Fudge

Here's another little something for the holidays. As long as I can remember, my dad has prepared this fudge recipe at Christmas time. He would make pans and pans of the fudge and share it with his co-workers. He sticks with the stove method, but I attempted the microwave version and it comes out just as yummy and is super easy. I made a pan for John to take to work and then another that I am putting together for the ladies in the office at Lily's school, as well as, the principal. Tomorrow, I'll share some photos of the prepared plates of fudge. For now, enjoy the recipe:

This is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.