The Original Fantasy Fudge (Print Version)
Ingredients:
01 -
3 cups white sugar.
02 -
¾ cup margarine.
03 -
⅔ cup evaporated milk.
04 -
1 (12 ounce) bag semisweet chocolate chips.
05 -
1 (7 ounce) jar marshmallow creme.
06 -
1 teaspoon vanilla extract.
07 -
1 cup chopped nuts (optional, such as walnuts or pecans).
Instructions:
01 -
Grease a 9x13-inch pan or line it with parchment paper for easier release and cleanup.
02 -
In a medium saucepan, combine the sugar, margarine, and evaporated milk. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to ensure the sugar dissolves and the mixture does not burn.
03 -
Once boiling, continue to cook for exactly 5 minutes, or until the mixture reaches 234°F on a candy thermometer.
04 -
Remove the saucepan from the heat and stir in the semisweet chocolate chips until they are fully melted and the mixture is well combined.
05 -
Stir in the marshmallow creme and vanilla extract until well combined.
06 -
If using nuts, stir them in at this point.
07 -
Pour the fudge mixture into the prepared 9x13-inch pan. Use an offset spatula or spoon to spread the mixture evenly.
08 -
Allow the fudge to cool and set at room temperature for about 3-4 hours. Alternatively, you can speed up the process by chilling it in the refrigerator.
09 -
Once set, lift the fudge out of the pan using the parchment paper and cut it into 1-inch cubes or small squares.
Notes:
01 -
Boiling the sugar, margarine, and milk mixture for exactly 5 minutes is key to perfect fudge.
02 -
You can substitute margarine with butter for a different taste and texture.
03 -
If you prefer thicker fudge, you can use an 8x8-inch or 9x9-inch pan instead. Adding nuts is optional and can be adjusted to taste.