Fantasy Fudge

by D. Marylyn Kuivinen
(Westlake, Ohio USA)

Chocolate Fantasy Fudge

Chocolate Fantasy Fudge

This Fantasy Fudge recipe submitted by Mrs. K, is a lovely addition to Chocolate Candy Mall. I am a bit better organized now than when she first submitted it, so I had to move it over here to the "Fudge" section. :-)

I've removed the original submission from the homemade candy recipes page and brought it here because I didn't want my fudge lovers to miss out on this little morsel. So here it is once again!

Mrs. K's Fantasy Fudge Recipe

This recipe is as easy as 1, 2, 3...

  1. Combine: 3 cups sugar, 3/4 cup butter, 2/3 cup (6 oz. can) evaporated milk. Bring to a rolling boil. Cook rapidly over medium heat stirring constantly for five minutes. Remove from heat.

  2. Stir in 12 oz. semi-sweet chocolate pieces. Add: 2 cups (7 oz.) marshmallow creme. Add nuts if desired. (I do not.) l tsp. vanilla and beat until well blended.

  3. Pour into a buttered 13 x 9 pan. Cool and cut into squares.

And that's all there is to it! I have to tell you that I use this recipe almost every Christmas, but I "cheat." I make this fudge in the microwave! Can you believe it? It's great.

If you want to be a bit lazy, you can do the same. Here's the microwave fudge recipe version. Hope you like it!

Comments for Fantasy Fudge

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Dec 21, 2011
Fudge Went Crumbly NEW
by: Angie

Hi Kay,

Your description is a little incomplete. Did you boil the sugar, milk, and butter mixture? You didn't mention the sugar and milk. You also said it wasn't too cool or too hot. You really need to boil it before adding the marshmallow and the chocolate.

If it wasn't cooked properly, the chocolate probably went crumbly because of the liquid (possibly water in the butter?) causing the chocolate to seize.

I don't know if you'll be able to salvage it at this point. Have you already added the marshmallow cream? If not, you can try reheating the mixture and adding some evaporated milk to melt it down. Then add more chocolate and the marshmallow once it has boiled for a few minutes.

It's best if you use a candy thermometer (234 degrees F.), but if you don't have one, try using the cold water method to determine the candy syrup stages and bring it to the soft ball stage.

I don't know if you want to try rescuing this batch of fudge or not. If you do, let us know how if you are successful.

Dec 21, 2011
Bound Up Fudge NEW
by: Kay

I tried to make chocolate fantasy fudge. I used real butter, marshmallow creme and a heavy pan. I didn't have it too hot or too cool. When I added the chocolate chips, it suddenly turned into huge, dry-looking crumbles. What did I do wrong? It was inedible. Thank you

Apr 14, 2010
old old recipe
by: patti

I have been making this fudge for at least 40 years, it is the recipe printed on the kraft jar of marshmellow creme. It is the best there is, I make at least 30 lbs, at Christmas time for friends and family, It has become a tradition! It is so easy to make, and you can add any flavoring you like, Mint, peanut butter chips instead of chocolate, (excellent) use your imagination. cant say enough for this very best fudge!

Oct 24, 2007
A Chocolate Fudge Winner!
by: Angie

As I said before, this fudge recipe is a real winner. It is easy to make, but really good. Perfect for when I need a chocolate fix.


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