Do you need a super simple, super fast recipe for a delicious fudge? How about something fast for the bake sale? Easy Chocolate Fantasy Fudge saves the day! Creamy and chocolatey, no one will believe you made it faster than you did your hair;)
- 3 Cups sugar
- ¾ Cup butter, NOT margarine
- 1 small can evaporated milk (about ⅔ cup)
- 12 ounce bag chocolate chips, semi-sweet, or any kind you like will work (Sis and I both recommend Ghiradelli brand)
- 1 jar (7 ounce) marshmallow creme
- 1 teaspoon vanilla (do not use if using Ghiradelli brand chocolate chips)
- 1 Cup chopped nuts (optional, we added about a half a cup to half the fudge)
- Prepare pan to pour fudge in. A 9x9 pan will make a nice "deep" fudge, or you can spread it on something bigger, it will just be thinner. You can either lightly grease the pan with a small amount of shortening or, line pan with aluminum foil (don't forget to cover sides in a 9x9 pan).
- Over medium high heat, bring sugar, butter and evaporated milk to full rolling boil in a heavy duty pot, stirring constantly as mixture heats up. As soon as mixture reaches a full boil, reduce heat to medium and cook for 5 minutes, stirring occasionally. If it's necessary to use a light weight pot, stir constantly so that your fudge doesn't scorch on bottom of pan.
- Turn off burner. Add chocolate chips, marshmallow creme and vanilla (if using). Remove from heat.
- Add nuts, if desired.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely before serving. Cut into squares. Serve same day, or refrigerate for up to one day. Be careful, this fudge is best within one day of making.
Fantasy fudge has been around a long time. It’s made with marshmallow creme and chocolate chips. Well, the old recipe is chocolate chips. The new recipe on the back of the marshmallow creme jar uses Baker’s chocolate. We are going with the old recipe today. Why? The main reason is the fudge tastes so much better. I also believe more people have chocolate chips in their cabinet right now, rather than Baker’s chocolate. And, if you’re like me, the Baker’s chocolate you may have is definitely out of date!
I have not made this fudge in years. When I told my sister I was looking for an easy dessert to make for the blog, she suggested this. I knew she had been making the old version forever, so I asked her to show me how to make it the old fashioned way with the chocolate chips. Since fudge can be tricky sometimes, she had lots of tips for us. I’ve tried to make note of everything, because this is some good fudge.
Back to the recipe. The biggest thing is to use a heavy pot to cook the fudge in. Don’t worry, it’s not the kind of fudge that requires a candy thermometer, but a nice, heavy pot is a necessity. If the pot is too thin, it’s really easy to scorch the fudge. If you don’t have a heavy pot, and can’t borrow one (on the promise of homemade fudge, it should be easy to borrow!), make it in whatever pot you have, but watch the heat and stir, stir, stir.
You may notice the absence of vanilla in this recipe. That’s because my sister and I both prefer Ghiradelli chocolate chips and they have a vanilla hint to them. If you use a different brand, then add a teaspoon of vanilla in with the chocolate chips.
Whatever you do, do NOT microwave this recipe. Yes, I know there’s a microwave version, but if you want the best of the best in easy fudge, make this on the stove. It’s just 5 minutes, and not that much stirring:)
Thanks for making this for the blog, sis:)
Does your family love fudge as much as mine does? Whip up this easy fudge today and feel the love!