If you have a sweet tooth and crave a rich, creamy treat that feels like a hug in every bite, then you are going to adore this Fantasy Fudge with Marshmallow Cream and Cashews Recipe. This delightful fudge blends the smoothness of velvety milk chocolate with the fluffiness of marshmallow cream and the satisfying crunch of whole cashews, creating a harmony of textures and flavors that simply melt in your mouth. Whether you’re gifting it to friends or indulging in a cozy night dessert, this fudge stands out as a truly magical creation worth making again and again.
Ingredients You’ll Need
Getting just the right balance of taste and texture for this Fantasy Fudge with Marshmallow Cream and Cashews Recipe is all about the simple but carefully chosen ingredients. Each one plays a crucial role in creating the decadent, creamy fudge you’ll fall in love with.
- â…” cup evaporated milk: Adds a rich creaminess that sets the perfect fudge base without watering it down.
- 3 cups granulated sugar: Essential for the classic sweet fudge flavor and the perfect candy texture when boiled properly.
- ¾ cup unsalted butter: Provides luscious richness and helps achieve that melt-in-your-mouth feel.
- 7 ounces Marshmallow cream: Adds a heavenly fluffiness and smooth texture that elevates this fudge above the ordinary.
- 10 ounces milk chocolate chips: Ghirardelli or your favorite brand brings chocolate-y goodness and smooth melting qualities.
- 1 teaspoon pure vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- ¼ cup whole cashews (optional): Adds a toasty, crunchy contrast that gives each bite exciting texture and nutty flavor.
How to Make Fantasy Fudge with Marshmallow Cream and Cashews Recipe
Step 1: Prepare Your Pan
Start by lining an 8×8-inch baking pan with aluminum foil or parchment paper—this makes removing the fudge so much easier later on. If you prefer smaller, bite-sized pieces, you can also use a mini muffin tin lined with paper liners. Give the liner a quick spray of non-stick spray to ensure the fudge won’t stick.
Step 2: Cook the Sugar Mixture
In a heavy saucepan, combine the evaporated milk, sugar, and unsalted butter. Turn the heat on medium-high and bring the mixture to a steady boil, stirring constantly. This intense stirring ensures that the sugar dissolves well and prevents scorching. Continue boiling for about 4 to 5 minutes until the mixture hits 234°F on your candy thermometer—this precise temperature is key to getting that perfect fudge consistency.
Step 3: Remove from Heat
Once the mixture reaches 234 degrees, immediately remove the pan from the heat. Timing here is everything; overcooking can cause the fudge to be grainy instead of silky smooth. You’re nearly there!
Step 4: Mix in Marshmallow Cream, Vanilla, and Chocolate
While the sugar mixture is hot, stir in the marshmallow cream, vanilla extract, and milk chocolate chips. The chocolate chips will melt into the warmth of the mixture, creating a glossy, rich batter that looks almost irresistible. The marshmallow cream gives it an extra fluffy texture that sets this fudge apart from the usual.
Step 5: Pour and Top
Pour the luscious fudge into your prepared pan or muffin tins, spreading it out evenly. If you love that satisfying crunch, sprinkle the whole cashews on top now. Press them gently into the fudge so they stay put as it cools.
Step 6: Let It Set
Let your Fantasy Fudge with Marshmallow Cream and Cashews Recipe chill and set for at least 3 hours at room temperature or in the fridge. This resting time lets the fudge firm up beautifully, making it easier to cut into perfect squares or pop out of muffin liners.
How to Serve Fantasy Fudge with Marshmallow Cream and Cashews Recipe
Garnishes
Elevate your fudge presentation by sprinkling a few more chopped cashews or a light dusting of cocoa powder right before serving. You can also drizzle a little melted white chocolate for an extra touch of elegance that impresses guests.
Side Dishes
Serve this fudge alongside a cup of freshly brewed coffee, robust hot chocolate, or a glass of cold milk. The creamy drinks complement the rich chocolate and enhance the marshmallow’s sweetness, making each bite and sip combination feel indulgently balanced.
Creative Ways to Present
For parties or gifts, arrange the fudge pieces in a decorative box lined with festive parchment paper or place them in small clear treat bags tied with colorful ribbons. You can even layer fudge squares with crushed candy canes or sprinkles in a glass jar for a delightful, eye-catching gift.
Make Ahead and Storage
Storing Leftovers
If you have leftover fudge, store it in an airtight container at room temperature for up to a week. Keeping it sealed tightly prevents the fudge from drying out while maintaining its smooth texture.
