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Boil 5 minutes over moderate heat, stirring constantly. semi-sweet chocolateĬombine marshmallow crème, sugar, evaporated milk, butter, and 1/4 tsp salt.īring to full boil, stirring constantly. package semi-sweet chocolate morsels orĦ oz. Happy Valentine’s Day!ġ jar marshmallow crème (5 oz. And since I love marshmallow and chocolate together, it has quickly become a family favorite! It’s definitely worth the effort. Kraft changed the recipe many years ago and people were not happy. Debbie makes the decades old fudge recipe originally on the back of the Kraft Marshmallow Crème jar. My mom’s high school friend, Debbie, who we would go to tea with, gave me two fudge recipes she makes. About 2 1/2 years ago, I started asking everyone I knew if they had a really good fudge recipe. While I do love making candy ( Chocolate Almond Brickle), I would make a super easy Rocky Road just to skip the hassle of the fudge making. Sometimes it’s hard to get the right consistency, if you don’t boil it enough it will be crystalized sugar boil it too long and it can become a hard candy. Yes, I know there’s a microwave version, but if you want the best of the best in easy fudge, make this on the stove.Fudge…this candy has such an unusual name, yet makes me smile as I think about it’s smooth, creamy and chocolatey texture. Whatever you do, do NOT microwave this recipe. If you use a different brand, then add a teaspoon of vanilla in with the chocolate chips. That’s because my sister and I both prefer Ghiradelli chocolate chips and they have a vanilla hint to them. You may notice the absence of vanilla in this recipe. If you don’t have a heavy pot, and can’t borrow one (on the promise of homemade fudge, it should be easy to borrow!), make it in whatever pot you have, but watch the heat and stir, stir, stir. If the pot is too thin, it’s really easy to scorch the fudge. Don’t worry, it’s not the kind of fudge that requires a candy thermometer, but a nice, heavy pot is a necessity. The biggest thing is to use a heavy pot to cook the fudge in. I’ve tried to make note of everything, because this is some good fudge.īack to the recipe. Since fudge can be tricky sometimes, she had lots of tips for us. I knew she had been making the old version forever, so I asked her to show me how to make it the old fashioned way with the chocolate chips. When I told my sister I was looking for an easy dessert to make for the blog, she suggested this. And, if you’re like me, the Baker’s chocolate you may have is definitely out of date! I also believe more people have chocolate chips in their cabinet right now, rather than Baker’s chocolate. Why? The main reason is the fudge tastes so much better. The new recipe on the back of the marshmallow creme jar uses Baker’s chocolate. It’s made with marshmallow creme and chocolate chips. Be careful, this fudge is best within one day of making.įantasy fudge has been around a long time. Serve same day, or refrigerate for up to one day. Pour into prepared pan spread to cover bottom of pan.Add chocolate chips, marshmallow creme and vanilla (if using). If it's necessary to use a light weight pot, stir constantly so that your fudge doesn't scorch on bottom of pan. As soon as mixture reaches a full boil, reduce heat to medium and cook for 5 minutes, stirring occasionally. Over medium high heat, bring sugar, butter and evaporated milk to full rolling boil in a heavy duty pot, stirring constantly as mixture heats up.You can either lightly grease the pan with a small amount of shortening or, line pan with aluminum foil (don't forget to cover sides in a 9x9 pan). A 9x9 pan will make a nice "deep" fudge, or you can spread it on something bigger, it will just be thinner.