Fantasy Fudge (Marshmallow Creme Fudge)

Fantasy Fudge (Marshmallow Creme Fudge)

Course: Dessert

Cuisine: American

Keyword: chocolate walnut fudge, evaporated milk fudge, fantasy fudge, marshmallow cream fudge, marshmallow creme fudge

Prep Time: 4

Cook Time: 15

Cooling Time: 1

Total Time: 1 19

Servings:

Calories: 575kcal

Author: Jessica Formicola

Classic fantasy fudge made with evaporated milk and marshmallow creme for a glossy, creamy fudge that sets reliably every time.

Print Recipe

Equipment

Parchment Paper
8x8 square baking pan
Candy Thermometer

Ingredients

3 cups granulated sugar
¾ cup unsalted butter
⅔ cup evaporated milk
12 ounces semisweet chocolate chips
1 cup marshmallow fluff
1 cup chopped walnuts
1 teaspoon vanilla extract

Instructions

Line 9-inch square pan with aluminum foil or parchment paper, crisscrossing to make a sling.
Combine the 3 cups granulated sugar, ¾ cup unsalted butter and ⅔ cup evaporated milk in a heavy-bottom saucepan. Bring to a rolling boil over medium heat, stirring constantly. Simmer and stir for 5-10 minutes or until it registers at 234°F on a candy thermometer. Remove from the heat.
Add the 12 ounces semisweet chocolate chips and 1 cup marshmallow fluff to the hot mixture; stir until melted. Add the chopped 1 cup chopped walnuts and 1 teaspoon vanilla extract.
Pour the hot fudge into the prepared pan; spreading evenly. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
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Notes

Storage: Store fudge in an airtight container or wrapped in plastic wrap at room temperature for 2-3 weeks. Be sure to keep the fudge in a dry, cool place and avoid refrigerating because it will dry out.

Freezer: This classic recipe can also be frozen. Freeze it for up to three months in a freezer bag, but keep in mind it will be a little drier when thawed. Also, place wax paper in between fudge pieces to prevent them from sticking.

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