Fantasy Fudge

When you have been blessed with two amazing candy queens in your life, making your own fudge can seem a little intimidating. But fear not fellow aspiring candy makers! This recipe is for you and for me! It really is super simple and can be made -start to finish- in 20 minutes!

You know, it's kinda funny that as a young girl, I would pick out all the nuts from Mama's famous homemade candies. But now, moving ahead fifty years, for me that's what makes the candy!

So thank you, Memaw and Mama, for passing down to me your love of candy making. I love and miss you both. 💓

 

Ingredients needed to make this delicious fudge:

Granulated sugar, butter, semi-sweet chocolate chips, evaporated milk, marshmallow creme, pecans, and vanilla extract.

Equipment needed:

Heavy bottomed saucepan (I used a 4 quart saucepan), a candy thermometer, and a buttered dish to pour the cooked candy.

*I can never get the clips to work correctly on my thermometers, so I love using large wooden clips to attach them to my pot.

I'm a little over-excited to be posting my first video to my blog. It's only a few seconds long (umm short), but woohoo, so happy!

After combining butter, sugar, and evaporated milk, cook over medium heat, stirring constantly until candy thermometer reaches 234 F. Remove from heat.

Stir in chocolate chips until melted.

Add marshmallow creme and stir until fully incorporated.

Stir in pecans and vanilla and pour into prepared dish.

I am using a buttered dish because that is what my Mama did. Of course you can also use buttered or sprayed foil inside your dish if you prefer.

Let candy set until cooled completely before cutting.

Ahhh! Look at this beautiful fudge! I think my Mom and my Memaw would be proud!😊

Fantasy Fudge Recipe

3 cups granulated sugar

3/4 cup butter (1 1/2 sticks)

5 ounces evaporated milk

12 ounce bag Ghirardelli semi-sweet chips

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

2 teaspoons vanilla

-Prepare 8x8 pan (or your favorite size) with butter.

If you prefer, you can line your dish with sprayed foil. Set aside.

In a heavy bottomed saucepan (I used a 3 quart), combine sugar, butter, and evaporated milk. Cook, stirring constantly over medium heat until candy thermometer reaches 234 F. Remove from heat.

(It took 14 minutes from the start for mine to hit 234 F.)

Add chocolate chips and stir until melted.

Add marshmallow creme, stirring until combined.

Add pecans and vanilla. Stir until fully incorporated.

Pour candy into buttered dish. Do not scrape pan. Let cool completely before cutting.

I 💓 you, Mom and Memaw!

John 3:16

'til we sweet again, Karen💗

Vanilla Fudge

Vanilla Fudge!

Every time I make a batch of homemade candy, I feel so accomplished. I know it's because as a child, I was in awe watching my Mama turn out yet another sweet and perfect confection. She grew up watching her own candy making Mama genius! Now I'm not saying I'm a candy making genius too, but with each and every sweet successful batch, I sure do feel like it! 😜

Memorial Day is just a few days away, and it is with heartfelt gratitude that we honor all of our fallen soldiers. They are the reason we all have the freedoms to enjoy time with our families as theirs mourn the loss of husbands, wives, sons, daughters, Dads, Moms, and more. 

Thank you from the bottom of our hearts! 💗

To make vanilla fudge, you will need a heavy bottomed four quart pot. To this, add butter, sugar, and evaporated milk. Stir to combine. Attach candy thermometer and cook, stirring continuously over medium heat until candy mixture reaches 235  degrees F. It took mine sixteen minutes.

Remove from heat, add in white chocolate chips and marshmallow creme, and stir until smooth. It took mine five minutes to incorporate. Add vanilla extract and stir until combined.

Pour candy into foil lined and buttered, 8 inch pan.

Let set.

Y'all, this is some good candy!

When candy has fully set, lift out of pan using the foil sides and cut into desired sized squares.

Vanilla Fudge Recipe

3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag white chocolate drops

2 teaspoons vanilla extract

To a heavy bottomed 4 quart pot, add butter, sugar, and evaporated milk. Stir to combine, attach candy thermometer, and cook over medium heat. Stir continuously until thermometer reaches 235 degrees F. This took mine 16 minutes. Remove from heat, add in marshmallow creme and white chocolate drops. Stir until chocolate drops are melted. This took mine about 5 minutes. Stir in vanilla. Pour candy into buttered and foil lined 8 inch pan. Make sure the foil overlaps on sides to make it easier to lift the candy out once completely set.

Once it has, lift out and cut into desired size pieces. 

I decorated mine with melted white chocolate drizzle and patriotic sprinkles. If you're planning a Memorial Day picnic, just place these in an airtight container and pop them in your cooler! 

Your fudge will last about two weeks in an airtight container at room temperature. If you want it to last a little longer, you can store it in the fridge for about 2 to 3 weeks. In the freezer, it will keep for up to 6 months. I've done this many times with my favorite Peanut Butter Fudge!

Thanks for stopping by!

John 3:16

'til we sweet again, Karen 💗