This fantasy fudge puts all other recipes to shame with the perfect blend of cocoa powder, marshmallows and walnuts. When sweet and salty collide, it's a beautiful – and seriously delicious – thing!
Looking for more sweet treats? try us Pecan pralines or us Salted Caramel Shortbread Bars.
Why our recipe?
- Creamy fudge with gooey marshmallows and walnut pieces.
- A little food science ensures that your fudge is always smooth and never grainy.
- We simplify the candy making process to make sure you have everything you need to succeed
Fudge is the ultimate treat—whether you're visiting the house for the holidays, gifting a homemade dessert, or satisfying your sweet tooth. That's why it's so important to get it right. Lucky for you, we've perfected a fail-proof classic fudge recipe that's irresistibly delicious and loaded with delightful textures. With this recipe, you'll have the perfect portion of fudge every time—and earn some serious bragging rights!
Material notes
- granulated sugar: Use regular granulated sugar, the kind you probably have in your cabinet.
- Unsweetened cocoa powder: Choose a high-quality cocoa powder for a rich chocolate flavor. Dutch-processed cocoa is also a great choice.
- heavy cream: Adds creaminess and richness. Avoid substituting with milk or half-and-half, as this can affect the fudge's ability to set properly.
- Corn syrup: Ensures a smooth texture, helps prevent crystallization. A light corn syrup works best here. Note: This is not the same as high fructose corn syrup.
- Salted butter: If using unsalted butter, add a pinch of salt to enhance the chocolate flavor.
- Vanilla extract: Adds a smooth finish and enhances the chocolate flavor.
- Mini Marshmallows: Contributes to a gooey texture and sweet taste. You can also use marshmallow fluff as an alternative.
- chopped walnuts: You can use salted or unsalted chopped walnuts. Chopped pecans, almonds, or peanuts can be used as substitutes.
Why corn syrup?
Experiments in our kitchen have shown that adding a small amount of corn syrup makes it significantly smoother. It's a little food science! Corn syrup is an invert sugar, which prevents crystallization. This means it helps you achieve a perfectly creamy texture instead of a grainy one.
Marshmallow Fluff Substitute
Some fantasy fudge recipes use marshmallow fluff instead of mini marshmallows. If you want to use marshmallow fluff, substitute 2/3 cup of fluff for every 1 cup of mini marshmallows. For this recipe, you will need 1 1/3 cups of marshmallow fluff. This is because marshmallow fluff is thicker and more concentrated. If you have trouble incorporating it into the melted fudge mixture, warm it up slightly to make it easier to fold.
Mastering the soft-ball stage
Reaching the soft-ball stage is crucial to making perfect fudge. Simply attach a candy thermometer to the side of your saucepan, making sure the bulb doesn't touch the bottom of the pan. When the mixture reaches 235-238°F, you've hit the soft-ball stage.
Hand test: If you don't have a thermometer, you can test by dropping a small spoonful of the hot mixture into a bowl of cold water. If it forms a soft ball that flattens when pressed between your fingers, it's ready.
Pro tip: Stir the fudge mixture once it begins to boil, as this may cause premature crystallization.
Storage and freezing instructions
Keep in fridge Wrap leftovers in an airtight container or tightly in plastic wrap. They will be good for up to 2 weeks.
to freeze by Cut fudge into small bricks by dividing an 8×8 pan into 4 large squares. Wrap each piece individually in plastic wrap, then place in an airtight, freezer-safe container or reusable freezer bag to prevent freezer burn. Fudge can be frozen for up to 3 months.
throat Freeze fudge in the fridge for a few hours or overnight.
