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

Scale

Fudge Base

⅔ 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)

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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.