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Fantasy Fudge is a classic dessert made for a special occasion or even a regular day during the week. Make a double batch and give out as edible gifts!
Fantasy Fudge Recipe
Are you a fudge lover like me? It’s one of those recipes I make every holiday season and throughout the year! The original recipe, found on the back of the kraft marshmallow creme jar.
The rich chocolate flavor and creamy texture make it heaven in each bite! One of the best things about fudge is that it is easy to make and can have a bunch of different flavors and textures.
More Fudge Recipes
- Creamy Chocolate Fudge
- Dark Chocolate Fudge
- Candy Corn Fudge
- Butter Pecan Fudge
- Rocky Road Fudge
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Ingredients Needed
Sugar –White granulated sugar.
Butter –Use unsalted butter for best results.
Evaporated milk –I like the full fat evaporated milk. Don’t confuse it with sweetened condensed milk.
Marshmallow Cream –Also called marshmallow creme or marshmallow fluff.
Nuts –Walnuts are the original nut but you can substitute pecans, almonds, or cashews.
Chocolate –Use good quality semi sweet chocolate. Break into small pieces for easier melting.
Kitchen staples –Vanilla extract, salt.
If you love this recipeas much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
How to Make Original Fantasy Fudge Recipe
First:Line a 9×9 inch square pan with parchment paper.In a medium pot over medium heat, combine sugar, butter, and evaporated milk. Stir until everything is melted and mixed well.
Let the mixture reach a full rolling boil and let it boil undisturbed for 5 minutes, making sure it doesn’t overflow.
Second:Reduce the heat. Incorporate the marshmallow creme, chocolate, and a pinch of salt. Keep stirring until the ingredients are fully blended.
Switch off the heat. Gently stir in the chopped nuts until they are evenly distributed in the mixture.
Third:Remove from the heat. Transfer the mixture to the prepared pan. 9×9-inch baking dish lined with parchment paper. Leave it to cool and solidify for approximately 3 hours.
Fourth:Lift the set fudge out of the pan using the parchment paper edges. Place it on a cutting board and slice into 1-2 inch squares.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it last?
After you cut the fantasy fudge into the 2 inch cubes, store them in an airtight container. It will last for up to 3 weeks at room temperature if you don’t eat it all first.
Can I freeze it?
Fudge freezes beautifully! Once you make the fudge you can leave it in one large square and wrap in plastic wrap and then store in a freezer safe container.
You can also cut into cubes and freeze. It will last for up to 6 months giving you plenty of time to get a head start on your holiday baking.
Why is my fantasy fudge grainy?
This happens when the sugar crystallizes. Some of the sugar crystals may pop up or splash onto the side of the pan.
Don’t stir it back in or it will cause the rest of the fudge to crystalize too.
Why isn’t my fudge setting up?
The most likely cause is the temperature not getting high enough when cooking. Make sure the fudge is at a rolling boil, not just a few bubbles.
The actual temperature on a candy thermometer would be 235°F.
If you don’t have a thermometer you can use a glass of cold water. Just drop some fudge in it and wait for it to sink then smash in your fingers. The right texture will be firm.
Tools Needed
Tapas Tips & Tricks
- Line the pan with parchment paper for easier lifting out. Don’t use plastic wrap or wax paper for this part.
- Nonstick aluminum foil also works well.
- I haven’t tested this with individual marshmallows but I have read other posts that say the mini marshmallows will work but it will take longer to melt.
- If you boil for the full 5 minutes, you won’t need a candy thermometer.
- For freezing, I do recommend layering sheets of wax paper between the layers of fudge to keep them from sticking.
- Want plain fudge, leave out the nuts.
If you love this recipeas much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This marshmallow cream fudge is a sweet treat for the holidays. It’s one of my favorite things to give as hostess gifts or holiday gifts.
Fantasy Fudge Recipe
Fantasy Fudge is a classic dessert made for a special occasion or even a regular day during the week. Make a double batch and give out as edible gifts!
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Print Pin Rate
Course: Sweets, Desserts and Shooters
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Additional Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 50 pieces
Calories: 159kcal
Author: Jennifer Stewart
Ingredients
- 3 Cups Granulated Sugar
- 3/4 Cup Unsalted Butter
- 5 oz Evaporated Milk
- 17 oz Jar Marshmallow Creme
- 12 oz Semi Sweet Chocolate
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 1 Cup Chopped Walnuts
Instructions
Add the sugar, butter and evaporated milk to a medium sized pot over medium heat.
Stir until melted and combined.
Bring to a boil and allow to boil for 5 minutes, without stirring, being careful not to let it boil over.
Turn down the heat and add the marshmallow creme, chocolate and salt. Stir until totally combined.
Turn off the heat.
Add the walnuts and fold into the fudge mixture until totally combined.
Pour mixture into a 9×9” pan that has been lined with parchment paper.
Allow to rest, cool and set completely (about 3 hours).
Remove from the pan using the parchment paper to help and lay out on a board.
Cut into 1-2” cubes. Enjoy!
Notes
- Line the pan with parchment paper for easier lifting out. Don't use plastic wrap or wax paper for this part.
- Nonstick aluminum foil also works well.
- I haven't tested this with individual marshmallows but I have read other posts that say the mini marshmallows will work but it will take longer to melt.
- If you boil for the full 5 minutes, you won't need a candy thermometer.
- For freezing, I do recommend layering sheets of wax paper between the layers of fudge to keep them from sticking.
- Want plain fudge, leave out the nuts.
Nutrition
Serving: 1squares | Calories: 159kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 27mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
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