Description
This original fantasy fudge recipe offers a rich and creamy treat made with semi-sweet chocolate, marshmallow creme, and crunchy walnuts. Perfectly smooth and sweet, this fudge is an ideal classic dessert to share, featuring a buttery texture and a balance of chocolate and nutty flavors.
Ingredients
Scale
Fudge Base
- 3 cups granulated sugar
- ¾ cup margarine (BlueBonnet brand used)
- â…” cup evaporated milk
- 12 ounces semi-sweet chocolate chips (Nestle Toll House brand used)
- 7 ounces jar marshmallow creme (Jet-Puff brand used)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped walnuts
Instructions
- Prepare the Pan: Line a 9×13-inch straight-sided baking pan with parchment paper, leaving extra paper overhang on the sides to easily lift the fudge out after it sets.
- Combine Ingredients: In a 3-4 quart saucepan over medium heat, add granulated sugar, margarine, and evaporated milk. Stir the mixture well to combine before heating.
- Boil the Mixture: Cook over medium heat, stirring constantly for 5-8 minutes until the mixture reaches a rolling boil. Once boiling, maintain the boil and continue stirring for exactly 5 minutes, then remove from heat promptly.
- Melt Chocolate: Immediately stir in the semi-sweet chocolate chips until fully melted and smooth to create the chocolate fudge base.
- Add Marshmallow and Vanilla: Mix in the marshmallow creme and vanilla extract, stirring thoroughly until the mixture is smooth and no streaks remain.
- Incorporate Walnuts: Fold in the chopped walnuts evenly throughout the fudge mixture.
- Pour and Spread: Transfer the fudge mixture into the prepared pan, spreading it evenly using a small offset spatula for a smooth surface.
- Cool and Slice: Allow the fudge to cool completely at room temperature. Once set, lift it out using the parchment overhang and slice into 1×1-inch square pieces for serving.
Notes
- Use parchment paper for easy removal and clean slicing.
- Stirring constantly during boiling is crucial to prevent burning or grainy texture.
- For a nuttier version, substitute walnuts with pecans or almonds.
- Ensure the fudge has completely cooled to room temperature before slicing for clean cuts.
- Store fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
