Coco Cocoa Fantasy Fudge Clean Eating Recipes

FANTASY FUDGE

Steps:

• Mix butter, sugar and milk in a saucepan.
• Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
• Remove from heat.
• Stir in candy chips a little at a time until melted.
• Stir in the rest of the ingredients.
• Spread into a greased 13" by 9" by 2" pan.
• Cool to room temperature.
• Cut into squares.

FANTASY FUDGE

Steps:

• Line a 9-inch square pan with foil, with ends of foil extending over sides of pan.
• Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme.
• Stir until completely melted.
• Add vanilla and mix well.
• Pour immediately into prepared pan and spread to form even layer in pan.
• Let stand at room temperature until completely cooled, about 4 hours.
• Cut into 1-inch squares.
• Store in tightly covered container at room temperature.
• You can package up a few pieces together for gift giving.

FANTASY FUDGE (PEANUT BUTTER FUDGE)

Steps:

• Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
• Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in peanut butter.
• Add marshmallow cream, nuts, and vanilla. Beat until blended.
• Pour into greased 13 x 9 inch baking pan.
• Let cool, and cut into 1-inch squares.

KRAFT'S FANTASY FUDGE

Steps:

• Line 9" Square pan with foil.
• Bring Margerine, sugar & evaporated milk to.
• a full boil, stirring constantly.
• Boil 4 Minutes, stirring constantly, until.
• candy reaches 234 degrees.
• Remove from heat.
• Add Chocolate & Marshallow creme,until.
• melted.
• Add walnuts and vanilla, mix well.
• Spread evenly in prepared pan.
• Let stand at room temperature for 4 hours.
• Cut into 1" squares.

ORIGINAL FANTASY FUDGE

Steps:

• Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.

FANTASY CHOCOLATE PIE

Steps:

• To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle.
• Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt.
• In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours.