You no longer have to buy fudge by the slice in a fancy candy shop once you master this recipe. This fudge is super smooth, creamy, and so very dreamy! The texture here is a absolute dream, and it comes from using a jar of marshmallow creme! If you make this recipe one time, you will be shocked at how professional the results are! You will want to make a batch for yourself and an extra batch for slicing and giving as gifts!
Fantasy Fudge original recipe:
Yes, this is the original recipe that was printed on the back of the marshmallow creme jar. Over the years, brand recipes can change for various reasons, which is so frustrating! I’m so glad my grandmother wrote down all of her favorite recipes.
What is Fantasy Marshmallow Fudge
Fantasy fudge is an old-fashioned recipe that became so popular quickly because it has perfect results every time! After one bite, you won’t believe that it just takes a candy thermometer and less than 20 minutes to make! If you’re looking for a super fast 2-ingredient fudge that doesn’t require a candy thermometer, try my easy fudge recipe.
Fantasy Fudge Ingredients
Granulated Sugar. The texture of fudge is heavily dependent upon the sugar content. When sugar reaches different temperatures, it does different things. For example, at low temperatures, granulated sugar melts into caramel sauce. Contrarily, at super high temperatures (300-degrees Fahrenheit), sugar turns into crisp lollipops. Fudge requires a middle temperature of 234-degree Fahrenheit. So, do not reduce the amount of sugar in this recipe because it is what gives the correct consistency, softness, and texture. Butter. We need 1.5 sticks (or ¾ cup) of unsalted butter for this recipe. Evaporated Milk. One small 5-ounce can of evaporated milk. Please be sure to use evaporated milk and not condensed milk. If you only have a big can, measure out ⅔ cup or 168 grams. Vanilla Extract. Vanilla helps the flavor of chocolate shine, so add 1 full teaspoon of vanilla extract at the very end. You want to add vanilla at the end, because the extreme high heat might evaporate out all the flavor. Marshmallow Creme. You need a 7-ounce jar of marshmallow creme to make this recipe. It is very sticky and you’ll need to use a silicone or rubber spatula to remove all of the creme from the jar. Alternatively, you could use a 10-ounce bag of mini marshmallows with very similar results. You can also use a jar of marshmallow fluff, but the resulting fudge will be very slightly softer. Marshmallow fluff is not the same as marshmallow creme! The creme contains cream of tartar, while the fluff does not. Use whatever you have, but know that marshmallow creme will give you the best (firmest) results. Chocolate Chips. One 12-ounce bag of semisweet chocolate chips. I really recommend semisweet here, because we already have enough sugar here!
Helpful Equipment You’ll Need
Candy Thermometer - Ok, to be honest, my grandmother never used a candy thermometer. She just boiled the fudge at a very hard boil for 5 minutes. If you go this route, it’s important to know that a ‘hard boil’ is when bubbles appear on the entire surface of the liquid, not just the edges. A hard boil is a rolling boil for a solid 5 minutes. However, if you don’t want to take chances like this in the kitchen, I do not blame you for being risk adverse. Instead, use a candy thermometer like this one. It needs to reach 234-degrees Fahrenheit before it’s time to remove it from the heat and stir in the chocolate chips. Heavy Sauce Pan - It’s just science that a heavy-bottomed saucepan distributes heat more evenly, so I like to use a heavy stainless steel pan or an enamel-coated cast iron pan. Baking Pan - This fantasy fudge can be poured into different size pans, depending on your preference for how big you want the squares. I have used an 8-ich square pan, a 9-inch square pan, and a 9x11-inch pan all successfully. The smaller the pan, the taller the pieces of fudge.
How to Make Marshmallow Cream Fudge
First, line your pan of choice (see above) with parchment paper in both directions with enough overhang to use handles for lifting out the fudge once it has cooled.
Tips For Making Fudge Made With Marshmallow Cream
Marshmallow creme is what makes this fudge so flawless, and once you have a bite, you’ll never make fudge another way. The fluffy, yet dense and melty texture just can’t compare to fudge made any other way. If you can’t find the creme, you can substitute a 10-ounce bag of mini marshmallows or an equal amount of marshmallow fluff with almost the same results.
What makes Marshmallow Fudge grainy?
If your final result has a graininess to it, it’s because the sugar crystallized in the mixture. This happens when any grains of sugar are not fully melted in the pan in step one. To prevent this, use a silicone or rubber spatula to continuously scrape the edges and sides of the pan during the cooking process. Also, use the same spatula for the entire cooking process. Do not use one that touched the mixture before it fully melted because it will re-introduce sugar crystals back into the pan.
Why won’t my marshmallow fudge harden?
If fudge will not set properly, it’s because it didn’t reach the proper temperature, which is 234-degrees Fahrenheit while in the pan. Unfortunately, you cannot add it back to the pan and re-heat because the chocolate and marshmallows have already been added. Use a candy thermometer next time for perfect results.
Storing Marshmallow Fudge
Fudge can be stored at room temperature for up to one week, because it contains so much sugar, which is a preservative. You can also keep it cool in the fridge for many weeks, and several months in the freezer. It is more likely to become freezer-burned from being stored too long than spoiled in the super cold temperatures.
