Creamy Whipped Chocolate Fudge

Growing up, my mother always made fudge during Christmas time.  It was delicious and definitely a special treat.

Today, I also try to make fudge during Christmas time.  Except for one exception, I follow a basic recipe for Fantasy Fudge that is printed on the back of the 7 ounce KRAFT Marshmallow Creme.  My exception and secret for extra creamy fudge is to whip it up using an electric mixer while it is still hot.  This makes the fudge extremely creamy.  See recipe and directions below.

Creamy Whipped Chocolate Fudge

Creamy Chocolate Fudge recipe

Creamy Chocolate Fudge recipe

FANTASY FUDGE RECIPE –  Adapted from the back of KRAFT Marshmallow Creme.

Creamy Chocolate Fudge-Recipe

Creamy Chocolate Fudge-Recipe

Ingredients

  • FANTASY FUDGE RECIPE - Adapted from the back of KRAFT Marshmallow Creme.
  • 3 cups sugar
  • 3/4 cup (1-1/2) sticks butter
  • 1 can (5 ounces) evaporated milk - DO NOT USE A 12 OUNCE CAN
  • 3 cups semi-sweet Ghirardelli baking chips - KRAFT calls for 12 squares of Baker's semi-sweet chocolate, chopped. (for a change use butterscotch chips, peanut butter chips, or another favorite type of chips).
  • 1 jar (7 ounces) Jet-Puffed Marshmallow Creme
  • 1 teaspoon vanilla
  • 2 cups pecans, chopped - KRAFT calls for 1 cup walnuts, chopped

Instructions

  1. Line a 9 inch square pan with foil, parchment paper or grease it lightly with butter.
  2. Bring sugar, butter, and evaporated milk to a boil in a large sauce pan or CAST IRON DUTCH OVEN on medium heat.
  3. Stir the fudge constantly.
  4. It will stick to the bottom of the pan.
  5. If it burns, you have to start all over.
  6. Boil until the candy thermometer reaches 234 degrees F. This is just before "soft ball" stage which is 235 to 240 degrees F.
  7. Once the fudge reaches 234 degrees, remove it from the heat immediately
  8. At this time, combine the chocolate chips and the marshmallow creme and mix with an electric mixer on low.
  9. I use a hand-held mixer. BE VERY CAREFUL NOT TO SPLASH THE HOT FUDGE ON YOU. Blend until smooth and creamy.
  10. Stir in the pecans and the vanilla by hand.
  11. Pour into a the prepared pan.
  12. Allow to cool completely and cut into small pieces.
  13. Layer the fudge in an air tight container using wax paper or parchment paper between layers.
  14. *Please be extremely careful when cooking candy. It can be really dangerous if it gets on your skin. It is a great idea to keep children and animals out of the kitchen while cooking candy.
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CREAMY CHOCOLATE FUDGE

CREAMY CHOCOLATE FUDGE

CREAMY CHOCOLATE FUDGE

CREAMY CHOCOLATE FUDGE

CREAMY CHOCOLATE FUDGE

CREAMY CHOCOLATE FUDGE

This post was written by me, Diane Roark.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.  If you enjoyed this post, I would be grateful if you add it to social media. 

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{ 2 comments… add one }

  • dianeroark December 8, 2012, 11:21 AM

    Thanks for catching that because I meant to explain it. The recipe called for a 9 inch square pan but I was using it for something else. I made the fudge in a 8×11 pan. It turned out pretty thick. The fudge is extremely thick in a 9 inch square. Thank you for visiting Recipes For Our Daily Bread.com Blessings Always, Diane

  • quiltygirl1 December 7, 2012, 9:25 PM

    That looks like a 9 x13 pan. Did you double recipe? Thanks. rashorter@embarqmail.com

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