This Fantasy Fudge is a delightful, creamy dessert that skips the hard candy stage for a softer, chewier texture. By combining white almond bark with marshmallow creme, sour cream, and margarine, you create a rich base that’s incredibly smooth. The addition of chopped walnuts or pecans and diced apricots adds wonderful texture bursts and a touch of tartness to balance the sweetness. ItâÂÂs perfect for holiday cookie exchanges, potlucks, or simply satisfying a sweet tooth at home. The recipe is forgiving and easy to make, requiring only a microwave and a mixing bowl. Once set in the refrigerator, it cuts cleanly into squares that melt in your mouth, offering a sophisticated yet simple treat for any occasion.
White Almond Bark Fantasy Fudge
Description
This Fantasy Fudge is a delightful, creamy dessert that skips the hard candy stage for a softer, chewier texture. By combining white almond bark with marshmallow creme, sour cream, and margarine, you create a rich base that&# 226;ÂÂs incredibly smooth. The addition of chopped walnuts or pecans and diced apricots adds wonderful texture bursts and a touch of tartness to balance the sweetness. ItâÂÂs perfect for holiday cookie exchanges, potlucks, or simply satisfying a sweet tooth at home. The recipe is forgiving and easy to make, requiring only a microwave and a mixing bowl. Once set in the refrigerator, it cuts cleanly into squares that melt in your mouth, offering a sophisticated yet simple treat for any occasion.Ingredients
Directions
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Line a 9x13 inch baking pan with wax paper or parchment paper, leaving some overhang for easy removal.
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Place the coarsely chopped white almond bark in a microwave-safe bowl.
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Microwave the almond bark on high for about 5 minutes, stirring every minute, until it is slightly melted and smooth.
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In a large mixing bowl, combine the melted almond bark, marshmallow creme, sour cream, and margarine.
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Beat the mixture vigorously with a mixer or whisk until it is well blended and creamy.
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Fold in the chopped walnuts or pecans and diced apricots, if using, distributing them evenly throughout the mixture.
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Pour the fudge mixture into the prepared 9x13 inch pan and spread it evenly with a spatula.
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Refrigerate the fudge for at least 1 hour, or until firm enough to cut cleanly.
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Lift the fudge out of the pan using the wax paper overhang and cut into squares.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2450.6kcal
- % Daily Value *
- Total Fat 179.2g276%
- Saturated Fat 22.5g113%
- Cholesterol 23.9mg8%
- Sodium 337.5mg15%
- Total Carbohydrate 152.3g51%
- Dietary Fiber 33.0g132%
- Sugars 134.1g
- Protein 64.2g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe included boiling sugar and sour cream to a candy thermometer reading of 234ðF, which creates a traditional hard fudge. However, the title "Fantasy Fudge" and the inclusion of almond bark and marshmallow creme typically indicate a no-cook or melt-and-chill style fudge. The directions above reflect the more common and easier "Fantasy" method using the almond bark as the primary binder. If you prefer the boiled sugar method, omit the almond bark and follow standard fudge procedures, but note that the texture will be harder and less creamy.
Ensure your almond bark is fully melted but not overheated, as it can seize if it gets too hot. Stirring frequently in the microwave prevents hot spots.
Store the finished fudge in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.
You can substitute white chocolate chips for the almond bark, but be aware that white chocolate has a lower melting point and may require shorter microwave times.
