A reinterpretation of an original fantasy fudge, but with extra chocolate. It’s easy to make a huge batch so you can have a stock ready for the times ahead. Serve it on Christmas for an even more special holiday.
Prep time: 5 mins
Cook time: 15 mins
Cooling: 4 hrs
Total time: 4 hrs 20 mins
Servings: 48 servings
Yield: 3 pounds
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup (one 5-ounce can) evaporated milk
- 1 pound semi-sweet chocolate chips or finely chopped chocolate
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- Prep the baking pan and assemble the ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.
Line a 9 x 13-inch baking pan with foil, butter the inside.
- Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.
- Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme.
Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.
- Pour into the prepared pan
- Cool to room temperature before slicing: Cool the fudge for about 4 hours. You may want to chill in the refrigerator to get it more firm.
Source: Simply Recipes