Gluten Free Christmas Candies - Fantasy Fudge

Ingredients

• 6 cups sugar
• 1 1/2 cups butter
• 1 1/3 cup evaporated milk; 10 ounces (yes this is about 2/3 of a can; throw the rest out or it sits in your bridge from Christmas until Valentine’s day when you find it again and go “what was this from???”)
• 14 ounce Marshmallow Creme (this is the large jar)
• 2 cups Chopped Walnuts or Pecans (or skip entirely if you’re not a nut person)
• 1 tbsp vanilla
• 24 ounces of semi sweet chocolate, any variety (I used a combination of Nestle’s chocolate chips; Bakers Brand and Ghirardelli bittersweet and it came out just fine)

Steps

1. Line 11x13 pan with foil, extending over sides.

2. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly.

3. Cook 4 min. or until instant read themometer or candy thermometer reaches 234°F, stirring constantly. Remove from heat immediately (it comes together quickly at the very end).

4. Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

5. Pour into prepared pan; spread to cover bottom of pan. Cool completely.

6. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

See Also

• Kraft