ORIGINAL Fantasy Fudge Recipe {Jet Puffed Fudge}

ORIGINAL Fantasy Fudge Recipe {Jet Puffed Fudge}

from keytomylime.com
72 min
70 servings

This original fantasy fudge is the vintage recipe on the Jet-Puffed jar that we all know and love! It’s a quick and easy fudge recipe that tastes absolutely delicious and turns out perfectly every single time.

Ingredients

  • 3 cups granulated sugar
  • 3/4 cup salted butter (room temperature, cut into cubes)
  • 1 (5 ounce) can evaporated milk (room temperature, 2/3 cup)
  • 1 (12 ounce) bag semisweet chocolate chips (room temperature, 2 cups)
  • 1 (7 ounce) jar marshmallow creme (room temperature)*
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts (optional)

Directions

  1. 1

    Line a 13x9 baking pan with parchment paper (make sure the paper is big enough to hang slightly over the edges - this will create handles that make it easy to remove from the pan after it sets).

  2. 2

    Lay out all of the measured ingredients near the stove now. You have to move quickly to prevent the fudge from burning, so you won’t have time to measure everything as you go later on.

  3. 3

    Heat a medium sized heavy bottomed saucepan over medium heat (a 2 1/2 or 3 quart heavy bottomed saucepan works best). Add in the granulated sugar, butter cubes, and evaporated milk. Stir constantly while the sugar completely dissolves and the butter melts. Continue stirring while it comes to a rolling boil.

  4. 4

    Once the mixture has started to boil, set a timer for 5 minutes. Be sure to quickly stir the mixture the entire time to prevent burning. Once the 5 minute timer goes off, remove the pot from the heat immediately. 

  5. 5

    Add the chocolate chips to the pot, and stir until they are completely melted. Once the chocolate has melted, add the marshmallow creme and vanilla extract. Beat the fudge together until it’s fully combined. Then add in the chopped walnuts and beat until they’re incorporated into the fudge mixture.

  6. 6

    Pour the mixture into the center of the prepared pan. Use a silicone spatula to smooth it out to the edges. Let the fudge cool completely before lifting it out of the pan using the overhang of the parchment paper as handles.

  7. 7

    Cut the fudge into roughly 1 inch squares. Serve in individual cups or on a serving tray and enjoy!