Fantasy fudge is the easiest no-bake treat made from chocolate, evaporated milk, marshmallow creme, and crunchy pecans. It’s ready in minutes on the stovetop and you don’t even need a candy thermometer!
This recipe makes the creamiest chocolate fudge loaded with nutty goodness. For another easy, classic fudge, check out my peanut butter fudge, next.
My Take On the Original Fantasy Fudge
There are so many fudge recipes out there, but if you’ve never sunk your teeth into fantasy fudge before, you’re in for a massive treat. Fantasy fudge is an old-fashioned marshmallow fudge recipe made with chocolate chips, marshmallow creme, and walnuts. The texture of this fudge isn’t quite as soft, chewy, and creamy as classic chocolate fudge, but it still has a lovely smooth texture bursting with irresistible nutty crunch.
I Like to Make Fudge Because…
- It’s easy. I make my fudge recipes without a candy thermometer. Yes, it’s possible! The trick is to bring the ingredients to a full boil and keep them boiling for 5 minutes. You’ll end up with perfectly firm, set-up fudge every time.
- The best texture. As mentioned, this chocolate marshmallow fudge is a bit different than your traditional fudge recipes. It’s smooth and creamy, packed with nutty, chocolatey flavor.
- Great for gifting. With the holiday season coming up, I’ve been stockpiling my freezer with batches of homemade fudge to gift to friends and family. This fantasy fudge makes an easy sweet treat to wrap up in a cookie tin with more favorites like peanut butter buckeyes and rum truffles.
Only 7 Ingredients for Fantasy Fudge
Fantasy fudge recipes are decades old. The original was printed on the label of a jar of Kraft Marshmallow Creme (nowadays, any brand of fluff will do). Below are some notes on what you’ll need to make it, and you’ll find the printable ingredients list and recipe details in the recipe card after the post.
- Sugar – Granulated sugar is best, or you can use light brown sugar.
- Salted Butter – If you’re using unsalted butter, consider adding a pinch of salt to balance the sweetness in the fudge.
- Evaporated Milk – Make sure to buy unsweetened evaporated milk, and not sweetened condensed milk. Sweetened condensed milk makes the fudge far too sweet.
- Chocolate Chips – I use semi-sweet chocolate chips. You can also use a high-quality chocolate bar and chop it up into fine pieces before you melt it.
- Marshmallow Creme – Also called marshmallow fluff or marshmallow cream, you’ll find it in the condiment aisle of most major grocery stores.
- Nuts – The original fantasy fudge calls for chopped walnuts, but you can use pecans or any mix of nuts you’d like. Feel free to leave them out to make this fudge nut-free.
How to Make It
You can make this fudge in an 8×8” or 9×9” pan, or even a 9×13” pan. Know that if you opt for a larger pan, you’ll end up with smaller squares instead of perfect cubes. They’ll still taste delicious, though.
Grease and line your pan or baking dish with parchment paper before you start, and then follow the steps below. Scroll down to the recipe card for the printable instructions.
- Boil the sugar. Heat sugar, butter, and evaporated milk in a saucepan over medium heat, stirring until it reaches a boil. Then Let the mixture boil for a full 5 minutes and continue to stir it constantly.
- Add chocolate chips. Now, take the pan off the heat and melt in the chocolate.
- Add the remaining ingredients. Lastly, stir in the marshmallow creme, nuts, and a dash of vanilla.
- Cool. Leave the fudge to cool and set in the pan for 2-4 hours. Afterward, lift it out and cut it into squares. See later in the post for easy storage tips.
Check the Consistency
If you want to check that your fudge has boiled to the correct consistency, the easiest way to tell is to use the “cold water test”. Drop a small amount of the boiled syrup into a glass or bowl of cold water. The syrup should cool and form into a ball, which you can then pick up to test the consistency. The ball should be pliable and easy to press between your fingers.
Recipe Tips and Variations
- Grease and line the pan. Spray the baking pan with baking spray and line the bottom and sides with parchment paper. It makes removing the fudge quick and easy.
- Bring the syrup to a full, rolling boil. Make sure it reaches a boil before you start the 5-minute countdown. This way, the sugars fully dissolve and the syrup cooks enough to reach the “soft ball stage” mentioned above. This is key to making fudge that sets to a smooth, firm consistency once you add the chocolate.
- Stir often. Remember to stir the syrup as it cooks to prevent the sugar from scorching.
- Don’t overcook. If you boil the fudge syrup for too long, the resulting fudge will be hard and dry when it sets. Use a kitchen timer to be sure.
- More mix-ins. Other great fudge mix-ins are mini marshmallows, peanut butter chips, crushed peppermint candies, or Andes Mints.
How to Store
- On the counter. Store this fantasy fudge tightly covered at room temperature for up to 1 week. You can also keep it airtight in the fridge for up to 2 weeks.
- Freeze. Freeze the fudge in freezer-safe containers for up to 3 months. Thaw it at room temperature before serving.
More Homemade Candy Recipes
Fantasy Fudge
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 36-48 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This easy fantasy fudge recipe makes the creamiest chocolatey fudge filled with nutty crunch. It takes 15 minutes on the stovetop and you don’t even need a candy thermometer!
Ingredients
- 3 cups granulated sugar
- ¾ cup salted butter
- ⅔ cup evaporated milk
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prepare an 8×8 baking dish with non-stick spray and line with parchment paper. Set aside.
- In a large heavy bottom pot bring the sugar, butter, and evaporated milk to a boil over medium heat, stirring often. Once at a full boil, boil for 5 minutes, stirring constantly to prevent scorching.
- Remove the pan from heat and stir in the chocolate chips until melted. Stir in the marshmallow creme, nuts, and vanilla extract until fully combined.
- Pour mixture into the prepared pan and let set for 2-4 hours until firm. When fully set, remove from the pan and cut into squares.
Notes
- Leftover fudge can be stored tightly wrapped at room temperature for a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Just thaw before serving.
- Make sure the mixture comes to a hard rolling boil before you start the timer. This ensures the sugars are completely dissolved and the mixture is cooked enough to give you a perfectly smooth fudge consistency.
- You can use a 9×13 pan, but this produces smaller squares and not nice 3D cubes.
- You can use high-quality chocolate bars in place of the chocolate chips in this recipe. Make sure the chocolate bars are chopped into fine pieces before being melted.
- Other great mix-ins for this fudge would be mini marshmallows, peanut butter chips, crushed peppermint candies, or Andes Mints.
