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Fudge Recipe - How To Make Perfect Fudge Every Time

Updated on August 12, 2012

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)


This Holiday Fudge Comes Out Perfect Every Time
This Holiday Fudge Comes Out Perfect Every Time

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!

Enjoy!!

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    • ajcor profile image

      ajcor 8 years ago from NSW. Australia

      Thank you rmr - sounds good - we actually don't get Kraft Jet-Puffed marshmallow creme here so I am glad for this! thanks to you and your wife for sharing .....cheers

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Thanks ajcor. I hope you enjoy it.

    • Pam Roberson profile image

      Pam Roberson 8 years ago from Virginia

      YUM! :) Thank you for sharing this recipe! It's too late for me to try it now, but I'll give it a whirl when we run out of what I've already made. Merry Christmas!

    • Lady Guinevere profile image

      Debra Allen 8 years ago from West By God

      Now this is the one that I remembered making a long time ago! Sonme others used peanut butter to make the fudge and I don't want peanut butter in mine unless I am making peanut butter fudge. I am experiemting and am ging to be making Peppermint fudge, and walnut fudge and peanut butter fudge and the rocky road too for Christmas presents!

      I have a question though--I want to use Splenda because there ar a few in the family who are diabetic--will that work and is the amount the same as the regular white sugar that is used in the above recipe? I need this asap because I am making these today!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      rmr! Thanks for sharing this one! There are two thing I really like and I can't make well that is brownies and Fudge. My absolute fave is maple walnut fudge but the rest of my gang will like yours. I guess I will try one more time.

      Seasons Greetings to you and your family with kindest regards Zsuzsy

    • Lady Guinevere profile image

      Debra Allen 8 years ago from West By God

      Ok, I found out that the measurements ar the same. Do they melt the same and have the same consistency and is Splenda suitable for fudge making?

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Pam, it's too late? It's never too late for fudge! I hope you enjoy it when you get around to making it.

      Lady Guinevere, Sorry it took so long to get back to you. I was at work, today. The truth is that I'm diabetic too, but we've never tried Splenda. I just bite the bullet at Christmas, and eat the high octane stuff. Sorry I couldn't be of more help.

      Zsuzsy! Nice to hear from you! With all of your fantastic recipes, I just can't believe that you don't make incredible fudge. This one is pretty easy, as long as you use a thermometer, and keep an eye on things. Good luck!

      Merry Christmas to all, and thanks for visiting!

    • Lady Guinevere profile image

      Debra Allen 8 years ago from West By God

      I am going to try one batch tonight and I will let you know how it turns out.

      Happy and joyous holidays to all.

    • Lgali profile image

      Lgali 8 years ago

      wow nice recipe

    • Lady Guinevere profile image

      Debra Allen 8 years ago from West By God

      I doesn't work right.  It doesn't have enough volumn as regular sugar and burns very quick!

      Now we know!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      rmr! Wooohoo I made my first edible batch of fudge. Thanks, this is an easy recipe. Not only does it tast good it also looks fabulous on the cookie platters that I'm going to be delivering on Christmas eve.

      Thank you this was the perfect finishing touch. (I can't make brownies either they're always too fluffy and not chewy the way they're supposed to be, can't win them all I guess.)

      Adain I wish you and your gang the very best holidays ever. regards Zsuzsy

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      LG, I looked around a bit, and turned this up. I've never tried it, so I can't tell you what to expect. http://www.buzzle.com/articles/sugar-free-fudge-re...

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Lgali, thanks for the comment!

      Zsuzsy, I'm thrilled it worked for you! But be careful. If your family knows you can make it, they'll be expecting it!

    • Lady Guinevere profile image

      Debra Allen 8 years ago from West By God

      Thanks, I will take a look at it.

      Well the second recipe they say it is fudge but it is Brownies instead. The first recipe uses cream cheese as the main ingredient and you add the sugar last. I may try this if i can get the cream cheese tomorrow. I am cutting it close though as we leave Wednesday afternoon for a 4 hour trip!

