Original Fantasy Fudge Recipe (2024)

FAQs

What are the ingredients for fantasy fudge? ›

Fantasy fudge is a decadent blend of the following ingredients: sugar, margarine, evaporated milk, chocolate chips, marshmallow creme, walnuts, and vanilla extract.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

How to Harden Fudge. Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes.

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Why shouldn't you stir fudge after it reaches the correct temperature? ›

After cooking, the mixture must cool before being stirred in order to make it crystallize. This cooling period is essential: this is what determines the size of sugar crystals which, remember, should be as tiny as possible. Ideally, the syrup should cool to a temperature of around 43 to 50 °C (110 to 122 °F).

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Half-and-half has less protein and more fat than evaporated milk, but you can substitute the same amount of half-and-half for evaporated milk in a recipe. You won't get the same note of caramelized flavor that you would from evaporated milk, but the creamy consistency makes this an excellent substitute.

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.

Penuche (/pəˈnutʃi/, from Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk, using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.

Fudge coating: chocolate, powdered cane sugar, coconut oil, cacao nibs*, canola oil, natural flavor. What is pea protein and why is it in my pop? Find the answer on our FAQs page along with more information about our pops, their ingredients and allergen concerns.