The Best Fudge Recipe - Fantasy Fudge
I’ve tried just about every fudge recipe known to exist (love the stuff!), and this is the recipe I always return to when it has to be PERFECT.
It’s printed on the back of most of the 7 oz jars of Kraft Jet Puffed Marshmallow Creme. But in case you want to buy another brand or if the jars in your area feature another recipe, here it is below. Trust me, this one’s the best!
Fantasy Fudge
3 cups sugar
3/4 cup butter or margarine (or 1-1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1-1/2 pkg. (12 squares) BAKER’s semi-sweet baking chocolate, chopped
1 jar(7 oz) JET PUFFED marshmallow creme
1 cup chopped walnuts
1 tsp vanilla
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow creme until melted; stir in vanilla and walnuts.
Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into 1 inch squares. Store in airtight container.
Makes 3 lbs. or 40 2 square servings
Be sure to make all chocohaulics stay away from the pan until at least 4 hours have passed. And don’t let any of them get cute by tossing it into the fridge to shorten the time! The candy is honestly best if allowed to sit and “set” at room temp. I’m one of those chocohaulics that tried the fridge thing one time….by getting a bit too anxious at the very end, it ruined all the effort and time I’d put into the fudge. I learned my lesson….now I have something else chocolatlicous to nibble on while waiting!
Joi
{ 0 comments… add one now }
Kick things off by filling out the form below ↓
Leave a Comment