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Susan Dillard, Wife of Kerry Dillard

Easy Fantasy Fudge


3 cups white sugar 
1 cup chopped nuts, optional
2/3 cup evaporated milk (DO NOT substitute sweetened condensed milk for evaporated milk)
7-oz jar marshmallow creme
12-oz package semisweet chocolate chips (or you can use a 10-oz bag of peanut butter chips + a heaping tablespoon of peanut butter)
1 teaspoon vanilla extract
3/4 cup margarine or butter 


Lightly grease a 9x13” 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, or until a candy thermometer reaches 234°F, until it reaches soft ball stage. Stir constantly to prevent scorching. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, vanilla extract, and nuts (if using). Pour into prepared pan. Cool at room temperature; cut into 1” squares. Makes about 3 lbs.