Easy Microwave Fantasy Fudge
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Experience the magic of Microwave Fantasy Fudge, blending the richness of marshmallow cream and chocolate chips. A delightful holiday treat that turns out perfect every time! They’re going to love it!
If you love making fudge recipes during the holidays, as we do, then you won’t want to miss my Grandma’s Chocolate and Peanut Butter Fudge, the popular Five Minute Fudge Wreath, White Chocolate Christmas Fudge, and easy Peppermint Fudge.
Table of Contents
Surefire Jet-Puffed Marshmallow Fantasy Fudge
I came across a 1979 ad featuring Jet-Puffed Marshmallow Cream and Kraft’s original Fantasy Fudge recipe. Except for swapping margarine for butter, nothing has changed. It speaks volumes about the enduring popularity of this deliciously magical homemade fudge recipe!
- Consistent results, thanks to marshmallow cream.
- Foolproof fudge with the help of a candy thermometer.
- Customize with your favorite chocolate chip flavor.
- Effortless microwave instructions.
- Stovetop directions are provided and almost as easy.
- Travel-friendly; no need for refrigeration.
Storing Microwave Fudge
Keep fantasy fudge in an airtight container at room temperature for up to two weeks. For more extended storage, refrigerate double-wrapped in an airtight container for up to one month or freeze for up to three months.
Thaw frozen fudge in the refrigerator before serving.
Fantasy Fudge Recipe Ingredients
Be sure to check the expiration dates on your ingredients.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- White Sugar
- Salted Butter
- Evaporated Milk – canned evaporated milk does not contain sugar. Condensed milk contains sugar and should not be substituted.*
- Semisweet Chocolate Chips – The better the quality of the chocolate, the more exquisite the taste of the fudge will be
- Marshmallow Cream – Jet-Puffed Marshmallow Creme is easy to find at your local grocer.
- Vanilla Extract – Use pure vanilla extract for optimum flavor.
- Chopped nuts (optional) – walnuts, pecans, or your favorite nut.
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How To Make A Microwave Fantasy Fudge Recipe
When you are making microwave fudge, you’ll want to use the full detailed recipe at the bottom of the page.
Homemade fudge doesn’t have to be a challenge, especially when you cut out all the guesswork with an Insta-Read Candy Thermometer or a Digital Candy Thermometer. But no worries if you don’t have one; you can still turn out a delicious and creamy fantasy fudge with step-by-step instructions.
- Line a 9×9 or 9×13 baking dish with parchment paper or aluminum foil, leaving overhang handles for easy removal. (9×9 will yield thicker fudge) Set aside.
- Melt butter in a microwave-safe dish,* then whisk in the sugar and evaporated milk.
- Heat to a boil, stopping halfway to stir.
- Scrape bowl and microwave 3 more minutes; check if the temperature has reached 234° F. (If not, continue to 234°F ~ 1-2 minutes.)
- Melt in chocolate chips, stir in marshmallow cream and vanilla, then fold in nuts.
- Pour creamy and smooth fantasy fudge into the prepared pan, allowing 1-2 hours to cool before removing the fudge from the pan.
- Turn out fudge on a cutting board and use a sharp knife to cut into squares.
TIP: Brush the butter up the sides of your bowl with a pastry brush or the back of your spatula. There’s no magic here; it keeps the sugar from sticking and forming crystals in the microwave process. This helps keep fantasy fudge from becoming gritty.
Stovetop Method
Feeling a little traditional or not on friendly terms with your microwave? You can make original fantasy fudge recipe on the stovetop too! Start with a heavy-bottomed pan for even heat distribution and reduce the chance of scorching the fudge emulsion.
Bring sugar, butter, and milk to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 234°F (about 4 minutes). Remove from heat, whisk in melted chocolate, blend in marshmallow creme and vanilla extract. Transfer to a parchment-lined pan to cool, then cut.
Original Fantasy Fudge Recipe Notes And Tips
- Thermometer Test: Before you whip up a batch of delicious fudge, immerse your candy thermometer in boiling water and wait for the reading to stabilize. It should read 212°F (100°C), or your thermometer needs calibration or replacement.
- Microwave Wattage: This recipe is written for 950 to 1050-watt microwave.
- Heed Humidity: Avoid making fudge on a rainy day as the humidity may affect the candy-making process and result in undesired texture or consistency.
- Work Quickly: Have all of your ingredients ready and nearby before you start. Once the cooking begins, the steps should be executed quickly. It’s best if you have all the ingredients within reach.
- No Thermometer, No Problem: To make Fantasy Fudge without a candy thermometer, follow the recipe instructions closely. Boil the mixture for 4-5 minutes, then stir in the chocolate chips, marshmallow cream and vanilla.
