![]() In a medium pot, mix sugar, butter and milk.Alternative and much easier is to line a 9 X 13″ pan with parchment paper, this allows a much quicker release and clean up. 1 jar of marshmallow crème, Kraft jet puffed 7 oz.2 cups semi chocolate chips (I use Tollhouse for the original recipe).How to Make The Original Fantasy Fudge Recipe Ingredients It does take longer to defrost the frozen fudge in the refrigerator, but I recommend using the refrigerator to defrost the fudge as this will maintain its’ consistency no matter what the temperatures are in the kitchen. If you are pressed for time then a large section of fudge can wrapped to freeze and the squares can be cut when the fudge is defrosted. Close and mark the date on the outside of the freezer bag. Insert the fudge rows into a plastic freezer bag. ![]() Then wrap the row of plastic wrapped squares with aluminum foil. Wrap the row of squares with plastic wrap. Make a batch of the Original Fantasy Fudge Recipe With Marshmallow Creme.Ĭut the fudge into squares, 8 squares equals one row of fudge. Yes, you can freeze fudge! I’ve included a few of my tips in Can You Freeze Fudge? as this was a question I often receive. Yes, yes and absolutely. One of the great features of fudge is the ease of freezing fudge for the future. It makes a difference, a big difference! Can You Freeze Fantasy Fudge? It’s a slight difference, but chocolate aficionados will note the recipe on the jar recommends a brand of semi chocolate chips whereas the original recipe did not provide a recommendation. The ingredients are the same, but Fantasy Fudge fans will notice the recipe on the current jar of Jet-Puffed Marshmallow Crème is slightly different from the recipe we loved. Let the fudge cool for two hours, as hard as it is to wait and stay out of it! Do not try to hurry it by putting it in the refrigerator to cool it will affect the texture of the fantasy fudge.Difference Between Original Fantasy Fudge Recipe and Current Version Pour the mixture into your prepared pan and use a spatula to smooth the surface. Finally, add the marshmallow creme, vanilla, and nuts if you want them, and stir vigorously until you have a uniformly chocolatey mixture with no marshmallow streaks. Once your sugar mixture hits 234 degrees, add the chocolate chips and stir until the chocolate chips are completely melted and blended in. It was disappointing.Įvery stove and every pot is different, but the candy thermometer doesn’t lie, and like Goldilocks, I knew exactly when it was “just right!” The thermometer boosted my confidence that I would have great results. I tried to wing it without a thermometer, followed the “boil for exactly five minutes” instruction, and got dull, dry, grainy fudge. If you overcook it to too high a temperature, you will remove too much moisture from the fudge, and it will be grainy and crumbly. This is important because if you don’t get the temperature high enough, the fudge won’t set. The temperature should reach at least 234 degrees F but no higher than 238 degrees. Use a candy thermometer to check the temperature of the sugar mixture as it is boiling. It Only Takes Ten Minutes To Make Some Fantasy Fudge One legend suggests fudge was a happy kitchen accident in Baltimore, Maryland, on Valentine’s Day in 1886 when someone “fudged” a batch of caramels.Īmericans have a love affair with chocolate we eat about 2.8 billion pounds a year. It does appear to be an American invention, however. No one knows for sure who dreamed up this beloved confection. The exact origin and inventor of this delicious chocolate treat are hotly debated. Fudge Has Only Been Around Since About 1880įudge is a relative newcomer to candy land. Today, most experts suggest using real butter in the fudge because margarine has more water content which can inhibit the fudge from setting up properly. If you don’t, just for fun, here’s a clip. Some of you may be old enough to remember the famous commercials for Parkay featuring a talking tub of margarine. For example, one of the ingredients listed in the original recipe was Parkay margarine, which was, not surprisingly, a product manufactured by Kraft foods. ![]() Over the years, there have been changes to the recipe. It was printed on the back of every jar of Kraft marshmallow creme for as long as I remember, and that’s getting to be a very long time! I searched unsuccessfully to find exactly when this iconic recipe first appeared and who created it. The recipe is beloved because it’s easy to make and hard to get wrong. Thanks to the addition of marshmallow creme, fantasy fudge melts in your mouth.
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