Okay, I realize that “best” is quite a claim, but this recipe adaptation of Fantasy Fudge really was the winner of the “best chocolate fudge” category in our Fudge Friday contests. Once you taste it, I’m sure you will agree!
What is Fudge Friday?
During the summer of 2019, I hosted Fudge Fridays every week. I invited people to stop by during the day and taste-test different fudge recipes. My motives were purely selfish. I had collected quite a few recipes in my I Like Fudge Pinterest board and wanted to determine which ones were best without having to consume a whole lotta fudge by myself.
The winner of the chocolate category was this recipe that my friend Anna had submitted. She had assured me that it was better than Fantasy Fudge, the fudge I usually made, but I had my doubts. But in a side-by-side comparison I was fully convinced! This Best Chocolate Fudge recipe from Anna’s mom was the clear winner.
This recipe turns out richer and creamier than Fantasy Fudge and follows the same foolproof method.
Why not just microwave?
A co-worker and I were recently discussing this, and it’s same conversation that I’ve had with Anna. Microwave fudge doesn’t really taste like fudge. It is delicious and tastes like chocolate candy. But it’s not the same flavor that we all loved at Grandma’s house. Fudge has a different flavor and texture than microwave fudge. And from start to finish Best Chocolate Fudge takes twenty minutes so the microwave isn’t really that much of an advantage.
What is Fantasy Fudge?
Fantasy Fudge is the cooked fudge recipe that is found on the back of JET-PUFFED Marshmallow Cream. Evidently fudge was a fussier process before marshmallow cream came around. What I find to be somewhat wonderful about this fudge and Best Chocolate Fudge is that boiling it for 5 minutes achieves the soft ball stage, a confectioner’s perfect fudge consistency. So you don’t have to bother with trying to balance and read a candy thermometer while you are constantly stirring. Unless you want to.
Fudge with possibilites
At my house, we like to make this in its purest form, smooth, simple, dreamy chocolate. Also very lovely with nuts.
But beyond nuts, be sure to let your imagination explore other possibilities. The semisweet chips can be substituted for any chip flavor, and all sorts of yummy treats could be stirred in. This recipe supplies you which the perfect launching pad for edible exploration.
The importance of proper stirring
Although Best Chocolate Fudge isn’t a fussy recipe, there are a few helpful hints that may make your fudge better. Anna’s original recipe includes a note to use a wooden spoon. I think a metal spoon would give me the heebie-jeebies anyway like fingernails on a chalkboard.
Stir the fudge gently as it comes to a boil and when it is boiling. Start your timer precisely when your gentle stirring doesn’t extinguish the bubbling. Stirring too vigously will splash your sugar up the side of your pot which would contribute to a crystallized fudge if the recipe were persnickety. It’s not, but there’s still no reason to tempt fate.
Once you remove the cooking mixture from the heat, you can stir your remaining ingredients in more vigorously so that they are completely blended in.
With a cooked fudge, as with any cooked candy, you want to have every ingredient ready and every step thought through.
Read the entire recipe.
Prepare your pan. Make sure you butter your foil instead of greasing it.
Before you start cooking have your marshmallow cream opened, with a spatula on standby. Chocolate chips measured and waiting and vanilla handy with a teaspoon.
Spread the fudge out in your pan and it will harden on it’s own without needing to be refrigerated. After a few hours, you’ll be able to lift it out by the foil edges and slice.
And enjoy the soft and delicious fruits of your labor.
But don’t forget about the cleanup. Although fudge cleanup is not as sticky as other candy cleanup, I still recommend very hot, soapy water. You won’t get any benefit from soaking a fudge pan, just wash it right away.
You got this!
Really, that’s all you need to know.
- 2 ½ cups white sugar
- ½ cup real butter
- 5 oz evaporated milk
- 7 oz marshmallow cream
- 12 oz semi-sweet chocolate chips
- 1 tsp. vanilla
- ¾ cup chopped walnuts, optional
- Line a baking pan with foil so that it overhangs the sides. You can use a 9x13”, 9x9”, or 11x&”
depending on how thick you want your fudge. Butter foil and set aside.
- In a medium-large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly and then boil for exactly 5 minutes.
- Remove from heat and stir in marshmallow cream, chocolate chips and vanilla, beating well until completely smooth. Stir in walnuts, if desired. Pour into prepared pan.
- Cool to room temperature. Remove fudge from pan by lifting the foil. Slice.
- Fudge can be stored in the refrigerator or in a cool, dry place. It will keep for weeks.
This recipe is the perfect base for variations! You can substitute butterscotch chips for chocolate or
swap any other nuts or marshmallows for the walnuts. Anna likes to omit the nuts and stir in ½ cup of crushed peppermint candy.
Nutrition Information:Yield: 32 Serving Size: 42.5 grams
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 34mgCarbohydrates: 28gFiber: 1gSugar: 26gProtein: 1g
I’d love to have you rate and comment on this recipe! How did it turn out for you? Pretty easy, hunh?