Description
This Fantasy Fudge recipe combines rich dark chocolate, sweet marshmallow fluff, and crunchy pecans to create a creamy, decadent treat perfect for holiday gifting and festive gatherings.
Ingredients
Scale
Fudge Base
- 6 cups granulated sugar
- 1.5 cups butter
- 1.25 cups evaporated milk
- 1 tablespoon vanilla extract
Add-ins
- 15 oz Marshmallow Fluff
- 18 oz gluten-free dark chocolate chips
- 1 cup crushed pecans
Instructions
- Prepare the Pans: Grease or line two 9 x 13-inch pans with parchment paper to prevent sticking.
- Melt Butter and Milk: In a large saucepan, melt the butter together with the evaporated milk over medium heat.
- Add Sugar: Stir in the granulated sugar continuously until it dissolves completely. Continue stirring and cook for 4 minutes to achieve the right consistency.
- Add Chocolate and Vanilla: Reduce the heat to low, then stir in the gluten-free dark chocolate chips and vanilla extract until smooth and fully combined.
- Incorporate Marshmallow Fluff and Pecans: Remove the mixture from heat and stir in the marshmallow fluff completely. Then fold in the crushed pecans until evenly distributed. If the fudge thickens too fast, briefly return it to the heat while stirring.
- Pour and Chill: Pour the fudge mixture evenly into the prepared pans. Allow to cool at room temperature for about one hour or until firm enough to slice.
- Slice and Serve: Cut the fudge into squares or triangles and serve or package for gifting.
Notes
- This Fantasy Fudge recipe is perfect for holiday gifting and festive gatherings.
- You can substitute pecans with walnuts or your preferred nuts.
- Ensure constant stirring during sugar melting to prevent burning or crystallization.
- Use gluten-free chocolate chips to keep the recipe gluten-free.
- For easier slicing, refrigerate fudge after cooling.
Nutrition
- Serving Size: 1 piece
- Calories: 303 kcal
- Sugar: 42 g
- Sodium: 69 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
