For a while there, I thought I had lost this recipe forever because Kraft stopped printing it on their marshmallow creme jars. But luckily, I've found the recipe, and I refuse to lose it again. I'm sharing it with you today and hope you find this delectable fudge as irresistible as I do.
- 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 That Vanilla (White Chocolate) Chips Melt More Slowly
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, 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 stubborn and do not melt entirely. Stir to get the mixture as smooth as possible, and then remove from the heat once again, adding the vanilla and marshmallow cream thereafter.
Changes I've Made to the Recipe
I do have a few of my own preferences when making Fantasy Fudge.
- Kraft's original recipe calls for margarine; I use only real butter.
- The recipe also calls for semi-sweet chocolate chips; for the vanilla/white chocolate fudge, I substitute those for 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!
A Step-By-Step Visual Guide
This Fudge Is Sure to Woo Everyone
I Almost Lost This Recipe!
When I was growing up in the late '60s and '70s, 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 every 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 new jars had a Fantasy Fudge recipe on them, 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.