Asian / Cook / Dessert

Fudge Wontons

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Just when you think I had jumped the shark with my Combo Pizza Pot Stickers, I bring you another crazy fusion dish – Fudge Wontons.  This fudge isn’t anything fancy, just the regular recipe off the back of the Kraft marshmallow crème container.  You could always use store bought fudge if you don’t feel up to making your own.  My only warning is that you should let them cool for at least 5 minutes before eating.

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Fudge Wontons

12-16 wonton wrappers
Several small chunks of fudge (Kraft recipe follows)
powdered sugar (for garnish)
oil for frying

Place a small amount of fudge in the middle of a wonton wrapper.  Brush edges of wrapper with water, fold over and pinch with fingers to close.  I like to crimp mine a little to make sure they stay closed.

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In a large skillet, preheat around ¼ inch of oil to about 350 degrees.  Working in small batches, fry wontons for a few minutes per side or until golden.  Transfer wontons onto a paper-towel lined plate to drain.  Let cool a few minutes, dust with powdered sugar and serve.

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Kraft Fantasy Fudge Recipe

3 cups sugar
¾ cup (1 ½ sticks) butter or margarine
1 small can (5 oz) evaporated milk (around 2/3 cup)
3 pkg (4 oz each) Baker’s Semi-Sweet Chocolate, chopped (I used Nestle morsels)
1 jar (7 oz.) Jet-Puffed Marshmallow crème
1 tsp vanilla

Line a 9 inch square pan with foil with edges of foil extending over the sides.  Bring sugar, butter and evaporated milk to a full rolling boil in a 3 quart saucepan on medium heat, stirring constantly.  Cook 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly.  Remove from heat.  Add chocolate and marshmallow crème, stir until melted.  Add vanilla and mix well.  Pour into prepared pan.  Spread to cover bottom of pan.  Cool completely.

Eat Well!



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