GRAMMY’S CHRISTMAS FANTASY FUDGE! Have you ever heard of “Fantasy Fudge”?! This is that classic recipe! Growing up, this was my Mom’s go-to-never/fail-recipe for Christmas fudge! When I got married, she wrote this recipe down for me and I have made it every year since. THAT’S A LOT of Christmas fudge! 🙂 haha. Not once has this classic recipe failed me….it’s perfect every time! Rich, creamy, chocolatey fudge is a hit no matter who you ask! :). When my kids were little and didn’t like nuts, I would make a batch without nuts and batch with nuts for my hubby. Either way, its scrumptious!
Even if you aren’t totally comfortable in the kitchen, I promise this recipe is easy and no-fail! Check out GRAMMY’S CHRISTMAS FANTASY FUDGE below! I hope you enjoy it as much as we have over the years! Merry Christmas!
GRAMMY'S CHRISTMAS FANTASY FUDGE!
Ingredients
- 3/4 cup stick margarine (I use Imperial - 1 1/2 sticks))
- 3 cups white sugar
- 2/3 cup evaporated milk
- 12 oz bag Nestle semi-sweet chocolate chips
- 7 oz jar Jet Marshmallow Creme
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts (OPTIONAL)
Instructions
- Lightly butter a 9x13 baking dish (if you want thicker fudge, use a smaller dish). I double recipe and use a lightly buttered cookie sheet. Set aside.
- In a large dutch oven, combine sugar, margarine, and evaporated milk and place on stove top over medium heat, stirring constantly to prevent scorching.
- Bring to a full rolling boil and continue stirring/boiling for a full five minutes (SET TIMER).
- When timer ends, remove pot from heat and stir in chocolate chips until melted.
- Next, add in the marshmallow creme and vanilla. I use a handheld electric mixer for this step and beat until well combined and smooth.
- If adding nuts, fold them into fudge now.
- Pour fudge into prepared pan and quickly spread evenly into pan.
- Cool fudge at room temperature and cut into small squares to serve...ENJOY!
- Store in a covered plastic container in the refrigerator.
- Makes approx 3 lbs of fudge - RECIPE CAN BE DOUBLED, as noted above....use prepared cookie sheet for fudge or for thicker fudge, use original 9x13 pan for doubled recipe
