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Whip up this Classic Fantasy Fudge, a chocolate wonder that's packed with crunchy walnuts. Folks have been fixing it up for over a century. Anyone can make it, first time or not. People love it so much they keep coming back to it. Inspired by that well-loved Kraft version everyone talks about.
Reasons You’ll Love This Fudge
This fudge always comes out right. Want to change up the nuts? Go for it. It's awesome to hand out at Christmas or send to a friend. Tastes old-fashioned, kinda like something grandma would bring to the table. It’s perfect anytime you’ve got a sugar craving to share with others.
What Goes In It
- Parchment or Wax Paper: Use to line the pan
- Milk: 2/3 cup evaporated
- Walnuts: 1 cup, chopped
- Butter: 3/4 cup, unsalted
- Vanilla: 1 spoonful
- Sugar: 3 cups granulated
- Mini Marshmallows: 2 cups
- Baking Pan: 9x13 inches
- Chocolate Chips: 12 ounces semi-sweet
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Dreamy Way To Make It
- Slice It Up:
- Flip fudge out onto the board. Cut into whatever size squares you want.
- Let Fudge Get Firm:
- Leave it to sit for 4 hours, or chill in the fridge so it hardens up quicker.
- Pour Into Pan:
- Spread the mixture level in your prepared pan. Use a spatula for smoothness.
- Mix in Marshmallows and Extras:
- Toss in marshmallows, vanilla, and walnuts. Keep stirring until those marshmallows disappear.
- Melt the Chocolate:
- Remove the pan from the heat. Throw in the chocolate chips and stir until it’s all smooth and glossy.
- Boil It Just Right:
- Stir until it's bubbling. Let it cook for 5 minutes or till your candy thermometer says 234°F. Don't stop stirring or it may scorch.
- Combine The Main Stuff:
- Sugar, butter, and milk all go together in a big saucepan. Turn burner to medium.
- Prep The Pan:
- Put your parchment or wax paper in the bottom. Makes pulling out the fudge a breeze.
History Of Fudge
Fudge got its start by accident more than a hundred years ago when someone messed up their candy. Holidays just aren’t the same without it. This one’s right from the side of that vintage Kraft marshmallow box. Generations have stuck with it because it works every single time.
Get The Perfect Batch
Don’t rush or you’ll mess it up. You gotta stir the whole time so the sugar breaks down. If you’ve got a candy thermometer, use it. If you’re without, cook for a solid five minutes after it starts bubbling big. Stir until the chocolate’s melted—no bits left behind.
No Candy Thermometer?
If you’re missing the candy thermometer, here’s a tip: drip a tiny bit into really cold water. If it forms a soft ball, you’re good. Or stick to five minutes past the big boil. You’ll know it’s done when it thickens up and loses its shine on top—that’s when to stop.
Save It For Later
Store in a closed-up container. Lay paper between layers to keep from sticking together. Keeps fresh for two weeks at room temp. Need longer? The fridge buys you a month, or the freezer lasts up to three. Give it time to warm up before you dig in—flavor pops more that way.
Tweak It Your Way
Pecans? Sure, swap them in if you like. Want a rich chocolate twist? Toss in more chips. Sometimes peanut butter goes great too. Hate nuts? Just leave them out. Try stuff until it’s your favorite—the best part is, you really can’t mess up this treat.
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Frequently Asked Questions
- → Can I change the nuts?
Absolutely! Pecans are buttery, almonds are crunchy, and mixed nuts are a fun twist. Fancy it up with macadamias, or skip nuts altogether and toss in chocolate chips! Toasting nuts adds even more flavor, but keep an eye on them so they don't burn. Whatever you choose, chop them up small for smooth cutting. Stick to the listed amount to make sure it sets well.
- → How much time till it's ready?
Leave it out for about 4 hours to firm up. Need it sooner? Refrigerate it for 2 hours, or freeze for just 1. But don’t rush—soft fudge won’t cut well. Give it a finger test—if it doesn’t push in, it’s good to go. Warm kitchens may take longer. Some folks prefer letting it sit overnight just to be sure. Once firm, it keeps fine at room temp—no fridge needed!
- → Can I use marshmallow cream?
You bet! Swap 7 ounces (one jar) of fluff for 4 cups of mini marshmallows. Fluff can make it smoother, but both work well. If you pick minis, pack them tight when measuring, and always use fresh ones—they melt easiest. Big marshmallows take forever, so skip those. A few stores even sell fudge-specific cream for this purpose!
- → Do I need a thermometer?
It’s super handy! You’ll want the mixture to hit 234°F to get that perfect fudgy texture. No thermometer? Drop a bit into water—it should form a squishy ball you can grab. Still, thermometers aren’t pricey and make it foolproof. Go for a digital one for easy readings, but don’t let it touch the pot bottom or you’ll get the wrong temp. Grainy fudge? It probably didn’t reach the right heat.
- → What’s the best way to store it?
Airtight boxes in a cool spot keep it fresh for a week. Use wax paper between layers to prevent sticking. Skip the fridge unless it’s scorching hot—it sweats when you take it out. Freezing works great! Wrap it up tight, and it’ll keep for 3 months. Let it sit at room temp a bit before cutting to avoid cracking. Metal tins actually keep it fresher longer than plastic ones.
Conclusion
Got a sweet tooth? Try these chocolate favorites: walnut brownies or rocky road bars. Easy to whip up, but they’ll wow everyone!