Fantasy Fudge with Chocolate and Walnuts (Print-Friendly Version)
Fantasy Fudge is a cooked chocolate-and-marshmallow-creme candy. This version retains the familiar evaporated-milk formula and uses a candy thermometer for the sugar stage. Prepare the pan and measured additions before heating; cooling time comes after active cooking.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
3 cups granulated sugar
02 -
3/4 cup butter or margarine
03 -
1 small can evaporated milk (5 oz, about 2/3 cup)
04 -
3 packages semi-sweet chocolate, 4 oz each, chopped
05 -
1 jar marshmallow creme, 7 oz
06 -
1 cup chopped walnuts
07 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Line a 9-inch square pan with foil or suitable parchment, leaving lifting overhang. Measure the chocolate, marshmallow creme, walnuts and vanilla before heating.
02 -
Combine sugar, butter and evaporated milk in a roomy saucepan. Heat over medium heat, stirring constantly. When boiling, continue stirring and use a candy thermometer correctly positioned in the mixture; remove from heat at the formula’s 234°F endpoint.
03 -
Off the heat, add chopped chocolate and marshmallow creme. Stir until evenly melted and combined. Do not add extra milk to loosen the mixture.
04 -
Stir in walnuts and vanilla, then transfer to the prepared pan and level the surface. Handle carefully: the mixture is very hot.
05 -
Leave on a stable surface until fully cool and set. Lift with support beneath the slab, cut on a board and pack cooled pieces in a covered container. Preparation and cooking estimates do not include cooling time.
# Extra Suggestions:
01 -
Use evaporated milk, not sweetened condensed milk.
02 -
Prepare the pan and measured additions before heating sugar.
03 -
Use the formula’s 234°F endpoint with a correctly positioned candy thermometer.
04 -
Cooling and setting are additional to active cooking; this version is not kitchen-tested.