Easy Fantasy Fudge

This is the original vintage Fantasy Fudge recipe from Kraft that was on the back of their marshmallow crème. jar many decades ago, I think from the 1960"s! It is THE BEST! Follow these directions and you will never fail!

No ratings yet

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American

Servings: 48

Calories: 143

Equipment

1 Candy Thermometer
1 13x9x2-inch pan
aluminum foil or parchment paper
1 3-quart Heavy Saucepan

Ingredients

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

Instructions

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.

EXTRA TIP:

SUBSTITUTE: * Use any chips and nuts you prefer. * There are ways to substitute the marshmallow crème by using marshmallows and corn syrup but I have never tried it. Fudge making should be exact, so I just use the creme with great success!

TOP: You can quickly add sprinkles, chopped nuts, or mini chocolate chips to the top right after you pour the fudge into the pan.

STORE the fudge covered at room temperature for 2 weeks or in the refrigerator for 3 weeks.

FREEZE: Wrap in wax paper, then again in aluminum foil and place it into freezer bags or containers for up to three months. Thaw it in the refrigerator overnight.

Nutrition