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Beware!! This recipe called for 3/4 C butter. Way too much. I had butter sitting on top of the candy. Of course afterwards I compared it to other recipes. They called for 1/4 C. Big mistake.
Hello Stacy, the only difference between this recipe and the current recipe on the Kraft website is that we have 4 ounces more chocolate in our recipe. Many people have been making the recipe for years with great success. If you are having a separation issue with the butter, perhaps something is off with how you are measuring the butter (1 1/2 sticks is 3/4 cup) or with the thermometer you are using to accurately determine when to remove the mixture from heat.
I make it every year just like this . Never ever a problem.
This recipe I have been using for years. So many variations..use peanut butter chips dor peanut butter fudge..I have even used white chips and half bag of cake mix in last step and it tastes like cake batter..with speinkles of course. You can use half brown sugar and half white and and pecans…butter pecan fudge..The add ins are endless
Hi. ..have made this with great success but in looking at the fluff Web site I see their never fail fudge puts the fluff into the pan to heat with the butter, sugar and evaporated milk. ……alot less messy getting it into one pan out if the jar without rushing
Has anyone else tried this?
I gave it a go and it worked well…slightly harder but I put less butter so that might be why. …still delish though !!
Made this recipe last night and repeated, using white chocolate and crushed oreos. All I can say is “WOW – qhy have I waited so long to make fudge?”!! This recipe was easy and fudge was terrific. It took a long time to get to “heavy boil” but I continued heavy boil for 5 minutes, as others suggested. I left fudge on the counter overnight to cool. This morning it was perfect!! Thanks for sharing. This was a great recipe.
Hi and happy thanksgiving to all. I followed the recipe but my fudge came a little bit soft but not gooey. What did I do wrong.
Has anyone used extra marshmallow fluff in this recipe and if yes how much and how did it turn out?
I have made this fudge for about 25 years. I like it because it makes so much . We have always used pecans not walnuts because they are a southern thing! The last few years I have made it with no nuts at all and used soy milk, as well as dairy free margarine, because I have one in the family allergic to nuts and all dairy products. It is still fantastic made this way. Yes, this year when I made it it didn’t set up????, I just scooped it out, rolled into balls, and let dry on wax paper. I use Silk Vanilla soymilk and Fleishman’s no salt margarine. I also use chocolate chips that are dedicated milk free. I have to get them at Earth Touch Foods. This is the first year it has not set up correctly, I may have took it off too soon. Everyone likes it and none would guess that it is milk free, if I didn’t tell them. This would be vegan made this way.
I really don’t get how you guys do it in 4 minutes. I made a double batch of fudge yesterday and it took 26 minutes to get to soft ball stage. Granted it’s a double batch, but I made a single batch the day before and I know it was over 10 minutes (I didn’t time that one).
Look online for the microwave method it is easy and turns out perfect every time. I Substitute one cup peanut butter for chocolate chips
FOR THOSE WITH FUDGE SETTING ISSUES:
I am one of the ninnies that couldn’t get my fudge to set after trying the Kraft Fantasy fudge recipe 2 times. I figured out what went wrong after reading this adaptation and it went perfect.
2|3 cups of milk!
The recipe on the jar says a can of evaporated milk. But, in tiny letters, it says 5 oz. Most evaporated milks carried at the super market come in 12 oz.
I was adding too much milk. It sounds like a moron mistake, but you’d be surprised just how many people make it. On the flip side, I learned a recipe for Chocolate Marshmallow Fluff. LOL….
They used to sell also a small can of milk that was 5oz. I haven’t seen one in years, I think this recipe was on the back of the can.
For those of you who have grainy fudge problems: I have loved this fudge recipe for 30 years but over the past couple years batch after batch came out grainy. I switched back to using margarine instead of real butter and cooked over medium heat to a boil and then for four minutes as instructed. I have not had a problem since.
Yes, mine just came out grainy, used real butter, but I think I cooked it a tad too long
I made this last year and it came out perfect — creamy and lush. This year, it’s a bit crumbly. What do you think went wrong?
Sounds like you may have some crystallization with your sugar. This happens to me sometimes too in candy making. Make sure that all of the sugar gets dissolved in step 2, and if there are crystals on the side of the pan, brush those down with a pastry brush dipped in water. ~Elise
I have never heard of marshmallow cream, what is it?
And is there a common substitute for it in this recipe?
Wikipedia is your friend: marshmallow cream. This recipe specifically calls for marshmallow creme. There are plenty of fudge recipes that don’t use it though, so you might want to do some more searching on the Internet to find an alternative recipe. ~Elise
Just found this site while looking for a way to avoid the grainy taste that I sometimes get.
I have used the Fantasy Fudge recipe off of the back of the Kraft Jet-Puffed Marshmallow Creme jar for about 28 years now. I have always had (almost) perfect success except for the first batch and for some reason it comes out just a little grainy. I usually make 5 batches each time I do it…one is the “grainy” batch and the other four are PERFECT !!! (if I do say so myself). My family loves plain chocolate, chocolate with nuts, plain peanut butter and peanut butter with nuts. It makes great gifts.
I just wish I knew what goes wrong on that first batch :D You have given me some things to watch out for while cooking…Thanks.
OK, I’m confused. This recipe calls for 16 oz. of chocolate, but the recipe on the back of the marshmallow jar calls for 12 oz. Does it “set” properly with the extra chocolate? I never mind using extra chocolate! :-)
Hmm. I think we must have upped the amount of chocolate we used. Should work fine. ~Elise
I have made this several times using various substitutes for nuts, and find that crushed pretzel sticks are quite a hit with everyone! I have also considered using crumbled shortbread cookes or biscotti…hmmm may try that this weekend!
I have made the Hershey’s can o cocoa fudge for years and it is wonderful, but also a bit tricky and a pain in the behind. I have started using Elise’s recipe and I found that I get the best tasting fudge if I use Hershey’s Kisses. You can use any of their wonderful flavors and it always comes out perfect. My personal favorite rignt now is the fudge I make using Hershey’s Kisses Pumpkin Spice. Mmmmm.
This is also my favorite fudge and I think the easiest I’ve ever made.
I’ve found that if you cook it for 5 minutes after it comes to a full rolling boil, it’s beyond the soft-ball stage and is harder and grainy when done. Still tastes great, though!
I either time it for 5 minutes from when it just starts to boil or 4 minutes after it comes to a full rolling boil.
I always overcook the first batch each year. Successive batches are always wonderful.
For those who can’t find marshmallow cream, here is the recipe I mentioned. My mother always used evaporated milk and it’s richer, but whole milk works too. Thank you to Hershey’s. I usually add a tablespoon of light corn syrup to prevent the sugar from crystalizing.
Rich Cocoa Fudge
3 cups sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
This is why I usually don’t use a thermometer, just didn’t know the science (I live in Denver):
HIGH ALTITUDE DIRECTIONS:
— Increase milk to 1-2/3 cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.
Gotta admit my FAVORITE fudge recipe is from the Hersey’s cocoa can. I prefer the flavor of fudge made from cocoa, and this recipe leaves out any type of marshmallow, making for a richer chocolate flavor, in my opinion. You do need a tablespoon of corn syrup to keep the sugar from crystalizing. You can get the recipe from the cocoa can or from their website – give it a try, it really isn’t that hard! I’m afraid I never use a candy thermometer; like my mom, I use the the ball method.
The best is to make it the way it says but add a big tablespoon or two of peanut butter to the chocolate fudge. No nuts then but a great candy taste!