Fantasy Fudge

 Serves: 40 pieces    |     Prep: 5 min     |     Cook: 20 min     |     Ready: 1-3 hr


3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 pkg (12 oz.) semi-sweet chocolate
1 jar (7 oz.) marshmallow cream
1 cup chopped pecans or walnuts
1 tsp. vanilla extract


This Christmas tradition was started by my Step-Dad, Bob Williams. He had the secret touch; his fudge was always perfect. The original recipe called for 3 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped. It is actually easier and tastes the same if you substitute with the morsels as listed.


Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.