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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 Creme "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 Jet-Puffed Marshmallow Creme jars (some call it "marshmallow fluff"), but one Christmas I was surprised and slightly panicked to find that they had stopped including the recipe on the label. The jar was printed with a recipe Kraft was calling "Fantasy Fudge," but they had changed the ingredients and it was absolutely not the same recipe! I had never saved a copy of my beloved fudge recipe, as I foolishly assumed Kraft would print it on their jars forever. Luckily, I was able to locate the original recipe and am sharing it here. I have no intention of ever losing this recipe again.
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!
- 3 cups white sugar
- 3/4 cup (1 and 1/2 sticks) real butter
- 2/3 cup evaporated milk
- One 12-ounce package semi-sweet chocolate chips or white chocolate chips
- One 7-ounce jar marshmallow cream
- 1 teaspoon real vanilla extract
- 1 cup chopped walnuts, optional
- Lightly coat the bottom of a 13x9-inch baking pan with cooking spray or butter; set aside.
- Over medium heat, combine sugar, butter, and evaporated milk in a 3-quart saucepan. Place a candy thermometer in the pan so that the bottom tip of the thermometer is well into the mixture but does not touch the bottom of the pan.
- Heat, stirring, until the butter has melted and the sugar has dissolved. You'll know the sugar has dissolved when the mixture feels smooth rather than grainy as you stir.
- Continue cooking and stirring the mixture over medium heat, allowing it to reach a full, rolling boil. As you stir, drag the spoon across the bottom of the pan to prevent the mixture from scorching or burning.
- Stir constantly as the mixture boils, until your candy thermometer reads 234°. If you don't have a candy thermometer, boil and stir the mixture for 5 minutes.
- Remove pan from heat. Add chocolate chips to hot mixture and stir until melted.
- Stir in vanilla extract, marshmallow cream and nuts (if desired) until evenly blended.
- Pour mixture into greased pan and allow to cool. Cut into squares; store fudge in an air-tight container for optimal freshness.
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 are often be stubborn and do 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.