TIP: Your fudge is only as good as your ingredients! Be sure to use REAL butter, REAL chocolate chips and pure vanilla extract! * As with all cooked candy, it's best to do this when it isn't too humid outside. Humidity can affect the way the sugar dissolves, and your fudge may be grainier. Also, it could take longer to harden up.
FANTASY Chocolate FUDGE
Spray a 9x13" pan with non-stick spray (I use buttery); line with foil (extending over the sides) and grease/spray the foil well.
3 cups sugar ………………………………… 3/4 cup butter (1-1/2 sticks)
2/3 cup evaporated milk …………………... 1 tsp vanilla extract
1 12-oz package semi-sweet or dark chocolate chips
1 7-oz jar Marshmallow creme
1 cup chopped nuts (OPTIONAL ~ we don’t like nuts in it)
HOLIDAY SPRINKLES (optional)
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Prepare pan as shown above ~ Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and scrape down sides of pan to get the sugar crystals that form.) Continue boiling 4 minutes over medium heat (or until candy thermometer reaches 234), stirring.
(be sure to set your oven or kitchen timer for 4 minutes. I put a magazine or book on the counter next to the stove, and stir & read for the 4 minutes.)
Remove from heat, stir/whisk in chocolate till melted. Add marshmallow creme, (nuts) & vanilla and beat until well blended. Pour into prepared pan. Sprinkle heavily with sprinkles. Let cool and cut into squares (I use a long, thin serrated knife).
This can be kept for several months in the refrigerator. I wrap the foil around it, then put it into a freezer-weight zip-lock baggie.
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IMPORTANT TIP: As soon as possible, fill all the bowls you used with the HOTTEST water possible (and some dishwashing soap), and add the utensils you used. If you let your equipment cool off with remnants of fudge on them (or add cold water), it will be stuck and almost impossible to get off!