A million years ago (when my mom was young) Kraft had an awesome Fantasy Fudge recipe on the back of their Jet-Puffed Marshmallow Crème jars that my mother swore by.
They have since changed the recipe and I have changed it just a hair more.
I make it for Christmas every year and always get told how smooth and creamy it is. So, this year I decided to share my recipe with you!
If you’re so super excited about the chocolatey goodness headed your way, be sure to check out these awesome chocolate dessert recipes. You’re sure to find a recipe you just need to make–to go with your fantasy fudge.
Because, let’s be honest, there’s nothing better than a soft bite of fudge melting in your mouth.
But whether or not you love fudge or “just like” it, you’re probably going to love this recipe. I mean, it’s so creamy and has none of the dryness that I’ve come to expect from store-bought fudge.
And that’s just not ok. Crumbly fudge can just go jump off a cliff. I want creamy, soft, melt-in-your-mouth fudge.
This is the recipe for that!
How to Make My Fantasy Fudge
Prep your pan by putting one spot of butter on the bottom, then adding some aluminum foil going each direction. If you’re curious, the one spot of butter keeps the foil from sliding around when you’re moving it, pouring the fudge in, whatever.
Also, be sure the sides of the foil are long enough to use as handles. This makes getting the fudge out of the pan MUCH easier! Then, just grease the foil with margarine, so that it’ll pull away from the fudge really easy.
Ok. So, when the pan is ready, set it aside and let’s start making this traditional fudge.
Just add butter, sugar and milk to a sauce pan and cook over medium heat, stirring until you bring it to a boil.
You have to stir constantly–but it won’t take long and your arm isn’t going to fall off, I promise. Pop your candy thermometer in your sugar mixture and boil until it reaches 234 degrees (about the soft ball stage–meaning the sugar mixture forms a soft ball when you drop some in a cup of cold water) then remove from heat.
Keep stirring and add in your chocolate until melted, then add your vanilla extract, marshmallow cream and any other ingredients. You could always customize your fudge with peanut butter chips or nuts at this time.
Then you just pour the fudge into your prepared pan and cool at room temperature for a couple hours.
Cut into squares and store in air tight container and you’re ready to enjoy!
Shop My Kitchen:
The following farm decor can be found on Etsy. Simply click the image that interests you – yes, they do contain affiliate links.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
- Evaporated Milk (not sweetened condensed milk)
- Marshmallow Crème
- Vanilla Extract
- Crushed Pecans, optional
Reminder, not all ingredients in the My Fantasy Fudge Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making My Fantasy Fudge at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Easy Hawaiian Pork Kabobs
Vegetable Side: Bacon Broccoli Salad
Starch Side: Oven Steak Fries
Refreshing Drink: Chocolate Covered Strawberries Mocktail
Best Fudge Recipes:
Once you make this Fantasy Fudge Recipe, you’ll see just how amazingly easy it is to make homemade fudge and how fast those little blocks disappear. Seriously–I think I have to make another batch of my own. So, good news for you, I’ve pulled together some of the best old fashioned fudge recipes you’ll ever find right here.
More Chocolate Recipes:
Oh, you were just here for the ridiculously delicious chocolate? Yeah, me too. So, I pulled together some of the best recipes with chocolate just for you!
- 2 1/2 cups granulated sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 1 12oz package of semi-sweet chocolate chips
- 1 7oz jar marshmallow creme
- 1 ½ teaspoons vanilla
- Prepare a 9x13 inch baking pan by lining with parchment paper.
- In a large saucepan over medium heat, combine the sugar, butter and evaporated milk stirring constantly until mixture begins to boil.
- Once the mixture is at a boil, set the timer for 5 minutes and continue to stir constantly.
- Remove from the heat and stir in the chocolate chips, marshmallow cream and vanilla extract until well combined and smooth.
- Pour into prepared baking pan and let the fudge set for at least 2-3 hours.
- When it is time to slice the fudge, lift the entire block by using the edges of the parchment paper. Cut into small pieces and serve.
- Stirring constantly helps prevent the sugars from crystalizing, which will make your fudge grainy. It’s important to stir constantly.
- To cut fudge as cleanly as possible, heat a knife in hot water. Dry the knife, slice and wipe the knife before each new slice.
- Fudge should be stored at room temperature, covered and can keep for a few days.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 61mgCarbohydrates: 37gFiber: 1gSugar: 34gProtein: 1g
This data was provided and calculated by Nutritionix on 3/16/2020