Why I only make homemade fudge at the holidays I will never know. It is so good and easy. My son has been asking for fudge and since it seems like fudge is for special occasions and since we just had a very special occasion –the time was right! So we are celebrating with delicious homemade fudge. You won’t believe how easy it is.
My son ( who doesn’t want to be on my blog) just graduated 8th grade! I am so proud of him. This kindhearted, athletic, smart, capable, hardworking, caring kid that is always hungry is certainly deserving of fudge!
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Homemade Fudge
If you have someone special that could use a sweet treat here is the Kraft Fantasy Fudge recipe I used.
Homemade Fudge Recipe
- 3 cups sugar
- 3/4 cup 1-1/2 sticks butter
- 1 small can (5 oz. evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.))
- 1- 12 oz package semi-sweet chocolate chips
- 1 1/2 cups 7 oz. Marshmallow Creme
- 1 tsp. vanilla
Line a small pan (about 6"X10" or 9" square) with foil. Extend edges of foil over sides of pan and spray with cooking spray. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate chips and marshmallow creme; stir until completely melted. Add vanilla and mix well.
Pour immediately into the pan and spread evenly. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature or in refrigerator.
Line a small pan (about 6″X10″ or 9″ square) with foil. Extend edges of foil over sides of pan and spray with cooking spray. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate chips and marshmallow creme; stir until completely melted. Add vanilla and mix well.
Pour immediately into the pan and spread evenly. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature or in refrigerator.
Fudge!
Why stop with one homemade fudge recipes. Check out all these amazing ways to make fudge!
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