Fantasy Fudge
3 cups granulated sugar
3/4 cup margarine
2/3 cup evaporated milk (5 1/3 ounce can)
1 cup chopped nuts
1 teaspoon vanilla extract
12 ounces white chocolate or 1 (12 ounce)
package
semisweet chocolate pieces
1 (7 ounce) jar Marshmallow Creme
Maraschino cherries
Grease a 13 x 9-inch pan. Set aside.
Combine sugar, margarine and milk in heavy
2 1/2 quart saucepan; bring to full rolling
boil, stirring constantly. Boil 5 minutes
over medium heat or until candy thermometer
reaches 238 degrees F, stirring constantly
to prevent scorching.
Remove from heat, then stir in chocolate
until melted. Add Marshmallow Creme, nuts
and vanilla extract; beat until well blended.
Pour into prepared pan. Garnish with maraschino
cherries. Cool at room temperature. Cut
into squares.
Yield: about 3 pounds
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