Jill Mills
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Made with chocolate and marshmallow creme, this Fantasy Fudge practically melts in your mouth. This classic fudge recipe is so rich, creamy and incredibly easy to make!
Melt-in-Your-Mouth Chocolate Fudge Recipe
This classic fudge recipe has so much to offer. The semi-sweet chocolate gives it a deep, rich flavor, while the marshmallow creme makes it smooth and creamy. Sometimes we add walnuts for an added crunchy texture. This chocolate fudge is a must to make every Christmas and always a huge hit when packed up for Holiday gifts.
What Is Fantasy Fudge?
The original Fantasy Fudge recipe was first printed on the back of a Kraft marshmallow creme container. Like the Tollhouse chocolate chip cookie recipe, it’s stood the test of time and taken up a permanent spot in many American kitchens. This recipe is only slightly adapted from the original, with some extra tips and tricks included.
The Ingredients
This simple fudge recipe features just a handful of classic ingredients. You can find exact amounts for everything you’ll need in the recipe card below.
- Granulated Sugar
- Unsalted Butter:Always use unsalted butter to control the salt in the recipe.
- Evaporated Milk
- Semi-Sweet Chocolate:use chocolate bars or use semi-sweet chocolate chips.
- Marshmallow Cream – we like to use Jet Puffed Marshmallow Creme.
- Vanilla – pure vanilla extract works best.
- Walnuts – optional. One of my boys doesn’t like nuts so I make usually make this without it. However, this is delicious with the addition of chopped walnuts.
How to Make Fantasy Fudge
With just 4 simple steps, making this fudge is a cinch. The hardest part by far is putting it straight into the fridge without scooping some out for a taste beforehand.
- Prep Your Ingredients: If you’re using a block of chocolate, break it up so that it melts evenly. Chop the nuts and move the marshmallow creme out of the jar and into a bowl. Line a 9×13-inch baking pan with foil and butter the inside of the foil.
- Make the Fudge Base: Grab a large 3-quart saucepan with a thick base and bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you stir constantly as it starts to boil and bubble. Once it starts to boil, start a timer for 4 minutes. Remove the fudge mixture when it reaches 234°F.
- Add the Chocolate and Marshmallow: Once the 4-minute timer goes off or the mixture reaches the correct temperature, add the marshmallow creme and chocolate. Let the chocolate and marshmallow melt, and then mix everything together well. Add the vanilla.
- Chill and Serve: Pour the mixture into the prepared pan lined with parchment paper (or wax paper) and let it cool to room temperature. Once it’s no longer hot enough to endanger the other food in your fridge, stick it in the refrigerator for at least 4 hours. Once it’s firmed up fully, slice and serve it.
Do I Have to Use a Candy Thermometer?
It’s really best to use a candy thermometer when making this fudge. You want to make sure the fudge reaches 234°F to get the right consistency. But if you’re less picky about the fudge’s texture or don’t have a candy thermometer, you can also just time it as described in the instructions.
Tips for Success
This tried and tested fudge is pretty much foolproof. Here are some things to keep in mind so it comes out just right every time.
- Leave Out the Nuts: Whether you have an allergy or just aren’t a fan, feel free to skip the walnuts. When I make this fudge, I always leave them out when I want to avoid allergy issues. It tastes just as rich without them, and makes the fudge even smoother.
- Toast the Nuts: If you are using walnuts, I highly recommend toasting them first. This helps to unlock the flavor and adds a nice crunch to the fudge. Just spread them out on a sheet pan and pop them in the oven for 5 minutes or so before adding them.
- Refrigerate: Make sure you don’t skimp on the refrigeration step, since it’s important to let the fudge set. Otherwise, you may get an uneven texture as some of the heavier ingredients sink to the bottom of the still-liquid fudge. Keep it in there for the full 4 hours to be on the safe side.
Variation Ideas
When it comes to adapting fudge recipes, the world is your oyster. You can choose any add-ins or toppings that you want – this list is just the tip of the iceberg.
- Chocolate Chips – or peanut butter chips, white chocolate chips, etc…
- Nuts – try pecans, peanuts or almonds
- Rice Krispies
- Dried Fruit – dried cranberries would be a nice addition.
- Caramel Swirl Topping
- Crushed Oreos
- M&Ms – mini Holiday M&M’s are nice to sprinkle on top for Christmas.
How to Store Homemade Fudge
One of the great things about this fudge is that the chocolate and marshmallow creme in the base help it last longer. Just make sure you wrap it in plastic or move it into an airtight container so it doesn’t dry out. You can keep it covered on the counter for up to a week, and in the fridge for up to 3 weeks.
Can I Freeze Fantasy Fudge?
Absolutely! Because the creaminess comes from marshmallow fluff, there’s no dairy in it, so it keeps well in the freezer. Wait at least the full 4 hours for the fudge to fully set before freezing it. Wrap it tightly in plastic and put it in a freezer bag for up to 1 month, then thaw it in the fridge when you’re ready to dig in.
More Chocolate Fudge Recipes
- Rocky Road Fudge
- 2-ingredient Fudge
- Tiger Butter Fudge
- Chocolate Chip Cookie Dough Fudge
- Andes Mint Chocolate Fudge
- Reese’s Fudge
5 from 8 votes
Fantasy Fudge
Made with real chocolate and marshmallow creme, this smooth, rich Fantasy Fudge practically melts in your mouth. Walnuts mixed into the fudge give it a nutty crunch that complements the deep chocolatey flavor and silky texture perfectly.
Servings: 13
Prep: 15 minutes mins
Cook: 4 minutes mins
Chill: 4 hours hrs
Total: 4 hours hrs 19 minutes mins
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Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 pound semi-sweet chocolate
- 7 oz. jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
Prepare the 9×13" baking pan. Line the pan with foil and butter the inside.
Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
Pour the mixture into the prepared pan and let it cool before slicing.
Let it set for 4 hours. Place it in the refrigerator to make it more firm.
Last Step:
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Notes
- To Store: Wrap in plastic or place in an airtight container. Keep covered on the counter for up to a week, or in the fridge for up to 3 weeks.
- To Freeze: Wrap fully set fudge tightly in plastic and place in a freezer bag for up to 1 month. Let thaw it in the fridge.
Nutrition
Calories: 598kcal | Carbohydrates: 80g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 20mg | Potassium: 282mg | Fiber: 3g | Sugar: 70g | Vitamin A: 378IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 3mg
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Categories:
- Candy
- Christmas
- Desserts
- Holidays
- Recipes
