Fantasy Fudge
Ingredients
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup carnation milk
- 12 ounces semi-sweet chocolate morsels
- 1 (7 ounce) jar Kraft Marshmallow crème
- 1 cup pecans chopped
- 1 tsp vanilla
Step-by-Step Instructions
- Butter a 9x13 inch pan and set aside.
- Combine sugar, margarine, and milk in a heavy saucepan. Bring to a rolling boil, stirring constantly.
- Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat and stir in chocolate pieces until completely melted and smooth.
- Add marshmallow crème, nuts and vanilla. Beat until well blended and smooth.
- Pour into the prepared buttered 9x13 pan. Allow to cool at room temperature until firm, about 1-2 hours, then cut into squares.
Common Problems and Solutions
Q: Why is my fudge grainy or crystallized?
A: Make sure to stir constantly during the full 5-minute boil and don't scrape down the sides of the pan during cooking, as sugar crystals can form there. The marshmallow crème helps prevent this, but consistent stirring is still key.
Q: Can I tell when the fudge is done boiling without a thermometer?
A: Yes - the mixture should be at a full rolling boil (one that doesn't stop bubbling when stirred) for exactly 5 minutes. If you have a candy thermometer, you're looking for about 234°F (soft ball stage).
Q: How do I know when the fudge is ready to cut?
A: The fudge should be completely firm to the touch and cool. This usually takes 1-2 hours at room temperature, but you can speed it up by refrigerating for 30-45 minutes.
Tips and Techniques
For easiest cutting, score the fudge lightly with a knife after about 30 minutes of cooling, then cut completely once firm. Use a heavy-bottomed saucepan to help prevent scorching during the boiling step - a lighter pan can create hot spots.
Ingredient Substitutions
- margarine: butter
- semi-sweet chocolate morsels: milk chocolate chips or dark chocolate chips
- pecans: walnuts, almonds, or omit for plain fudge
- carnation milk (evaporated milk): heavy cream
Equipment Needed
- heavy-bottomed saucepan
- wooden spoon or heat-resistant spatula
- 9x13 inch baking pan
- candy thermometer (optional but helpful)
Historical Context
Fantasy Fudge became famous in the 1960s when Kraft printed the recipe on their Marshmallow Crème jars. It quickly became one of the most popular fudge recipes in America because it eliminated the tricky candy thermometer work and guesswork of traditional fudge recipes.
