The Original Fantasy Fudge Recipe

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! Sometimes I will use white choco. chips and add nuts, cherries, etc.... or white chips w/ maple flavoring and walnuts. I have done so many different flavor combinations w/ this recipe, and it always turns out fantastic~YUM! :) NOTE: If you happen to have a candy thermometer handy, you will want to bring the mixture to 234 degrees, then continue w/ the recipe. I find that I have better luck using a thermometer than just timing it.

I give this recipe the four rating even though I haven’t made it as written and I will not as I know why some find fault with it. This recipe is a paired down version of “Remarkable Fudge”, recipe found in a Better Homes and Garden Cookbook that my wife received when she got married in 1972. It was used and very old when she got it. The ratio of ingredients to the BHG recipe is different and for some that had said they don’t like the recipe or find it grainy here is why. This fudge requires a low and slow process called “staging” to ensure a smooth creamy rich tasting fudge. The cooking vessel requires some prep also, such as buttering the inside of the walls to keep sugar crystals from forming and rendering a grainy fudge caused from seizing when the cooked mixture comes into contact with sugar crystals when pouring into a 9x13 pan. If you’re going to make this fudge then make the full recipe, not a paired down version. Use 1 cup (2 sticks of butter, NOT Margarine), 4 cups sugar, 1 2/3 cups of evaporated milk measured (takes more than one 12 oz can), 12 oz chocolate chips, 2 cups marshmallow cream (1 1/2 jars of marshmallow cream or one 11oz jar), a pouring teaspoon of vanilla and a heaping cup of English walnut pieces. Over medium heat bring the milk, butter and sugar to a boil stirring often. Once boiling keep heat at medium and stir very often. Use a candy thermometer and stage (cook) the fudge mixture to 234°. At 230° stir mixture slowly but constantly. Remove from heat, add chocolate chips and marshmallow crepe while beating with a hand mixer on low speed. Once marshmallow is mixed in completely add the walnuts and vanilla and mix just enough to combine nuts. Pour into a BUTTERED 9x13 glass pan and cool. Score the fudge when cooled sufficiently and then let cool until no heat can be felt in the bottom of pan. Remove, break or cut into pieces and enjoy. I’ve been making this fudge for over 30 years and it’s delicious. Have shared the recipe with many.

I have made this recipe for years and give tins of it to my family for Christmas. The one year I did not make any candy or cookies, they were so disappointed, I had to make a batch of fudge for them for New Year's! I found a recipe that calls for using a stand Mixer and that has made this process so much easier for me because I had to have my hubby standing by when it was time to pour the fudge into the pan because my old arthritic hands couldn't hold on to my Magnetite pot and get the fudge out. I always double the recipe, so it is heavy! A few tips I can offer are: (1) Place all of the chocolate in your mixer bowl. The bowl to my Kitchen Aid mixer has a handle on it so now I can easily pour without my hubby's help. (2) Heat the marshmallow fluff in the microwave ~15 seconds, not longer, or you will have a mess to clean up. Remove the fluff from the jar using a spatula sprayed with Pam both sides, so it doesn't stick to the spatula, and empty it into the mixer bowl with the chocolate. Set aside. (3) Next, once the sugar mixture has cooked, pour some of it into the mixer bowl with the chocolate/marshmallow, and using a spatula, carefully stir it to so the bowl isn't too full. If you do not stir it, when you turn the mixer on, the hot sugar mixture will slosh out! Then add the rest of the sugar mixture & stir again to incorporate. (4) Move the bowl to the mixer, and with the paddle attached, turn it on low to start, just until it starts working through everything, then stop the mixer and scrape the bowl, making sure the bottom of the bowl has been scraped & incorporated. (5) Add nuts at this point and move your mixer speed up to level 2. Keep scraping the bowl to make sure everything is getting pulled into the mixture. Don't take too long because the fudge is ready to pour into the pan once the nuts are incorporated.

The ONLY fudge recipe I ever make. I use butter instead of margarine and pecans instead of walnuts. These are the only changes I make or have ever made. Follow the directions precisely, and it will be perfect every time. If your fudge is grainy, you have your cooking temp wrong and you're not using a whisk for mixing while cooking.

I am 70 years old and this recipe is the one that my father used when I was young. I now make the same every year since I was 18 and my family and friends have added many pounds because of it. like the other revue I also add different flavors including a little bourbon for the adults. I agree investing in a candy thermometer is money well spent and gives you the best results. After you have spread it into the pan try swirling in some peppermint extract.

As others have said, to avoid grainy fudge start the five minute timer after the milk, sugar, and butter mixture has started to boil. Have all of your ingredients pre measured and ready to add once you remove the boiled slurry from the stove. Also bring your ingredients to a boil on no higher than medium heat -- otherwise the slurry is likely to splatter boiling hot sugar on your stirring hand. I wear a protective glove on my stirring hand as a safety precaution.

Best recipe. If you are Issues with this fudge recipe being grainy. Then start with your mixture of oil evaporated milk and go slow. Give it a good 10 minutes on about low heat before you bring it up to medium and constantly stir. Do not go too high with the temperature that will ruin it. I prefer to use actual butter or refined coconut oil and butter mixture with a dash of salt. It comes out great every time, especially if you decide to use a candy thermometer which I do not use often but will Guarantee your fudge will come out right. Make sure consistently stirring and not allowing any of the mixture to Harden at the bottom of the pan by getting too hot Use a spatula if necessary to continually scrape the bottom and prevent it from solidifying. Line the bottom of your pan with oreos for a twist. I use double stuff.

Perfect! I made a second batch, dividing it in half before adding chocolate chips. In one half, I replaced chocolate chips with peanut butter. I poured it in the pan in two layers, then drug a spoon through it to swirl the two together. Best of both worlds with peanut butter and chocolate!

As is this is just ok....I can't deal with that much sugar. The marshmallow fluff is intensely sweet as are chocolate chips. I modify it to use butter instead of margarine, dark chocolate chips (usually Ghiardelli) and 1 1/2 cups of sugar. It does not affect the texture or its ability to set up properly. Everyone who has eaten it the way I make it rave about it and say they can't normally stand to eat fudge because it's overwhelmingly sweet.

Have used this recipe for over 30 yrs ! * I use 1/2 Semi Sweet chips and 1/2 Milk chocolate chips * I use butter * I put the marshmallow cream in a low double boiler (loosen the lid)while the sugar mixture boils so as to get more of it out of the jar easier * Most important - invest in a Candy Thermometer - so worth it !

To make it a 5 star add Several improvements: use butter, add a little salt, garnish with sea salt. Orange zest is great with this. Just stir it in. Use a candy thermometer for perfect fudge every time.

My mom made this when I was young and everyone has liked it to this day! There are other kinds but only the original tastes the best! I've learned how to make it myself now and really easy!! Just make sure to stir constantly after it boils for 5 minutes or it will burn...I learned the hard way!

I followed the directions exactly. 5 minutes is TOO long to boil. It turned out grainy. Had to throw out the fudge since it was for a friend. Boo!

Was really easy to make. Directions are easy to follow. And yes I already sampled while waiting for it to cool off and set up. I will be making this again!

One of my favorites

Love this recipe and have been making it for decades. If using nuts, I press them on top of the fudge just after pouring it into the pan. I like it better plain, though. So creamy and delicious!

Perfect recipe for any occasion.

Made it last night — gone in minutes.

I made it several times, and I LOVE it. This is now my in Christmas tin's with assorted treats. Thank you for sharing this.

This is the exact recipe I've been using for decades and everyone loves it!