Autumn Leaf Fudge

This is a festive twist you can take on your favorite fudge recipe with the use of cookie cutters. My all time favorite is Fantasy Fudge. It is smooth, creamy, and full of chocolate goodness. It is a classic recipe and is on the back of the Kraft Marshmallow Cream jar if you should ever need it. I did a similar recipe to this for Christmas last year, which is great to do if you want to include the cookie cutter as a gift with the fudge.

Cutout Fantasy Fudge

3 cups sugar
3/4 cup margarine
1 can (5 oz.) evaporated milk
1 pkg. (12 oz.) semisweet chocolate pieces (I recommend Ghirardelli)
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts
1 tsp. vanilla

Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.

Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan. Cool at room temperature. Remove the fudge from the pan, foil included. Cut into shapes with cookie cutters.

Line a baking pan with foil and then spray it with Pam. I used a 13 x 9 pan.

Make fudge according to the recipe. Bring to a rolling boil.

Make sure your candy thermometer reads 234°.

Add remaining ingredients:

Pour out onto foil and cool. Remove fudge and foil from the pan and cut with cookie cutters.

Chill until ready to serve.

Wish there were some left. I would have a piece right now.