National Nutty Fudge Day ~ May 12

Today is National Nutty Fudge Day. Aside from enjoying fudge during the Christmas season, we have three additional days during the year to sink our teeth into some soft, nummy fudge. As I said, today is National Nutty Fudge Day, June 16 is National Fudge Day & November 20 is National Peanut Butter Fudge Day. So there ya go. Oh, and I almost forgot to mention, coming up on June 2 is, Yell "Fudge" at the Cobras of North America Day, but that doesn't have anything to do with eating fudge, just yelling "Fudge"... at cobras... to scare them away. They hate fudge.

I was really hoping to find the time to make some fudge today, so if I do I'll post some pics. But in the meantime I'm going to send you over to a site that gives you tips on how to make perfect fudge and I'm going to give you the original Kraft Marshmallow Creme Fantasy Fudge recipe.

Go to allrecipes.com,  How to Make Perfect Fudge.

Here's the recipe for Fantasy Fudge. You'll notice you don't use a candy thermometer with this recipe. Since it is made with marshmallow creme it should not crystallize, it's pretty much a fool-proof recipe.

Fantasy Fudge
This is the original recipe from the back of the Kraft Marshmallow Creme jar. They have since changed it a bit. The recipe calls for margarine but, gag me with a spoon! I'm afraid I'm a butter snob, none of that yucky margarine for me.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional Method:
Spray a 9x13-inch baking pan with cooking spray. Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat. Stir in chocolate till melted. Add marshmallow creme, nuts and vanilla, beat till blended. Pour into greased 9x13-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Spray a 9x13-inch baking pan with cooking spray. Microwave butter in 4-quart microwave-safe bowl on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9x13-inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares. (Yield will be reduced).

Image from Dragon Kettle Gourmets