Fantasy Fudge
Make creamy fantasy fudge with just 5 minutes of cooking! This easy homemade recipe features chocolate chips, marshmallow creme, and optional walnuts.
Equipment
- 9x13 inch baking pan
- parchment paper
- large heavy-bottomed saucepan
- spatula
- sturdy spoon
- measuring cups
- measuring spoons
- cutting board
- sharp knife
Ingredients
Fudge Mixture
- 3 cups granulated sugar
- 1 1/2 sticks unsalted butter (12 tablespoons)
- 1 can evaporated milk (5 fluid ounce)
- 1/2 tsp salt
- 1 package semi-sweet chocolate chips (12 ounce)
- 1 jar marshmallow creme (7 ounce)
- 1 tsp vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing an overhang on the longer sides. Lightly grease the parchment paper with butter or non-stick cooking spray for easy removal.
- In a large, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, evaporated milk, and salt. Bring the mixture to a full rolling boil over medium heat, stirring constantly to prevent scorching and ensure the sugar dissolves. Once boiling, continue to cook for exactly 5 minutes, stirring occasionally.
- Remove the saucepan from the heat. Immediately add the semi-sweet chocolate chips, marshmallow creme, and vanilla extract to the hot mixture. If using, stir in the chopped walnuts at this stage.
- Stir vigorously with a sturdy spoon or spatula until the chocolate chips are completely melted and all ingredients are thoroughly combined. Continue stirring until the mixture is smooth and glossy, with no visible streaks of chocolate or marshmallow creme, which typically takes a few minutes.
- Pour the hot fudge mixture evenly into the prepared 9x13 inch pan. Use a spatula to spread it smoothly into the corners and level the top surface.
- Allow the fudge to cool completely at room temperature until it is firm enough to cut, which usually takes at least 2 hours.
- Once the fudge is firm, use the parchment paper overhang to lift it from the pan onto a clean cutting board. Cut the fudge into 1-inch squares using a sharp knife.
Notes
For a quicker set, you may refrigerate the fudge for about 1 hour.