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Fantasy Fudge
SUBMITTED BY:
BAKER'S Chocolate
"This fudge is so rich, you'll find that a small portion goes a long way on chocolate flavor."
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
10 Min
READY IN
25 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups sugar
3/4 cup butter or margarine
1 (5 ounce) can evaporated milk (Do not use sweetened condensed milk.)
1 1/2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, chopped
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 teaspoon vanilla
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DIRECTIONS
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
REVIEWS
Reviewed on Dec. 6, 2007 by
JOYCE
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JOYCE
Dec. 6, 2007
This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for 5 minutes, and put it in a 9x13 pan to have a thick dense piece of fudge. Our other variations are Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; add chopped peanuts. Vanilla Fudge:Use white chocolate chips; chopped pecans, and vanilla or almond extract. Maple Fudge: Use white chocolate chips; chopped walnuts (black walnuts are good), and maple extract. Cherry Fudge: Use white chocolate chips; 1/2 cup well drained chopped marachino cherries, 1/2 cup almonds chopped, vanilla or almond extract. We give these out to lots of people from the teachers to neighbors, friends, mailperson, ect..... DELISH and foolproof! Just don't make it on a damp day or it won't set, and use a WOODEN spoon, and have the stirring arm ready! ;o)
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25 users found this review helpful
This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for...
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Reviewed on Dec. 18, 2007 by
team_evans
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team_evans
Dec. 18, 2007
My standby fudge recipe too, like many other reviewers--only change I make is to use a 12 ounce bag of semi-sweet chocolate chips instead of the baking chocolate. Chopping all that chocolate is a messy, time consuming hassle, and baking chocolate is much more expensive than chocolate chips when it's the same darn thing! I stock up on chips during the holidays when you can get them for 99 cents a bag, and the baking chocolate is like $2.59 for an 8 ounce package.
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7 users found this review helpful
My standby fudge recipe too, like many other reviewers--only change I make is to use a 12...
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Reviewed on Dec. 5, 2007 by Beth Moceri
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Beth Moceri
Dec. 5, 2007
you can also find this recipe on the back of the marshmallow creme jar! Handy while shopping.
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4 users found this review helpful
you can also find this recipe on the back of the marshmallow creme jar! Handy while shopping.
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Reviewed on Dec. 5, 2007 by
Ronnie R.
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Ronnie R.
Dec. 5, 2007
I have used this recipe before, when my children were young. it's the only way I make fudge, so I was glad to find it again on the Internet, as I have not made it in years. It is basically foolproof!
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4 users found this review helpful
I have used this recipe before, when my children were young. it's the only way I make fudge,...
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Reviewed on Dec. 1, 2007 by Suzy Q
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Suzy Q
Dec. 1, 2007
I have been making this fudge for thirty-five years. It's foolproof and is my favorite of all the many fudge recipes I've tried.
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4 users found this review helpful
I have been making this fudge for thirty-five years. It's foolproof and is my favorite of all...
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Reviewed on Mar. 9, 2008 by
rebeccal
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rebeccal
Mar. 9, 2008
This is a very good, tasty basic fudge recipe, although VERY rich and sugary. I've always had a difficult time making fudge, as I live at high altitude, because boiling points are different. In the past, when making fudge, I've tried to bring it up to 234 degrees, and ended up with dry, crumbling fudge. With this recipe, the sugar/butter/milk mixture reached a rolling boil, and when it had only risen to 225 degrees after ten minutes of boiling and was starting to scorch despite constant, active stirring, I did a cold water test and found that it was at a hard ball already. I took it away from the heat and continued to follow the recipe as directed. In the end, the fudge ended up just the right consistency, but until it set, I was still nervous.
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2 users found this review helpful
This is a very good, tasty basic fudge recipe, although VERY rich and sugary. I've always had...
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Reviewed on Dec. 24, 2007 by
chloenavasmommy
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chloenavasmommy
Dec. 24, 2007
I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't realize how much sugar was going to be used once doubling the recipe, 6cups is an insane amount of sugar, it filled up my medium mixing bowl!! I tried to follow the instructions exactly, but something must have gone wrong. The fudge was very gritty, it felt like you were crunching on sugar. Even if the consistency had been good, it was just too mind numbingly sweet. I just hate the thought of wasting things, but the entire two-batches went in the trash. I tried another recipe (Aunt Teens Creamy Fudge). It used a lot less sugar & butter, but it was fabulous. Smooth, creamy and the perfect fudge taste.
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2 users found this review helpful
I had high hopes for this fudge based on the reviews and the fact that it's also on the back...
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Reviewed on Dec. 4, 2007 by Sommer G.
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Sommer G.
Dec. 4, 2007
My mother has made this fudge every year since I was a child! I absolutely love it and haven't found anything like it. Now that I am a mother of three I decided to go searching for this recipe and I'm so happy to have it!
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2 users found this review helpful
My mother has made this fudge every year since I was a child! I absolutely love it and...
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Reviewed on Dec. 22, 2007 by SSTROM
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SSTROM
Dec. 22, 2007
Have used this recipe for years today I used all butter I usually use margerine my fudge today had greasy look on the top anyone know why was it the butter confused.
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1 user found this review helpful
Have used this recipe for years today I used all butter I usually use margerine my fudge today...
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Reviewed on Dec. 21, 2007 by
forgetmenot060903
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forgetmenot060903
Dec. 21, 2007
This was my first time making fudge & this turned out GREAT! Everyone says it just melts in their mouth. I also doubled the recipe & put it in a 9x13" pan lined with foil. It was very thick. I used real butter because that is what I had on hand, boiled it for 4 minutes once it was at a steady rolling boil. I was afraid I wouldn't get it to the soft ball stage it needed to set - but it did! Thanks!
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1 user found this review helpful
This was my first time making fudge & this turned out GREAT! Everyone says it just melts in...
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