Fudge Recipe - How To Make Perfect Fudge Every Time
A Note On Fudge Making
My wife's secret fudge recipe is actually no secret at all. This fudge recipe is often referred to as Fantasy Fudge, or the marshmallow fudge recipe because it can be found on the back of any Kraft Jet-Puffed marshmallow creme jar. But here's the thing... many people try this recipe and, for various reasons, many fail. The thing you have to keep in mind when making fudge, or any candy really, is that there is a certain amount of science involved. Perfect fudge depends upon the formation of sugar crystals at the right time, and at the proper temperature.The secret is to always use a candy thermometer.There are so many things that can go wrong with fudge, and a good thermometer makes disaster far less likely.
What You Will Need For This Fudge Recipe
- A Large Pot
- A Good Sturdy Spoon for Stirring
- Buttered 9 x 13 (23cm x 32cm) pan
- 1 1/2 sticks of margarine
- 3 cups of sugar
- 2/3 cup evaporated milk
- 12 ounces chocolate chips
- 7 ounce jar marshmallow creme
- 1 teaspoon of vanilla
- 1 cup walnuts (optional)
How To Make Perfect Holiday Fudge
Melt margarine and sugar in pot, with evaporated milk. Heat to 234° F (112° C) stirring constantly, to avoid scorching, then remove from heat. If you remove it too soon or too late, your fudge will quickly become something other than fudge. So keep a close eye on things.
Stir in chocolate chips until they are melted; then stir in the vanilla. When mixed thoroughly, add the marshmallow creme (It will get progressively more difficult to mix as the marshmallow creme melts). Continue to stir, until fully combined. You should not see white streaks of marshmallow. Pour into buttered 9x13 (23cm x32cm) pan. Cool to room temperature, and cut into pieces. Refrigerate so fudge can continue to "set". If you like, you can put the fudge into the fridge to help the setting process first, before cutting; however you will need to let it warm up a little or it will be difficult to cut through, and will begin to break apart on the top.
What You Won't Find On The Back Of The Jar
For the ingredients, you can use the brands of your choice. But over the course of many years, and hundreds of batches of fudge, we have found that different brands produce varying results. The best flavor and texture have come with Imperial margarine, and PET brand evaporated milk.
Have Fun With It
There are some other things you can experiment with. This fudge recipe should also work with butterscotch chips, or even peanut butter chips. At the last moment, you could stir in some mini marshmallows, for a rocky-road fudge. You could also try mixing in some bits of fruit, such as maraschino cherry pieces. Make sure they're dry, though. Just use your imagination to make this fudge recipe your own!
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