Fantasy Fudge Recipe Turns Healthy

This recipe stems from the original Fantasy Fudge Recipe taken from the back of a Kraft marshmallow creme jar.  I have made Fantasy Fudge for years, soft, decadent, silky chocolate delight that melts in your mouth!   My family begs for it each year, and in the past, each year that I made it, I have eaten it!   I used to eat a lot!  5 lbs later, I always say I am never going to make fudge again…well you know the rest.   This year I decided to NOT make it… again, but when my family complained, was determined to come up with a healthy version, if you will.   So here it is.  The key is to let the sugar, milk, butter mixture boil enough.  The original recipe says to boil 4 minutes, but I find it takes longer than that.  I use a candy thermometer, and then let it boil an extra minute after it reaches 234 degrees.  Call me crazy, but I have made this recipe enough to know that it always goes too soft.  Others tell me they NEVER have this problem!  Maybe it is where I live…elevation, atmospheric pressure, or humidity, or how I hold my lip..who knows!   Whatever, you decide, and let me know what works for you! Enjoy!   They will not notice a difference!  I promise!   P.S.  If you want to make it totally sugar-free, use two-three 100% cocoa bars, in place of chocolate chips, and an extra 1/2 cup sugar.

3 cups coconut sugar
3/4 cups butter (real full-fat organic butter)
1 5.4 oz. can coconut cream
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Rice Mellow (marshmallow creme made with rice syrup), can usually find in health food store, or section in the grocery)
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract                                                                                                                                                                                                                                                                                             dash or two cayenne pepper                                                                                                                                                                                                                                                                                       sprinkle Himalayan sea salt (coarse)

Combine coconut sugar, butter, and coconut cream in heavy 2 1/2 quart saucepan; bring to a 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, vanilla and cayenne.  Beet until blended.  Pour into greased 13 x 9-inch baking pan. Sprinkle lightly with coarse Himalayan sea salt.  Let cool and cut into 1-inch squares.  Enjoy!