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Fantasy Fudge

I really enjoy finding old recipes that have been around forever, and promoting them on Texas Cooking. Today's example is Marshmallow Fudge, which is more popularly known the as the Fantasy Fudge recipe on the back of jars of Kraft Marshmallow Creme. Read on to the recipe to see the twist in preparation.

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Enjoy this Texas Cooking recipe and have a great week!


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Marshmallow Fudge

According to Austin food writer Addie Broyles, this recipe is famously known as Fantasy Fudge, printed on the side of the marshmallow creme container. Instead of using marshmallow creme, however, we melt mini marshmallows which melt in a cinch! There's no coccoa powder in this recipe. It's melted bittersweet chocolate - and the result tastes marvelous. Fantasy Fudge indeed!

  • 2 tablespoons unsalted butter, plus more for brushing
  • 1 ¼ cups sugar
  • ¼ teaspoon kosher salt
  • 5 ounces evaporated milk
  • 1 ¼ cups mini marshmallows
  • 9 ounces chopped bittersweet chocolate
  • 1 teaspoon vanilla extract
  1. Lightly brush an 8-inch baking pan with butter, then line with parchment paper. Leave a 2-inch overhang on both sides. Lightly butter the parchment and set aside.
  2. In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk and salt.
  3. Over medium high heat, bring mixture to a boil stirring constantly. Cook for 3 minutes more, until pale golden and thickened slightly.
  4. Remove from heat and stir in the mini marshmallows until mostly melted. Add the chopped bittersweet chocolate and the vanilla extract.
  5. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into a prepared pan. Smooth the top with a rubber spatula.
  6. Refrigerate until firm, at least 2 hours. Remove the parchment from the fudge and cut into 36 squares.
  7. Fudge can be stored refrigerated, covered in plastic up to one week.

Bonus - Southern Pecan Fudge, Grandma's Best Chocolate Fudge.

Kitchen tools you'll need: 8-inch baking dish, Rubber Spatula, 4 qt. Saucepan

Lone Star List

Here are some things that caught my eye this week!

  1. Evolving Table: Mashed Sweet Potatoes recipe (with three variations), Happy Mothering: The Best Homemade Buttermilk Ranch Dressing recipe
  2. Austin Women: Meet P. Terry’s Full-time Birthday-cake Baker Susie Nutting has the sweetest job in fast food.
  3. Texas BBQ Posse: Reflections after a decade on the BBQ Trail
  4. Texas Monthly: Recipe: Instant Pot Cranberry Sauce With Three Texas Twists - No matter which version you choose—margarita, chipotle, or grapefruit - it's delightfully easy to make. Paula Forbes.
  5. Texas Standard: An Invasive Duck, Beloved By Some, Is Dividing Pearland Residents
  6. Mexican Please: Chicken Chile Verde
  7. NYT: Celery Is Ready for a Starring Role Long relegated to the stockpot and the crudité tray, this versatile vegetable is Thanksgiving’s unsung hero - and deserves a special spot on your menu.
  8. Southern Living: Southerners Enjoy Barbecue for Every Meal - Even Breakfast
  9. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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