Description
Fantasy Fudge is a rich, creamy, and indulgent homemade fudge recipe that combines the smoothness of melted chocolate and marshmallow creme with a buttery, sweet base. Perfectly textured with optional crunchy walnuts, this classic treat is easy to make on the stovetop and ideal for festive gatherings or sweet cravings.
Ingredients
Scale
Fudge Base
- 3 cups granulated sugar
- ¾ cup unsalted butter
- â…” cup evaporated milk
Chocolate Mixture
- 1 pound semi-sweet chocolate, chopped
- 7 oz. jar marshmallow creme
- 1 teaspoon vanilla extract
Optional
- 1 cup chopped walnuts
Instructions
- Prepare Ingredients: Chop the semi-sweet chocolate if using a large block. Chop walnuts if you plan to include them. Remove marshmallow creme from its jar and place it into a bowl for easy access.
- Prepare Baking Pan: Line a 9×13-inch baking pan with foil, ensuring it covers the bottom and sides. Lightly butter the foil to prevent sticking.
- Combine and Boil Fudge Base: In a large 3-quart saucepan with a thick bottom, combine granulated sugar, unsalted butter, and evaporated milk. Place over medium heat and bring the mixture to a rolling boil, stirring constantly once boiling to prevent burning.
- Boil for Designated Time: As soon as the mixture reaches a rolling boil, start a 4-minute timer. If using a candy thermometer, continue boiling until the temperature reaches 234°F (the soft-ball stage).
- Add Chocolate and Marshmallow: Once the timer ends or temperature is reached, remove the saucepan from heat. Add the marshmallow creme and chopped chocolate to the hot mixture.
- Mix Until Smooth: Allow the chocolate and marshmallow to melt completely, then stir vigorously until the mixture is uniform. Stir in vanilla extract and, if using, fold in the chopped walnuts.
- Pour and Cool: Pour the smooth fudge mixture evenly into the prepared pan, spreading as needed. Let it cool at room temperature initially.
- Set and Chill: Allow the fudge to set for about 4 hours. To speed up firming and improve texture, refrigerate the fudge before slicing into 13 pieces.
Notes
- Use a heavy-bottomed saucepan to prevent scorching the sugar mixture.
- Stir constantly during boiling to avoid burning.
- Wrapping the pan with foil helps to remove fudge easily after setting.
- Walnuts are optional for added crunch and flavor.
- For a firmer fudge, refrigerate overnight instead of 4 hours.
- Use a candy thermometer for best results and consistent texture.
