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.

One popular story traces the history of fudge back to the late 19th century in the United States. According to this tale, a batch of caramels was accidentally overcooked, resulting in a grainy texture. However, the candy still tasted delicious, and thus fudge was born.

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.

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.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.

Fudge creation is often attributed to a happy accident in a confectionery experiment. The story goes that a batch of caramels went awry — “fudged,” in the parlance of the time — leading to the birth of this new sweet treat. This error resulted in the soft, creamy confection we now know as fudge.

Why don't you stir fudge? ›

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.

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.

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

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.

This delicious fudge recipe is easy to make in the microwave with just 3 ingredients: chocolate chips, condensed milk, and butter. Add nuts, mini marshmallows, or candy before chilling to make this treat even more decadent, or try peanut butter chips instead of semisweet chocolate chips to make peanut butter fudge.

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.

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.