Fantasy Fudge: A Classic Dessert Recipe

Introduction to Fantasy Fudge

Fantasy Fudge is a beloved dessert that has been a staple in many households for generations. Its unique blend of sugar, butter, evaporated milk, semisweet chocolate chips, marshmallow creme, walnuts, and vanilla extract creates a delightful treat that is both rich and fluffy. This article will guide you through the history and preparation of this iconic fudge, along with its variations and tips for making it truly special.

Ingredients and Equipment Needed

To make Fantasy Fudge, you will need the following ingredients and equipment:

• 3 cups granulated sugar
• ¾ cups unsalted butter
• ⅔ cups evaporated milk
• 1 package (12 ounces) semisweet chocolate chips
• 1 bag (10 ounces) mini-marshmallows or 7-ounce jar of marshmallow fluff
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• Large saucepan
• 9×13-inch pan
• Parchment paper
• Candy thermometer

Instructions for Preparing Fantasy Fudge

Here’s how you can make Fantasy Fudge at home:

1. Prepare the Pan: Line a 9×13-inch pan with parchment paper. For thicker fudge, you can use an 8×8-inch or 9×9-inch pan.
2. Combine Sugar, Butter, and Milk: In a large saucepan, combine the sugar, butter, and evaporated milk. Place the saucepan over medium heat and stir until the sugar dissolves.
3. Reach the Boiling Point: Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
4. Reach the Soft-Ball Stage: Once boiling, reduce the heat slightly and maintain the boil until the mixture reaches 234°F (soft-ball stage). This should take about 5 minutes.
5. Melt the Chocolate: Remove the saucepan from the heat and stir in the semisweet chocolate chips until they are fully melted and incorporated.
6. Add Marshmallows, Walnuts, and Vanilla: Stir in the marshmallows, chopped walnuts, and vanilla extract.
7. Set the Fudge: Pour the fudge mixture into the prepared pan. Allow it to cool and set at room temperature for about 4 hours. For quicker setting, you can refrigerate the fudge.

Variations of Fantasy Fudge

Fantasy Fudge can be customized with various ingredients to suit different tastes:

• Peanut Butter Fantasy Fudge: Add 1/2 cup of creamy peanut butter to the mixture after melting the chocolate for a nutty twist.
• Nut-Free Fantasy Fudge: Replace the walnuts with dried cranberries or cherries for a fruity variation.
• White Chocolate Fantasy Fudge: Use white chocolate chips instead of semisweet for a lighter flavor.

Tips for Making Perfect Fantasy Fudge

Here are some tips to ensure your Fantasy Fudge turns out perfectly:

• Don’t Overcook: Ensure the mixture reaches the correct temperature to prevent overcooking, which can result in grainy fudge.
• Use High-Quality Ingredients: Fresh marshmallows and real chocolate will give your fudge the best flavor.
• Stir Constantly: Once you add the marshmallows, stir quickly to prevent them from burning at the bottom of the pan.

Frequently Asked Questions (FAQs)

Q: What is the best way to store Fantasy Fudge?

A: Store Fantasy Fudge in an airtight container at room temperature for up to 5 days or in the refrigerator for longer storage.

Q: Can Fantasy Fudge be made without a candy thermometer?

A: While a candy thermometer ensures precision, you can test the soft-ball stage by dropping a small amount of the mixture into cold water. If it forms a soft ball that flattens when removed from the water, it is ready.

Q: How do I prevent Fantasy Fudge from becoming too hard?

A: To prevent hard fudge, avoid overcooking the sugar mixture. If the fudge becomes hard, you can melt it and re-set it with a bit more evaporated milk.

Q: Can I make Fantasy Fudge in the microwave?

A: Yes, Fantasy Fudge can be made in the microwave by heating the sugar, butter, and milk mixture in short intervals until it reaches the boiling point. However, be cautious and stir frequently to avoid burning.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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