This “fantasy” fudge sure lives up to its name! My husband says it’s the best fudge he’s had in his entire life! I would have to agree, nothing compares. The fudge literally melts in your mouth…it is perfect!
Making fudge is a recent tradition that came about because of Southlake Carroll Dragon football. For those of you who don’t know, Southlake is a powerhouse in Texas high school football. During my entire four years at Carroll, we only lost 1 game….by one point (14-15) to Katy at the State Championship game back in 2004!
Getting back to the fudge, my mom would make this delicious treat for us to snack on at the Carroll football games based on these two factors:
- When it’s cold outside (the Dragons used to play at the old Texas Stadium….and it since it was a pile of concrete, it got extremely cold!)
- When the Dragons made the playoffs (which no doubt happens during the colder weather!)
- 3 cups sugar
- ¾ cup ( 1½ sticks) butter or margarine
- 1 can ( 5 oz.) evaporated milk
- 12 oz. Baker's semi-sweet chocolate, chopped
- 1 jar (7 oz.) Jet-Puffed Marshmallow Creme
- 1 tsp. vanilla
- Line a 9-inch square pan with aluminum foil. Spray foil with nonstick spray.
- Bring sugar, butter and milk to a rolling boil in a large saucepan on medium heat, stirring constantly. Boil for 4 minutes, or until 234 degrees F on candy thermometer, stirring constantly.
- Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in vanilla.
- Pour into pan and cool completely.
3 cups sugar
3/4 cup ( 1 1/2 sticks) butter or margarine
1 can ( 5 oz.) evaporated milk
12 oz. Baker’s semi-sweet chocolate, chopped
1 jar (7 oz.) Jet-Puffed Marshmallow Creme
1 tsp. vanilla
1. Line a 9-inch square pan with foil.
2. Bring sugar, butter and milk to a rolling boil in a large saucepan on medium heat, stirring constantly. Boil 4 minutes, or until 234 degrees F on candy thermometer, stirring constantly.
3. Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla.
4. Pour into pan. Cool.
Yield: 3 pounds or 40 servings, about 2 squares each