ALL BASED ON FANTASY FUDGE but changed a bit for my microwave, which runs hot
Line a 9-inch square pan with foil, with the ends of foil extending over the sides. The extra foil is like handles, which you will use to lift out the fudge when it sets.
Place butter in large 4 qt microwavable bowl (note to self: I use the clear plastic bowl).
Microwave on high one minute or until the butter is melted.
Add sugar and milk and microwave for 3 minutes. Stir.
Microwave for 2 more minutes and stir.
Microwave for 3 more minutes THEN open the microwave door and let stand for 2 minutes.
(NOTE This is different from the original recipe, which has you stir after the last 3 mins, and microwave for 2.5 more minutes. If I do this on my microwave, the fudge turns grainy.)
Add chocolate and marshmallow creme and stir till melted.
Add nuts and vanilla; mix well.
Pour into the prepared pan and spread to smooth. Let it cool completely. Use foil handles to lift fudge from pan, cut into the sizes you want. Freezes well.
OTHER FLAVORS:
Peanut butter fudge--Use Ghirardelli white chocolate instead of dark; use 1 cup of your favorite chunky-style peanut butter in place of the walnuts and stir until the peanut butter is melted.
Cranberry-orange fudge--Use Ghirardelli white chocolate instead of dark; use 1 cup craisins in place of the walnuts; use 2 tsp. orange extract in place of a vanilla extract.
Candy cane fudge--Use Ghirardelli white chocolate instead of dark; use 1 cup crushed candy cane pieces instead of nuts; use 2 tsp. peppermint extract instead of vanilla. After you smooth the fudge in the pan, use another 1/2 cup of crushed candy cane pieces to sprinkle over the top, pressing them in so they stick in the top.
Maple walnut fudge--Use Ghirardelli white chocolate instead of dark; add 1 cup REAL maple syrup AND 1 cup chopped walnuts (instead of just 1 cup walnuts in the original recipe); add 1 tsp REAL maple extract instead of vanilla (hard to find; see for example http://www.amazon.com/Cooks-Pure-Maple-Extract/dp/B004QQ35YM). This does not set quite as quickly as the other fudges (you have to wait longer before cutting it), but it does set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1582g) | ||
Recipe Makes: 1 | ||
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Calories: 5672 | ||
Calories from Fat: 5639 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 626.6g | 835 % | |
Saturated Fat 354.3g | 1772 % | |
Monounsaturated Fat 162g | ||
Polyunsanturated Fat 64.6g | ||
Cholesterol 1465.4mg | 451 % | |
Sodium 171363.5mg | 5909 % | |
Potassium 858.1mg | 23 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 4.8g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5672
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