The Ingredients
This simple fudge recipe features just a handful of classic ingredients. You can find exact amounts for everything you’ll need in the recipe card below.
Granulated Sugar
Unsalted Butter: Always use unsalted butter to control the salt in the recipe.
Evaporated Milk
Semi-Sweet Chocolate: use chocolate bars or use semi-sweet chocolate chips.
Marshmallow Cream – we like to use Jet Puffed Marshmallow Creme.
Vanilla – pure vanilla extract works best.
Walnuts – optional. One of my boys doesn’t like nuts so I make usually make this without it. However, this is delicious with the addition of chopped walnuts.
How to Make Fantasy Fudge
With just 4 simple steps, making this fudge is a cinch. The hardest part by far is putting it straight into the fridge without scooping some out for a taste beforehand.
Prep Your Ingredients: If you’re using a block of chocolate, break it up so that it melts evenly. Chop the nuts and move the marshmallow creme out of the jar and into a bowl. Line a 9×13-inch baking pan with foil and butter the inside of the foil.
Make the Fudge Base: Grab a large 3-quart saucepan with a thick base and bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you stir constantly as it starts to boil and bubble. Once it starts to boil, start a timer for 4 minutes. Remove the fudge mixture when it reaches 234°F.
Add the Chocolate and Marshmallow: Once the 4-minute timer goes off or the mixture reaches the correct temperature, add the marshmallow creme and chocolate. Let the chocolate and marshmallow melt, and then mix everything together well. Add the vanilla.
Chill and Serve: Pour the mixture into the prepared pan lined with parchment paper (or wax paper) and let it cool to room temperature. Once it’s no longer hot enough to endanger the other food in your fridge, stick it in the refrigerator for at least 4 hours. Once it’s firmed up fully, slice and serve it.
Do I Have to Use a Candy Thermometer?
It’s really best to use a candy thermometer when making this fudge. You want to make sure the fudge reaches 234°F to get the right consistency. But if you’re less picky about the fudge’s texture or don’t have a candy thermometer, you can also just time it as described in the instructions.
Tips for Success
This tried and tested fudge is pretty much foolproof. Here are some things to keep in mind so it comes out just right every time.
Leave Out the Nuts: Whether you have an allergy or just aren’t a fan, feel free to skip the walnuts. When I make this fudge, I always leave them out when I want to avoid allergy issues. It tastes just as rich without them, and makes the fudge even smoother.
Toast the Nuts: If you are using walnuts, I highly recommend toasting them first. This helps to unlock the flavor and adds a nice crunch to the fudge. Just spread them out on a sheet pan and pop them in the oven for 5 minutes or so before adding them.
Refrigerate: Make sure you don’t skimp on the refrigeration step, since it’s important to let the fudge set. Otherwise, you may get an uneven texture as some of the heavier ingredients sink to the bottom of the still-liquid fudge. Keep it in there for the full 4 hours to be on the safe side.
