Peppermint Fudge (Fantasy Fudge variation)

To make the peppermint variation substitute white chocolate for the baking chocolate and peppermint flavoring for the vanilla flavoring

Fantasy Fudge

Recipe Rating:

Prep Time: 10 min Total Time: 25 min Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped (or white chocolate)

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts (optional)

1 tsp. vanilla (or peppermint)

Red food coloring for peppermint fudge (optional)

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS

Size-Wise A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor. Variation - Classic Fantasy Fudge Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips (or white chocolate chips for peppermint fudge) for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.