fantasy fudge recipe
This fantasy fudge recipe is the definition of holiday nostalgia—rich, creamy, chocolatey squares that melt in your mouth with every bite. With marshmallow creme to guarantee success, it’s as foolproof as it is delicious.
Ingredients
- 3 cups granulated sugar – Base of the fudge.
- ¾ cup unsalted butter room temperature – Rich, creamy foundation.
- ⅔ cup evaporated milk – Don’t substitute with sweetened condensed milk.
- 12 oz semi-sweet chocolate chips – Melty chocolatey goodness.
- 7 oz jar marshmallow creme – The “secret” to smooth fantasy fudge.
- 1 cup chopped walnuts optional – Crunch and nuttiness.
- 1 teaspoon vanilla extract – Flavor depth.
Instructions
- Prepare your pan: Line a 9x13-inch prepared pan with aluminum foil or wax paper. Lightly grease.
- Heat the base: In a heavy-bottomed saucepan, combine sugar, butter, and evaporated milk. Stir constantly over medium heat until mixture begins to boil.
- Full boil stage: Once boiling, continue stirring for 4–5 minutes or until a candy thermometer reads 234°F (soft-ball stage). Don’t stop stirring—it prevents scorching.
- Add chocolate chips: Remove from heat and stir in the chocolate chips until melted and smooth.
- Fold in marshmallow creme & vanilla: Stir vigorously until fully incorporated and creamy.
- Add nuts (optional): Gently stir in walnuts or other mix-ins.
- Pour & smooth: Transfer to the prepared pan, spread evenly with a spatula.
- Cool & set: Allow to cool at room temperature for at least 2–3 hours until firm. Cut into squares.
Notes
- Room temperature butter is key. Cold butter slows down the process and can throw off consistency.
- Don’t scrape the pan once poured; left-behind bits can crystallize.
- Be patient with cooling—refrigerating too soon can affect texture.
- Use a candy thermometer for best results.
- Work quickly once marshmallow creme is added—fudge sets fast.
- Freezer safe: Wrap tightly in aluminum foil and store in a freezer-safe container for up to 2 months.