Fantasy Fudge

Fantasy Fudge

Such a super easy recipe for microwave fudge.

Yield: 36 small pieces of fudge

Prep Time:10 min

Cook Time:12 min

Ingredients:

3/4 cup (1 1/2 sticks) salted butter
3 cups granulated white sugar
2/3 cup evaporated milk
12 ounces semi-sweet chocolate chips
7 ounce jar marshmallow creme
1 teaspoon vanilla extract

Directions:

1. In large glass bowl, microwave the butter until it has melted. Add sugar and milk; whisk together well.

2. Microwave on high 3 minutes, then stir, then microwave on high 2 minutes more.

3. Mix well; scraping the sides of the bowl. Microwave on high for 3 more minutes, then stir and measure temp. You're looking for it to reach 234 degrees F. Microwave for 1 to 2 more minutes until 234 degrees is reached.

4. Remove from microwave and add chips. Stir vigorously until melted and smooth. Add the marshmallow creme and the vanilla extract; mix well until you no longer see any white streaks. Pour into greased 9-inch square pan, or 13x9-inch baking pan (depending on how thick you would like your fudge)- I used 9x9-inch for the photo.

5. Cool completely at room temperature. Cut into squares.

Tips:

*If you are a nut-family, by all means add in 1 cup chopped walnuts!
*Keep fudge in a covered container. It should keep for a week or two when stored well.
*This recipe is gluten-free adaptable. Just be sure to use a brand of chocolate chips that is known to be GF.

*If you would prefer not to make this in the microwave, instructions for making it traditionally on the stove are on the back of the Kraft Marshmallow Creme jar.

SOURCE: RecipeGirl.com (but I'm pretty sure it originated from the old Marshmallow Creme jars)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Daphne Hoogmoed wrote:

    I can only get marshmallows so,do you know how many large ones it would take to make this? I use to make this all the time for my dad when I lived in the United States .

    • Lori Lange wrote:

      Not sure- maybe Google around to find out how to sub?

  • Whitney wrote:

    By the way this is an excellent recipe my husbands grandmother used it for years…. I didn’t find that out till after I made it and everyone asked me about it. The only difference is she did it stovetop which I’ll probably do from now on.

  • Whitney wrote:

    Marcia the wattage shouldn’t matter or even how you cook it (stovetop, microwave, or even the oven as long as it’s covered, etc) as long as you get the sugar, milk, and butter mixture to 234*. The trick to fudge is not getting the temp to high so it’s not dry and not to low so the sugar doesn’t cook and dissolve so it’s not grainy. The trick to candy is how long you cook the “sugar and butter” at a certain temp to determain how hard, soft, or chewy it will be. The longer you cook candy the harder it will be as a result.

  • Carrie wrote:

    Thought this was a longer cook time then I’ve previously used. Should’ve went with my gut. Boiled over I’m the last 2 minutes. Made a mess in the microwave and the fudge is ruined.

  • Marcia wrote:

    This recipe needs to be modified for newer higher wattage microwaves…has anyone done this ??

  • Sarah cadwallender wrote:

    How long does it take to set?

    • Lori Lange wrote:

      An hour or so?

  • Lindsay wrote:

    Made this tonight exactly according to the recipe, using fresh ingredients I’d purchased over the weekend. The chocolate seized on me, too. 🙁

    • Lori Lange wrote:

      It’s the recipe on the back of the jar!

  • Jessica wrote:

    the chocolate seized. It was a terrible plan. I am sure this works for others, but as usual, for me, microwave short cuts tend to not be worth the lost ingredients. I wouldn’t do this again.

  • Beccca wrote:

    I have been making this recipe for 30+ years. My mother had a hand written copy of this in her oldest recipe book. It is a wonderfully quick and easy way to make a ton of fudge, and a great way to get the kids involved. I know it worked for me and my son.

  • Julia wrote:

    Thanks 🙂 ?

  • Julia wrote:

    i cant find marshmellow fluff anywhere!!!!HElP!!

    • Lori Lange wrote:

      It’s sold in the baking aisle- called either Marshmallow Fluff or Marshmallow Creme. Ask the store manager if you can’t find it- it’s always stocked!

  • karen wrote:

    since I fail any kind of fudge except microwave kind this recipe for fantasy fudge is right up my alley– I love peanut butter fudge so if I sub peanut butter chips for choc do I also need to add some peanut butter ??

    • Lori Lange wrote:

      I wouldn’t mess with it. If you want to make a PB fudge recipe, I’d look for one that was specifically for PB fudge!

  • Danielle Benedetti wrote:

    Can I use unsalted butter? 🙂

    • Lori Lange wrote:

      Sure, but add a little pinch of salt in there to compensate for the loss of flavor!

  • Francesca wrote:

    Great recipie! Thanks so much! Do you know if I could use marshmallow fluff in place of marshmallow creme!?

    • Lori Lange wrote:

      Yes, they are the same thing.

  • Choc Chip Uru wrote:

    This looks fantastic and deceptive since it looks like ordinary chocolate fudge – awesome twist 🙂