Fantasy Fudge

from Kathy Feraris

My Dad and I shared a love of chocolate. Every year at Christmas he would make several batches of fudge. A lot of it was given away to neighbors, friends and family as gifts, but the rest was fair game. I used to love watching Dad make it and hung around to make sure I got first dibs on licking spoons and getting the very last bits of warm chocolate out of the pan.

– Kathy Feraris, Graphic Designer

Fantasy Fudge


  • 3 c. sugar
  • 3/4 c. margarine or butter
  • 2/3 c. evaporated milk
  • 1- 12 oz. pkg. semisweet chocolate chips (roughly 2 cups)
  • 1 c. chopped walnuts (optional)
  • 1 tsp. vanilla
  • 1 jar marshmallow crème


  • Grease a 9x13" pan.
  • Mix sugar, margarine and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar.
  • Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
  • Stir in chocolate chips until melted and thoroughly combined.
  • Beat in marshmallow creme, walnuts and vanilla.
  • Transfer fudge to the prepared pan and let cool before cutting into squares.
  • Dad’s tips: Always have everything measured and ready to go. When the mixture reaches the correct temperature it’s best to be ready to act fast. Soak the jar of marshmallow creme in warm or hot water for a few minutes to make it easier to get it out of jar.