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.
Ingredients
- 3 cups coconut sugar
- ¾ cups butter (real full-fat organic butter)
- 1 5.4 oz can coconut cream
- 1 12-oz. (340 g) pk 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 pecans or walnuts chopped
- 1 tsp vanilla extract
Instructions
- 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. Beat 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!
Notes
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.
