![]() A tin lined with parchment paper and full of fantasy fudge makes for the best Christmas gift, and you can get it together in just a few minutes. It’s soft, sweet, a little chewy, and will just fill you with holiday spirit. So easy, right? Double or triple it however you need, and if you want to add nuts or dried fruit, do that after the marshmallow creme and vanilla. Remove from heat and stir in chocolate chips.Let boil for five minutes with occasional stirring.Bring sugar, milk, and butter to a boil over medium heat, stirring to help the sugar dissolve and keep it from burning.The containers of Jet Puffed Marshmallow Creme now have a different Fantasy Fudge recipe, but here’s the tried-and-true original. Make extras to give away as gifts and save a bunch for your Christmas gathering or for Christmas night when you want to snuggle with your family and have a sweet treat. ![]() You don’t need a candy thermometer, you don’t need a scale - all you need is a heavy saucepan, a baking dish, and some parchment paper. My mom has been making this fudge - also known as Fantasy Fudge, originally found on the back of your favorite Jet-Puffed Marshmallow Creme jar - since I was a little kid, and it’s just the best. Whether you like nuts in your fudge, dried fruit, or even a swirl of peanut butter, this recipe is for you. This easy fudge recipe is also super adaptable. You buy fudge when you’re on vacation and it looks all perfect and Willy Wonka-esque in the glass cabinets of the chocolate shop - but fudge is the ultimate last-minute Christmas gift. That’s where you need an easy fudge recipe. But the absolute worse is realizing you didn’t grab a gift for your next door neighbor (who already dropped off a tin of cookies for you) or panicking about a dessert to take to your mother-in-law’s Christmas Eve party. ![]() Wrapping presents, grabbing stocking stuffers, finding those tights your child just wore last week - it’s all a little chaotic. Freeze for up to a month and thaw in the fridge.There are few things more stressful than last-minute holiday prep. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools. ![]() Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon. Combine Ingredients - To start the fudge, combine the granulated sugar, butter (make sure it is at room temperature), evaporated milk, and salt in a saucepan over medium-high heat.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.Over the years, so many of you have made this recipe and shared your variations with us.
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