Fantasy Fudge
Adapted from the original Kraft / Jet-Puffed Jet-Puffed Marshmallow Cream packaging. Back of the Bag is not affiliated with Kraft / Jet-Puffed.
"The legendary 'never-fail' marshmallow cream fudge."
The Story
Originally appearing on jars of Kraft Marshmallow Creme, this recipe became a mid-century sensation because it eliminated the need for a candy thermometer. The inclusion of marshmallow cream prevents the sugar from crystallizing, ensuring a smooth texture every time. It eventually became so iconic that it moved to the back of Hershey’s Cocoa and Baker’s Chocolate packages as well.
Ingredients
- 3 cups sugar
- 3/4 cup butter or margarine
- 2/3 cup evaporated milk
- 1 jar (7 oz.) Jet-Puffed Marshmallow Cream
- 1 package (12 oz.) semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Directions
- 1
Line a 9-inch square pan with foil, extending foil over edges; grease foil.
- 2
Bring sugar, butter, and evaporated milk to a full rolling boil in a large saucepan on medium heat, stirring constantly.
- 3
Boil for exactly 5 minutes on medium heat or until a candy thermometer reaches 234°F, stirring constantly.
- 4
Remove from heat and add chocolate chips and marshmallow cream; stir until melted.
- 5
Add walnuts and vanilla; mix well.
- 6
Pour immediately into prepared pan and spread to edges.
- 7
Cool at room temperature until firm before cutting into squares.