Tips for Fantasy Fudge
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Stir constantly while boiling to prevent scorching.
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Use a heavy-bottomed saucepan to control heat.
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Avoid substituting sweetened condensed milk — only evaporated milk works here.
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Add vanilla at the end for best flavour.
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Line your pan before starting to make unmolding easier.
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Don’t skip the full rolling boil — it’s crucial for texture.
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Use a thermometer if unsure — target ~234–238°F.
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Add nuts just before pouring to retain crunch.
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Let it cool completely before cutting.
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Store in a sealed container at room temp for up to a week.
Serve It With Suggestions
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Hot chocolate or spiced chai
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As part of a holiday cookie box
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With coffee after dinner
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Alongside shortbread or gingerbread
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Paired with roasted nuts
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On a dessert board with fruits and cheeses
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Crumbled into vanilla ice cream
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In festive gift bags
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Topped with sea salt or toffee bits
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As stocking stuffers wrapped in wax paper
FAQs
Q: Can I make Fantasy Fudge without marshmallow crème?
A: You can try substitutions, but it won’t have the same texture.
Q: Can I freeze fudge?
A: Yes — wrap tightly and freeze for up to 2 months.
Q: Why didn’t my fudge set?
A: It likely wasn’t boiled long enough — timing is key.
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes, but it will be sweeter and softer.
Q: Can I double the recipe?
A: Yes — use a larger pot and baking dish.
Q: Can I make it without nuts?
A: Absolutely — it’s optional.
Q: How long does it take to set?
A: About 4 hours at room temp, or 1 hour chilled.
Q: How should I store fudge?
A: In an airtight container at room temp or in the fridge.
Q: Can I use flavoured chips (e.g., peanut butter)?
A: Yes — it’s a great variation.
Q: What makes this recipe “fantasy”?
A: The addition of marshmallow crème gives it a uniquely smooth texture.
