Avoiding Fudge Failure

Yesterday a friend sent me a message saying that she wanted to make some peanut butter fudge for the holidays and asking if I had a recipe she could use.  She explained that she’s tried two recipes and encountered embarrassing “fudge failure” each time, with one effort coming out hard as a brick and the other a soupy mess.

219I don’t have a recipe for peanut butter fudge — if one of the readers of this blog has one they’d like to share, I’d be happy to hear about it, by the way — but I do have a recipe for “fantasy fudge” that I first published on the blog in 2009.  I’ve made the fudge as part of my Christmas cookie baking in a number of years since then, and I can say with complete confidence that it’s pretty much failure-proof, as long as you keep stirring, both as the sugar, margarine, and milk is boiling and later when the chocolate is added.  Your arm will get a workout, I can assure you!

Fantasy Fudge

Ingredients:  3 cups sugar; 3/4 cup margarine; 2/3 cup evaporated milk; 1 12 oz. package of semi-sweet chocolate chips; 1 7 oz. jar of Kraft Marshmallow creme; 1 cup chopped nuts; 1 tablespoon vanilla.

Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan.  Bring to full rolling boil, stirring constantly.  Continue boiling for 5 minutes over medium heat, stirring constantly.  Remove from heat and stir in chocolate until melted.  Add marshmallow creme, nuts and vanilla and beat until blended.  Pour into greased 13″ x 9″ baking pan.  Let cool and cut into 1-inch squares.

Fudge failure is no fun!  Fantasy fudge will make your holidays more flavorful and festive.  And speaking of flavorful, we’ll start our annual Christmas cookie discussion next week.

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