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Fantasy Fudge

Create a rich, velvety chocolate fudge that delights every sweet tooth with this simple yet delicious fantasy fudge recipe, perfect for gifting and entertaining.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 16 squares
Course: Dessert, Sweets
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups granulated sugar preferably pure cane for optimal crystallization
  • ¾ cup unsalted butter room temperature for smoother blending
  • ⅔ cup evaporated milk not condensed milk – they're different!
  • 12 oz semi-sweet chocolate chips approximately 2 cups
  • 1 jar marshmallow creme 7 oz
  • 1 tsp pure vanilla extract
  • 1 cup chopped walnuts or pecans optional
Possible Substitutions
  • Dark chocolate chips (60-70% cacao) for a more intense flavor
  • European-style butter for extra richness (contains higher butterfat)
  • Brown sugar can replace up to 1 cup of granulated sugar for a deeper caramel note
  • Macadamia nuts or hazelnuts offer interesting texture variations
  • Plant-based butter and non-dairy chocolate chips for a vegan option

Method
 

Set Up and Boil the Sugar Base
  1. Line an 8x8‑inch pan with parchment paper, leaving overhangs for easy lifting, and lightly coat with cooking spray.
  2. In a heavy 3‑quart saucepan, combine sugar, butter, and evaporated milk.
  3. Bring to a rolling boil over medium heat, stirring constantly to prevent scorching.
  4. Boil for exactly 4 minutes, maintaining a steady bubble. Use a candy thermometer to ensure it reads between 234°F–240°F for the ideal soft‑ball stage.
Incorporate Chocolate and Flavorings
  1. Remove from heat and stir in chocolate chips until the mixture is smooth and glossy.
  2. Add marshmallow crème, mixing vigorously until fully incorporated with no white streaks.
  3. Stir in vanilla extract and optionally ¼ teaspoon espresso powder for enhanced chocolate flavor.
Add Mix‑Ins, Set, and Cut
  1. Fold in any nuts or flavor mix-ins just until blended, then transfer immediately to the prepared pan.
  2. Smooth the top and tap lightly to remove air bubbles.
  3. Allow to cool at room temperature for at least 2 hours or overnight for the best texture.
  4. Once set, lift out using the parchment and cut into 1‑inch squares with a warm, dry knife.

Notes

Fudge tends to improve with a brief rest at room temperature before serving. Proper storage is crucial for maintaining quality. Use an airtight container for room temperature storage, refrigerate tightly wrapped, or freeze in portions for longer storage.