Fantasy Fudge {With Marshmallow Creme}

Easy original fantasy fudge recipe, homemade with simple ingredients in microwave. This chocolate fudge with marshmallow creme and walnuts is so creamy.

This is the creamiest and dreamiest candy you will ever make. The marshmallow creme adds a silkiness and sweetness that can't be beat, while the walnuts add the perfect texture contrast with their nutty crunch. My mouth is watering while typing this. I like to have a variety of candy for parties and to give as gifts or party favors, so consider adding this Christmas Fudge {Candy Cane Fudge} and Oreo Fudge {Cookies and Cream Fudge} to your selection.

What is fantasy fudge?

It is a fudge recipe that was originally from the back of a marshmallow creme container. It became incredibly popular, especially around the holidays, because of the creamy texture, ease of making it, and budget friendly ingredients. It is typically made with granulated sugar, butter, evaporated milk, marshmallow creme, walnuts, chocolate, and vanilla.

How to make original fantasy fudge recipe with marshmallow fluff/ creme in microwave? On stovetop?

Microwave

1. Heat butter- In the microwave.
2. Add sugar and evaporated milk- Whisk.
3. Heat- In microwave.
4. Add chocolate chips- Whisk.
5. Add marshmallow creme and vanilla extract- Mix well.
6. Stir in- Walnuts.
7. Pour mixture- In a pan.
8. Chill- Until firm.
9. Cut small pieces- With sharp knife.

Stovetop  

1. Heat butter- On the stovetop.
2. Add sugar and evaporated milk- Whisk.
3. Heat- On the stovetop, making sure it reaches 234 degrees F.
4. Add chocolate chips- After removing from heat, and whisk.
5. Add marshmallow creme and vanilla extract- Mix well.
6. Stir in- Walnuts.
7. Pour mixture- In a pan.
8. Chill- Until firm.
9. Cut small pieces- With sharp knife.

Why is my fudge grainy?

This means it has not been heated thoroughly or the sugar hasn't dissolved fully. Continue heating and stirring until the mixture becomes smooth. Another reason it's grainy could be that the chocolate overheated and your mixture is burnt. If this is the case, there is no way to fix this. Toss it all and start again.

Why did my fudge not set? How to harden it?

This could mean the ratio of chocolate to evaporated milk is off, and there is too much milk in the fudge. Make sure to measure accurately when making this recipe. It could also be that it hasn’t been chilled long enough to set. Leave it to chill in the fridge longer, and check again at a later time.

Do I need a candy thermometer?

If you do not have one, do the ‘cold water test’. Very gently drop a small amount of the hot liquid mixture into a glass of cold water. As the mixture falls to the bottom, the syrup cools and forms into a ball. This means the fudge is cooked to the right temperature so that as the fudge cools it will become the correct consistency that everyone knows fudge to be. A lower temperature would give you a syrup consistency which is too thin and runny, and a higher temperature would result in a harder caramel consistency.

Variations for microwave chocolate fudge

Try other nuts- Such as pecans, cashews, almonds, macadamia, peanuts, or even a mix of chopped nuts.

Mix in dried fruits- Such as dried cranberries or cherries.

Try other extracts- Such as caramel, rum, coconut, maple, almond, or amoretto.

Use milk chocolate or dark chocolate chips- For a different chocolate flavor.

Mix in peanut butter chips or peanut butter- For even more nutty flavor.

Add mini marshmallows- Towards the end so they don't melt, and stay visible in the fudge.

Tips and techniques for easy Jet Puffed fantasy fudge

Tastes best at room temperature- Take it out of the fridge 30 minutes before your party, and let it come to room temperature before serving.

Store slices in a container, separated by small sheets of wax papers- Because this prevents pieces from sticking to each other.

Nuts and dried fruits should be finely chopped- Because this allows you to enjoy it in each bite.

You must use a candy thermometer- Reaching that critical temperature of 234 degrees F is important to allow the fudge to mix properly and set properly.

How to get smooth perfect slices? Run the knife under hot water, wipe it dry with a paper towel, and then cut the slices. Do this before each cut. 

Must line pan with wax paper- Because this allows you to remove the fudge from the pan without it sticking to the pan and falling apart. It would be impossible to get clean cut squares from the pan without the wax paper.

Use unsalted butter– Because this prevents the treat from becoming too salty.

How to package fudge? Check out this Food and Cookie Packaging Ideas for options. You can also make a fudge box as a holiday gift as opposed to Christmas Cookie Boxes {Homemade Gifts}.

What size pan to use? Use an 8 inch pan for thicker pieces. Use a 9 inch pan for thinner/ flatter pieces.

How long to chill fudge? Chill the fudge for 2-3 hours or overnight until firm and set.

Storage of homemade fudge

Refrigerate- In a sealed container for up to 1 week, separated by sheets of wax paper.

Freeze– Double wrap and store it in an air tight container to prevent freezer burns for up to 1 month. It can also be stored as a whole block and then sliced after being thawed.

More easy fudge recipes

• Maple Fudge {With Maple Syrup}
• Easy Pumpkin Fudge Recipe {With Gingersnap Crust}
• Peanut Butter Fudge Recipe (3 Ingredients)
• Coffee Fudge

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