Fantasy Fudge

I'm 47 and have made this recipe forever and my mom made it when I was little. I prefer a fudge that is firm enough that it does not need refrigerated. Once I hit the 234 degree soft boil point, I cook it an additional 4-5 minutes. I add the marshamallow and chocolate and mix a little at a time, but I keep the pot on medium heat the whole time. Once I get the vanilla and nuts in, I use my mixer and whip it to mix it thoroughly. I can't work fast enough by hand. Once I pour it into my pan and even it out, I let it cool overnight at room temp. Chill it for about an hour before cutting it to get clean, perfect squares.

This is the best fudge recipe. My family has been making it since I was little...now I make it for my own family!

I knew I was picky about my fudge but never knew why I liked some and not others; I made this because it seemed it would be so easy and that's when I discovered the problem - I don't like the mouth feel with the marshmallow cream, it's too... soft, weird, slimey, I don't know. I like cooked fudge that has a grainier texture. I brought it to work and lots of people loved it so it's probably a good one for gift making.

Only use the Classic Fantasy Fudge Recipe.. Family can taste the difference. Everbody wants the recipe... This is where I send them and tell them not to use any other than this Classic recipe!

I have made this fantasy fudge receipe for years in the microwave. It tastes just as great as my mothers home made fudge she made from scratch when I was a kid. Thanks so much!!

Its a Christmas tradition. I started making this with my mom when I was in middle school for my friends at school for Christmas. Then, when I got to college I started making it in the microwave and giving it to my friends. It is always a huge hit! I use the chips instead and peanut butter chips for peanut butter fudge.

This is good. - for a change of taste, use peanut butter ships in place of the chocolate or chocolate chips - nuts optional. There used to be a recipe for a Ribbon version of the fudge which used 1/2 of the recipe which you put into the pan, then made the 2nd half using peanut butter for the top layer - I found that peanut butter chips work better than the peanut butter. This fudge is a Christmas tradition

I have made this delicious candy for about 15 years now. It is wonderful, creamy, and just decadent. I usually double the recipe and make that amount twice for giving as goody trays. Then I make one recipe for my family to enjoy. I use chopped pecans rather than walnuts, and I use a candy thermometer (234 degrees). Perfect every time.

Everyone loves this fudge, it's a hit at every function! We have four adult children that beg for a batch of this fudge!

We make many batches of this fudge every Christmas and give it away for gifts. It receives rave reviews every year. When people ask for the recipe they can't believe how easy it is to make.