This is my NO-FAIL, EASY, creamy and delicious chocolate fudge recipe that I love! I have a few favorite fudge recipes and this oldie-but-goodie is one I make a lot!
This great vintage recipe first appeared on the back of a Kraft marshmallow creme jar. It has been around for decades and is loved by so many cooks! It uses marshmallow creme and evaporated milk.
Believe me, I think I have tried every new fudge recipe through the years and some are very complicated! Not this one!
FLAVOR OF CHIPS? Use whatever chocolate chips you like, or you can use a combination of chips.
NUTS? Leave out the walnuts, or use different nuts.
HIGH OR LOW? If you want a really high piece of fudge, use a 9-inch square pan, but I think this fudge comes plenty high enough in a 13x9x2-inch pan and you get more pieces!
USE A CANDY THERMOMETER and bring the boil up to 234 degrees instead of the regular 240 degrees for fudge, and you will never overboil it by mistake! Over medium heat, it will reach 234 degrees in about 5 to 7 minutes.
STIR! STIR! STIR! Another trick is to stir continuously while it boils! That means you can’t even leave it for one minute….not for the phone, not to get something, or not even to rest your arm! You will get small bits of caramelization you don’t want! Just keep stirring!
PREP!! Have all the rest of your ingredients measured out near the stove, ready to quickly pour into the boiled mixture.
FOLLOW THESE DIRECTIONS to a “T” and you will have delicious, wonderful fudge! Easy!
NO grainy, over-processed fudge!
It comes out great every single time!
Easy Fantasy Fudge
- 1 Candy Thermometer
- 1 13x9x2-inch pan
- aluminum foil or parchment paper
- 1 3-quart Heavy Saucepan
- ¾ cup butter 1 ½ sticks
- 3 cups sugar
- ⅔ cup evaporated milk 5-ounce can
- 12 ounces chocolate chips any kind
- 7 ounces marshmallow crème
- 1 cup walnuts roughly chopped, optional
- 2 teaspoons vanilla extract
- Line a 13x9x2-inch pan with foil (or parchment paper) leaving a two-inch overlap on the long sides for lifting the fudge out of the pan.
- In a medium bowl mix the chocolate chips, walnuts, and vanilla extract. Set it aside to be ready to quickly pour it into the boiled mixture.
- Attach a candy thermometer to a heavy 3-quart saucepan and mix in the butter, sugar, and evaporated milk over medium heat. Bring it to a full rolling boil.
- Stir CONSTANTLY while it continues to boil for 5-7 minutes more until it reaches 234 degrees on a candy thermometer.
- Remove the pan from the heat and QUICKLY stir in the chocolate chips, walnuts, vanilla mixture, and then the marshmallow crème. Mix it well, being sure to mix and stir reaching the bottom of the saucepan.
- QUICKLY pour the fudge into the prepared foiled-lined pan.
- Cool the fudge in the pan on a wire rack at room temperature until the fudge has hardened.
- Grab the two overlapping foil pieces and lift the fudge onto a cutting board. Cut the fudge into 48 small bars.
- Store the fudge covered on top of the counter for about 2 weeks or in the refrigerator for 3 weeks.