Have all ingredients on hand and pre-measured. The original recipe says to boil the sugar mixture until the temperature reaches 234°F on a candy thermometer. In large saucepan combine first 5 ingredients. I find that I have better luck using a thermometer than just timing it. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 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. In a large, heavy saucepan, add butter, cream, sugar and salt. The secret ingredient that ensures the fudge is no-fail, is the marshmallow creme which prevents recrystallization of the sugar during cooling. Made with chocolate chips, marshmallow fluff and heavy cream, it is never grainy, and always delicious. Pour into greased 13x9 inch baking 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. TOO hot and it will crystalize. Perfect every time. I used a large pot, more like a dutch oven than a saucepan. Trust me, 5 minutes of boiling WILL NOT bring the mixture to 234°. I, myself, learned this the hard way. 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. Sometimes I will use white choco. Remove from heat and stir in chocolate chips until melted and thoroughly combined. 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! Before you start cooking, fill a small dish with ice water and set aside. https://food.thefuntimesguide.com/marshmallow-fluff-fudge-recipe Experienced cooks use cream of tartar to help the fudge set properly. This recipe used to be found on the back of a well known brand of marshmallow cream. 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. Makes about 5 pounds. Marshmallow fluff dates back to Massachusetts in 1917. I've never used a thermometer. Yes, use a 7 0z. Remove from heat and stir in vanilla extract, walnuts and chocolate chips. I have done so many different flavor combinations w/ this recipe, and it always turns out fantastic~YUM! Here is the actual original recipe. Some people have electric stoves, others gas burners. Remove from heat and add peanut butter, Directions. My Mom's Marshmallow Fluff Fudge Recipe - The Food Charlatan Stir in vanilla. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. In large saucepan combine first 5 ingredients. Pour into buttered pan. They melt in just fine along with the chocolate chips. Marshmallow Fluff has been produced using the same batch process for 100 years and is the only marshmallow creme made this way. How to Make No Fail Fantasy Fudge Fudge usually requires the use of a thermometer. Percent Daily Values are based on a 2,000 calorie diet. Remove from heat, stir in chocolate till melted. https://thesavvyage.com/original-fantasy-fudge-recipe-soft-food-recipe It just isn't the same! 58 calories; protein 0.4g; carbohydrates 8.6g; fat 2.8g; cholesterol 0.4mg; sodium 16.7mg. Scrape bowl and continue to boil on high for 5 1/2 more minutes. https://www.yummly.com/recipes/peanut-butter-fudge-marshmallow-creme Stir until completely mixed. Microwave the mixture until it boils for 3 minutes, then stir with a wooden spoon. Boil for 5 minutes, stirring constantly. Cook over medium heat. Melt the butter in a microwave-safe bowl, then add the sugar and evaporated milk. 1 (12 ounce) package semisweet chocolate chips. Cook over medium heat … This is the best recipe for fudge. ;; cut into small squares. Add the maple extract and nuts, stirring to incorporate fully. Many were surprised when it was changed. I made some today on the stove top. From fluffernutters to fairs, you can find marshmallow fluff, otherwise known as, marshmallow creme everywhere! It takes at least twice that long, maybe longer. Mix sugar, evaporated milk and butter together and cook until the mixture comes to a boil, stirring frequently. Take it out 2 minutes later and add your chocolate, fluff, and vanilla! Nutrient information is not available for all ingredients. To Chris who had fudge that didn't set up. Substitute the chocolate with 1 cup peanut butter for the creamiest peanut butter fudge going!!! Stir over low heat until blended. Combine sugar, evaporated milk, and butter in medium sauce pan. I like to pour it into two 9 inch pie pans when I'm giving it away as gifts. https://www.tasteofhome.com/recipes/mama-s-million-dollar-fudge Prepare a 9-inch or 8-inch (for slightly thicker fudge) pan by lining it with lightly greased parchment … Otherwise, cook for another 30 seconds and try the test again. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx. I've done both the microwave and the stove top versions. Stir over low heat until blended. The reason is, that unlike marshmallow fluff, marshmallow creme contains cream of tartar. Marshmallow Fluff Fudge. … 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 Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan. Information is not currently available for this nutrient. Pour in sweetened condensed milk, marshmallow fluff, and vanilla. Transfer fudge to the prepared pan and let cool before cutting into squares. No fail fantasy fudge contains sugar, butter, evaporated milk, marshmallow creme chocolate chips, and vanilla extract. In large saucepan combine first 5 ingredients. Boil slowly for 5 minutes, stirring constantly. Your daily values may be higher or lower depending on your calorie needs. *The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Also I use a table sppon of vanilla. 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