Gather ’round, sweet-tooth enthusiasts, because today we’re diving into a treasure trove of nostalgia and decadence with a dreamy batch of Fantasy Fudge that’s sure to take you back to those delightful kitchen moments with grandma—or at least make you feel like you had them!
Fantasy Fudge is a classic treat that I love preparing. I mix semisweet chocolate chips and marshmallow cream—one of my favorite ingredients—with a touch of vanilla extract and then blend them until creamy and smooth.
The ingredients are wonderfully indulgent. I can’t help but feel a bit decadent when I make them: Granulated sugar and unsalted butter are two of my favorite baking basics.
When I make Fantasy Fudge, I sometimes add chopped nuts for an extra reason to love this rich treat.
Fantasy Fudge A Classic Sweet Treat Recipe Ingredients
- Granulated Sugar: Provides sweetness and structure; high in carbohydrates.
- Unsalted Butter: Adds richness and flavor; contains fat but no carbs.
- Evaporated Milk: Creamy texture; contributes to sweetness with some protein.
- Semisweet Chocolate Chips: Rich chocolate flavor; contains sugar and fat.
- Marshmallow Cream: Adds sweetness and fluffiness; mostly sugar.
- Vanilla Extract: Enhances aroma and flavor; used in small quantities.
- Chopped Nuts (Optional): Adds crunch and protein; enhances texture and nutrition.
Fantasy Fudge A Classic Sweet Treat Recipe Ingredient Quantities
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- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz semisweet chocolate chips
- 7 oz jar of marshmallow cream
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional)
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How to Make this Fantasy Fudge A Classic Sweet Treat Recipe
1. Get a 9×13 inch pan ready by lining it with aluminum foil and giving that foil a light coat of grease. Then you’ll be all set to make fudge that will actually come out of the pan.
2. In a spacious saucepan over medium heat, mix together the granulated sugar, unsalted butter, and evaporated milk. Stir constantly as the mixture comes to a boil; it should take about 4 to 5 minutes to reach that stage. Otherwise, the sugar might burn. Once boiling, maintain a steady stir for another minute or two
3. Once boiling, keep cooking for another 5 minutes, stirring all the while to ensure the mixture doesn’t scorch, until it reaches the soft ball stage (234°F on a candy thermometer).
4. Take the saucepan off the heat and promptly mix in the semisweet chocolate chips, stirring until they are melted and the blend is smooth.
5. Include the marshmallow cream and vanilla extract in the mixture, and stir with great vigor until you have an irresistibly smooth, homogenous blend.
6. If you’re using nuts, fold them into the fudge mixture right now.
7. In the prepared pan, pour the fudge mixture. With a spatula, spread it evenly.
8. Allow the fudge to set at room temperature. This can take about 2 to 4 hours. You can also speed up the process by refrigerating the fudge. But for the best texture, allow it to return to room temperature before serving.
9. When the fudge has become firm, take it out of the pan with the help of the foil, and put it on a board for cutting.
10. Slice the fudge into squares and relish your scrumptious, self-made Fantasy Fudge! If you have any remaining pieces of fudge, stash them in an airtight container and keep them at room temperature for up to two weeks.
Fantasy Fudge A Classic Sweet Treat Recipe Equipment Needed
1. 9×13 inch pan
2. Aluminum foil
3. Grease or cooking spray
4. Spacious saucepan
5. Wooden spoon or heat-resistant spatula (for stirring)
6. Candy thermometer
7. Measuring cups
8. Measuring spoons
9. Spatula (for spreading the fudge)
10. Cutting board
11. Sharp knife
12. Airtight container (for storage)
FAQ
- Q:Is it possible to use milk chocolate chips instead of semisweet chocolate chips? A: It is possible, yes. You can substitute milk chocolate chips for semisweet chocolate chips, but know that the end product will be a lot sweeter.
- Q:Can you use something else in place of evaporated milk? A: If necessary, you can use half-and-half or a blend of whole milk and heavy cream, but it might change the texture a bit.
- Q:Is it okay to omit the nuts if you’ve got an allergy? A: Certainly. The nuts are sort of an added bonus. If you’re allergic, just leave them out or toss in something else instead.
