Fantasy Fudge
Rich, creamy vanilla marshmallow cream fudge with semi-sweet chocolate and sprinkles.
Ingredients
Ingredients
- 4 cups granulated sugar
- 12 oz evaporated milk
- 1 cup unsalted butter 2 sticks
- 12 oz semi-sweet chocolate chips
- 14 oz vanilla marshmallow creme 2 jars
- 1 tsp vanilla bean paste
- Sprinkles for topping
- Non-stick cooking spray
- Aluminum foil
Instructions
- Line a 9x13 inch baking pan with aluminum foil, leaving a slight overhang on the sides, and spray the foil lightly with non-stick cooking spray.
- In a medium heavy-bottomed pot, combine the granulated sugar, evaporated milk, and butter.
- Set the pot over medium heat and cook, stirring frequently, until the mixture comes to a full boil.
- Once boiling, continue to cook for 5 minutes, stirring every 2 to 3 minutes to prevent scorching. If using a candy thermometer, cook to the soft ball stage.
- Remove the pot from the heat. Immediately add the semi-sweet chocolate chips, vanilla marshmallow creme, and vanilla bean paste.
- Whisk or stir vigorously until the chocolate chips and marshmallow creme are completely melted and the mixture is smooth and glossy with no streaks.
- Quickly pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula.
- Immediately add sprinkles over the top and gently press them into the surface so they adhere.
- Transfer the pan to the refrigerator and chill for 1 to 3 hours, or until the fudge is firm.
- Lift the fudge out of the pan using the foil overhang, place on a cutting board, peel back the foil, and cut into 36 squares.
Notes
- Use a heavy-bottomed pot to reduce the risk of burning the sugar mixture.
- Have all ingredients measured and ready before you start cooking, as the fudge mixture sets quickly once off the heat.
- Have all ingredients measured and ready before you start cooking, as the fudge mixture sets quickly once off the heat.