Fantasy Fudge is a chocolaty treat with made marshmallow fluff and nuts that is deliciously rich! Make a big batch to gift to friends & family!
Why We Love Fantasy Fudge
- Fantasy Fudge is a classic and much-loved chocolate sweet treat that is a snap to make and the hardest part about it is having enough patience to let it set before you devour it!
- Chocolate, marshmallow cream, and walnuts are a winning combination so there’s no doubt that this fudge is beyond delicious.
- Jet Puffed fantasy fudge, or marshmallow creme fudge, has been around for a while and is a holiday tradition that is popular not only to eat but also to gift to family and friends. This recipe is so easy to make and also makes a good amount so gifting has never been easier or more tasty!
- Not a fan of nuts in fudge? Make this fantasy fudge your way and either leave the nuts out completely or substitute the walnuts for a nut you like more.
Ingredients You’ll Need to Make the Orignal Fantasy Fudge Recipe
PANTRY ITEMS: To make this fudge you will need granulated sugar, a can of evaporated milk, semi-sweet chocolate morsels, marshmallow cream, and vanilla extract.
REFRIGERATED ITEMS: You will also need butter for this fudge so use what you have on hand.
NUTS: Traditionally, this fudge is made with walnuts but you could swap those for pecans, cashews, or other favorite nuts or leave the nuts out.
How to Make Fantasy FudgeJump to Recipe
STEP 1 Line a 9×9 pan with parchment paper. In a medium saucepan, add the butter, sugar, and evaporated milk and cook over medium-high heat until it begins to boil. Allow the mixture to continue boiling for five minutes and stir constantly.
STEP 2 When bubbles start to appear, set a timer for five minutes and stir constantly while the mixture is boiling.
STEP 3 After the five-minute timer ends, remove the pot from the heat and mix in the chocolate chips and marshmallow cream.
STEP 4 Fold the nuts and vanilla extract into the fudge mixture.
STEP 5 Pour the mixture into the prepared pan and allow the pan to cool for at least an hour.
STEP 6 Once the fudge is firm, cut the fudge into squares and enjoy!
Tips & Tricks
- This fudge recipe can also be made in a 9×13 pan for thinner pieces of fudge. Follow the recipe as written and pour the fudge mix into a parchment-lined 9×13 pan instead.
- There is no need for a candy thermometer for this recipe but if you would like to use one then once the fudge reaches 234 degrees F it is done and ready to be poured into the pan.
- To prevent grainy and crumbly fudge, start the five-minute timer as soon as you see bubbles start to appear. Stir the fudge for the entire five minutes and when the timer goes off the fudge is perfectly done.
- The original Fantasy Fudge recipe, found on the back of Kraft marshmallow creme packages, states that either butter or margarine can be used but I used butter and did not test what the fudge was like using margarine.
Fantasy Fudge Recipe FAQ
What makes Fantasy Fudge grainy?
Grainy fudge can be the result of crystalized sugar, which can happen when the sugar isn’t fully dissolved before the mixture boils. Or it could be from sugar splashing onto the sides of the pot and then being stirred back into the mixture.
If the fudge is brought to a boil before the sugar has fully dissolved into the butter and evaporated milk, it will form crystals that can become larger the more the mix is stirred. So make sure the sugar is completely incorporated in before the mixture comes to a boil.
If sugar did happen to splash onto the side of the pot and has hardened, a better option is to carefully wipe it away rather than trying to re-incorporate it into the fudge mixture.
Why is my Fantasy Fudge oily?
Oily fudge is a sign that the fudge is overheated and the butter in the mixture has separated. If you see this in the pot then allow the fudge to cool down a little and then stir to see if the butter will incorporate.
If you’ve poured the fudge into the pan to cool and notice the fudge is oily then you can pop the fudge back into the pot and add about a cup of water. Reheat the fudge on low until it is soft again and then bring the fudge up to 234 degrees F, stir, and then pour it back into the pan to cool. The fudge may not taste as chocolaty but it will still be delicious.
Why is my Fantasy Fudge too soft?
Fudge that is too soft is usually the result of not enough time spent boiling or reaching the correct temperature. The five minutes of stirring and boiling in this recipe is the perfect amount of time to achieve a great texture or you can use a candy thermometer to check that the fudge has reached 234 degrees F.
How long does Fantasy Fudge last?
When stored in an airtight container, Fantasy Fudge will last for 2 weeks on the counter. That’s what I hear at least. I’ve never personally had fudge last that long in my house with all of us gobbling this goodness down, but it’s good to know that if I wanted it to last that long it could!
Can you freeze Fantasy Fudge?
Freezing this fudge for later is always a great idea and when frozen, it will last for up to 3 months. A great way to store this fudge is by layering parchment paper or wax paper between layers of fudge, so they don’t stick together, and then wrapping it tightly in a few layers of plastic wrap. Since fudge is a great gift, making several batches to give to friends and family is even easier when you can make the fudge well ahead of time and then freeze it until you’re ready to gift it!
Other Recipes You May Like
- Bourbon Fudge
- Irish Cream Pistachio Fudge
- Buttered Rum Fudge
- Rocky Road Candy Bites
- Crockpot Maple Bourbon Candied Pecans
- Brownie Balls
Fantasy Fudge Recipe
- Line a 9-inch x 9-inch square pan with parchment paper, being sure to let it hang over the edges a bit. (This will make it easier to remove the fudge later.) Set aside.
- To a medium saucepan, add the sugar, butter, and evaporated milk. Cook over medium-low heat until boiling. Continue to boil for 5 minutes while stirring constantly. (see note)
- Remove the pan from the heat and add the chocolate chips and marshmallow creme. Stir until completely combined. Then fold in the walnuts and vanilla.
- Pour the fudge mixture into the prepared pan. Allow to cool for at least 1 hour before cutting into 36 squares (6×6 grid).
- This recipe makes 3 pounds of fudge. You can prepare it in a 9×13 pan for thinner pieces. The instructions will be the same.
- If the fudge is cooked too long, it will be grainy looking and crumble when you cut it. As soon as I start to see the little bubbles forming around the edge of the saucepan, I start the 5-minute timer.
- Store leftovers in an airtight container at room temperature for up to 2 weeks, or wrap in plastic wrap and freeze in a storage container for up to 3 months.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.