This is about as easy and as good as it gets. I have made far too much of it over the years. Try adding something like cashews or almonds instead of walnuts for variety. It makes the best fudge and the recipe is always in the grocery store when you want to make it.
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well.
Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5½ minutes; stir after 3 minutes.
Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Conventional Stove top Method:
Stir together margarine, sugar and milk in heavy 1-½ to 3 quart saucepan, bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F. stirring constantly to prevent scorching.
Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients, mix until well blended.
Pour into greased 9" X 9" or 9" X 13" pan.
Cool at room temperature, cut into squares.
Makes about 3 pounds.
High Altitude: Decrease recommended temperature (234 degrees F.) 2 degrees for every 1000 feet above sea level.
Note: Do not substitute sweetened condensed milk for evaporated milk.
From: Kraft General Foods Marshmallow Creme jar. Recipe on back of jar.
Posted by: Syd Bigger
Your Fantasy Fudge is ready. Happy cooking!
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