Fantasy Fudge Recipe

– ⅔ cup evaporated milk 151 grams – ▢3 cups granulated sugar 600 grams – ▢¾ cup unsalted butter 170 grams (1½ sticks) – ▢7 ounces Marshmallow cream 198 grams (1 jar), Kraft Jet-Puffed recommended – ▢10 ounces milk chocolate chips 283 grams (1 package), Ghirardelli recommended – ▢1 teaspoon pure vanilla extract 4 grams – ▢¼ cup whole cashews 28 grams, optional

Ingredients

Prepare the pan: Line an 8x8-inch baking pan with parchment paper or aluminium foil, leaving some extra to make it easy to take off. You could also use paper liners to line a small muffin tin.

To make the fudge base, put the evaporated milk, granulated sugar, and unsalted butter in a heavy pot and mix them together. Over medium heat, stir the mixture all the time as you bring it to a boil.

Boil Mixture: Once the mixture starts to boil, keep cooking it while turning it all the time until a candy thermometer reads 234°F (112°C). At a full boil, this should take about four to five minutes.

Add Flavours: Add the marshmallow cream, milk chocolate chips, and pure vanilla extract. Mix the ingredients well until the chocolate chips melt and the combination is smooth.

fuAdd Flavours: Add the marshmallow cream, milk chocolate chips, and pure vanilla extract. Mix the ingredients well until the chocolate chips melt and the combination is smooth

Cut and Serve: Once the fudge is set, take it out of the pan(s) or muffin tin and use a sharp knife to cut it into pieces.