Hey who changed the Fantasy Fudge recipe? What happened to my tried and true Fantasy Fudge recipe? The marshmallow fudge recipe that is a family tradition for the holidays! Any day, any time of the year, who can turn down a tempting square of melt in your mouth fudge.
This is the original Fantasy Fudge recipe that we all craved during the holiday season. This recipe brings back memories of our youth while making new memories from today!
Difference Between Original Fantasy Fudge Recipe and Current Version
The ingredients are the same, but Fantasy Fudge fans will notice the recipe on the current jar of Jet-Puffed Marshmallow Crème is slightly different from the recipe we loved. It’s a slight difference, but chocolate aficionados will note the recipe on the jar recommends a brand of semi chocolate chips whereas the original recipe did not provide a recommendation. It makes a difference, a big difference!
Can You Freeze Fantasy Fudge?
Yes, yes and absolutely. One of the great features of fudge is the ease of freezing fudge for the future.
How Do I freeze Fantasy Fudge?
yes, you can freeze fudge! I’ve included a few of my tips in Can You Freeze Fudge? as this was a question I often receive.
Make a batch of the Original Fantasy Fudge Recipe With Marshmallow Creme.
Cut the fudge into squares, 8 squares equals one row of fudge.
Wrap the row of squares with plastic wrap.
Then wrap the row of plastic wrapped squares with aluminum foil. Double freezer protection.
Insert the fudge rows into a plastic freezer bag. Remove the air from the bag. Close and mark the date on the outside of the freezer bag.
If you are pressed for time then a large section of fudge can wrapped to freeze and the squares can be cut when the fudge is defrosted.
It does take longer to defrost the frozen fudge in the refrigerator, but I recommend using the refrigerator to defrost the fudge as this will maintain its’ consistency no matter what the temperatures are in the kitchen.
How to Make The Original Fantasy Fudge Recipe
Ingredients
- 3 cups sugar
- 3/4 cup butter or margarine
- 2/3 cup evaporated milk
- 2 cups semi chocolate chips (I use Tollhouse for the original recipe)
- 1 jar of marshmallow crème, Kraft jet puffed 7 oz. jar
- 1 tsp. vanilla
- Chopped nuts are optional
Directions
- Grease a 9 X 13 ” pan. Alternative and much easier is to line a 9 X 13″ pan with parchment paper, this allows a much quicker release and clean up.
- In a medium pot, mix sugar, butter and milk.
- Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot. **
- Boil for five minutes. This is important! Five minutes exactly !!
- Remove the thickened mixture from the heat and add chocolate chips.
- Add the marshmallow crème and vanilla.
- Add nuts if desired.
- Pour into the prepared pan to cool.
**Note: I have found that gas or electric stoves do make a difference in the time it takes for the mixture to obtain a full boil in step 3. For the stoves I use the mixture reaches boiling 50% quicker when I use a gas stove verses electric. However, the five minute boil time is the same for step 4. This is not a gentle boil! It is a rockin and rollin boil and stirring constantly with a Capital C! A candy thermometer can also be used (but I never do as the five minute boil is the key)
Nuts Or No Nuts In Your Fantasy Fudge?
This is a recipe which can be easily adjusted for those who like nuts or do not like nuts. We have a fudge must be with nuts or I won’t eat it family member. The recipe can be easily split into halves or even split as I do where I make 3/4 of the recipe without nuts in an 8″ by 8″ pan and use a smaller loaf pan for the fantasy fudge with nuts fan.
Fantasy Fudge Holiday Desserts !
Fantasy Fudge is not just for Christmas! Learn how to turn your Fantasy Fudge into fun fudge shaped desserts, treats and party favors for the holidays. Fudge is not just to eaten in a square! Valentine’s Day, St. Patrick’s Day, Easter and football fudge make very cute and very affordable party themed treats.
Cutting fudge into shapes does take a little practice and the bonus of practice is yummy and melt in your mouth scraps. My first attempt at cutting shapes out of fudge was a little rough; however, a few practice attempts will quickly turn into success.
I make these treats assembly line style and it goes quickly. I’ve made a post of my quick tips and tricks to cut fudge into any shape!
Original Fantasy Fudge Recipe (not the imposter!)
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 2 cups semi sweet morsels (Toll House)
- 1 jar marshmallow creme
- 1 tsp vanilla
- 1 cup chopped nuts optional
Instructions
- Grease a 9 X 13 " pan. Alternative and much easier is to line a 9 X 13" pan with parchment paper, this allows a much quicker release and clean up.In a medium pot, mix sugar, butter and milk.Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot.Boil for five minutes. This is important! Five minutes exactly !!Remove the thickened mixture from the heat and add chocolate chips.Add the marshmallow crème and vanilla.Add nuts if desired.Pour into the prepared pan to cool.
Notes
Two Critical Fudge Cutting Tips!
