![]() ![]() Just bring it to a boil and cook it for 4 minutes. bag of semi-sweet chocolate chips 1 tsp vanilla extract 3 cups sugar c. Continue to cook for 45 second increments until, the fudge is smooth when stirring. Like I said…no cold water test and no candy thermometer. 1 (one) 7 oz jar of Kraft marshmallow creme 1 12 oz. In large microwaveable bowl, add in chocolate chips, marshmallows, sweetened condensed milk, butter, and salt. If you have never made fudge before, you should start by making this recipe. This fudge is very creamy and very easy to make. Some people call this recipe Five Minute, Marshmallow Creme, or No-Fail Fudge. This recipe is adapted from the original recipe on the back of the Kraft Marshmallow Fluff jar. The difference between this recipe and my Old Fashioned Peanut Butter Fudgerecipe is the addition of marshmallow creme in this recipe and you don’t need to test this recipe in cold water or use a candy thermometer. This is the perfect fudge recipe for anyone who is afraid to use a candy thermometer or test candy in cold water. It’s super easy to make and turns out perfect every time! This creamy fudge requires just 4 minutes of cooking once it comes to a boil. Source: Slightly adapted from Allrecipes.If you’ve never made fudge, this Peanut Butter Fantasy Fudge is the perfect recipe for you. ![]() **Though I haven’t yet tried this myself, reviewers of this fudge claim that you can substitute an equal amount of either peanut butter or white chocolate for the chocolate called for by the recipe. *The original recipe does not use coffee powder of any kind. When the fudge is firm enough to cut, cut into 3/4″ pieces and store in an airtight container at room temperature, separating layers of fudge with waxed paper so that the fudge layers don’t stick together. Pour fudge into prepared container and allow to set at room temperature, about 4 hours. Stir in marshmallow cream and extract until completely blended and no streaks remain. After the five minutes are up, remove mixture from heat and immediately stir in chocolate until completely incorporated and melted. When the mixture is at a full, rolling boil, set a timer for five minutes and continue to let mixture boil, stirring constantly. In a 3 or 4 quart saucepan, bring the sugar, butter, evaporated milk, and coffee powder (if using) to a boil on medium heat, stirring constantly. That way, you’ll never miss a post!ġ 1/2 sticks butter (either salted or unsalted butter is fine)ġ tsp vanilla extract (I used raspberry extract) If you enjoyed reading this, click here to subscribe to my blog. This fudge recipe is miles better than Aunt Teen’s Whiney Chocolate Wonder. I wound up with just what I was aiming for: a faint mocha flavor with delicate overtones of raspberry. ![]() I substituted raspberry extract for vanilla extract, and was pleased as punch by the notable but not overpowering raspberry flavor the extract added. That isn’t the only change I made to the fantasy fudge recipe. And it worked! I’m thrilled with the final taste: the coffee flavor is very subtle, but it adds a special something to the fudge. ![]() Going off this mocha fudge recipe, which inspired the addition of instant coffee powder, I tried 1/2 tsp of powder I wanted a coffee-esque boost to the chocolate flavor without making the coffee flavor too prominent. I decided to throw the fantasy fudge recipe a tiny curve ball by adding a bit of instant coffee powder to the brew as it boiled. The fantasy fudge recipe uses half the chocolate called for by Aunt Teen’s recipe, and yet it packs just as powerful a chocolate punch. Add marshmallow cream, nuts (if using), and vanilla. Remove from heat and stir in chocolate chips until melted. Continue boiling 5 minutes, over medium heat, stirring constantly to prevent scorching. Bring to a full boil, stirring constantly. Combine sugar, margarine, and milk in a saucepan. It’s odd, because the two recipes use almost the exact same ingredients. How to make the Original Fantasy Fudge recipe. It is every bit as delicious as Aunt Teen’s fussy concoction, but the fantasy fudge doesn’t turn into a crumbly, oily, separated mess as soon as you add the chocolate. I decided to take a taste of my own medicine and try making the Fantasy Fudge myself, and I am here to report that it is as described by so many reviewers: easy, reliable, creamy, delicious, and chocolate-y. Anyways, I sent you to the recipe for the original Fantasy Fudge, because it is very friendly to beginning fudge makers and is reliable as all get out. This fantasy fudge recipe combines chocolate chips with butter, sugar, sweet marshmallow creme, and some crunchy walnuts to create a delicious fudge like no other. Remember how I belittled Aunt Teen’s Creamy Chocolate Fudge? I really think it should be called Aunt Teen’s Creamy-But-Overemotional Fudge because of the recipe’s notorious moodiness. ![]()
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