Better Than Fantasy Fudge
Indulge in a decadently rich treat with this "Better Than Fantasy Fudge" recipe—a creamy, melt-in-your-mouth chocolate fudge that lives up to its name! Featuring a dreamy blend of semisweet and milk chocolate chips, marshmallow creme, and aromatic vanilla, this fudge boasts the perfect balance of sweetness and texture. The optional addition of chopped walnuts adds a delightful crunch, elevating the classic recipe to gourmet status. With just 15 minutes of prep time and straightforward instructions, this fail-proof recipe ensures consistently smooth results every time. Ideal for holiday gifting, potlucks, or satisfying your chocolate cravings, this homemade fudge is a must-try dessert that will leave everyone wanting more.
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Recipe Information
Ingredients
- 3 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 third-cup cans (12 oz total) Evaporated milk
- 2 cups Semisweet chocolate chips
- 1.5 cups Milk chocolate chips
- 1 jar (7 oz) Marshmallow creme
- 1.5 teaspoons Pure vanilla extract
- 1 cup Chopped walnuts (optional)
- 0.25 teaspoons Salt
Instructions
Prepare a 9x13-inch baking pan by lining it with parchment paper or greasing it lightly with butter. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, evaporated milk, and salt. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
Once the mixture reaches a gentle boil, attach a candy thermometer to the side of the saucepan and continue cooking until the mixture reaches 234°F (soft-ball stage). Stir continuously to prevent scorching.
Remove the saucepan from heat and stir in the semisweet chocolate chips, milk chocolate chips, and marshmallow creme until melted and smooth.
Add the vanilla extract and fold in the chopped walnuts, if using. Mix until evenly combined.
Quickly pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
Allow the fudge to cool at room temperature for about 3 hours, or until completely set.
Once set, lift the fudge out of the pan using the parchment paper and transfer it to a cutting board. Cut into 36 pieces (or smaller if desired).
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
Nutrition Facts
Calories |
8126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.8 g | 500% | |
| Saturated Fat | 205.3 g | 1026% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 1137.8 g | 414% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 1042.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 952 mg | 73% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2656 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