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Best of luck to you, LG!

    • G-Ma Johnson profile image

      Merle Ann Johnson 8 years ago from NW in the land of the Free

      wow you managed to get it from the wife-ie...thanks and no thanks LOL now I will have to make it just to test it...and am sure it will be good then I will eat too much of it...No self control you know...and Love fudge even when it turns out not so good.....one of my favs ever is fudge....Thank the wife and you too for giving us the low down on this recipe.....G-Ma :o) Hugs and HO HO HO

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Ho Ho Ho to you Merle! Don't eat it all in one sitting!

    • JamaGenee profile image

      Joanna McKenna 8 years ago from Central Oklahoma

      rmr, I've been making Marshmallow Creme fudge for as long as I can remember and *never* used a candy thermometer. Had one, but never used it for this recipe and it always turned out *perfect*. Nice and creamy but firm, as fudge should be. The trick (I could been wrong) was to *never* stop stirring and make sure the stirrer - I used a wooden spoon - gets to all areas of the bottom of the pan. I by no means have any great cooking skills - the reason I LOVED this recipe! - so maybe I was just lucky???

    • denisewrtr37 profile image

      denisewrtr37 8 years ago from Philadelphia

      Wow! A colleague gave me some delicious fudge last week! It was the best fudge and I don't usually eat fudge. I hadn't eaten fudge in years. But what a treat! Thanks for the recipe.

      Dee blogging it up!

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      Jama, maybe you just have the touch. I've known a lot of people who repeatedly failed with this recipe, until they started to use a thermometer. Happy baking!

      denisewrtr37, Thanks for the comment. If you try this recipe, let me know how it turns out.

    • Dottie1 profile image

      Dottie1 8 years ago from MA, USA

      Thanks rmr. There is nothing like an easy to make homemade fudge. Printing this out to try. :)

    • Research Analyst profile image

      Research Analyst 8 years ago

      Great, I usually make brownies every year so now I decided to change to fudge thanks for the new idea.

    • SweetiePie profile image

      SweetiePie 8 years ago from Southern California, USA

      Fudge is always a yummy favorite. I did not make it this Christmas, but maybe I will make it again soon.

    • rmr profile image
      Author

      rmr 8 years ago from Livonia, MI

      I hope you enjoy it Dottie. Be sure to come back, and let me know.

      Research Analyst, thanks for stopping by! Glad you like the recipe.

      SweetiePie, if you normally make fudge, it can be dangerous to skip a year. People start to suffer from withdrawal. Then they show up at your door looking for it. It's not pretty, trust me. You should make some as soon as possible! Thanks for coming by!

    • blondepoet profile image

      blondepoet 7 years ago from australia

      mmmmmmm I am drooling I want some right now at this very minute. I wish I had a magic wand sigh.

    • rmr profile image
      Author

      rmr 7 years ago from Livonia, MI

      So you have found the real B.T. Evilpants, eh BP? Well there's plenty of fudge to go around. Help yourself!

    • blondepoet profile image

      blondepoet 7 years ago from australia

      I knew this info as all was revealed to me some time ago haha. I may have to borrow you to come show me what to do. Everytime I cook the smoke alarm goes off. I definetely will try this and report back to you, and I won't set the alarm off, I will take the blasted batteries out before I cook hahahah.

    • Lgali profile image

      Lgali 7 years ago

      thnaks for this nice recipe

    • profile image

      buell 5 years ago

      I make this every year and it always turns out perfect! You can't go wrong with the Fantasy Fudge recipe.

    • profile image

      Kent T Smith 4 years ago

      I love fantasy fudge. the only thing is I believe the original recipe calls for butter and not margarine. The flavor and the texture come out very differently depending on which you use. My Mother alwayse used margarine but when she tasted the fudge I made with real butter she said it was much better than hers.

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