Milk Chocolate Fantasy Fudge,
Well, the holiday cooking marathon has begun. Wednesday Tall & Handsome and I began to get a head’s up on our cooking for this coming weekend. With Christmas carols happily echoing through the house, the wonderful aromas began to waft from the kitchen.
The only damper on the occasion was the weather…there’s just something wrong about cooking for Christmas while keeping one eye on the weather for tornados. Yes, that’s weather in the South for you. This time last year we had our first White Christmas in what was and will be some people’s lifetime.
We started the day by getting my Savory Cheese Ball made. T & H had never had a homemade cheese ball before we were married. He says this is without a doubt the best he’s ever had.
Then we made a new special kind of cookie. T & H had found some Andes Crème de Menthe baking chips that he brought home to make Crème de Menthe Chunk Cookies (recipe coming).
Fudge is something I make occasionally during the holidays. My go to recipe is the Fantasy Fudge recipe on the back of the Kraft Marshmallow Crème jar. This fudge is velvety smooth…not grainy or too hard. But, it also is loaded with sugar and butter.
Lately we’ve been watching sugar intake around here because T & H’s sugar has been a little high. We’ve also be watching fat content and cholesterol. So, after researching some fudge recipes, I tweaked around until I came up with one that has half the sugar and half the butter but still has the wonderful taste. I think the secret is the milk chocolate I use. (I’m a milk chocolate gal…dark and semisweet chocolate doesn’t do a lot for me.)
The recipe is as easy to make as the Fantasy Fudge, too.
Milk Chocolate Fantasy Fudge
1 ½ cups sugar
6 tablespoons butter
1 5 oz. can evaporated milk
¼ teaspoon kosher salt
12 oz. milk chocolate chips (I used Nestlé’s Toll House)
1 7 oz jar Marshmallow Crème
½ to 1 cup chopped nuts (pecans or walnuts are my favorite)
1 ½ teaspoons pure vanilla flavoring
1. Line a 9 in. square pan with wax paper. (I also spray the wax paper just a tad with cooking spray.
2. Bring the sugar, butter and milk to a rolling boil on medium heat. Stir constantly. Boil an additional 4 minutes.
3. Remove from heat and stir in chocolate chips, marshmallow crème, nuts and vanilla flavoring.
4. Pour into pan and cool. (I like to put mine in the fridge for a bit.)
5. After the fudge cools and hardens, remove from pan and cut into bite size squares.
© 2011 Beverly Hicks Burch All Rights Reserved.