• I provide helpful step-by-step photos below the recipe card. 
• Check your thermometer: Clip it to the side of the saucepan so the tip sits in the fudge, not touching the bottom. Can you make the fudge without a thermometer? Yes -  more on that here.
• Work quickly at the end: The fudge starts to firm up as soon as the chocolate and marshmallow go in, so have your pecans chopped and your 9x13-inch pan ready before you start cooking. Work quickly when transferring it from the saucepan to the 9x13 pan. The fudge begins setting as it cools and becomes increasingly difficult to spread.
• Let it set at room temperature. Let the fudge set at room temperature rather than immediately placing it in the refrigerator. Slow cooling helps preserve its texture, and refrigeration is not necessary for it to set. Why didn't your fudge set? Troubleshoot here. 
• Cool it completely before cutting. For neat cuts, make sure the fudge is completely cool first. Run a large knife under hot water, wipe it dry, make a cut, then wipe and repeat.
• For more of my top tips and troubleshooting, go here. 

Variations

• Toasted Pecans: For deeper flavor, toast the pecans at 350°F (175°C) for 5 to 7 minutes. Let them cool before folding them in.
• Make it nut-free: Leave out the pecans. No other changes are needed.
• Swap the pecans. Pecans can be replaced with walnuts. You could also add something like raisins or dried cranberries.
• Peppermint fudge: Replace the vanilla with ½ teaspoon peppermint extract, skip the nuts, and top with crushed candy canes.

Best Pans and Tools

• Heavy-bottomed saucepan: Use a large one (at least 3 quarts). The mixture bubbles up a lot at a rolling boil, and a heavy bottom helps prevent scorching.
• Candy thermometer: This is my best tip for fudge that sets every time. You're aiming for 234°F (112°C), also called the soft-ball stage.
• 9x13-inch (23x33 cm) pan: Produces bite-sized pieces of fudge and a generous yield. That’s what I used.
• 8- or 9-inch (20 or 23 cm) square pan: Makes thicker fudge, with no need to adapt the recipe.
• Choose your pan based on the thickness you want. A 9x13-inch pan produces bite-sized pieces of fudge and a generous yield. For thicker fudge, you can use an 8- or 9-inch square pan, and there wouldn’t be any need to adapt the recipe.
• Parchment paper: The parchment makes it easy to lift out the whole slab for clean slicing.
• Special Tools: Large heavy-bottomed saucepan | Candy thermometer | Rubber spatula | Offset spatula | 9x13-inch pan | Parchment paper

Storage

• Room temperature: Store Fantasy Fudge in an airtight container at room temperature for up to 2 weeks. If stacking the pieces, place sheets of parchment or wax paper between the layers to prevent them from sticking together.
• Refrigerator: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture.
• Freezer: Fantasy Fudge can also be frozen for up to 3 months. Wrap it well and place it in an airtight, freezer-safe container, then thaw overnight before serving.