The Original Fantasy Fudge Recipe

The Original Fantasy Fudge Recipe

This Fantasy Fudge sets into smooth, glossy squares packed with rich chocolate flavor and that nostalgic texture everyone loves. It comes together fast on the stovetop, cools beautifully, and slices clean for gifting or snacking.

Course Dessert

Cuisine American

Keyword Fudge

Prep Time 2

Cook Time 20

Cooling Time 3

Total Time 3 22

Servings makes 32 - 1" squares

Calories 194kcal

Author Katie Cooksey

Equipment

candy thermometer

Ingredients

3 cups granulated sugar
⅔ cups butter (about 1 ⅓ sticks)
⅔ cups evaporated milk (5 oz can)
1 tsp vanilla extract
7 oz marshmallow creme
12 oz semi-sweet chocolate chips

Instructions

Spray a 9-inch square pan with baking spray and line with parchment paper, so that there is overhang on both sides (for easy lifting). The baking spray is optional, but helps the paper stick better.
In a large saucepan over medium high heat, bring butter, sugar and evaporated milk to a boil while stirring constantly to prevent scorching.
Continue to stir constantly and boil for 5-10 minutes until until candy thermometer reaches 234° F. It will be boiling hard and violently. Remove from heat.
Stir in vanilla extract, chocolate chips and marshmallow creme until well combined and melted. At this point you could also add in nuts if desired (like walnuts or pecans).
Pour into prepared pan, using an offset spatula to spread out evenly.
Cool completely at room temperature, about 3 hours.
Lift fudge from pan and cut into 1-inch cubes.

Video

Notes

Storage Instructions

Store fudge in an airtight container at room temperature for up to 1 week. Don't store it in the fridge-it will get crumbly) For longer storage, refrigerate for up to 3 weeks or freeze for up to 3 months. Thaw in the fridge before serving for best texture.

Nutrition