How To Make Fudge Cut Outs
The most important tips to ensure a fudge cut out works:
- Use old school aluminum cookie cutters. Yes, you can use the plastic cookie cutters, but I have found the highest success rate with the metal cookie cutters. If the fudge does adhere to your cookie cutter then wash, clean and dry the cookie cutter before the next attempt.
- Grease the inside of cookie cutter before each cut. Each cut, not every other cut, but each fudge cut.
- I spray the cookie cutter with cooking spray. It is not just the bottom of the cookie cutter which needs to be greased – the entire inside of the cookie cutter needs to be greased so the fudge will release and keep its’ intended shape.
Sandy KS says
I remember those jars from when I was kid. My mom would buy them. I don’t as my boyfriend is allergic to them. I tend to keep anything that messes with our allergies out of the house.
tab says
Absolutely! I feel the same re things we are allergic too!
Charlotte says
Oh, my goodness… this looks so good! Thanks for bringing it back old school today 🙂
tab says
It is an oldie but a goodie 🙂
omorris2014 says
Yum and I needed something to make for the weekend, this fits the bill.
tab says
Happy Fudge, enjoy!
tab says
OOOO! How disappointing for you – not to mention the cost of chocolate! I’m sticking with the original as you are right – it is a proven winner. Thank you for the information.
Laurie Joy says
I’ve made this for decades! And I use all different flavors of morsels. P/nut butter, cherry, white chocolate, butterscotch. Haven’t tried the caramel ones yet tho. Easy and almost never fails. But around here even the flops get eaten
tab says
Great idea with different morsels! yummy!
andriaperry says
Thank you for sharing this, we used to make this years ago, I think its time for a come back.
tab says
absolutely!
Leslie says
I love making fudge and this is such a tried and true recipe. But I seem to remember letting the sugar/butter/milk mixture boil for a specific period of time. Can’t wait to try this one out!
Trudy Mann says
How long do you cook this fudge before adding the chips, Marshmallow Creme etc? I’m not seeing that in the comments or I missed it. What is the temp it needs to get to?
tab says
Once the fudge reaches a rolling boil, I boil it exactly five minutes. Technically, the fudge should reach 234 degrees (time depends upon your pan/stove). But I have never used a thermometer and the fudge always sets ups.
Leslie says
I did exactly 5 minutes and the fudge literally melts on your tongue!
B.G. Wilson says
Thank you for this! I was confused when I bought my marshmallow creme jar and started to make fudge last night- never before used anything but choc chips and had bought a big bag at Costco assuming the recipe was the same. I started looking for other recipes and found yours thank goodness!
Cynthia says
When I was a child, my grandmother would make fantasy fudge with marshmallow creme. I loved that stuff! It has been a long time since I had any. Now that you have reminded me of it, I need to start making my own.
Sharon Cochran says
Can you make this with at least half the sugar? 3 cups is a lot compared to some of the other recipes I’ve been looking at.
The Savvy Age says
I always make the recipe from the original directions, so do not know! If you try it, please let us know the results 🙂
Cyndee says
I have always made the fantasy fudge recipe with two tweaks…double the marshmallow cream and use dark chocolate chips (since you are doubling the marshmallow cream you need the darker chocolate) Trust me, you won’t be sorry…people fall over themselves eating this!
tab says
That sounds like an absolutely yummy tweak!
Darcy says
Before I go and get all of the ingredients, do you use Unsalted or Salted Butter. Making this for a large group and I really don’t want to mess up. Thank you.
The Savvy Age says
I use salted butter.
Vicki says
Thanks for the recipe. I have not made fudge in a very long time. This brought back lots of memories. Just made it. Was so simple. Can’t wait to try a piece.
Toni says
I’ve made this recipe for years, everyone enjoys it. Every Christmas I make 4 kinds. Plain chocolate, chocolate with walnuts, peanut butter using the chips, white chocolate, using the white chips. I put cut up candied red and green cherries in it.
Carli says
This came out super crumbly for me. Delicious, but a little more like dried out fudge if that makes sense. I know I did get it up to a rolling boil but I wonder if I started my 5 minute timer a little prematurely. Do you think that would have done it?
The Savvy Age says
Yes, “over boiling” can alter the consistency. I look for the little bubbles to appear along the edge of the fudge mixture in the pot – with my pot that signifies the mixture is ready to begin a robust boil. And non stick pots can also alter the timing I have found –
Terry Wagner says
I’ve been using this same recipe for close to 40 yrs now with the jet puff and never had a bad batch. The family just loves it. The people at work always asking me when I’m making it next. The best fudge ever.
The Savvy Age says
I agree! 🙂
The Savvy Age says
Love ♥♥♥, a family tradition. Love your treat bowl and congrats on success with the cheese straws to carry on the tradition!
The Savvy Age says
Yes! Thank you for carrying on the recipe 🙂