Fantasy Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: FANTASY FUDGE
Categories: Candies, Holiday
Yield: 3 Pounds

3/4 c (1 1/2 sticks) Parkay Spread
-sticks
3 c Sugar
1 cn (5 oz) evaporated milk
(2/3 cup)
1 pk (8 oz) Baker's Semi-Sweet
- Chocolate; broken in half
1 Jar (7 oz) Kraft Marshmallow
- Creme
1 c Nuts; chopped, opt'l
1 ts Vanilla

Lightly grease 13x9-inch or 9-inch square pan. Mix spread, sugar and milk
in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium
heat, stirring constantly. Continue boiling 5 minutes on medium heat or
until candy thermometer reaches 234`F, stirring constantly to prevent
scorching. Remove from heat. Gradually stir in chocolate until melted. Add
remaining ingredients; mix well. Pour into prepared pan. Cool at room
temperature; cut into squares.

MICROWAVE: Prepare pan as directed. Microwave spread in 4-quart
microwaveable bowl or casserole 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. Microwave on HIGH 5
1/2 minutes, stirring after 3 minutes. Gradually stir in chocolate until
melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool
at room temperature; cut into squares. Makes about 3 pounds.

High Altitude: Decrease recommended temperature (234`F) 2 degrees for
every 1,000 feet above sea level.

Note: Do not substitute sweetened condensed milk for evaporated milk.

Tip: For easy in cutting fudge and cleaning pan, line pan with foil before
preparing fudge; lightly grease foil. When fudge has cooled, lift from pan;
cut into squares.

-MARY WILSON BWVB02B
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