Get ready to indulge some chocolatey goodness. This Fantasy Fudge recipe is a scrumptious classic that you’ll often find in my kitchen counter during any time of the year. It’s one of my favorites to make for my husband, Rob. If you have a sweet tooth like us, then you’ll love this recipe. The secret to making a smooth, zero grain homemade fudge is cooking at the right temperature. It’s also important to pay close attention to the texture of the fudge throughout the mixing process. Remember, beating the fudge for too long can make it go hard in the matter of minutes so be sure to put your mixing utensil down once it thickens. As a heads up, this makes around three pounds of fudge!
Ingredients you’ll need:
- 7 oz of marshmallow cream
- 3 cups of granulated sugar
- ¾ cup of unsalted butter
- 2/3 cup (5 oz can) of evaporated milk
- 1 lb. of semi-sweet chocolate chips (or finely chopped chocolate)
- 1 teaspoon of vanilla extract
- 1 cup of chopped walnuts (which I skipped)
Directions
- First, you’ll want to prep the baking pan and ingredients! I would recommend having the marshmallow cream in a bowl, so you don’t have to dig it out with the spatula as your going. Then, line a 9×13 baking pan with aluminum foil with butter on the inside (trust me it makes a difference!).
- Next, you’ll want to boil the sugar, butter, and milk. Bring them to a rolling boil on a medium heat. I recommend you use a 3-quart saucepan. You’ll need the space. Once it starts to bubble, stir constantly.
- Once it hits a boil, you’ll want to set a timer for 4 minutes, or until it hits 234°F on a candy thermometer.
- Remove from the heat and quickly stir in the chocolate and marshmallow. Once they’re melted and mixed, stir in the vanilla and walnuts (or skip the walnuts).
Finally, pour the mixture into the prepared pan. I smooth it over before cooling. You’ll want to let it cool for about 4 hours. I recommend cooling in the fridge so it can get firm. All that’s left to do is to share your delicious dessert and enjoy!