- Don’t Overcook: Avoid overcooking chocolate in the microwave to prevent it from becoming scorched or seizing. Use short intervals, stirring frequently for optimal results.
- Let It Cool: Allow your fudge ample time to set before cutting it into squares; refrigerating or freezing can expedite the process. When serving, bring it to room temperature for the best texture and flavor.
Fudge FAQs
The original Fantasy Fudge is a recipe that originated from the back of the Kraft Jet-Puffed Marshmallow Creme jar. It gained popularity in the mid-20th century and became a classic holiday treat for many households. The recipe is well-loved for its simplicity and delicious taste, making it a popular choice for holiday treats and special occasions.
To harden fudge, refrigerate it for a few hours or until firm, allowing it to set properly. For quicker results, freezing can also be effective, but ensure it’s well-wrapped and brought to room temperature before cutting and serving.
Fluff and marshmallow cream share similar properties but are not always comparable substitutes. For example, marshmallow cream contains cream of tarter, yet Fluff doesn’t.
Along with a slightly looser consistency, Fluff may not enhance the fantasy fudge recipe as intended, resulting in textural differences.
Cream of tarter is commonly used as a stabilizing agent in commercial marshmallow cream, preventing sugar crystallization and maintaining that smooth, fluffy texture. It’s one of the secrets of why using a jet-puffed marshmallow fantasy fudge recipe is so successful.
Fantasy Fudge Mix-Ins
The Kraft recipe suggests using butter mints or peanut brittle as mix-ins. I think the idea of butter mints is intriguing, and set me onto the path of more options you might like:
- Powdered Espresso
- Chocolate-Covered Expresso Beans
- Candy Canes (fresh)
- Leftover Crushed Oreos
- Peanut Butter Swirls
- Dried Fruit Bits
- Ground Chili Pepper
- Toasted Coconut
- Crushed Cookies or Candy Bars
- Other Extracts – Almond, Banana, Rum… etc.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Fantasy Fudge
Savor the ease of Microwave Fantasy Fudge with marshmallow cream and chocolate chips—a quick, homemade, and utterly indulgent holiday treat. They’re going to love it!
Ingredients
- 3 cups white sugar
- ¾ cup salted butter
- ⅔ cup evaporated milk
- 1 (12 ounce) bag semisweet chocolate chips
- 1 (7 ounce) jar marshmallow cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans optional
Instructions
- Line a 9x9 or 9x13 baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. (9x9 will yield thicker fudge) Set aside.
- Using a large microwave-safe bowl melt butter in the microwave. Whisk in the sugar and evaporated milk.
- Microwave on high for 3 minutes. Stir, and continue to microwave on high until it begins to boil (about 2 minutes).
- Scrape the bowl with a rubber spatula and continue to microwave on high for 5 more minutes stopping after 3 minutes to check with a candy thermometer. If it has not reached 234° F then continue to microwave on high for an additional 1-2 minutes or until it reaches 234°F.
- Remove the mixture from the microwave and stir in chocolate chips until melted. Stir in marshmallow cream and vanilla until well incorporated. Fold in nuts, if using.
- Pour the fudge into the prepared pan. Let it cool for 1- 2 hours before removing the fudge from the pan. Turn out fudge on a cutting board and using a sharp knife cut into nice clean squares.
Notes
To make on stove-top:
In a large saucepan over medium heat, combine sugar, butter, and evaporated milk, stirring continuously until it reaches a full rolling boil. Continue cooking while stirring constantly until a candy thermometer reads 234°F, which usually takes about 4 minutes. Remove the mixture from the heat source, and stir in the chocolate until it's completely melted. Then, blend in the marshmallow creme and vanilla extract. At this point, you can add in nuts if desired. Transfer the mixture to a parchment-lined 9x9 pan. Cool at room temperature for 3 hours or until completely cooled. Use parchment to lift and remove fudge from the pan onto a cutting board and cut into nice clean squares.
STORAGE:
Keep fantasy fudge in an airtight container at room temperature for up to two weeks. For more extended storage, refrigerate double-wrapped in an airtight container for up to one month or freeze for up to three months.
Thaw frozen fudge in the refrigerator before serving.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 81mgCarbohydrates: 42gFiber: 1gSugar: 40gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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We love this recipe My Mom Grandma Aunt made thus and me as wel!
My mother made this fudge for over 50 years. She experimented with the temperature until she got it “perfect”.
At 222°- 223° the fudge is softer and more creamy that the 234° that’s recommended.
Try it sometime. It may or may not be to your taste, but it does work!