Easy Fantasy Fudge Recipe
The only thing that could possibly be better than plain fudge is fantasy fudge, which comes loaded with walnuts and gets its magical silky texture from marshmallow fluff. It's easier than you might think to make your very own fantasy fudge at home, especially if you follow recipe developer Jessica Morone's simple but delicious rendition. "My favorite thing about this recipe is the flavor of the fudge," Morone says. "I absolutely love it and can't stop eating it." Something tells us that once you give this recipe a spin, like Morone, you won't be able to stop enjoying pieces of this decadent, rich fudge.
Aside from the flavor, which is an obvious selling point, Morone also loves how easy it is to make homemade fudge. "[This recipe] makes a lot of fudge, so you can cut it up and share it with everyone," she adds, and when it comes to fudge, it's always the more the merrier. You don't need much time (though you do need to let it cool for a bit), and you don't need many ingredients — all you need is a hankering for chocolatey goodness, which this fudge is guaranteed to deliver on.
Gather the ingredients for fantasy fudge
To make this fantasy fudge, you'll need sugar, butter, evaporated milk, semi-sweet chocolate chips, marshmallow fluff, chopped walnuts, and two types of extract: vanilla and almond. "The special ingredient in this recipe is almond extract," Morone explains. "It isn't traditionally an ingredient in this fudge, but it really adds a great depth of flavor to the recipe and makes it taste amazing."
As for ingredient swaps, there are a few you could make, like using white chocolate chips or a different kind of nut, but "'classic' fantasy fudge uses semi-sweet chocolate and walnuts," Morone explains.
Bring the milk, sugar, and butter to a boil
Get things started by lining a 13x9-inch pan with parchment paper or foil, then set it aside. Then, add the sugar, butter, and evaporated milk to a large saucepan over medium heat, and allow it to come to a boil. Stir the mixture continuously until your candy thermometer registers a temperature of 234 F (yes, 234). This should take about 5 minutes.
Stir in the chocolate chips, marshmallow fluff, walnuts, and extracts
Once the milk mixture reaches 234 F, remove it from the heat and immediately add in the chocolate chips and marshmallow fluff, stirring until they're well incorporated. Next, stir in the chopped walnuts, vanilla extract, and almond extract. Finally, transfer the fudge to your prepared baking sheet, then pop it into the fridge to cool for at least an hour.
Cut the fantasy fudge into squares and serve
When your fudge is chilled and set, you can cut it up into squares and serve it up. "Fudge is great paired with things like fruit or red wine," Morone suggests. She also has the fun idea of making a dessert charcuterie board, "with fudge and things like macarons on it."
And, because this recipe yields 35 servings, you're likely going to have some leftovers. "Leftover fudge can last quite awhile, as long as you store it in an airtight container," Morone says. "At room temperature, it can last up to 2 weeks; in the fridge it can last up to 4 weeks, and you can also freeze it for up to 3 months."
No need to fantasize about this fudge — make it a reality with this sweet and easy recipe.
- 3 cups sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow fluff
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Line a 9×13-inch pan with parchment paper or foil, then set it aside.
- Add the sugar, butter, and evaporated milk to a large saucepan. Bring the mixture to a boil over medium heat. Continue boiling, constantly stirring, until the mixture registers 234 F on a candy thermometer, about 5 minutes.
- Remove the saucepan from heat and add the chocolate chips and marshmallow fluff, mixing until well combined.
- Mix in the walnuts, vanilla extract, and almond extract.
- Transfer the fudge to the prepared pan and refrigerate for at least 1 hour before cutting into squares and serving.
| Calories per Serving | 341 |
| Total Fat | 16.5 g |
| Saturated Fat | 8.1 g |
| Trans Fat | 0.3 g |
| Cholesterol | 20.7 mg |
| Total Carbohydrates | 50.6 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 46.0 g |
| Sodium | 20.1 mg |
| Protein | 2.4 g |
