full of chocolate chunks, Fantasy Fudge is hard to resist!
This Fantasy Fudge recipe makes a creamy, rich fudge that is
very easy and quick to do. This is our go-to recipe for fudge. Most years we make Fantasy Fudge in multiple batches
and give some to the neighbors and other friends. Although they always profess to enjoy it, we didn’t know how much
they like the fudge until a couple of years ago when I had surgery right before Christmas and didn’t get a chance
to make any. The day after Christmas when I was outside to get some fresh air after being laid up for a couple of
weeks, one of our neighbors came over to talk. After chatting a while, he asked if we were making any of our great
fudge. He looked so hopeful as he explained how much they look forward to it every year, that about a week later I
made a big batch and took it over to them, as well as the rest of the neighbors. Each of the families were so happy
to get the fudge that we are determined to always make it to give out.
We’ve used this recipe for many years with really good results
every time. We got the original recipe off of a jar of Jet Puffed Marshmallow Crème and have tweaked it a little
over the years to suit us.
Most of the time we prefer our fudge without nuts. In order to
get a little texture in each bite without using nuts, I add more
chocolate chips to the fudge when it is just warm enough to still be pliable. I carefully stir them in right before
pouring the fudge into the foil-lined pan, then leave the fudge alone until it has set up so the chocolate chips
stay in chunks. They will melt some, but if you don’t overwork the fudge after putting the chocolate chips in, they
will stay in chunks, giving a nice chocolatey crunch when you bite into a piece. I also add some chocolate chips on
top of the fudge, gently pressing them into the surface.
We made a double batch of fudge, shown in the photos below, so
we had to use a cake pan. Use the size shown in the recipe below if you are making a normal single batch of
Fantasy Fudge is easy and quick enough that it is a great
last-minute candy. It only takes about 30 minutes to make. If you are in a hurry to plate it up, you can throw the
pan in the freezer for an hour or so. Once out of the freezer, carefully lift the foil with the fudge out of the
pan and cut it into squares. It is much easier to cut and move when it is cold.
cup (1 ½ sticks) butter or margarine (we prefer
packages chocolate chips, semi sweet or milk chocolate (we prefer semi
7 oz. jar of marshmallow
cup chopped walnuts
teaspoon vanilla extract
1.Line a 8”x 8” or 9”x 9” pan
with a layer of aluminum foil.
2.Place sugar, butter, and
evaporated milk in a high sided pan (the mixture will boil up, so the sides need to be tall enough
to contain the liquid). Bring to a full rolling boil, stirring constantly. Boil for 4 minutes or
until the mixture reaches 234° F on a candy thermometer, still stirring constantly. Remove from the
3.Add one bag of chocolate
chips and the marshmallow cream to the mixture in the pot. Mix everything together thoroughly until
melted and the fudge is all one color of brown.
4.Stir in the vanilla extract
and nuts, if using. Let the fudge cool in the pan for a few minutes, until cool without being
crumbly. Add ½ of the second bag of chocolate chips to the pan and gently but quickly stir them in.
Pour into the prepared foil-lined pan.
5.Sprinkle remaining chocolate
chips over the top of the fudge and gently press into the surface of the fudge. Allow to cool
completely. Refrigerate prior to cutting to make it easier to move the pieces. Store covered in
refrigerator. Can be frozen for up to 3 months if well covered.