Every year I make Fantasy Fudge the same thing happens. It sets up perfectly and looks so good, then a few hours later I cut into it and decide it's too sweet. The next day I'll try it again and it will taste 100 times better. So if I've learned anything about fudge it's that it improves with age and that I shouldn't try eating it right away.
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I've also learned that some recipes are better than others. This is a favorite, but I also like the following:
- Milk Chocolate Fudge -- A recipe Sue gave me a long time ago
- Carnation's Famous Fudge (It used to be called Five Minute Fudge)
- Fine Cooking Magazine Creamy Chocolate Fudge
There are lots of other good ones, but the ones above plus Fantasy Fudge are the ones on repeat. Here's my version of Fantasy Fudge, a very popular fudge recipe that calls for Kraft's Marshmallow Creme. All these years I've been calling it Marshmallow Creme but it's actually called Jet Puffed Marshmallow Creme, which sounds so much more fun. The best way to measure it is by weight, btw. 1 cup of Jet Puffed Marshmallow Creme weighs 104 grams 3.7 oz, which means a jar is just 1 cup. If you wanted to use the same amount of Marshmallow Fluff, just weigh out 7 oz.
Recipe
Best Ever Fantasy Fudge
Ingredients
- 1 cup pecan halves
- 1 ½ teaspoons butter
- Pinch of salt for tossing with pecans
- ¾ cup salted butter, softened 180 grams
- 3 cups sugar 580 grams
- ⅔ cup evaporated milk
- 2 cups 12 oz bag of semisweet chocolate chips
- 7 oz jar of Marshmallow Crème
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lay the pecans on a baking sheet and bake at 350 for anywhere from 6 to 10 minutes. This will vary with the type of pecans you use. Check at 7 minutes. When pecans are fragrant, remove from oven and toss with butter and salt. Let cool completely, then chop.
- Line a 9 inch square pan with parchment paper, or line with foil and grease the foil.
- Put the chocolate chips, marshmallow cream and nuts in a large bowl and set next to the stove. Also, measure out the vanilla and have it ready to go.
- Cut the butter into chunks and put it in the saucepan. If you forgot to soften it, warm it gently in the saucepan. Off heat, add the sugar and stir to blend with the butter, then stir in the evaporated milk.
- Set the pan over medium heat and stir until sugar dissolves (mixture will be shiny). When mixture begins to boil, start the timer for 4 minutes and insert the candy thermometer. After 4 minutes, your candy should hit between 234 and 236 degrees F. Remove from heat and pour in the chocolate chips, marshmallow crème and nuts. Also, add the vanilla. Stir with a wooden spoon, scraping just enough to push the fudge out.
- Pour fudge into the 9 inch square pan and tilt the pan back and forth to even the surface. Allow it to cool for several hours. It should start setting immediately, but it won’t be quite ready for cutting for a while. As mentioned in the blog post, it seems to taste better the second day.
Gloria says
So many years late to the game, but if you reduce the sugar to 2 1/4 cups for the fantasy fudge recipe and use 60% dark chips, it is amazing. Yes, that is a reduction of 3/4 cups of sugar. I kept everything else the same and used salted butter. I can't imagine what it would taste like with the full 3 cups of sugar.
Cynthia says
I laughed when I saw this. I, too, tried the recipe for Fantasy Fudge on the back of the marshmallow jar. While I was preparing it, I announced to my son and husband that I was making "idiot-proof fudge". Not sure what I did wrong, but we got chocolate marshmallow soup. I will be hearing about "idiot-proof fudge" until either I or the other two die. 🙂
Deb says
Sorry one more thing - what kind of unsweetened chocolate do you all like?
Deb says
I'll be interested to know how firm it gets - also how chocolaty it tastes. Maybe I'll try this one...the ingredients sure look good!
Anna says
Deb, I know what you mean about the amount of chocolate. It has a full cup more sugar so you'd think there's be a little more chocolate. Still, I think if fudge is made right then the amount of chocolate is not as important. Or at least that's my guess since some recipes have a lot less chocolate than Alton Brown's.
I'm on my third batch of the Fine Cooking fudge. My problems so far have all been due to my making half batches. Obviously, I'm having to adjust the cook times. You'd think taking it off at 236 would make the fudge set up with the same texture every time, but that's not the case. Which pan I use also seems to play into it. For instance, my two overcooked batches were made in a stainless steel All-Clad pot which may conduct heat a little *too* well. This third batch was made in non-stainless steel pot and (along with my taking the fudge off at 234) seems to be working out better. It's setting, but it's supposed to take a while to set so that's a good thing. My other fudge was setting the minute I dumped it out.
Deb says
I looked at the Fine Cooking recipe but I don't know...it seems like there should be more chocolate than 4 ounces for all that sugar. What was it about the fudge that didn't seem right? I made the Alton Brown version and it didn't taste right to me but I am really fussy. I really like lots of chocolate and I'm looking for a recipe that has both cocoa and chocolate in it.
Anna says
Well, I'm starting to appreciate this little Fantasy Fudge recipe more than ever. I made two batches of the Fine Cooking fudge and both of them didn't seem right. I'm not sure what's going on. Back to the old drawing board!
The other fudges are ageing nicely. I threw the condensed milk version out. The Alton Brown fudge is great and the Hershey Cocoa fudge, with it's lightness and high proportion of milk, tastes better every day. I might make another batch of that.
Chris Mower says
Do you have a particular fudge recipe that you would recommend for candy making this year?
sherri says
I like it all!
Anna says
I'm going to go make a half batch of the Fine Cooking fudge right now.
Louise says
Lisa -- I'm with you. I think there's two schools of thought on fudge. I'm from the one that thinks marshmallow cream and evaporated milk don't belong in fudge. If the Fine Cooking recipe appeals to you, the Alton Brown one will too. I made a batch of Alton's on Friday and it's great fudge. Very smooth.
Lisa Ernst says
Just checked out the fudge recipe on the Fine Cooking site, and that looks like my kind of fudge! For some reason, I've never really cared for the marshmallow cream type, I think slow cooking over a stove really brings the ingredients and flavors together and, when done right, leads to an unbeatably creamy fudge. Not that I've made any in years.....but if I were going to, the Fine Cooking recipe would be just the one for me!
Lu says
Delicious. I love to make my fudge with salted butter. It gives it a little something extra.
Chris says
My Mom made the fantasy fudge and she would substitute half of the semi-sweet chips with butterscotch chips. It is SO good that way! This is my favorite recipe for fudge.
Patty says
This fudge looks fantastic! My grandmother made Fantasy Fudge every Christmas. I haven't made it in years, but after seeing yours I think I will have to this year!
bakingblonde says
I love fudge but never make it, thanks for this great review!! Can't wait til the holidays to whip up a batch
Sandy says
My mother has been making Fantasy Fudge since the '50s. It was the first fudge I ever tasted, so naturally it's what I compare all others to. I've never used anything other than semi-sweet chocolate chips. This year I'll try your idea of using 63% cacao chocolate.
Katrina says
Not that your Fantasy Fudge doesn't, but the Fine Cooking fudge sure looks good!