Fantasy Fudge with Pretzels

Marge Taggart


I have a weakness for snack foods like potato chips and pretzels. When they are added to this creamy rich fudge (I prefer pretzel version), they give that awesome salty taste that is now very popular in many foods. This homemade pretzel fudge is impossible to resist.

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30 - 40


10 Min


20 Min


Stove Top


3 c
3/4 c
butter or margarine
5 oz
evaporated milk (about 2/3 cup) - do not use sweetened condensed milk
12 oz
ghirardelli semi-sweet chocolate, chopped
1 jar(s)
(7 oz.) jet puffed marshmallow creme
1 c
chopped planters walnuts
1 c
snaps pretzels, coarsely chopped (snyder's of hanover brand)
1 tsp

Directions Step-By-Step

Line 9-inch square pan (or 7 x 9 inch pan) with non-stick foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt saucepan on medium heat, stirring constantly. Cook 4 - 5 minutes or until candy thermometer reaches 234 degrees, stirring constantly. Remove from heat.
Now ADD semi-sweet chocolate and marshmallow crème; stir until melted. ADD nuts, pretzels, and vanilla - mix well.
POUR into prepared pan; spread to cover bottom of pan. Add whole pecans on top (about 1-inch apart). This gives a nice presentation. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NOTE: Be sure to use the Ghirardelli semi-sweet chocolate brand - it really enhances the chocolate flavor.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy