Tuesday, December 8, 2009

Sweet Dreams Chocolate Fudge {Classic Fantasy Fudge}

Sweet Dreams Chocolate Fudge - Classic Fantasy Fudge becomes a magical story that you can share with your children or grandchildren as you make this old fashioned favorite together!

Sweet Dreams Chocolate Fudge

I've said many times that I'm not much of a candy maker, and while I have tried multiple times over my long life span on this earth, I still have not conquered the perfect old fashioned fudge that I love. You know the one. The ones that they use to sell upstairs at Gayfers. The kind you pick up at those candy stores when you are on vacation. The kind that doesn't have a drop of marshmallow creme in it! Well, despite my attempts I haven't made it there yet. Maybe one day.

In the meantime, this Classic Fantasy Fudge is the one most of my family and 99% of the folks I know use. Except for the fact that we now have a wide variety of chocolate chips available to us, it's been around about 40 years and is a favorite of many, and I think most everybody today seems to use the microwave version. Seems that silly candy thermometer scares a lot of us!

This version of Fantasy Fudge comes to you in the form of a little magical recipe. Share it with the special little ones in your life, in the kitchen with your children or grandchildren perched up on a stool in their own little apron, as you prepare this candy with the help of a little bit of fluffy clouds, the diamonds of a princess, some mountain snow and candy bricks, and when it's all said and done - you wrap the squares in a dream!

Recipe: Sweet Dreams Chocolate Fudge {Classic Fantasy Fudge}

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: 3 pounds

  • Fluffy Clouds (1 (7-ounce) jar marshmallow cream)
  • Princess Diamonds (3 cups granulated sugar)
  • Mountain Snow (1 small (5 ounce) can of evaporated milk (about 2/3 cup)
  • Candy Bricks (1-1/2 sticks (3/4 cup) butter)
  • The Lost Sea (1/4 teaspoon salt)
  • From the Milky Way (1 (12 ounce) package of baking chips - see below)
  • Hidden Forest (1 cup chopped walnuts or pecans, optional)
  • Magical Island (1 teaspoon vanilla extract)
  • Dream (Parchment paper)

Generously butter or line a 9 x 13 inch baking pan with foil, leaving foil extending over the edges as handles. Combine sugar, margarine or butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes, or until candy thermometer reaches soft ball stage (234° -240° F - about 234 degrees according to Kraft, though some say 238 is the "magic" number -- just don't take it higher than 240. Also make sure your thermometer is accurate - see below for how to test.)

Remove from heat, stir in chocolate and marshmallow creme until completely melted. Add the nuts and vanilla and mix well. Pour into 9 x 13 inch baking pan. Let cool and cut into small squares and wrap in the "dream" (parchment paper).

Choose One or a combination of flavors: SEMI-SWEET CHOCOLATE CHIPS (for classic fudge), or (Hershey's) CINNAMON CHIPS, or WHITE CHOCOLATE CHIPS (good with pecans) or PEANUT BUTTER CHIPS (omit the nuts) or MINT CHOCOLATE or BUTTERSCOTCH or your favorite!

Substitutes: Can use 1 cup of peanut butter along with your favorite chips (chocolate or white are good choices) to sub for the PB chips; can also use 2 teaspoons of cinnamon along with white chocolate chips to sub in for the Hershey's cinnamon chips which are difficult to find if you don't buy them ahead. Amazon sells them in multi-packs also.

NOTE: Do not use sweetened condensed milk!

Microwave:  Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares.

Makes 3 pounds, about 40 servings (2 squares) each

Variation: Use above recipe with a 9 x 9 inch baking pan and substitute 1-1/2 package (12 squares) semi-sweet chocolate (like Baker’s chocolate), chopped for the chocolate chips.


Place candy thermometer in a pan of rapidly boiling water, keeping the bulb off of the bottom of the pan. Check the temperature at eye level while the thermometer is in the boiling water. It should read 212 degrees F or 100 degrees C.

If it does not, you will need to factor in the difference in temperature while cooking by the amount that your thermometer was off.

Source: http://deepsouthdish.com

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©Deep South Dish

Check These Recipes Out Too!

Kristen's Easy 3 in 1 Microwave Fudge
Crockpot Candy - Chocolate Peanut Clusters
Rocky Road Candy Squares

Posted by on December 8, 2009
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