So rich and so chocolatey!
Certain times of the year I start to get a hankering for some fudge. Those rich, decadent little squares of heaven bring a smile to my face every time. There are so many types of fudge, but I do love a basic fudge with just chocolate and nuts for most occasions. And that’s what this fantasy fudge delivers! Plus this is a quick fudge, so you won’t have to spend a lot of time making it.
Like a lot of quick fudge recipes this one relies on marshmallow creme to get that perfect, smooth texture. This shortcut simplifies the whole process and ensures a good result every time.
For extra thick pieces of fudge use a 9″x9″ pan to set the fudge. For thinner pieces use a 9″x13″ pan. Either way make sure to line it with parchment or wax paper so that you can lift the fudge out once it has set.
You can serve these from the pan or use a cutting board or plate to serve. Or for a really cute presentation you can set each small square of fudge into a candy cup which you can get from the craft supply store in the cake decorating aisle. Sometimes you can find the mini paper baking baking cups in the baking aisle at the grocery, too.
I wish I had thought of it before embarking on this recipe, but now I know for the next time I make fudge how to serve it in a classier way!
For big gatherings and holidays fudge is a simple way to give the whole crowd a little something sweet and rich to celebrate with. And, a little goes a long way with this fantasy fudge.
Makes 30-40 squares
2h 27m prep time
10m cook time
- 3 cups granulated sugar
- 3/4 cup butter
- 1 (5 oz) can evaporated milk
- 12 oz semi-sweet chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
- Grease 9”x9” or 9”x13” baking dish depending on how thick you want the pieces to be. Line pan with parchment paper with some hanging over each edge of pan.
- Heat sugar, butter, and milk in small saucepan over medium. Bring to boil and cook for 5-10 minutes or until it reaches 234˚F.
- Remove from heat and stir in chocolate chips, marshmallow creme, walnuts, and vanilla.
- Pour into baking dish and level with back of spoon or rubber spatula. Allow to cool for 15 minutes before placing in refrigerator.
- Allow to chill for 2 hours. Use paper to lift out fudge. On cutting board use sharp knife to cut into 30-40 small squares.
Recipe adapted from My Food and Family.