I’ve been making this No-Fail Chocolate Fudge for years and it’s become a holiday must for my family and friends.
The recipe is no secret as it’s on the jar of marshmallow creme, but I have a few tips so it comes out perfectly every time!
No-Fail Chocolate Fudge
This no-fail chocolate fudge is a must for Christmas. I make an extra batch for the goodie boxes I parcel out to the neighbors. Then when Easter rolls around, much as I try to ignore the requests, the family must have a fudge lamb. Same recipe, but an Easter tradition to pour the fudge into a lamb mold. Fudge knows no season at my house!
Also called Fantasy Fudge, this fudge recipe is foolproof due to the addition of marshmallow creme, which prevents the sugar from recrystallizing as the fudge cools. But that doesn’t mean you can just mix, heat and pour and expect perfect results. I’m sharing my fudge making secrets with you today.
Tips for Making No-Fail Fudge AKA Fantasy Fudge
My Marshmallow Creme jar recipe calls this “Fantasy Fudge” and is the recipe I’ve been using for decades. As my recipe has evolved over the years, so has the one on the label.
- The main improvement to the recipe includes adding a temperature to indicate an exact time to add the chocolate chips, marshmallow creme and vanilla.
- Originally, the recipe stated to bring the candy mixture to a full boil for 5 minutes. Altered recently to state 4 minutes, it now also reads “or until candy thermometer reaches 234º.”
- Once the mixture starts boiling, I place the lid on the pot for only about 15 seconds or so. I do this as a precaution to help melt any sugar crystals on the side of the pan. Alternatively, you can lightly grease the sides of the pan before you start to prevent the sugar from adhering.
- In candy making terms, 234º is just a degree under the soft ball stage, which ranges from 235-240º. That’s the goal for candies like fudge, fondant and pralines.
- You can also check your candy for the soft ball stage by dropping a small bit into cold water and seeing if it cools into a soft, flexible ball. I prefer using a candy thermometer.
- My mom loved the old-fashioned Fanny Farmer Fudge recipe which was tricky to make as it didn’t have either of the secret ingredients which make for no-fail fudge recipes. PRO-Tip: Without corn syrup, marshmallows or marshmallow creme, if even one crystal of sugar is left unmelted, the whole pot can recrystallize and become grainy after it cools.
- Typically, I like to cook without processed ingredients, but this is one of the times I go for the best results. My goal is not to make 3 batches in order to have one turn out! I always use Kraft Marshmallow Creme. I’ve heard other brands do not work as well, but have not tested any others.
- Lately, I’ve noticed my chocolate chips don’t melt as quickly as they used to. They are formulated to keep their shape in chocolate chip cookies, etc, and I’ve even taken a whisk to the fudge mixture to encourage the melting process.
- I’m going to make my next batch with 12 ounces of chopped Ghirardelli semisweet chocolate. It is higher quality and is bound to melt into a silky smooth mixture.
If you like this no-fail chocolate fudge, you may want to check out my Red Velvet Fudge, Chocolate Marshmallow Fudge, Layered Chocolate Peanut Butter Fudge and Pumpkin Fudge. This tempting Buckeye Fudge and Easy White Chocolate Cranberry Fudge also caught my eye!Print
No-Fail Chocolate Fudge
Silky smooth fudge every single time!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 64 squares of fudge
- Category: Dessert, Candy
- Method: Boiling
- Cuisine: American
Line an 8 x 8-inch-inch pan with non-stick foil and set aside.
Bring sugar, butter and evaporated milk to full boil in a large saucepan, stirring constantly.
Cook until your candy thermometer reaches 234°, which should take about 4-5 minutes. Remove from heat.
Add chocolate and marshmallow creme and stir until melted. Add vanilla and stir until combined.
Pour into prepared pan; spread evenly with an off-set spatula. Cool completely, then cut into 1-inch squares.