Fantasy Fudge Recipe and my favorite variations

My favorite fudge recipe. This is what I give to my local clients and family. My son figures Halloween is over, so Fudge season has started. I’m already wondering what type of Christmas card we are sending.

Fantasy Fudge and Variations
  1. 3 Cups White pure cane sugar
  2. 3/4 cup butter or margarine or 2/3 cup coconut oil
  3. 2/3 cup evaporated milk
  4. 1 package semisweet chocolate chips
  5. 1 7 oz jar of marshmallow creme
  6. 1 cup nuts (optional)
  7. 1 teaspoon vanilla extract
  1. Grease a 9x13-inch pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in chocolate chips until melted and thoroughly combined.
  4. Beat in marshmallow creme, walnuts, and vanilla extract.
  5. Transfer fudge to the prepared pan and let cool before cutting into squares.
Start with this: here are the variations
  1. I use salted and unsalted BUTTER - depending. Not big on margarine in baking.
  2. When you use white sugar in baking/candy ALWAYS USE PURE CANE sugar. Beet sugar just isn't the same.
  3. Use GOOD DARK chocolate instead of milk when you want.
  4. Use Kosher Sea Salt instead with unsalted butter - to taste.
Nut recipe
  1. 2/3 cup each or mix it up how you want: Pecans, almonds, walnuts all toasted for 2 minutes to bring out flavor.
  1. unwrap and entire bag of the peppermints (FRESH) or use candy canes (NEW - NOT FROM LAST YEAR) - crush in baggie with hammer to chunks - not dust, add 2 teaspoons to 1 T of pure peppermint oil or extract - if you don't have the oil. When we do the peppermint, a lot of times we'll use white chocolate chunks - Ghirardelli is our favorite to use.
For Almond Joy
  1. UNSWEETENED shredded coconut - adds more oil, so pull back on butter by a tablespoon. We've tried to substitute coconut oil, but it goes a bit too greasy - you have to pull back the butter by 1/3 if you want to do a non-butter version and add Sea Salt. Use almond extract instead of vanilla.
Vegan variety
  1. reduce butter by 1/3 and use coconut oil, 2/3 cup coconut or almond milk - full fat - not reduced. you'll need it.
  1. DARK CHOCOLATE is a must, in my opinion to bring out more of the spiciness. Add 1 T New Mexico chili powder - not a blend, if possible. 2 teaspoons (or 4 if you like it spicier) Ceyenne pepper, Unsalted butter or coconut oil and Kosher Sea Salt.
Cook's Note
  1. To make in microwave, melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.
Adapted from Susan FINCH
Adapted from Susan FINCH
Susan Finch Solutions - Strategic Content - Brand Strategist - Web Design - Training