- Q:How do I store Fantasy Fudge?
A: An airtight container at room temperature is perfect for preserving the fudge for about a week. Storing it there, alongside the other ingredients, allows the fudge to remain fresh and sinfully delicious for as long as possible. - Q:Can I freeze Fantasy Fudge?
A: Yes, you can freeze the fudge. Tightly wrap it in plastic wrap and place it in an airtight container for up to three months. - Q:Is marshmallow cream the same as marshmallow fluff? A: Yes, they can be used interchangeably in this recipe.
Fantasy Fudge A Classic Sweet Treat Recipe Substitutions and Variations
Sugar, granulated: 2 1/4 cups honey or maple syrup (reduce milk slightly)
Butter without salt: 3/4 cup coconut oil or margarine
Condensed milk: 1/3 cup sugar 1/2 cup water
Chips of semisweet chocolate: 12 ounces of dark chocolate chips or milk chocolate chips
1 cup dried fruit or omit entirely: Chopped nuts.
Pro Tips
1. Prepare All Ingredients Before Starting: Measure and set aside all ingredients before you begin cooking. This ensures a smooth process, as sugar mixtures can be time-sensitive and benefit from quick and efficient handling.
2. Ensure Consistent Stirring: While cooking the sugar, butter, and evaporated milk mixture, maintain a steady stir. This prevents any part of the mixture from settling on the bottom and burning, ensuring even cooking and a smooth texture.
3. Use a Candy Thermometer: The soft ball stage is critical for fudge consistency. A candy thermometer will help you accurately reach 234°F, ensuring your fudge sets correctly.
4. Cool on a Wire Rack: Once the mixture is in the pan, place it on a wire rack to cool. This allows air to circulate underneath, speeding up the setting process evenly.
5. Customize with Mix-Ins: Get creative with additional flavors by experimenting with different types of nuts, or even mix in some extracts like almond or mint. Just fold them in gently to maintain the fudge’s integrity.
Fantasy Fudge A Classic Sweet Treat Recipe
My favorite Fantasy Fudge A Classic Sweet Treat Recipe
Equipment Needed:
1. 9×13 inch pan
2. Aluminum foil
3. Grease or cooking spray
4. Spacious saucepan
5. Wooden spoon or heat-resistant spatula (for stirring)
6. Candy thermometer
7. Measuring cups
8. Measuring spoons
9. Spatula (for spreading the fudge)
10. Cutting board
11. Sharp knife
12. Airtight container (for storage)
Ingredients:
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- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz semisweet chocolate chips
- 7 oz jar of marshmallow cream
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional)
“`
Instructions:
1. Get a 9×13 inch pan ready by lining it with aluminum foil and giving that foil a light coat of grease. Then you’ll be all set to make fudge that will actually come out of the pan.
2. In a spacious saucepan over medium heat, mix together the granulated sugar, unsalted butter, and evaporated milk. Stir constantly as the mixture comes to a boil; it should take about 4 to 5 minutes to reach that stage. Otherwise, the sugar might burn. Once boiling, maintain a steady stir for another minute or two
3. Once boiling, keep cooking for another 5 minutes, stirring all the while to ensure the mixture doesn’t scorch, until it reaches the soft ball stage (234°F on a candy thermometer).
4. Take the saucepan off the heat and promptly mix in the semisweet chocolate chips, stirring until they are melted and the blend is smooth.
5. Include the marshmallow cream and vanilla extract in the mixture, and stir with great vigor until you have an irresistibly smooth, homogenous blend.
6. If you’re using nuts, fold them into the fudge mixture right now.
7. In the prepared pan, pour the fudge mixture. With a spatula, spread it evenly.
8. Allow the fudge to set at room temperature. This can take about 2 to 4 hours. You can also speed up the process by refrigerating the fudge. But for the best texture, allow it to return to room temperature before serving.
9. When the fudge has become firm, take it out of the pan with the help of the foil, and put it on a board for cutting.
10. Slice the fudge into squares and relish your scrumptious, self-made Fantasy Fudge! If you have any remaining pieces of fudge, stash them in an airtight container and keep them at room temperature for up to two weeks.
