Milk Chocolate Fantasy Fudge, by Beverly Hicks Burch

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Milk Chocolate Fantasy Fudge,

Well, the holiday cooking marathon has begun. Wednesday Tall & Handsome and I began to get a head’s up on our cooking for this coming weekend. With Christmas carols happily echoing through the house, the wonderful aromas began to waft from the kitchen.

The only damper on the occasion was the weather…there’s just something wrong about cooking for Christmas while keeping one eye on the weather for tornados. Yes, that’s weather in the South for you. This time last year we had our first White Christmas in what was and will be some people’s lifetime.

We started the day by getting my Savory Cheese Ball made. T & H had never had a homemade cheese ball before we were married. He says this is without a doubt the best he’s ever had.

Then we made a new special kind of cookie. T & H had found some Andes Crème de Menthe baking chips that he brought home to make Crème de Menthe Chunk Cookies (recipe coming).

Fudge is something I make occasionally during the holidays. My go to recipe is the Fantasy Fudge recipe on the back of the Kraft Marshmallow Crème jar. This fudge is velvety smooth…not grainy or too hard. But, it also is loaded with sugar and butter.

Lately we’ve been watching sugar intake around here because T & H’s sugar has been a little high. We’ve also be watching fat content and cholesterol. So, after researching some fudge recipes, I tweaked around until I came up with one that has half the sugar and half the butter but still has the wonderful taste. I think the secret is the milk chocolate I use. (I’m a milk chocolate gal…dark and semisweet chocolate doesn’t do a lot for me.)

The recipe is as easy to make as the Fantasy Fudge, too.

Milk Chocolate Fantasy Fudge

1 ½ cups sugar

6 tablespoons butter

1 5 oz. can evaporated milk

¼ teaspoon kosher salt

12 oz. milk chocolate chips (I used Nestlé’s Toll House)

1 7 oz jar Marshmallow Crème

½ to 1 cup chopped nuts (pecans or walnuts are my favorite)

1 ½ teaspoons pure vanilla flavoring

1. Line a 9 in. square pan with wax paper. (I also spray the wax paper just a tad with cooking spray.

2. Bring the sugar, butter and milk to a rolling boil on medium heat. Stir constantly. Boil an additional 4 minutes.

3. Remove from heat and stir in chocolate chips, marshmallow crème, nuts and vanilla flavoring.

4. Pour into pan and cool. (I like to put mine in the fridge for a bit.)

5. After the fudge cools and hardens, remove from pan and cut into bite size squares.


Milk Choc Fantasy Fudge

© 2011 Beverly Hicks Burch All Rights Reserved.

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Comments: 3

  1. […] the milk chocolate I use. (I'm a milk chocolate … … Here is the original post: Milk Chocolate Fantasy Fudge, by Beverly Hicks Burch « The Bama … ← Traditional Yorkshire Pudding Recipe Children Eat What They Live […]

  2. Linda Dowdy December 24, 2016 at 12:50 pm

    I too am a milk chocolate fan but this recipe left me wanting a more distinct flavor of chocolate. I followed the recipe to the letter but mine is a pale chocolate color. Did I do something wrong??

    • BamaSteelMagnolia December 24, 2016 at 3:39 pm

      Hi Linda. Thanks for stopping by and commenting.

      I’ve never had any complaints from my “test subjects” (LOL, family, co-workers and friends, etc.) who taste the fudge. As a matter of fact, I usually don’t have any left and get requests for repeats and recipes.

      I do know that milk chocolate is a milder, smoother chocolate than say dark chocolate or semi-sweet chocolate. I prefer the smoother taste.

      With that said, the milk chocolate chips may not be as dark in color as semi-sweet chips and that may affect the end product. Also, the marshmallow fluff will lighten the color of the over all appearance of the fudge – it’s kind of like adding cream to other recipes – it lightens the color of sauces. For example, if I’m making tomato soup and I use water the soup remains a bright red and more acidic soup. If I make the soup with 2% milk the end product is a pale red (not quite pink) soup that is milder and smoother.

      I recommend using to best quality chips you can afford. Also, be sure the chips you use are new and fresh. A time or two I’ve gotten home from the grocery and noticed my chips were “whitish” looking. It’s called “Chocolate Bloom”. The chocolate is still safe to eat, just a little unsightly. Here’s a little info on chocolate bloom:

      Finally, if you felt you might want to have a stronger chocolate taste there’s two options: (1) Use all semi-sweet chocolate chips. I have done this. It just not smooth enough for me, but still good.; (2) Maybe make the fudge with 1 small bag of milk chocolate chips and one bag of semi-sweet chocolate chips.

      I hope this helps, answers some questions and maybe gives possible options.

      Thanks again for stopping by. Happy Holidays!


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