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It’s candy week at our house – let the stirring begin! One of the nice things about making fudge is it happens all in one pot. I’ve been making this for years and each Christmas I worry that I have forgotten how to do it right. I double the recipe (full recipe at the end of this post) but the ingredients are listed as a single batch (3 pounds) as you would find on the back of the Jet-Puffed Marshmallow Cream jar.
Let’s make some fudge!
Santa and Mrs. Claus where on hand to help out – or at least lend moral support.
Assemble the ingredients.
Being ready is the most important aspect of making candy.
You need to have all the ingredients measured, chopped and open before your start.
Semi-sweet chocolate chips
Chopped pecans and vanilla.
Start by melting the margarine in a large pot and add the sugar and Pet milk.
Bring to a boil and stir frequently.
As the butter mixture cooks, it will begin to darken in color and thicken slightly.
I’ve never used a candy thermometer so I rely on the soft ball stage method to test for doneness.
Drizzle a few drops of the butter mixture into a small bowl of cool water.
Squish it together with your finger and if it forms a soft ball, the fudge is ready.
After you reach soft ball stage, quickly stir in the chocolate chips until melted.
Next add the Marshmallow Cream and blend quickly before the fudge begins to harden. This is where muscles are helpful, or a nice husband lurking around to lick the spoon. I’m not saying my husband lurks – I’m just saying it’s amazing how they’re always there to help just when you need them!
Stir quickly, stir some more. And stir again. (Thanks traveling husband for the action shots!)
Stirring ….
Don’t give up – keep stirring – you’re getting there!
Now it’s starting to look like fudge.
Almost ready!
Add the vanilla …
… and the pecans. Stir again! (I bet you knew that already!)
Pour into a lightly buttered pan. (I used a 13″x9″ pan since I doubled the recipe)
Allow the fudge to cool and cut into whatever size you need.
Milk chocolate at it’s best 🙂
Don’t forget to share – somebody will love you for it.
Easy Fantasy Fudge
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert
A deliciously easy chocolate fudge with pecans - a special treat during the holidays!
Ingredients
- ¾ cup margarine or butter
- 3 cups sugar
- 1 5-ounce can (⅔ cup) evaporated milk
- 1 12-ounce package semi-sweet chocolate chips
- 1 7-ounce jar Jet-Puffed Marshmallow Cream
- 1 cup chopped nuts, optional
- 1 teaspoon vanilla extract
Instructions
- Lightly grease a 9x9 inch pan and set aside.
- Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
- Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F stirring constantly to prevent scorching.
- Remove from heat.
- Gradually stir in chocolate chops until melted.
- Add all remaining ingredients and mix well.
- Pour into prepared pan and cool at room temperature.
- When cooled, cut into squares and store in an airtight container
Recipe Notes
- Do not substitute sweetened condensed milk for the evaporated milk.
Nutrition
Calories: 3724kcal | Carbohydrates: 618g | Protein: 3g | Fat: 148g | Saturated Fat: 35g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 70g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1616mg | Potassium: 251mg | Fiber: 2g | Sugar: 610g | Vitamin A: 6106IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Good luck and thanks for stopping by! Tricia
Jennie says
So delicious… although mine are not as creamy as your picture shows I did have difficulty cutting it into neat squares. Any tips for cutting ?
Also, I Used my candy thermometer and the soft ball state is listed at 240. Could this be the reason mine are more firm and less creamy?
Thank you for all of the wonderful recipes you have guided me through this year. I appreciate your expertise and how you try so diligently to help others have success in cooking. God’s blessings this season.
Tricia Buice says
I Jennie. So glad you enjoyed the fudge. I think 240 is too much for the way we like our fudge. After making this more than a hundred times over the years, I found that temperature best for the perfect consistency. If you warm a large thin knife under hot water, dry it off and then cut the fudge, it may turn out a little more neat. Repeat warming and wiping off the knife between cuts, if desired. Thanks for the great question! We appreciate you trying our recipes and for commenting! Blessings to you and yours 🙂
Nick J says
To double recipe, just double ingredients? I have made before but first time I’ve doubled it. How long, unwrapped,is a reasonable expectation for fudge to last…2-3 weeks,room temp???
Nick
FYI I use butter. I have heard some people have used 10oz mini marshmallows in a pinch. I’d like to know your take on it.
Tricia Buice says
Hi Nick. Yes you can simply double the recipe ingredients and spread into a 13×9-inch pan or a large sheet pan for thinner pieces of fudge. Fudge will keep well sealed in a cool location (cold garage, basement, etc.) for at least 2 weeks. This fudge freezes very well, too. Melted marshmallows will work, but I would use large marshmallows if available and measure out around 7 to 8 ounces before melting. Let us know if you give it a try! Thanks for the great questions.
Anonymous says
I've made this every Christmas for years and years. It's the best fudge ever!