This fudge is smooth, indulgent, and incredibly easy to make—no candy thermometer required. It comes together quickly on the stovetop and sets perfectly every time. Whether you’re preparing it for a holiday platter, gifting it in a tin, or sneaking a piece from the fridge, Fantasy Fudge offers that irresistible melt-in-your-mouth experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Butter
Evaporated milk
Semi-sweet chocolate chips
Marshmallow creme
Vanilla extract
Chopped walnuts (optional)
Directions
Line a 9×13-inch baking dish with foil or parchment paper and lightly grease it.
In a large heavy saucepan over medium heat, combine sugar, butter, and evaporated milk.
Bring the mixture to a full rolling boil, stirring constantly. Boil for 4–5 minutes, continuing to stir to prevent burning.
Remove from heat and immediately stir in the chocolate chips until completely melted.
Add the marshmallow creme and vanilla extract, stirring until smooth and fully combined.
Fold in chopped walnuts if using.
Pour the mixture into the prepared pan and spread evenly.
Let the fudge cool at room temperature for 3–4 hours or until fully set.
Once firm, lift the fudge from the pan, cut into squares, and enjoy.
Servings and timing
This recipe yields about 60 small pieces of fudge. Prep and cooking take around 15 minutes, with a setting time of approximately 3–4 hours. Total time is about 4 hours and 15 minutes.
Variations
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
Add mini marshmallows or swirl in peanut butter for added texture and flavor.
Use pecans or almonds instead of walnuts.
Add a pinch of sea salt on top for a sweet-salty contrast.
Stir in crushed candy canes or toffee bits for a holiday twist.
Storage/Reheating
Store fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze the cut pieces in a sealed container for up to 2 months. Thaw at room temperature before serving. Fudge does not need to be reheated, but letting it come to room temperature makes it softer and creamier.
FAQs
Do I need a candy thermometer for this recipe?
No, you just need to boil the mixture for 4–5 minutes while stirring constantly.
What’s the best way to cut the fudge?
Use a sharp knife and wipe it clean between cuts for neat squares. Let the fudge warm slightly if it’s too hard.
Can I double the recipe?
Yes, but use a larger pan and a very large pot to prevent boiling over.
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can be used in a pinch.
What kind of chocolate chips should I use?
Semi-sweet is traditional, but you can use milk, dark, or even white chocolate chips.
Is marshmallow creme the same as melted marshmallows?
Not exactly. Marshmallow creme is smoother and creamier, which helps with texture. You can substitute 7 oz of melted mini marshmallows if needed.
How do I know when the fudge is done boiling?
Once it reaches a full rolling boil, boil for exactly 4–5 minutes while stirring continuously.
Can I make this fudge without nuts?
Absolutely, just leave them out for a nut-free version.
How long does it take to set?
It usually takes about 3–4 hours at room temperature to fully set. You can refrigerate to speed it up.
Why is my fudge grainy?
Graininess usually comes from overcooking or not stirring enough. Make sure to boil for the correct time and stir constantly.
Conclusion
Original Fantasy Fudge is a time-tested favorite for good reason. Its rich, chocolatey taste and smooth texture make it a must-have for holidays, gifts, or satisfying a sweet tooth. With simple ingredients and easy steps, it’s a dessert you’ll come back to again and again.
Original Fantasy Fudge is a classic, creamy chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk. This easy stovetop treat is perfect for holidays, gifting, or indulging your sweet tooth.
Ingredients
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
12 oz (2 cups) semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Instructions
Line a 9×13-inch baking dish with foil or parchment paper and lightly grease it.
In a large heavy saucepan over medium heat, combine sugar, butter, and evaporated milk.
Bring the mixture to a full rolling boil, stirring constantly. Boil for 4–5 minutes while continuing to stir.
Remove from heat and stir in chocolate chips until melted and smooth.
Add marshmallow creme and vanilla extract. Stir until fully combined and creamy.
Fold in chopped walnuts if using.
Pour the mixture into the prepared pan and spread evenly.
Allow the fudge to cool at room temperature for 3–4 hours or until fully set.
Once set, lift the fudge from the pan, cut into squares, and serve or store.
Notes
No candy thermometer needed—just boil for 4–5 minutes with constant stirring.For a nut-free version, simply omit the walnuts.Use different types of chocolate chips for flavor variations.Top with sea salt or crushed peppermint for a festive touch.Fudge can be frozen for longer storage—just thaw before serving.
