Fantasy Fudge Recipe
This fantasy fudge recipe is rich, creamy, and easy to make with marshmallow creme. Perfect for holidays, gifts, or whenever you need a chocolate fix!
Ingredients
- 3 cups granulated sugar
- ¾ cup 1½ sticks unsalted butter
- ⅔ cup evaporated milk not sweetened condensed
- 1 package 12 ounces semi-sweet chocolate chips
- 1 jar 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped nuts optional—walnuts or pecans are traditional
Instructions
- Prepare the pan (5 minutes).
- Line a 9x13-inch baking dish with aluminum foil or wax paper, leaving some overhang for easy removal. Grease lightly with butter.
- Mix the base (2 minutes).
- In a heavy saucepan, combine sugar, butter, and evaporated milk. Stir over medium heat until sugar dissolves.
- Bring to a boil (5 minutes).
- Increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Cook for 5 minutes stirring constantly (use a candy thermometer if you like—it should reach 234°F).
- Add chocolate (1 minute).
- Remove from heat. Add the chocolate chips and stir until completely melted and smooth.
- Add marshmallow creme and vanilla (2 minutes).
- Stir in marshmallow cream and vanilla until the fudge mixture is silky.
- Add nuts (optional, 1 minute).
- Stir in chopped walnuts or pecans if using.
- Pour and set (2 hours).
- Spread evenly into your prepared pan. Let it sit at room temperature until firm, about 2 hours.
- Cut and serve.
- Lift fudge out of the pan using foil edges. Cut into squares with a sharp knife.
Notes
- Stir constantly when the mixture is boiling to avoid burning.
- Don’t undercook (less than 5 minutes boiling = too soft).
- Don’t overcook (too long = dry and crumbly).
- A candy thermometer helps ensure accuracy (target 234°F).
- Store fudge in an airtight container at room temperature for up to 2 weeks.
- For longer storage, refrigerate up to 3 weeks or freeze up to 3 months.
- Variations: peanut butter swirl, mint extract, rocky road, dairy-free swaps.