A Favorite Fantasy Fudge Recipe
Turns out the recipe comes from the back of a seven-ounce jar of Kraft’s marshmallow creme. It is known as “fantasy fudge” and is just as good as I remember it. The recipe makes about three pounds of fudge, so I can see why he hasn’t made it in a while; that’s a lot of fudge! If I make this again I think I will double the amount of walnuts, and substitute almond extract for the vanilla just to see how it goes. Regarding the marshmallow cream, I think you could easily substitute seven ounces of plain marshmallows.
Swap the marshmallow cream for 7 ounces of plain marshmallows. Double the amount of walnuts… …or leave the walnuts out! Swap in pecans or another nut of your choice. Swap half brown sugar and use pecans (tastes like butter pecan fudge!) Swap the vanilla extract for almond, reducing it to 1/4 teaspoon. Use peanut butter chips or white chips instead of chocolate chips. Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.
Troubleshooting Fudge
If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Don’t use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).The texture and flavor of fudge vastly improves as it sets and cools. Don’t skip the 4-hour setting time. Overnight is even better!
Store & Freeze Marshmallow Fudge
Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
More Easy Ways to Get Your Chocolate Fix
Homemade Chocolate Truffles Brownie in a Mug Best Chocolate Brownies Chocolate Pudding Sour Cream Chocolate Cake
Way back when this recipe first came out, it was common to find chocolate chips on 16-ounce bags. Now, they are sometimes in 12-ounce bags, or smaller, and this recipe may not turn out right with that amount of chocolate. Check your package twice at the store so you know how many bags of chips to buy. Line a 9 x 13-inch baking pan with foil, butter the inside. Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed), which should take at least 4 minutes, and possibly longer. Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.
