Recipe by CAVAMom
"This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups."
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1 (12 ounce) package
semisweet chocolate chips
1 (7 ounce) jar
I used butter instead of margerine, chopped pecans instead of walnuts and pure vanilla extract. We LOVE this fudge. Out of the whole pan that I sliced, only four pieces remain. Very simple fudge recipe with excellent results--it really tastes like something you'd buy from a specialty shop!
You have to make sure you cook this the full time or it doesn't set up as well.This doesn't have a strong chocolate fudge taste to it, and I like my fudge to have more of a rich chocolate taste.It's a good milk chocolate tasting fudge though.I would defiantly use butter than margarine. I just found the original Fantasy Fudge recipe and its not the same as this but close.
This is the only recipe that my family has ever used, and it's the only one I use and will continue to use...This makes the creamiest, most delicious fudge that you will ever eat, and it's simple to make too! Sometimes I will use white choco. chips and add nuts, cherries, etc.... or white chips w/ maple flavoring and walnuts. I have done so many different flavor combinations w/ this recipe, and it always turns out fantastic~YUM! :) NOTE: If you happen to have a candy thermometer handy, you will want to bring the mixture to 234 degrees, then continue w/ the recipe. I find that I have better luck using a thermometer than just timing it.
I have used this recipe for years and it's amazing! My friends and family always ask for it around the holidays. It's really easy to make and it's funny because people have actually paid me to make this for them, even though it's the recipe that's on the jar of the marshmallow cream. They think this is a secret recipe that I have! I've used all different kinds of chocolate chips and it's always perfect! Peanut butter and milk chocolate is my favorite. I've added Mint flavoring to make mint chocolate fudge...delicious!
I have made this recipe for decades now and it's just as good now as it was then! This is THE best fudge recipe. Use butter for sure, it lends so much better flavor than margarine. I have never used marshmallow creme though, just a bag of good old miniature marshmallows, 10 ounces is fine or the bigger bag of 16 ounces is okay too. They melt in just fine along with the chocolate chips. That way, you can just keep marshmallows and chocolate chips on hand, they're good for many other things, and then you're ready to make this on the spur of the moment. If you want, you can stir the miniature marshmallows in not quite completely in, and you have a rocky-road fudge. Also, I toast 2 cups or more of walnut or pecan halves in the oven (about 350 degrees, maybe 10 minutes?) till they are fragrant and slightly colored. The toasted nuts taste fantastic in this fudge, and there's no need to chop them at all!
this is the best fudge recipe around. I have been making it for years and my family begs for it during the holidays. I lost the original recipe in Katrina but luckily it was committed to memory. I just need to look at a jar of marshmallow creme to jog the butterflies in my head.
LOVE this recipe! I made 2 batches of it this holiday. I omitted the nuts, added some peppermint oil and some crushed peppermint on top and it was really good. Everyone loved it!
I'm not sure what I did wrong, but it didn't firm up enough. It tastes great, but after spending overnight in the fridge it's still very soft. Oh, well! I guess we'll eat it with a spoon!
* Percent Daily Values are based on a 2,000 calorie diet.
The Original Fantasy Fudge
Serving Size: 1/117 of a recipe
Servings Per Recipe: 117
Amount Per Serving
Calories from Fat: 25
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