Fantasy Fudge

Shock!!! I'm finally posting something. First time so please be gentle with me.

Where do I start....fudge has been a part of my life for a long time. I only use one recipe and change the flavor of the chips, extracts and additional ingredients to make the various types. This is the old recipe for Fantasy Fudge, the new one on the back of some of the marshmallow cream jars is NOT what you use. No thermometer needed, easy and if you want to give a whole pan away as gifts, use the aluminum pans (shallow) with lids. Think they're labeled for cakes. Fits perfectly. It's the perfect Christmas gift - most people don't make candy and they think you're a cooking genius.

From left: butterscotch, coconut and chocolate.

Enjoy!

Fantasy Fudge

3 cups granulated sugar

3/4 cup butter or margarine (stick and a half)
2/3 cup evaporated milk (5 oz can)

12 oz. bag semi-sweet chocolate chips (2 cups)

7 oz. jar marshmallow cream

1 tsp. vanilla extract

1 cup chopped walnuts OR pecans - optional

In a 2-quart saucepan (non stick is great) on medium high heat, bring sugar, butter, and milk to a rolling boil. Stir occasionally to keep it from scorching. Reduce heat to medium low for 5 minutes, stirring constantly; remove from heat. Stir in chips and vanilla until blended. If all the chips don't melt, it's OK. Add marshmallow cream, stir until blended. Add nuts. Pour into a greased 13" X 9" X 2" pan (non stick spray works great). Cool to room temperature before slicing.

I change the flavor of the chips, extracts and the optional things to make things different.