Why is it called fantasy fudge?

Fantasy fudge earned its name from the original Kraft recipe created in the mid-20th century. It used marshmallow creme to make the process easier, creating a “fantasy” version of traditional boiled fudge. Wicked witch fudge borrows that same idea, keeping the method approachable while adding a spooky twist.

Beating fudge after it cools slightly helps form tiny sugar crystals, which create that smooth, creamy texture. Without beating, the fudge can turn grainy or not set at all. The key is to stir steadily until it thickens.

Why didn’t the fudge set?

Fudge usually fails to set when the sugar mixture doesn’t reach the proper temperature. Using a candy thermometer ensures you hit around 235°F. If it’s undercooked, you’ll end up with a gooey, sticky batch instead of firm squares.

Once the sugar mixture is boiling, it’s important not to stir. Stirring can cause sugar crystals to form too early, which makes the fudge grainy. Wait until it’s removed from the heat before mixing in the remaining ingredients.

Why was fudge so dumb?

This phrase usually reflects frustration when fudge doesn’t behave. Whether it’s refusing to set, turning too soft, or becoming crumbly, the “dumb fudge” moments happen to everyone. The good news is, once you know the science, you can fix or prevent most problems.

What can you do with fudge that didn’t set?

Soft fudge is still salvageable. Use it as a rich spread on brownies or cookies, swirl it into ice cream, or even reheat and cook it a little longer. With creativity, no batch goes to waste.

Wicked Witch Fudge: A Spooky Halloween Treat Made Easy

Description

Creamy green wicked witch fudge topped with sprinkles, perfect for Halloween parties.

Ingredients

Scale

3 cups sugar

¾ cup butter

5 oz evaporated milk

12 oz white chocolate chips

7 oz marshmallow fluff

Green food coloring

Witch sprinkles

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Instructions

1. Combine sugar, butter, and evaporated milk in saucepan and bring to boil.

2. Cook for 4 minutes while stirring continuously.

3. Remove from heat and stir in marshmallow fluff and white chocolate chips.

4. Add vanilla and green food coloring until smooth.

5. Pour into buttered pan, top with sprinkles.

6. Let cool and set for 2–3 hours before cutting.

Notes

Use a candy thermometer for best results.

Avoid scraping the saucepan to prevent crystallization.

Store fudge in an airtight container for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Boiling and mixing
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 175
Sugar: 37g
Sodium: 9mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 1g
Cholesterol: 2mg