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💗