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Old-Fashioned Chocolate Fantasy Fudge
Every holiday season I make batches of this dreamy chocolate fantasy fudge. The combination of rich chocolate creamy marshmallow and buttery walnuts creates something truly magical. One bite takes me right back to my grandmother's kitchen where I first learned to make it.
A Sweet Family Tradition
What makes this fudge so special isn't just its perfectly creamy texture or balanced sweetness. It's how it brings people together. I've been making this recipe for years and always end up sharing pieces with neighbors and wrapping some up as gifts. The look of pure joy when someone bites into a square of this fudge makes all the stirring worth it.
What You'll Need
- Granulated Sugar: 3 cups, the base for a perfectly sweet fudge.
- Margarine: ¾ cup (BlueBonnet recommended), adds creaminess and stability.
- Evaporated Milk: ⅔ cup for richness and smooth texture.
- Semi-Sweet Chocolate Chips: 12 ounces (Nestle Toll House suggested) for a classic chocolate flavor.
- Marshmallow Creme: 7 ounces (Jet-Puff brand preferred) for the signature creamy texture.
- Vanilla Extract: 1 teaspoon for added depth of flavor.
- Chopped Walnuts: 1 cup for crunch; optional for nut-free fudge.
Making Your Fudge
- Prepare the Pan
- Line a baking pan with parchment paper, leaving an overhang for easy removal later.
- Cook the Base
- In a heavy saucepan, combine sugar, margarine, and evaporated milk. Stir constantly over medium heat until the mixture reaches a rolling boil. Boil for exactly 5 minutes, stirring constantly to avoid burning.
- Mix in Chocolate
- Remove from heat and immediately stir in the chocolate chips until fully melted and smooth.
- Add Marshmallow and Nuts
- Stir in the marshmallow creme and vanilla extract until no streaks remain. Fold in the chopped walnuts for added texture.
- Pour and Set
- Pour the fudge mixture into the prepared pan. Spread evenly with a spatula and let cool completely at room temperature.
- Cut and Serve
- Once cooled, lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares and enjoy!
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Making It Your Own
Over the years I've discovered so many ways to customize this fudge. Sometimes I'll use real butter instead of margarine for extra richness. During the holidays I love sprinkling crushed candy canes on top. A pinch of sea salt or hint of cinnamon can really elevate the chocolate flavor. Just make sure to let it cool completely before wrapping it up.
Keeping It Fresh
This fudge stays perfectly fresh at room temperature for about 5 days in an airtight container. Pop it in the fridge and it'll last over a week. I often make big batches during the holidays and freeze portions to enjoy later they keep beautifully for a couple months. Just remember to let frozen pieces come to room temperature before serving.
Your Questions Answered
Many friends ask if they can skip the nuts absolutely just leave them out. Feel free to experiment with different chocolates too I sometimes mix dark and milk chocolate for extra depth. The key to perfect fudge is timing that five minute boil is crucial. When cutting run your knife under hot water between slices for the cleanest squares. And yes you can definitely make it ahead perfect for busy holiday prep.
Frequently Asked Questions
- → Can I use butter instead of margarine?
- While you can use unsalted butter, the original recipe calls for margarine for the best texture. The result may vary slightly with butter but will still be delicious.
- → How do I store this fudge?
- Store in an airtight container at room temperature for up to 2 weeks. You can also freeze it wrapped in parchment paper and foil for up to 2 months.
- → Why is constant stirring important?
- Constant stirring prevents the sugar from burning and ensures even heating. This is crucial for achieving the right texture and preventing crystallization.
- → Can I use different nuts?
- While walnuts are traditional, pecans work great too. You can even omit nuts entirely if preferred, though they add nice texture.
- → Why use parchment paper?
- Parchment paper keeps the fudge from sticking and makes removal easy. The overhanging edges serve as handles to lift the entire block for cutting.