Fantasy Fudge In A Cloud 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.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

FANTASY FUDGE RECIPE

Steps:

• Grease a 9x13-inch baking pan.
• In a large saucepan over medium heat, mix in sugar, margarine, and evaporated milk. Stir to dissolve sugar. Bring the mixture to a full boil for 5 minutes, while stirring constantly.
• Remove from heat and add in chocolate chips. Stir until chocolate chips are melted. Add marshmallow cream, chopped walnuts, and vanilla extract. Beat well until mixture is combined.
• Transfer fudge to the prepared baking pan and let cool. Once firm, cut into squares.
• Enjoy!

ORIGINAL FANTASY FUDGE RECIPE

Steps:

• Line a 9x13-inch pan* with parchment paper.
• In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined.
• Beat in mini-marshmallows, walnuts, and vanilla extract.
• Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

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.

FANTASY FUDGE IN A CLOUD

Steps:

• Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
• In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
• In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
• Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.
• Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving.