Many were surprised when it was changed. TOO hot and it will crystalize. 7½ oz jar Marshmallow Fluff 2½ cups sugar ¾ tsp salt ½ stick butter or margarine 5 oz evaporated milk ¾ tsp vanilla 12 oz (~2 cups) semi-sweet chocolate pieces ½ cup chopped walnuts (optional) Grease a 9-inch square baking pan; set aside. You saved The Original Fantasy Fudge to your. In a pinch, you can make this fudge in the microwave. Stir until completely mixed. till they are fragrant and slightly colored. Have all ingredients on hand and pre-measured. This is the best recipe for fudge. It takes at least twice that long, maybe longer. https://www.yummly.com/recipes/peanut-butter-fudge-marshmallow-creme Directions. In large saucepan combine first 5 ingredients. https://thesavvyage.com/original-fantasy-fudge-recipe-soft-food-recipe Cool at room temp. For a low carb option you can make this Easy Keto Fudge. It's one of the many great recipes shared by home cooks on BakeSpace.com, the … If you want to try this again, buy a candy thermometer and cook until it's 234 degrees, then remove from the stove and add, marshmallow, choc. Add the maple extract and nuts, stirring to incorporate fully. Can I use marshmallow fluff in this fudge recipe? Boil slowly for 5 minutes, stirring constantly. The secret ingredient that ensures the fudge is no-fail, is the marshmallow creme which prevents recrystallization of the sugar during cooling. Remove from heat and stir in chocolate chips until melted and thoroughly combined. In a medium saucepan, combine the sugar, evaporated milk and butter. https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge … I find that I have better luck using a thermometer than just timing it. Transfer fudge to the prepared pan and let cool before cutting into squares. Percent Daily Values are based on a 2,000 calorie diet. Don’t be tempted to use marshmallow fluff, it is NOT the same thing and your fudge will not have the same texture. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. chips, and vanilla. Makes about 5 pounds. It’s what makes Marshmallow Fluff so fluffy, white, smooth and delicious. Sometimes I will use white choco. … chips and add nuts, cherries, etc.... or white chips w/ maple flavoring and walnuts. I have made this recipe for decades now and it's just as good now as it was then! Otherwise, cook for another 30 seconds and try the test again. To have directions that read EX number of minutes on the stove just doesn't quite do it. I recommend heating up the marshmallow fluff for 30 seconds. I used a large pot, more like a dutch oven than a saucepan. Remove from heat, stir in chocolate till melted. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Give it the full five minutes. Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan. Marshmallow Fluff, evaporated milk, evaporated milk, butter, Marshmallow Fluff and 7 more Easy Chocolate Peanut Butter Fudge A Sweet Pea Chef pure vanilla extract, evaporated milk, semi-sweet chocolate morsels and 4 more Chocolate- Peanut Butter Fudge Recipe Girl This is the original! It hasn’t been around very long, but Americans sure got a hankering for it! 7½ oz jar Marshmallow Fluff 2½ cups sugar ¾ tsp salt ½ stick butter or margarine 5 oz evaporated milk ¾ tsp vanilla 12 oz (~2 cups) semi-sweet chocolate pieces ½ cup chopped walnuts (optional) Grease a 9-inch square baking pan; set aside. 1 (12 ounce) package semisweet chocolate chips. Turn into greased pan and cool. Made with chocolate chips, marshmallow fluff and heavy cream, it is never grainy, and always delicious. Remove from heat and stir in vanilla extract, walnuts and chocolate chips. ;; cut into small squares. My Mom's Marshmallow Fluff Fudge Recipe - The Food Charlatan Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature. Perfect every time. Add nuts. Also, I toast 2 cups or more of walnut or pecan halves in the oven (about 350 degrees, maybe 10 minutes?) 12 oz (~2 cups) semi-sweet chocolate pieces. this link is to an external site that may or may not meet accessibility guidelines. Before you start cooking, fill a small dish with ice water and set aside. Congrats! Bring mixture to a full boil for 5 minutes, stirring constantly. Some people have electric stoves, others gas burners. Marshmallow Fluff has been produced using the same batch process for 100 years and is the only marshmallow creme made this way. Place a 9’x9″ buttered foil pan, or in a buttered silicone fudge pan (great for gift giving!) https://www.allrecipes.com/recipe/27135/elisas-famous-fudge *The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Cooking Fudge Tips . This is THE best fudge recipe. