Description
This easy fantasy fudge recipe makes the creamiest chocolatey fudge filled with nutty crunch. It takes 15 minutes on the stovetop and you don’t even need a candy thermometer!
Ingredients
- 3 cups granulated sugar
- ¾ cup salted butter
- ⅔ cup evaporated milk
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prepare an 8×8 baking dish with non-stick spray and line with parchment paper. Set aside.
- In a large heavy bottom pot bring the sugar, butter, and evaporated milk to a boil over medium heat, stirring often. Once at a full boil, boil for 5 minutes, stirring constantly to prevent scorching.
- Remove the pan from heat and stir in the chocolate chips until melted. Stir in the marshmallow creme, nuts, and vanilla extract until fully combined.
- Pour mixture into the prepared pan and let set for 2-4 hours until firm. When fully set, remove from the pan and cut into squares.
Notes
- Leftover fudge can be stored tightly wrapped at room temperature for a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Just thaw before serving.
- Make sure the mixture comes to a hard rolling boil before you start the timer. This ensures the sugars are completely dissolved and the mixture is cooked enough to give you a perfectly smooth fudge consistency.
- You can use a 9×13 pan, but this produces smaller squares and not nice 3D cubes.
- You can use high-quality chocolate bars in place of the chocolate chips in this recipe. Make sure the chocolate bars are chopped into fine pieces before being melted.
- Other great mix-ins for this fudge would be mini marshmallows, peanut butter chips, crushed peppermint candies, or Andes Mints.