Freezing
For longer storage, wrap individual pieces of your Fantasy Fudge with Marshmallow Cream and Cashews Recipe in wax paper and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months, then thaw at room temperature before enjoying.
Reheating
Fudge is best enjoyed at room temperature, so if frozen, allow it to thaw completely rather than reheating. If it feels too firm, letting it sit out for a bit helps soften it perfectly without losing its structure.
FAQs
Can I use a different type of nuts instead of cashews?
Absolutely! While cashews add a buttery crunch, you can substitute with pecans, walnuts, or almonds depending on your preference or what you have on hand. Just make sure they’re whole and lightly toasted for the best flavor.
Do I need a candy thermometer to make this fudge?
Using a candy thermometer is highly recommended for this recipe because reaching exactly 234°F ensures the fudge sets with the perfect creamy texture. Without it, the fudge might turn out too soft or grainy.
Can I make this fudge dairy-free?
You can try swapping the evaporated milk with a coconut milk substitute and use dairy-free butter, but keep in mind that the texture and flavor may differ somewhat from the original Fantasy Fudge with Marshmallow Cream and Cashews Recipe.
What’s the best way to cut fudge without it crumbling?
Use a sharp knife that has been warmed under hot water and wiped dry before slicing. This gentle warmth helps create clean cuts and prevents the fudge from crumbling as you portion it.
Can I add flavor variations to this fudge?
Definitely! Consider stirring in a pinch of cinnamon, a splash of peppermint extract, or even a handful of dried cherries to create a fun twist on the classic Fantasy Fudge with Marshmallow Cream and Cashews Recipe that’s uniquely yours.
Final Thoughts
Making the Fantasy Fudge with Marshmallow Cream and Cashews Recipe is such a rewarding experience, from the first stir of warm chocolatey goodness to the last sweet, creamy bite. It’s a treat that easily becomes a family favorite or a special gift for loved ones. I encourage you to give this recipe a try—you won’t regret adding this magical fudge to your dessert repertoire.
Print
Fantasy Fudge with Marshmallow Cream and Cashews Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Fantasy Fudge recipe is a rich, creamy, and irresistibly sweet treat made with evaporated milk, sugar, butter, marshmallow cream, and milk chocolate chips. Enhanced with the warm flavor of vanilla and optionally topped with whole cashews, this fudge requires minimal prep and no baking. Its smooth, melt-in-your-mouth texture and classic chocolate taste make it perfect for holidays, gifts, or anytime you crave a homemade confection.
Ingredients
Fudge Base
- â…” cup evaporated milk (151 grams)
- 3 cups granulated sugar (600 grams)
- ¾ cup unsalted butter (170 grams, 1½ sticks)
Mix-ins
- 7 ounces marshmallow cream (198 grams, 1 jar, Kraft Jet-Puffed recommended)
- 10 ounces milk chocolate chips (283 grams, 1 package, Ghirardelli recommended)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ cup whole cashews (28 grams, optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner with non-stick spray. Alternatively, you can line a mini muffin tin with paper liners. Set aside to prepare the fudge mixture.
- Cook the Sugar Mixture: In a heavy saucepan, combine the evaporated milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Continue boiling and stirring constantly until the temperature reaches 234°F (112°C) on a candy thermometer, which takes about 4-5 minutes.
- Remove from Heat: As soon as the candy thermometer reads 234°F, immediately remove the saucepan from the heat to prevent burning.
- Add Marshmallow Cream and Chocolate: Quickly stir in the marshmallow cream, pure vanilla extract, and milk chocolate chips. Mix thoroughly until the chocolate is fully melted and the fudge mixture is completely smooth and glossy.
- Pour and Set: Pour the fudge into the prepared pan or distribute into the lined mini muffin cups. If desired, sprinkle the top evenly with whole cashews for a crunchy texture. Let the fudge set undisturbed at room temperature for at least 3 hours until firm.
- Cut and Serve: Once set, carefully remove the fudge from the pan or muffin tin. If using the pan, lift the fudge out using the foil or parchment lining and cut into 24 pieces. Serve and enjoy your creamy, decadent homemade fantasy fudge.
Notes
- Use a reliable candy thermometer to ensure the sugar mixture reaches the correct temperature for perfect fudge consistency.
- Do not skip stirring constantly while boiling to prevent the sugar from burning or sticking.
- For easy cleanup and removal, lining your pan with foil or parchment is highly recommended.
- Optional cashews add a delicious crunch but can be omitted for a nut-free version.
- Store fudge in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- This recipe does not require baking—setting is achieved through cooling and solidifying of the chocolate and sugar mixture.
