Fantasy Fudge
Fantasy Fudge is the ultimate foolproof homemade candy that delivers perfectly smooth, rich, and creamy results every single time. Made with just a handful of pantry staples and no candy thermometer required, this classic recipe comes together in under 30 minutes of active time and has been a beloved holiday gift for generations.
Equipment
- Heavy-bottomed saucepan 3-4 quart capacity
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Parchment paper or aluminum foil
- Sharp knife for cutting
Ingredients
- 3 cups granulated sugar 600g
- 3/4 cup unsalted butter 170g, plus extra for greasing pan
- 2/3 cup evaporated milk 160ml
- 12 oz semi-sweet chocolate chips 340g
- 7 oz marshmallow creme 198g
- 1 teaspoon vanilla extract 5ml
- 1 cup chopped walnuts or pecans optional, 120g
Instructions
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment with cooking spray or brush with butter and set aside.
- Measure the chocolate chips, marshmallow creme, vanilla, and nuts (if using) into a large mixing bowl and keep it right next to the stove for easy access.
- In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Stir constantly over medium heat until the butter melts and the sugar dissolves completely.
- Increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly to prevent burning and ensure even heating.
- Once at a rolling boil, set a timer for exactly 5 minutes and continue stirring constantly. The mixture will become slightly thicker and darker in color.
- Immediately remove the saucepan from heat after 5 minutes and pour the hot mixture over the chocolate chips and marshmallow creme in your prepared bowl. Work quickly but carefully as the mixture is extremely hot.
- Stir vigorously until all the chocolate chips are completely melted and the marshmallow creme is fully incorporated, about 2-3 minutes. Add the vanilla extract and nuts (if using) and stir until evenly distributed.
- Immediately pour the fudge mixture into your prepared pan and use a spatula to spread it evenly into all corners, smoothing the top as much as possible while still warm.
- Allow the fudge to cool at room temperature for at least 2 hours, or until completely set and firm to the touch. For faster setting, refrigerate after 30 minutes of room temperature cooling.
- Use the parchment paper overhang to lift the fudge out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the knife with a damp cloth between each cut for clean edges.
Notes
- Use a candy thermometer if you're nervous: While not required, heating the mixture to exactly 234°F (soft ball stage) ensures perfect results every time.
- Don't skimp on stirring: Constant stirring during the boiling phase prevents scorching and ensures even heating throughout the mixture.
- Line your pan properly: Good parchment paper with an overhang makes removal and cutting so much easier.
- Let it cool completely: Cutting too early results in messy, soft fudge that doesn't hold its shape.
- Store at room temperature: Refrigeration can make the fudge too hard and change the texture. Keep in an airtight container with parchment between layers for up to 2 weeks.
- Use fresh marshmallow creme: Old marshmallow creme can become stiff and won't incorporate as smoothly into the hot mixture.
- For freezing: Wrap individual pieces in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Flavor variations: Try white chocolate with almond extract, peppermint extract, peanut butter swirl, rocky road with mini marshmallows, salted caramel drizzle, espresso powder, or crushed Oreo cookies.
- For gifting: Package in decorative tins or boxes lined with tissue or parchment paper. This recipe makes a large batch perfect for sharing.
- Prevent sticking: Always use parchment or wax paper between layers when storing cut fudge pieces.
Nutrition
Serving: 1PieceCalories: 145kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 10mgSodium: 15mgFiber: 0.5gSugar: 22gVitamin A: 2IUCalcium: 2mgIron: 2mg
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