Creamy and Easy Fantasy Fudge! Made with just 6 ingredients and is nut free! Perfect candy for all occasions!
When it comes to fudge I get super nostalgic, especially around the holidays. This creamy, rich fudge is not quite like we used to make at home but nonetheless it taste just as great!
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Growing up my stepdad always made old fashioned homemade fudge. He would stand around the stove, which seemed like hours, with Mom just stirring and stirring away.
While I have not ventured into making his recipes, I have made a few of my own such as this chocolate peanut butter fudge or this butterscotch fudge! Both equally good. Both are cooked in the microwave and not on the stove.
HOW TO MAKE FANTASY FUDGE?
Ingredients:
- 2 1/2 cups granulated sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 1 12oz package of semi-sweet chocolate chips
- 1 7oz jar marshmallow creme
- 1 ½ teaspoons vanilla
Directions:
- Prepare a 9×13 inch baking pan by lining with parchment paper.
- In a large saucepan over medium heat, combine the sugar, butter and evaporated milk stirring constantly until mixture begins to boil.
- Once the mixture is at a boil, set the timer for 5 minutes and continue to stir constantly.
- Remove from the heat and stir in the chocolate chips, marshmallow cream and vanilla extract until well combined and smooth.
- Pour into prepared baking pan and let the fudge set for at least 2-3 hours.
- When it is time to slice the fudge, lift the entire block by using the edges of the parchment paper. Cut into small pieces and serve.
- Serve and ENJOY!
NOTES AND TIPS!
- Stirring constantly helps prevent the sugars from crystalizing, which will make your fudge grainy. It’s important to stir constantly.
- To cut fudge as cleanly as possible, heat a knife in hot water. Dry the knife, slice and wipe the knife before each new slice.
- Fudge should be stored at room temperature, covered and can keep for a few days.
- Optional ingredient: 1 cup chopped pecans or walnuts. Stir in after #4.
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Easy Fantasy Fudge
Equipment
Ingredients
- 2 1/2 cups granulated sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 1 12 oz package of semi-sweet chocolate chips
- 1 7 oz jar marshmallow creme
- 1 ½ teaspoons vanilla
Instructions
- Prepare a 9x13 inch baking pan by lining with parchment paper.
- In a large saucepan over medium heat, combine the sugar, butter and evaporated milk stirring constantly until mixture begins to boil.
- Once the mixture is at a boil, set the timer for 5 minutes and continue to stir constantly.
- Remove from the heat and stir in the chocolate chips, marshmallow cream and vanilla extract until well combined and smooth.
- Pour into prepared baking pan and let the fudge set for at least 2-3 hours.
- When it is time to slice the fudge, lift the entire block by using the edges of the parchment paper. Cut into small pieces and serve.
- Serve and ENJOY!
Notes
- Stirring constantly helps prevent the sugars from crystalizing, which will make your fudge grainy. It’s important to stir constantly.
- To cut fudge as cleanly as possible, heat a knife in hot water. Dry the knife, slice and wipe the knife before each new slice.
- Fudge should be stored at room temperature, covered and can keep for a few days.
- Optional ingredient: 1 cup chopped pecans or walnuts. Stir in after #4.
Nutrition
MORE FUDGE RECIPES!
- Hot Chocolate Fudge! This has pockets of mini marshmallows in it and pressed into the top.
- Double Chocolate Toffee Caramel Fudge! An easy microwave fudge recipe with layers of white and dark chocolate, gooey caramel, and bits of toffee.
- Caramel Fudge! Made with butter, golden syrup and sweetened condensed milk.
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