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. I like to pour it into two 9 inch pie pans when I'm giving it away as gifts. :) 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. 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. Have made this particular recipe many times. Boil sugar and milk to soft ball stage. Increase heat to medium. If you want, you can stir the miniature marshmallows in not quite completely in, and you have a rocky-road fudge. It's the perfect background for creamy peanut butter, but crunchy peanut butter is a nice contrast and an easy way to incorporate nuts into the fudge. Continue boiling for 5 minutes over medium heat, stirring. Trust me, 5 minutes of boiling WILL NOT bring the mixture to 234°. Mix sugar, evaporated milk and butter together and cook until the mixture comes to a boil, stirring frequently. But, for 20 years I've been making it in the microwave. Very simple fudge recipe with excellent results--it really tastes like something you'd buy from a specialty shop! I've been making this for 30+ years, and I've never had it not set up. Add comma separated list of ingredients to include in recipe. 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. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from heat, stir in semi-sweet chocolate pieces until they are melted. 58 calories; protein 0.4g; carbohydrates 8.6g; fat 2.8g; cholesterol 0.4mg; sodium 16.7mg. I, myself, learned this the hard way. Welcome to Marshmallow Fluff! Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Cook over medium heat … Melt the butter in a microwave-safe bowl, then add the sugar and evaporated milk. Stir over low heat until blended. I was so sad when they changed it! In large saucepan combine first 5 ingredients. Cook over medium heat. Bring to a boil over medium high heat, … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups. No fail fantasy fudge contains sugar, butter, evaporated milk, marshmallow creme chocolate chips, and vanilla extract. Combine sugar, evaporated milk, and butter in medium sauce pan. I love this fudge....the traditional method from the back of the Kraft Marshmallow jar is combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. I have done so many different flavor combinations w/ this recipe, and it always turns out fantastic~YUM! https://food.thefuntimesguide.com/marshmallow-fluff-fudge-recipe Pour into buttered pan. I've never used a thermometer. This recipe used to be found on the back of a well known brand of marshmallow cream. The toasted nuts taste fantastic in this fudge, and there's no need to chop them at all! I've made this every year for the last 15 years or so. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. The recipe here sounds much more like I remember from my umpteen years of this recipe. From fluffernutters to fairs, you can find marshmallow fluff, otherwise known as, marshmallow creme everywhere! Beat in marshmallow creme, walnuts, and vanilla extract. Marshmallow Fluff Fudge. Grease a 9-inch square baking pan; set aside. Fabulous Fudges 7½ oz jar Marshmallow Fluff 2½ cups sugar ¾ tsp salt ½ stick butter or margarine 5 oz evaporated milk ¾ tsp vanilla 12 oz (~2 cups) semi-sweet chocolate pieces ½ cup chopped walnuts (optional) Grease a 9-inch square baking pan; set aside. Boil for 5 minutes, stirring constantly. cook to soft ball stage Once it reaches the soft ball stage, take off heat and add chocolate morsels, marshmallow … In large saucepan combine first 5 ingredients. We LOVE this fudge. In large saucepan combine first 5 … http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx. Stir in vanilla. I used butter instead of margerine, chopped pecans instead of walnuts and pure vanilla extract. This tried and true, old fashioned chocolate fudge recipe will never let you down. Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Nutrient information is not available for all ingredients. Yes, use a 7 0z. In a large, heavy saucepan, add butter, cream, sugar and salt. Marshmallow Creme is frequently called for in No-Fail candy recipes such as no-fail fudge, or fantasy fudge. Here is the actual original recipe. Substitute the chocolate with 1 cup peanut butter for the creamiest peanut butter fudge going!!! The reason is, that unlike marshmallow fluff, marshmallow creme contains cream of tartar. Take it out 2 minutes later and add your chocolate, fluff, and vanilla! Pour into prepared baking pan. 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