THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
FANTASY FUDGE
Marshmallow creme is what makes this easy fudge so incredibly airy (hint: the recipe is inspired by the popular recipe on the back of the label). Chopped toasted walnuts, or any of your favorite nuts, add welcome crunch. Share the rich, delightful squares with all your friends and family.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
- Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
- Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
- Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
- Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.
FANTASY FUDGE
Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and PLANTERS Walnuts.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings, about 2 squares each
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.8073 g, Sugar 0 g, Protein 1 g
PEANUT BUTTER FANTASY FUDGE
This creamy peanut butter fudge recipe makes 40 servings, so you can let a lot of people share in the fudgy fantasy!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 3 lb. or 40 servings, about 2 pieces each
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
- Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0.52 g, Sugar 0 g, Protein 2 g
DOUBLE FANTASY FUDGE
Discover Double Fantasy Fudge. It's double fantasy fudge thanks to double the flavors. Made with chocolate, peanut butter, marshmallow crème and chopped peanuts, this is actually more of a quadruple fantasy fudge-but who's counting?
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 6 lb. or 70 servings, one piece each.
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
- Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
- Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
- Add chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours before cutting into small pieces to serve. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.7584 g, Sugar 0 g, Protein 2 g
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
DOUBLE DECKER FUDGE
Make and share this Double Decker Fudge recipe from Food.com.
Provided by Denise in da Kitchen
Categories Candy
Time 2h30m
Yield 4 pounds
Number Of Ingredients 8
Steps:
- Line a 13x9x2-inch pan with foil.
- Place 1 cup peanut butter chips in medium bowl; set aside.
- In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
- In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
- Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
- Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
- Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
- Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.
DOUBLE DELIGHT FUDGE
Make and share this Double Delight Fudge recipe from Food.com.
Provided by Mom10
Categories Candy
Time 40m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Grease 8 inch pan.
- Bring to rolling boil: sugar, milk, butter, and salt- stirring constantly.
- Boil 6 minutes, stirring occasionally.
- Remove from heat and stir in till well blended: marshmallow, nuts, and vanilla.
- Blend 2 cups of hot mixture and semi-sweet chips. Stir until smooth. Pour into pan.
- Add milk chocolate chips to remaining hot mixture. Stir until blended and spread evenly over first layer.
- Chill about 4 hours.
Nutrition Facts : Calories 152.1, Fat 6.6, SaturatedFat 3.2, Cholesterol 5.8, Sodium 55.7, Carbohydrate 23.9, Fiber 0.9, Sugar 21.2, Protein 1.5
RIBBON FANTASY FUDGE
Make and share this Ribbon Fantasy Fudge recipe from Food.com.
Provided by DFoulds936
Categories Candy
Yield 3 lbs, 36 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups sugar, 6 Tbsp. butter, and 1/3 cup milk in heavy 1 1/2 quart saucepan.
- Bring to full rolling boil, stirring constantly.
- Continue boiling 4 minutes over medium heat, stirring constantly.
- Remove from heat; stir in chocolate pieces until melted.
- Add 1 cup (1/2 jar) marshmallow cream and 1/2 tsp. vanilla; beat until blended.
- Pour into greased 13 X 9 pan.
- Repeat with remaining ingredients substituting peanut butter for chocolate pieces.
- Spread over chocolate layer, cool at room temperature. Makes 3 lbs.
Nutrition Facts : Calories 168.3, Fat 7.2, SaturatedFat 3.8, Cholesterol 11.7, Sodium 53.2, Carbohydrate 25.3, Fiber 0.5, Sugar 22.1, Protein 1.5
KRAFT'S FANTASY FUDGE
Make and share this Kraft's Fantasy Fudge recipe from Food.com.
Provided by bigherbncv
Categories Candy
Time 35m
Yield 90 serving(s)
Number Of Ingredients 7
Steps:
- Line 9" Square pan with foil.
- Bring Margerine, sugar & evaporated milk to.
- a full boil, stirring constantly.
- Boil 4 Minutes, stirring constantly, until.
- candy reaches 234 degrees.
- Remove from heat.
- Add Chocolate & Marshallow creme,until.
- melted.
- Add walnuts and vanilla, mix well.
- Spread evenly in prepared pan.
- Let stand at room temperature for 4 hours.
- Cut into 1" squares.
Nutrition Facts : Calories 73.7, Fat 2.9, SaturatedFat 1, Cholesterol 0.5, Sodium 14.1, Carbohydrate 12.4, Fiber 0.3, Sugar 10.5, Protein 0.5
WHITE FANTASY FUDGE
You get a good upper body workout making this stuff. A big favorite with my daughters' ambulance volunteer gang.
Provided by Mirj2338
Categories Candy
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Melt the peanut butter, chocolate and, chips in a large pot.
- Then add enough peanuts and pretzels so that it is tough to stir, mixing well so that all are coated well.
- Pour into a greased 13" X 9" pan and chill in the`fridge`til hard.
- Remove and cut into bars or break into chunks of desired size.
DOUBLE FANTASY FUDGE
A chocolate AND a peanut butter layer!! Sounds yummy! Cook time includes cool time. Haven't tried this yet; keeping it here for safekeeping. Found in one of my cookbooks. I would leave out the peanuts, but that's just me. Hope you like it!
Provided by IAcupcake
Categories Candy
Time 4h30m
Yield 1 Pan
Number Of Ingredients 8
Steps:
- Line a 13x9 pan with foil, using enough to extend over the sides.
- Put 3 cups sugar, 3/4 cup butter, and 1 can evaporated milk in a saucepan. Bring to a rolling boil on medium heat, stirring constantly so it won't scorch, for 4 minutes or until a candy thermometer reads 234 degrees F. Remove from heat.
- Add the peanut butter and 1 jar of marshmallow creme, stir until completely melted. Add 1 cup peanuts and 1 tsp vanilla, mix well. Pour into the 13x9 pan right away, spread evenly.
- Put 3 cups sugar, 3/4 cup butter, and last can of evaporated milk in large pan to boil. Bring to a rolling boil, boil for 4 minutes or until a candy thermometer reads 234 degrees F, stirring constantly. Remove from heat.
- Mix in the chocolate and last jar of marshmallow creme until melted. Add 1/2 cup peanuts and 1 tsp vanilla, mix well. Pour over the peanut butter layer, spread evenly, and sprinkle with 1/2 cup peanuts. Cool at room temperature for 4 hours before cutting to serve. Store at room temp in a tightly covered container.
Nutrition Facts : Calories 14644.4, Fat 756.2, SaturatedFat 306.4, Cholesterol 814.3, Sodium 7508.6, Carbohydrate 1924.6, Fiber 72.3, Sugar 1625.2, Protein 212
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