Fantasy Fudge

From: Kitty_Chef

On Aug 29, 2009

I made this fudge and it is definitely the best fudge I've ever made. However, I didn't have marshmallow cream, so I left it out and it was even better. (hard to believe, isn't it?) It was softer, creamier and tastier without it. From now on I'm not going to add marshmallow cream as it is only a filler and dilutes the chocolate that we all love so much. Best fudge in the world! :D

From: Pearl625

On Apr 22, 2009

for me recipe came out somewhat gritty. It may be because I do not have a candy thermometer.

From: CookWannaBe

On Oct 18, 2005

I made this recipe today and it was very easy to make. I made it with Milk Chocolate Chips this time, but I think I will stick with Semi-Sweet Chocolate chips in the future because I like a more rich and deep chocolaty flavor. I did note, that even with my candy thermometer that after the mixture comes to a rolling boil, it takes about 5 minutes exactly to come to the 230 degree temp. (just like the recipe says for those of you who don't have a thermometer). NOTE: I had to remember what my mother told me as a little girl, which was NEVER scrape the sides of the pot during while adding the last ingredients because even one (1) grain of sugar re-stirred into the mixture will cause the fudge to be gritty and grainy as the sugar re-crystalizes - use water on a brush to get all of the sugar off of the sides if necessary. Also, the same applies when pouring the mixture into the buttered pan. Never scrape the sides of the pan to 'clean' the remaining fudge mixture off of the sides of the pot, or the same thing will happen. Also, she always had me beat the fudge, after pouring in the vanilla, until it had a high gloss shine. Love this kind of fudge! Hope this helps you make yours a success as well.

From: Steve_G

On Dec 10, 2001

This is too easy to be this good! I've been using this same recipe for three years now and never a complaint — It's awsome with milk chocolate chips, semi-sweet or, (my favorite) Giridellhi Double Chocolate Chips. With regard to nuts, what ever you use be sure to toast them first. Pecans are a bit better than the walnuts, but try almonds or hazlenuts for something different.