I cannot believe that I never shared my favorite EASY candy recipes here at "Mimi's House"...my sincere apologies!
These two fudge recipes are so super easy and fail proof as well. I love the old fashioned candy: cook, stir, stir, stir, test, stir :-) but this is almost as good and much faster and easier on the elbow...
I've made these candies for many years and promise you will love them!
The Original Fantasy Fudge
Prep Time: 10 m | Cook Time: 10 m | Servings: 117 servings
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
To make in microwave (I've never done it this way), melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.
Per Serving: 58 calories; 2.8 g fat; 8.6 g carbohydrates; 0.4 g protein; < 1 mg cholesterol; 17 mg sodium. Full nutrition
Easy Peanut Butter Fudge
Prep Time: 15 min | Cook Time: prep: 15 min. + chilling | Servings: 2 pounds (64 pieces)
2 teaspoons butter, softened
2 cups sugar
1/2 cup whole milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme
Line an 8-in. square pan with foil; grease with butter.
In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
Test Kitchen Tips
Drizzle individual fudge squares with melted chocolate to add some easy holiday glam.
1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.