Easy To Make “Marshmallow Fudge” Is Christmas Tradition!

On Lehman’s Facebook page last week, there was quite the shout-out for Fantasy Fudge, the fudge made with chocolate chips, marshmallow creme and butter. I’m pleased to share my version of the recipe with you!

I’ve been making it for so long that I have the recipe memorized, and can rattle it off at will. The best thing is that it sets up quickly, so even if you’re invited to a last-minute party, you can whip it up on short notice–even the morning of a bash.

The index card that has been in the family for years is stained and battered, but it’s in Mom’s handwriting, so why mess with a good thing? And if you don’t have your own ancient and honorable index card, grab one, and copy the recipe below. It won’t take long for this to be a family favorite.

2-Pice Porcelain Broiler Pan

Choose the large 2-Piece Porcelain Broiler Pan from Lehman’s for your fudge making! In stock now online and in Kidron, Ohio.

This fudge keeps well. It’s a big part of the homemade candy baskets for Christmas–you can make it as early as the end of October, cut, package and freeze it in ready-to-pack portions. It’s one of the first candies children in my family are taught to make, usually around age 7, with adults to supervise and pour the hot candy into the bottom of a large enamel broiler pan set to cool. The broiler pan bottoms make the fudge a perfect thickness when cut into 1 inch square pieces.

I hear that this recipe first came from the back of a bag that once held a national brand of chocolate chips, or the jar of marshmallow creme. Mom always patronized the Amish grocers and bulk foods stores, though, so chocolate chips and marshamallow creme came into the house in repurposed containers that we took to the Amish stores. (You can get containers at the store, but it’s better to take your own. Old margarine tubs work well.)

So, even though the recipe could be from anywhere, the memories are all ours–and now you can make your own fudge and fun with your family.

4 1/2 cups white granulated sugar
1 can evaporated milk (6 ounce size)
1/3 pound butter (5 1/3 oz) [margarine can be substituted, but butter makes fudge smoother]
1 jar marshmallow creme (8 oz)
4 cups chocolate chips (32 oz)
1 cup nuts [if desired: roughly chop the roasted nuts of your choice.]

Lightly grease the bottom of a broiler pan with dab of butter.

BallĀ® Stainless Steel Stockpot/Canner

Need to make a double or triple batch of fudge? Ball’s Stainless Steel Stockpot/Canner is the perfect pan. In stock at Lehmans.com and Lehman’s in Kidron, Ohio.

In a large, heavy bottomed pan, mix the sugar, milk and butter over medium heat with a large wooden or heat-resistant spoon. Stir constantly, until mixture comes to a rolling boil. Boil five minutes, and remove from heat. (If using a candy thermometer, this is the soft ball stage, 235-245 degrees; the timed boil works just fine if you don’t have a candy thermometer.)

Beat in the chocolate chips until nearly melted, and then add the marshmallow creme. Beat until mixture is well mixed; there should be no streaks of white, chocolate or the butter-sugar mixture. Pour into the broiler pan bottom and cool. Depending on the room temperature, it’s set and ready to cut in 2-4 hours.

  • If using a non-stick broiler pan, you may find you still need the butter to release the fudge. Try and see. Also, never cut into your non-stick pan with a metal knife or utensil! Use a non-stick, non-scratch knife like this.
  • Don’t attempt to rush cooling by putting fudge in freezer. The sugar will crystallize, and fudge will turn out crunchy and nasty. The same will happen if warm fudge is put over ice cream. (There’s another recipe for hot fudge!)
  • Keeps on countertop about one week.
  • Makes just over three pounds of fudge.

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