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.

If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.

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.

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.

You didn't cook it long enough. Fudge needs to be heated to the "soft ball" stage. It is salvageable, but you'd have to be very careful of sugar crystallization.

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

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.

Evaporated milk has added sugar and carbohydrates which are very high, making sweetened condensed milk not healthy for nutritional intake for babies and children, Ali explained.

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

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.

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

Ingredients. Cream, Sugar, Corn Syrup, Nonfat Milk, Chocolate Liquor and Cocoa Processed with Alkali, Whey, Stabilizer/Emulsifier Blend (Cellulose Gum, Mono and Diglycerides, Carrageenan, Polysorbate 80, Guar Gum, Locust Bean Gum).