{"id":62,"date":"2010-03-03T23:43:38","date_gmt":"2010-03-04T04:43:38","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=62"},"modified":"2010-03-03T23:48:08","modified_gmt":"2010-03-04T04:48:08","slug":"fantasy-fudge","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=62","title":{"rendered":"Fantasy Fudge"},"content":{"rendered":"<p><a href=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/chocolatefudge.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-full wp-image-63\" title=\"chocolatefudge\" src=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/chocolatefudge.jpg\" alt=\"\" width=\"200\" height=\"133\" \/><\/a><\/p>\n<ul>\n<li>3 cups sugar<\/li>\n<li>3\/4 cup butter<\/li>\n<li>2\/3 cup evaporated milk (5 1\/3 fluid oz. can)<\/li>\n<li>1 12 oz package semi-sweet chocolate pieces<\/li>\n<li>1 7 oz. jar marshmallow cream<\/li>\n<li>1 teaspoon vanilla<\/li>\n<\/ul>\n<p id=\"recdirections\">Traditional method:<br \/>\nCombine sugar,\u00a0butter and milk in heavy 2-1\/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts &amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.<\/p>\n<p>Microwave method:<br \/>\nMicrowave\u00a0butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1\/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.<\/p>\n<p id=\"recnote\"><strong>Note:<\/strong> Can be made in a smaller pan for thicker squares (yield will be reduced).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 cups sugar 3\/4 cup butter 2\/3 cup evaporated milk (5 1\/3 fluid oz. can) 1 12 oz package semi-sweet chocolate pieces 1 7 oz. jar marshmallow cream 1 teaspoon vanilla Traditional method: Combine sugar,\u00a0butter and milk in heavy 2-1\/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/62"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62"}],"version-history":[{"count":3,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":66,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions\/66"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}