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Homemade Classic Fantasy Fudge: An Easy Family Favorite

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This homemade classic fantasy fudge is a creamy, melt-in-your-mouth treat that’s perfect for the holidays. Made with simple ingredients and a foolproof method, it’s a crowd-pleaser that travels well and keeps for weeks.

Ingredients

Scale
  • 3 cups (600g) granulated sugar
  • 3/4 cup (1 1/2 sticks / 170g) unsalted butter
  • 2/3 cup (160ml) evaporated milk
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 jar (7 ounces / 198g) marshmallow creme
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (120g) chopped walnuts (optional)
  • 1/4 teaspoon (1.5g) salt

Instructions

  1. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving about 2 inches of overhang on two opposite sides. Lightly grease with butter or non-stick spray. Set aside.
  2. In a medium heavy-bottomed saucepan, combine 3 cups (600g) granulated sugar, 3/4 cup (170g) unsalted butter, and 2/3 cup (160ml) evaporated milk. Place over medium heat and stir constantly until butter is melted and sugar is dissolved.
  3. Stop stirring and let the mixture come to a full rolling boil. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  4. Let the mixture boil without stirring until it reaches exactly 234°F (112°C) (soft-ball stage), about 5-7 minutes. Do not stir.
  5. Remove the pan from heat immediately. Add 12 ounces (340g) semi-sweet chocolate chips and the entire jar of marshmallow creme. Let sit for 30 seconds, then stir gently until smooth and glossy.
  6. Stir in 1 teaspoon (5ml) vanilla extract and 1/4 teaspoon (1.5g) salt until combined. If using, fold in 1 cup (120g) chopped walnuts.
  7. Pour the fudge into the prepared pan and spread evenly. Let cool at room temperature for at least 4 hours or overnight. Do not refrigerate.
  8. Use the parchment handles to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife, wiping the knife clean between cuts.

Notes

Do not stir the mixture once it comes to a boil to prevent graininess. Use a reliable candy thermometer and test it in boiling water first. Work quickly after removing from heat. Make fudge on a dry day for best results. Let cool naturally at room temperature; do not refrigerate to speed up cooling.

Nutrition

Keywords: fantasy fudge, homemade fudge, classic fudge, holiday fudge, chocolate fudge, easy fudge recipe

Find it online: https://willarecipes.com/homemade-classic-fantasy-fudge-an-easy-family-favorite/