours or more) To serve slice in thin slices and garnish with whipped cream, fresh berries, and dusting of cocoa powder-- Serve frozen--.