Fantasy Fudge: the Original Marshmallow Cream Recipe - Chocolate or Vanilla, take your pick!
Creamy vanilla or traditional chocolate fudge - choose your favorite, or do like I do and make both!
Marshmallow Cream "Fantasy Fudge" in Vanilla or Chocolate: One Recipe that Works Two Ways
When I was growing up in the late 60's and 70's, my grandmother, or "Granny" as we called her, would make fudge every Christmas. The fudge was rich, creamy, dense and delicious, and one of the highlights of the holiday. I looked forward to her Christmas visits. She was my grandmother, so of course I wanted to see her and spend time with her, but I also wanted to get my paws on some of that fudge!
Years passed and when my grandmother was no longer physically able to cook, I took over fudge-making duties. It was partially a tribute to my grandmother, and also because I didn't want to see this family tradition die. Eventually I had children of my own, and I'm so glad they get to experience the excitement of the annual "fudge-making day" at our house.
I use the Kraft "Fantasy Fudge" recipe -- the same recipe my grandmother used. In addition to the traditional chocolate fudge she made ever year, I also make vanilla fudge, or I guess you could call it white chocolate fudge. It is my personal favorite. In the past, Kraft printed the "Fantasy Fudge" recipe on their marshmallow creme jars, but one Christmas I was surprised to find that they had stopped printing it. The jar was printed with a recipe they were calling "Fantasy Fudge," but they had changed the ingredients! Luckily, through Google, I was able to locate the original recipe.
I do have a few of my own preferences when making Fantasy Fudge. Kraft specifies using margarine; I use only real butter. The recipe also calls for semi-sweet chocolate chips. For the vanilla/white chocolate fudge, I substitute white chocolate chips. Also, the recipe states that nuts are optional, but I never use them. My kids don't really like them, and I prefer the taste of pure chocolate without the distraction of nuts. Other than that, this recipe is perfect and I don't change a thing!
I like this thermometer because it's design prevents the glass thermometer from touching the bottom of the cooking pan.
3 cups white sugar
3/4 cup (1 and 1/2 sticks) butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips or white chocolate chips
1 7-oz. jar marshmallow creme
1 tsp. real vanilla extract
Optional : 1 cup chopped nuts
Lightly coat the bottom of a 13x9-inch baking pan with cooking spray; set aside. Over medium heat, combine sugar, butter and evaporated milk in a 3-qt. saucepan. Stir frequently to mix the ingredients and dissolve the sugar. Begin stirring constantly and bring the mixture to a full rolling bail. Continue boiling over medium heat until your candy thermometer reads 234°, or if you don't have a candy thermometer, for 5 minutes. Remove from heat. Add chocolate chips and stir until they are melted. Add marshmallow creme and vanilla, (and nuts, if desired) and stir until evenly blended. Pour into baking pan and allow to cool completely. Cut into squares.
Note on Making Vanilla (White Chocolate) Fudge
If you're using white chocolate chips instead of chocolate chips, you'll find the white chips don't melt as quickly. As the directions say to do, take the pan off the heat and stir the chips in to melt them as much as you can, but know that you will probably need to put the pan back on the heat in order for them to melt more completely. Even then the chips will often be stubborn and not melt entirely. Stir to get the mixture as smooth as possible, then remove from the heat once again and add the vanilla and marshmallow cream.
Tips for properly using and cleaning a candy thermometer.
How did you like this fudge? Please rate it, and specify whether you made chocolate or vanilla fudge.
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