One of my Christmas gifts was a copy of a beloved cookbook I had as a kid, but lost. It was called Famous Brand Name Recipe Cookbook. I almost cried when I opened the package and saw the red cover. This year I plan on making some vintage recipes from the book, but for now here's one called Fantasy Fudge which has changed a bit, but not much.
For Fantasy Fudge, you still need a 7-oz jar of Kraft marshmallow creme. Here's what it looks like. If you use another brand, you'll need to weigh out 7 oz or about 198 grams.
Ghirardelli Chocolate Chips
For the chocolate chips, I recommend using Ghirardelli brand semisweet. They seem to melt a little quicker than other brands and are just the right level of sweetness. Guittard brand should also work well. Note: Be sure that you use a full 12 oz. As for now, the Ghirardelli semisweet still come in a 12 oz bag.
No Candy Thermometer Required
There's no need for a candy thermometer, just use a 2 ½ to 3 quart size heavy duty saucepan and keep stirring to prevent scorching. Most importantly, don't start the timer until the mixture reaches the full, rolling boil.
Recipe
Best Ever Fantasy Fudge
Ingredients
- 3 cups sugar (580 grams)
- ¾ cup salted butter, softened and cut into chunks (180 grams)
- ⅔ cup evaporated milk
- 7 oz jar of Marshmallow Crème (210 grams)
- 1 bag semisweet chocolate chips, 12 oz (Ghirardelli brand)
- 1 teaspoon vanilla extract
- 1 cup toasted chopped nuts (pecans) (Optional)
Instructions
- Line a 9x13 inch pan with parchment paper. For thicker fudge, use a 9-inch pan.
- Have all of your ingredients lined up and ready to go.
- Combine the sugar, butter and milk in a large (3 quart) heavy saucepan.
- Set the pan over medium heat and bring to a full rolling boil. When the boil starts, set the timer for 5 minutes and let boil, stirring constantly to prevent scorching.
- Remove from heat and add chocolate chips. Stir until melted, then add marshmallow creme, nuts and vanilla. Beat with a heavy duty scraper or wooden spoon until blended.
- Pour fudge into the pan and tilt the pan back and forth to even the surface. Allow it to cool for several hours. It should start setting immediately, but it won't be quite ready for cutting for a while. As mentioned in the blog post, it seems to taste better the second day.
Gloria says
So many years late to the game, but if you reduce the sugar to 2 1/4 cups for the fantasy fudge recipe and use 60% dark chips, it is amazing. Yes, that is a reduction of 3/4 cups of sugar. I kept everything else the same and used salted butter. I can't imagine what it would taste like with the full 3 cups of sugar.
Cynthia says
I laughed when I saw this. I, too, tried the recipe for Fantasy Fudge on the back of the marshmallow jar. While I was preparing it, I announced to my son and husband that I was making "idiot-proof fudge". Not sure what I did wrong, but we got chocolate marshmallow soup. I will be hearing about "idiot-proof fudge" until either I or the other two die. 🙂
Deb says
I'll be interested to know how firm it gets - also how chocolaty it tastes. Maybe I'll try this one...the ingredients sure look good!
Chris Mower says
Do you have a particular fudge recipe that you would recommend for candy making this year?
sherri says
I like it all!
Anna says
I'm going to go make a half batch of the Fine Cooking fudge right now.
Lu says
Delicious. I love to make my fudge with salted butter. It gives it a little something extra.
Chris says
My Mom made the fantasy fudge and she would substitute half of the semi-sweet chips with butterscotch chips. It is SO good that way! This is my favorite recipe for fudge.
Patty says
This fudge looks fantastic! My grandmother made Fantasy Fudge every Christmas. I haven't made it in years, but after seeing yours I think I will have to this year!
bakingblonde says
I love fudge but never make it, thanks for this great review!! Can't wait til the holidays to whip up a batch
Sandy says
My mother has been making Fantasy Fudge since the '50s. It was the first fudge I ever tasted, so naturally it's what I compare all others to. I've never used anything other than semi-sweet chocolate chips. This year I'll try your idea of using 63% cacao chocolate.
Katrina says
Not that your Fantasy Fudge doesn't, but the Fine Cooking fudge sure looks good!