Kraft Fantasy Fudge

 What You Need

3 cups  sugar
3/4 cup  butter or margarine
1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12oz.  *BAKER'S Semi-Sweet Chocolate, chopped
1 jar  (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp.  vanilla

*This is what Bakers' chocolate squares looks like

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Kraft Kitchens Tips
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

Note
Do not substitute sweetened condensed milk for evaporated milk.

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

40 servings, about 2 squares each

This is the fudge that April Winkleman would serve after choir pratice.  We have a family battle over what fudge is better.  "Sis Winkleman's fudge"  or my family recipe found here. 

Homemade Carmel Corn

2 cups brown sugar
1 cup white  Karo syrup

Boil and cook until soft ball stage.  (Drop a little of the mixture into a cup of cold water and when it is a soft ball, it is done).

Add:
1 cube butter - let melt in hot mixture
1 can Eagle Brand Sweetened Condensed milk (can use another brand)
1 teaspoon vanilla

Stir and then pour over  large bowl of popcorn.


While we were visiting Janelle and David in Idaho, David made up this Anderson family recipe for us.  Scott and Sam loved it, so I got the recipe to post.  You can be sure this will be a Magnusson family favorite.  Thanks Andersons! (If you have never experienced boiling something to the softball stage, I would reccoment getting a candy thermometer to help you figure out the right temperature for the soft ball stage.)

candy thermometer

White Trash

• 1 1/2 lbs quality white chocolate 
• 2 teaspoons vegetable shortening
• 3 cups Cheerios toasted oat cereal
• 3 cups corn  or Rice Chex
• 3 cups small pretzels
• 2 cups nuts (I use unsalted dry roasted peanuts from Walmart)

1. In a double boiler, melt white chocolate and shortening.
2. Stir the white chocolate mixture until blended and smooth.
3. In the meantime, combine all the cereal and nuts in a very large bowl.
4. Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
5. Scoop mixture out onto large cookie sheets or jelly roll pans to set.
6. After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
7. Enjoy!

I had this treat years ago when I attended a PTA function at Temple City High School when Scott was working there. I was told that the delicious treat I ate was called White Trash. I have looked for the recipe on and off until I finally found the recipe. 

My input for the recipe is this: For the quality white chocolate that is listed above, I used Almond Bark that I got at Walmart. (It came in a 1 1/2 lb. pkg) I don't add the shortening. I don't use a double boiler to melt the almond Bark.  I follow the microwave melting direction on the back of the Almond Bark package.

You will love this treat!

ps Someone asked me why I used Almond Bark instead of white chocolate. I used it because they looked like they were the same thing, except white chocolate chips were A LOT more expensive. I looked up the definition of Almond Bark on wikipedia and this is what it said:
Almond Bark (also known as vanilla flavored candy coating) is an artificial chocolate made with vegetable fats instead of cocoa butter  and with coloring and flavors added. It can be found in 1.5 pound packages, in blocks, or in round discs where candy supplies or holiday nuts and crackers are sold. The confection is commonly used to cover or dip fruits, nuts, cookies, or crackers, in place of real chocolate. It can also be used with peanut butter and crackers, as with this recipe.

German Chocolate Bars

2/3 cup butter softened
1 pkg German chocolate cake mix
1 cup chocolate chips
1 tub coconut pecan ready-to-spread frosting
1/4 cup milk

DIRECTIONS:

Preheat oven to 350
Grease/spray bottom of 13x9 pan
Cut butter into cake mix in medium bowl using pastry blender or fork
Press 1/2 of mixture (2.5 cups) in bottom of cake pan
Bake 10 min
Sprinkle chocolate chips over baked layer
Drop frosting by tablespoonfuls over chocolate chips
Stir milk into remaining cake mixture
Drop by tablespoonfuls onto frosting layer
Bake 25-30 min or until cake portion is slightly dry to touch
Let cool, then cover and refrigerate until firm

This is another treat that was on the Simmon's goodie plate. Yum, Yum! Thanks Melody!

No-Bake Rocky Road Chocolate Bars

1/2 cup butter
2 cups chocolate chips
1 cup butterscotch chips
1 cup peanut butter
4 cups rice crispy cereal
3 cups miniature marshmallows

DIRECTIONS:

In stock pot over low heat, combine butter, chocolate chips & butterscotch chips.
Stir constantly until melted (4-6 min)
Stir in peanut butter until well blended
Remove from heat
Stir in rice cripies and marshmallows until well blended
Press into bottom of buttered 13x9 pan
Refrigerate until firm (about 30+ min)
Store refrigerated

The Simmons family gave us these bars on a Christmas goodie plate along with other tasty treats. These bars were so good I asked Melody for the recipe so I can put post it.

Fudge

3 cups sugar
3 TBS Hershey cocoa powder
1 1/4 cup whipping cream

In heavy pot, mix sugar and cocoa really good. Add cream and mix again. Cook over stove and stir until it reaches boiling point. Have it continue to boil. Stir occasionally until it forms a soft ball in cold water. (this process usually takes around 20 minutes to get to the soft ball stage)

Put a piece of butter (about 1 TBS) and 1 tsp vanilla on a large platter. (I use a 9 x 13 glass pan.) Pour on fudge when it has reached the soft ball stage. Do not scrape pan. Let stand until cool. Then beat with a fork for several minutes as it thickens. If it thickens too fast while beating add just a little more cream.

Fold in miniature marshmallows. (Amount desired)

Roll into a long roll using wax paper to roll it in
Roll in nuts and let stand for awhile.
Save by wrapping in wax paper.
Do not put in fridge.

This recipe is from my Grandma Buchanan. My mom would make it every Christmas. I use a candy thermometer to make sure I have the correct soft ball stage. It will have to boil somewhere about 10 - 15 minutes to get there. (240 degrees F) This fudge is so good!