Hometown Kitchen

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FANTASY FUDGE

No one can resist a good piece of fudge, and the homemade kind is always the best.

Fudge is a great dessert or treat to end a meal or to close out the evening, as the wonderful chocolatey flavor stays with you long after the guests have gone and you can sneak an extra piece for yourself.

This simple recipe was written by the late Virginia Menn of Cotulla and published many years ago in the First United Methodist Church cookbook. It’s a perennial favorite, and of course many people have made their own variations. If you’re new to this, though, here’s a good basic starter for a superior alternative to store-bought chocolates.

3 cups sugar

¾ cup Parkay margarine

2/3 cup evaporated milk (5.5-oz can)

1 package semi-sweet chocolate pieces (12 oz)

1 jar Kraft marshmallow cream (7 oz)

1 cup chopped nuts

1 tsp vanilla.

Combine sugar, margarine and milk in heavy 2.5-quart saucepan. Bring to a rolling boil, stirring constantly to prevent scorching.

Remove from heat and stir in chocolate pieces until all melted.

Add marshmallow cream, nuts and vanilla, then beat until well blended.

Pour into greased 13×9 inch pan. Cool to room temperature and cut into squares.

Makes 3 lbs, and may be refrigerated to stay fresh and firm.

This fudge also packs well as a gift or treat. You may wrap the pieces in parchment paper to prevent the chocolate from staining a cloth bag, or you may choose to arrange the fudge pieces in a resealable container.

You’ll soon be coming back for more, so you might as well make a second batch real quick.