Smooth as Silk Fantasy Fudge

I’ve been making the Kraft Fantasy Fudge recipe for as long as I can remember. I find that I get great results every time. About 10 years ago, I began pulsing my granulated sugar in the food processor or the blender to get it to an almost powder consistency. This extra little effort has resulted in the silkiest of fudges and I highly recommend adopting this extra step.

Ingredients:

• 3 cups granulated sugar, pulsed in the food processor for 1 minute
• ¾ cup butter
• 1 5-ounce can evaporated milk
• 1 ½ cups semi-sweet chocolate chips
• 1 7-ounce jar marshmallow crème
• 1 tsp. pure vanilla extract
• 1 cup chopped walnuts (optional)

Directions:

1. Coat either a 9” x 9” or a 9” x 13” pan with cooking spray. Use a 9” x 9” pan for thicker fudge or a 9” x 13” for thinner fudge. I find the 9” x 13” works just fine as a little of this fudge goes a long way.
2. In a heavy-bottom pan over medium heat, bring the sugar, butter and evaporated milk to a rolling boil, stirring occasionally. Once the sugar mixture starts to boil, cook for 4 minutes, stirring constantly. Remove from heat.
3. Add the chocolate and the marshmallow crème to the hot sugar mixture and stir until fully melted. Add the vanilla and, if using, the walnuts. Stir to incorporate.
4. Pour the mixture into the pan. Cool completely then cut into squares. Store in the refrigerator for a week or in the freezer for a month.

Makes about 40 treats.