This decadent fantasy fudge is a holiday essential. Made with semi-sweet chocolate and marshmallow fluff, it’s bursting with rich chocolate flavor and has the BEST chewy yet creamy texture.
This isn’t just any fudge, it’s Fantasy Fudge – magical treat known (at least in my house) for its perfect balance of chewy and melt-in-your-mouth creaminess. The “fantasy” in the name is a nod to this fudge’s origin – a recipe found on the back of Kraft Marshmallow Creme jars. It’s been around forever and passed down to many over the years. It’s a classic for a reason. While not quite as forgiving as my Easy Chocolate Fudge, it’s still very straightforward to make. When the holidays roll around, this rich, chocolatey fudge is a must-make.
This Fantasy Fudge Is a Must-Make
Of all the fudge recipes out there, why this one?
- Nostalgic flavor. If you grew up with the creamy fudge from the recipe on the Kraft Marshmallow Creme jar, this decadent treat will bring back sweet memories.
- Irresistible texture. This fudge has a wonderfully satisfying chew to it, but thanks to the marshmallow fluff, it’s super smooth (almost creamy). What a combo! Craving some crunch? That’s where those chopped walnuts come in.
- Surprisingly easy to make. This recipe is quite easy to make and much more forgiving than others, which require you to beat it tirelessly to get the perfect texture. And it only takes about 15 minutes to make!
Ingredients and Notes
Ready to get started? Load up your shopping cart with the following ingredients (for precise measurements, see the recipe card below):
- Evaporated milk – NOT sweetened condensed milk. They look similar and are usually found right next to each other in the baking aisle. Double-check the label to make sure you’ve got the right one.
- Semi-sweet chocolate – While you can use chocolate chips, a chopped bar of baking chocolate will yield a better texture. Also stick with semi-sweet chocolate. Milk chocolate will yield a softer fudge, and dark chocolate will make it more firm.
- Marshmallow fluff – The marshmallow fluff gives this fudge its signature texture: chewy yet wonderfully smooth and creamy at the same time.
- Chopped walnuts – Only if you want ’em. Chopped pecans, walnuts, or [insert your favorite nut here] would also work.
How to Make Fantasy Fudge
This fudge is shockingly easy to master. Here’s a quick look at how it’s done. Please see the recipe card below for more detailed instructions.
Before you begin, line a 9×13-inch pan with parchment paper so it sticks over the sides.
In a large saucepan, stir together the sugar, butter, and evaporated milk.
Cook over medium heat until the butter is melted.
Bring the mixture to a boil, stirring constantly until the mixture reaches 234°F (about 4-5 minutes).
Remove the pan from the heat, add the chocolate, and stir until melted.
Stir in the marshmallow fluff, vanilla, and walnuts (optional).
Pour the fudge into the pan and let it cool to room temperature (about 4 hours). Serve at room temperature.
Tips for Success
This fudge is easier to manage than many. That said, there are a few things you’ll want to keep in mind as you work through the recipe. Here they are:
- Keep things moving. As the butter/sugar/evaporated milk mixture bubbles away, stir the whole time for even cooking and to prevent burning.
- Medium heat. Do not try to speed up the process by turning up the heat. It’ll ruin the texture of the fudge.
- Use a candy thermometer. The butter/sugar/evaporated milk mixture needs to reach the soft-ball stage (235-245°F). If undercooked, the fudge won’t set properly; if overcooked, it will be firm and brittle. A candy thermometer is the best way to ensure accuracy.
- No candy thermometer? Drop a small amount of the hot candy mixture into a bowl of cold water. If it forms a soft ball that flattens when pressed, it’s ready.
- Use quality chocolate. For the best texture (and flavor), use a quality baking chocolate bar instead of chocolate chips.
- Stick to semi-sweet. This recipe is designed for semi-sweet chocolate. Using milk chocolate will result in a softer fudge, while dark chocolate will make it firmer.
- Don’t skimp on cooling time. Let the fudge cool completely before removing it from the pan, slicing, and serving. Otherwise, it won’t hold together.
- Fridge hack. You can let the fudge firm up in the fridge if you’re in a rush.
Variation Ideas
Want to throw your own spin on things? Go for it! Here are a few fun ideas to get you started:
- Marshmallows. Add some mini marshmallows and turn it into rocky road fudge.
- Festive peppermint. Swap the vanilla extract out for peppermint extract and the walnuts for crushed candy canes for a holiday-inspired variation.
- Chili chocolate. If you really want to make your mark on the dessert table, stir some red pepper flakes in with the chocolate for a fiery kick.
- Pistachios. Pistachios are all the rage right now. Chop some up and stir them into the fudge in place of the walnuts.
How to Store Homemade Fudge
- Countertop. Seal the fully cooled fudge in an airtight container or a freezer bag, or wrap individual portions in plastic wrap to be stored at room temperature for up to 2 weeks.
- Refrigerator. Once cool, seal the fudge in an airtight container or wrap individual portions in plastic wrap. It’ll keep in the fridge for 2-4 weeks. It’s best enjoyed at room temperature, so let it sit on the counter for a while before diving back in.
- Freezer. Seal the fudge in a large freezer bag or wrap individual portions in a double layer of plastic wrap. You can keep it in the freezer for up to 3 months.
More Fudge Recipes
Fantasy Fudge
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
- 3 cups (621g) granulated sugar
- 3/4 cups (170g) unsalted butter
- 2/3 cup (160ml) evaporated milk
- 12 ounces semi-sweet chocolate (chocolate chips or baking bar)
- 7 ounces marshmallow fluff
- 1 cup (112g) chopped walnuts, optional
- 1 teaspoon vanilla extract
Instructions
- Line a 9×13-inch pan with parchment paper that sticks up above the sides of the pan for easy removal later.
- Add the sugar, butter, and evaporated milk to a large saucepan and place over medium heat. Stir with a wooden or silicone spatula until the butter is melted.
- Bring the mixture to a boil, stirring constantly. Leave on heat and continue stirring until the mixture registers 234°F on a candy thermometer (about 4-5 minutes).
- Remove from heat and stir in chocolate until melted and thoroughly combined.
- Add the marshmallow fluff, walnuts, and vanilla extract. Stir until smooth and well combined.
- Pour the fudge into the prepared pan. Allow the fudge to firm at room temperature (about 4 hours). You can also place it in the fridge, if you’d like to firm up faster.
- Slice, then serve at room temperature.
Notes
- Chocolate: This recipe is designed for semi-sweet chocolate. Using milk chocolate will result in a softer fudge, while dark chocolate will make it firmer.
- Milk: Be sure to use evaporated milk and not sweetened condensed milk.
- No candy thermometer? Drop a small amount of the hot candy mixture into a bowl of cold water. If it forms a soft ball that flattens when pressed, it’s ready.
- Storage: Seal the fully cooled fudge in an airtight container or a freezer bag, or wrap individual portions in plastic wrap. Store at room temperature for up to 2 weeks or in the fridge for 2-4 weeks. It’s best enjoyed at room temperature.
- Freezing: Seal the fudge in a large freezer bag or wrap individual portions in a double layer of plastic wrap. You can keep it in the freezer for up to 3 months.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This worked exactly as written, thanks!
Awesome! So glad to hear that!