This easy Fantasy Fudge is a no-fail recipe everyone will love! Made with marshmallow fluff and chocolate chips, it’s the perfect holiday treat!
Notes
- For even more flavor try toasting the nuts on the stovetop or in the oven before adding them to the fudge.
- To toast the nuts on the stovetop, use a 10- or 12-inch traditional skillet over medium heat. You need to stir often for even toasting, which should take 5 minutes or less.
Ingredients
- 3 cups sugar - 21 ounces, 600 grams
- 1 5-ounce can evaporated milk
- ¾ cup unsalted butter
- 1 7-ounce jar marshmallow creme
- 1 12-ounce package high quality semi-sweet chocolate chips
- 1 cup chopped nuts - optional – we like pecans
- 1 teaspoon vanilla extract
Instructions
- Butter an 8×8-inch baking dish or spray it with nonstick cooking spray and set aside.
- Combine the sugar, milk, and butter in a medium sized pot and cook on medium-low heat until the mixture comes to a boil. Be sure to stir frequently.
- Once it has reached the boiling point, boil for 5 minutes. Stir constantly. Seriously. Constantly. The mixture can scorch and you don't want that. You can even adjust the heat down some to maintain a boil without it scorching. The goal here is to get the mixture to the soft ball temp of 235°F. Having a candy thermometer is a bit of an insurance policy, but it's not required if you cook it per the instructions.
- Remove from the heat and stir in the chocolate chips until the mixture is smooth.
- Put your marshmallow creme in the microwave for about 10-15 seconds (no lid! no bits of foil! Ignore the “do not microwave this container” warning!) Watch it and take it out when the mallow rises about a bit over the lip of the container.
- Add the marshmallow creme and vanilla to the mixture and stir until it is creamy and smooth.
- Fold in the chopped nuts (reserving a few to sprinkle on the top) and mix well.
- Pour into the prepared baking dish.
- Cool completely and cut as desired.