lotus

previous page: 58 - Cream Cheese Mints
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 93 - Homemade Peanut Brittle

89 - Fantasy Fudge




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

89 - Fantasy Fudge

(by Tami [Zimmerman] Chamberlin)

1 - 12 oz. can Carnation milk
1 - 2lb. bag or box Domino's powdered sugar
1 stick Parkay margarine
1 - 12oz. bag Nestlé's chocolate bits
1 cup Jif peanut butter
1 - 8oz. jar Fluff marshmallow

In a saucepan, add milk, powdered sugar and margarine over medium heat. Bring to a boil, stirring constantly. Stir constantly for six minutes after it starts to boil (if you have a candy thermometer bring the temp. up to 234 degrees). Turn the heat down to low and make sure it keeps bubbling (if it's not bubbling turn the heat up a bit). Stir in chocolate bits, peanut butter, and marshmallow. Stir until everything is dissolved and very smooth. Pour in a 9 x 13 x 2 cake pan lined with foil. When it's cool enough, refrigerate for several hours, then dump fudge upside down on cutting board and peel off foil. Cut into squares. Keep fudge squares refrigerated.



 

Continue to:













TOP
previous page: 58 - Cream Cheese Mints
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 93 - Homemade Peanut Brittle