Fantasy Fudge

By Justin SullivanPublished: Aug 19, 2021

Approved by the Delish Test Kitchen

2 Ratings

Joel goldberg

Yields:

4 dz.

Prep Time:

5 mins

Total Time:

45 mins

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Many of the people on the Delish team grew up eating fluffernutters or simply eating marshmallow fluff out of the jar with the spoon. But none of us knew that if you turned the jar around you might find a recipe for a totally easy and totally delectable fudge!

Fantasy Fudge, as its grown to be called, is a shortcut fudge that is just as good as the real thing. Our two favorite things about it are that 1) it's quick to make and 2) it's totally customizable! Not only can you use any chocolate you like, but you can also choose whatever mix-ins you want. From the traditional like nuts or cookie pieces to the bizarre like hot cheetos or gummy worms, this fudge can take it all!

Though some recipes don't say it, we recommend melting the chocolate before folding it into the marshmallow mixture, to ensure that it doesn't seize up and the chocolate is evenly distributed. Also! If you're toppings are shelf stable, the fudge pieces can be stored at room temp for up to 2 whole weeks! So make a huge batch and you can be munching on it for days.

Tried this easy take on the classic confection? Let us know how it came out in the comments below!

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Ingredients

1
bag (12 oz) chocolate chips (semisweet, dark, white or your choice)
3/4 cup
(1 1/2 sticks) butter
1
can (5 oz) evaporated milk
1
jar (7 oz) marshmallow fluff
3 cups
sugar
1 1/2 cups
mix-ins (such as nuts, Oreo pieces or toffee bits), divided

Directions

1. Step 1Lightly coat a 9x13-inch baking dish with cooking spray and line with parchment paper leaving a 2-inch overhang on the long sides.
2. Step 2Place chocolate in a heatproof bowl. Microwave on high, stopping to stir every 30 seconds, until melted.
3. Step 3In a medium saucepan over medium-high heat, combine butter, evaporated milk and fluff. Fit with a candy thermometer and cook, stirring occasionally, until the butter and fluff have melted and formed a homogeneous mixture.
4. Step 4Stir in sugar and bring to a gentle boil. Cook, stirring constantly to ensure the mixture doesn’t scorch, until thermometer reads 234º F. If you don’t have a thermometer, cook for 4 to 5 minutes until the mixture has turned slightly golden and smells like caramel.
5. Step 5Remove from heat and immediately fold in melted chocolate until evenly incorporated; fold in 1 cup of the mix-ins. Pour mixture into the prepared baking dish, sprinkle with remaining mixins and let cool completely. Cut into squares before serving. Fudge can be stored, tightly wrapped, at room temperature for up to 14 days.