Classic Fantasy Fudge Recipe

Once you're finished following this classic fantasy fudge recipe created by chef and recipe developer Melissa Olivieri of The Olive Blogger, you'll have to make one final decision: do you chop the fudge into pieces, box it up, and give it away as gifts like you intended, or do you eat all of the fudge yourself? We know, it's not an easy choice. Fortunately, Olivieri rates the making of this fudge as quite manageable, so you can always make a second batch. 

That said, it is a hands-on process, so make sure you have a solid chunk of free time at your disposal. "Always keep an eye when making this," Olivieri says. "It's not a recipe you can put on the stove and walk away, as it requires constant stirring." But the results will be well worth your time and attention. "There's nothing better than a good old fashioned fudge," Olivieri adds — and she's right!

While there are no particularly exotic ingredients here, chances are you'll need to head to the grocery store, so make a list. The fantasy fudge calls for granulated sugar, margarine, evaporated milk, vanilla extract, semisweet chocolate chips, marshmallow fluff and chopped, and mixed nuts — Olivieri used walnuts and almonds.

"The standout ingredient is definitely the chopped nuts — bonus points if they are roasted as it adds a delicious depth of flavor," Olivieri describes of the special ingredient. So don't skip the nuts!

Begin by greasing a 9x13-inch baking pan and then set aside at the ready. Then place a large pot on the stove over medium heat and add in the sugar, the margarine, and the evaporated milk. Stir to mix these all together as the margarine melts.

Next, bring the mixture to a boil and allow it to stay at an active simmer while stirring constantly for about 5 minutes, or until the mixture becomes fluffy with lots of bubbles.

Remove the sugar, milk, and margarine mixture from the heat and add chocolate chips, then stir well to completely melt and then combine the chocolate in with then rest.

Once the chocolate has melted and combined into the mixture, you can add the marshmallow fluff, the vanilla extract, and the mixed nuts. Use a silicone spatula to mix everything thoroughly until you have a thick, even consistency.

Next, pour the fudge mixture into the greased pan and use the spatula to evenly spread it out into a thick layer that fills the pan. Allow it to cool for at least one hour before cutting into it and enjoying a taste.

"I always store mine in an airtight container in the fridge... it'll easily keep for two weeks this way," says Olivieri, adding: "If you want it to last longer then put it in the freezer."