Marshmallow Cream Fudge (Fantasy Fudge)
This marshmallow cream fudge, or Fantasy Fudge recipe, is made with marshmallow fluff, toasted walnuts, and a little vanilla for extra flavor! And the best part is this fudge is made on the stovetop so no need to turn your oven on!
Servings: 20 servings
Calories: 356kcal
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks, 170 g) unsalted butter
- ¼ teaspoon salt
- ⅔ cup (160 ml) evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 cup toasted, chopped walnuts
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare pan. Grease or line an 9x13 inch pan with parchment paper or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
- Boil fudge mixture. In a medium saucepan, set over medium heat, stir together the sugar, butter, salt and evaporated milk together. Bring mixture to a boil (it can take up to 10 minutes to bring to a boil) , and then let the mixture boil until it reaches a temperature of 234°F (this usually takes about 3-5 minutes). If it goes beyond 234°F I found the fudge to be a bit gritty and sugar has crystallized.
- Add chocolate chips. Remove from the heat and stir in the chocolate chips until melted and combined.
- Add remaining ingredients. Stir in the marshmallow creme, walnuts, vanilla extract until the creme is combined and the walnuts are evenly mixed throughout.
- Chill fudge. Spread the mixture into the prepared pan and smooth the top. Refrigerate until firm, about 2 hours. Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.
Notes
- Storage: This fudge will keep for about 2 weeks at room temperature or a few weeks in your fridge, wrapped. Or wrap it well (tin-foil would be best) and freeze for up to 3 months.
- Candy thermometer: I recommend using one so you don't end up with grainy/gritty fudge. Grainy/gritty/crumbly fudge is probably because the mixture got too hot on the stovetop and the sugar re-crystallized making for a gritty, grainy texture. Make sure to keep an eye on that candy thermometer otherwise you might end up with crumbly fudge.
- Walnuts: You can omit or swap for another type of nut. I do recommend toasting first. I simply toast my walnut halves for 5-7 minutes in a 350oF until fragrant. Then I let them cool for a few minutes and then measure out my 1 cup of chopped walnuts I need. You could also save a few walnut halves to place on top for a pretty decoration.
- Marshmallow crème: So is this the hack I found on the internet (keep in mind I haven't tried it myself! If you do, let me know in the comment section!). But yes, you can by using 16 large marshmallows melted together with 2 teaspoons corn syrup, which will equal about 1 cup marshmallow crème. Let me know if you give it a try!
- Butter: I used unsalted butter, so if using salted butter I would omit or just use a pinch of salt.
Nutrition
Calories: 356kcal | Carbohydrates: 49g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 151mg | Fiber: 2g | Sugar: 43g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg