Sweetheart Fantasy Fudge
Yield: about 3 pounds
3 cups granulated sugar
3/4 cup margarine
2/3 cup evaporated milk (5 1/3 ounce can)
1 cup chopped nuts
1 teaspoon vanilla extract
12 ounces white chocolate or 1 (12 ounce) package
semisweet chocolate pieces
1 (7 ounce) jar Marshmallow Creme
- Grease a 13 x 9-inch pan. Set aside.
- Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238 degrees F, stirring constantly to prevent scorching.
- Remove from heat, then stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla extract; beat until well blended. Pour into prepared pan. Garnish with maraschino cherries. Cool at room temperature. Cut into squares.