We decided to give fudge as gifts this year because 2020 needed some sweetness added to it. I enjoy making fudge almost as much as I enjoy eating it and giving it away.
There is something calming about stirring the sugar mixture while listening to Christmas music. Hubby’s job is to add the chocolate chips, marshmallow creme, and vanilla as I continue to stir. We make a good team.
One of the people receiving fudge requested nuts in his batch. I never add nuts because I don’t like nuts in my fudge, but I had some crushed walnuts on hand, so I decided to add them.
The results were not what I expected.
My fudge is usually rich and smooth. After adding the nuts, the mixture cooled into a more crumbly mass. I could still cut it, but it wasn’t as neat. It still tastes great if you like nuts, but I was surprised at the changes.
Here is my fudge recipe. It’s from an old Kraft marshmallow creme jar (the new recipe calls for baking chocolate instead of chocolate chips.) This makes a foolproof fudge that everyone loves. Just remember to keep stirring.
Fantasy Fudge
- Prep: 10 min. plus cooling
- Cook: 15 min.
- Makes: 3 lbs. or 40 servings, 2 squares each
Ingredients
- 3 cups sugar
- ¾ cup (1 ½ sticks) butter or margarine
- 1 small can (5 oz.) evaporated milk (about 2/3 cup)
- 1 bag semi-sweet chocolate chips
- 1 jar Kraft Jet-Puffed Marshmallow Crème
- 1 tsp. vanilla
Directions
- Heat sugar, butter, and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly.
- Boil on medium heat until candy thermometer reaches 234° F (or for five minutes), stirring constantly to prevent scorching. Remove from heat.
- Stir in chocolate chips until melted and smooth.
- Stir in marshmallow crème and vanilla until color is a uniform dark brown.
- Spread immediately into a foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into 81 (1 inch) squares. Store in airtight container.