No Fail Fantasy Fudge Recipes

Steps:

• 1. Combine butter, sugar, and milk in a heavy 3 qt. saucepan.
• 2. Over medium heat, stirring constantly, bring mixture to a full, rolling boil.
• 3. Continue boiling hard 5 minutes, stirring constantly.
• 4. Remove from heat. Immediately add chocolate chips, stirring until melted.
• 5. Quickly add marshmallow creme, vanilla, and nuts, if desired.
• 6. Beat together with the spoon until well blended and smooth.
• 7. Pour the fudge mixture into a 9x13" baking dish, that has been prepared with food release spray. Cool to room temperature. Cut into squares. Then refrigerate until firm.
• 8. NOTES: In case you haven't noticed, you may find your baking chips bags are now 10 oz bags, rather than 12 oz!! My favorite tool for candy making is a long handled wooden spoon, that has a corner on it. If you don't have one, I highly recommend you get one! For deeper/thicker pieces, use an 11x7" baking dish. I prefer my chocolate straight up, so I don't add nuts -- pure chocolate heaven :) If you prefer darker chocolate, substitute dark chocolate chips for the semi-sweet. (If you use very dark chocolate, you may want to increase the amount of butter a bit.) Make cappuccino fudge by adding espresso powder or instant coffee granules in the first step. Instead of, or in addition to chopped nuts, stir in whatever you like -- cranberries, raisins, mini marshmallows, mint or cinnamon flavored baking chips,etc. Stir them in at the very end, just before spreading the mixture into the baking dish. You could also garnish with things like crushed candy cane, toffee chips, chopped candy (Andes mints, peanut butter cups, etc), or simply use finely ground nut dust, or good quality (Folgers) instant coffee granules, even kosher salt. Whatever you like! *We are dairy intolerant, so I substitute Silk brand soy creamer for the evaporated milk.

Steps:

• Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

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.