Fantasy Fudge (Marshmallow Cream Fudge)
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This fantasy fudge recipe is the creamy, old-fashioned chocolate fudge that shows up on Christmas cookie trays every year. It’s made with simple ingredients: sugar, butter, evaporated milk, chocolate chips, a jar of marshmallow creme, vanilla, and optional chopped walnuts.
This is the original recipe that made fantasy fudge a holiday classic, so you may also know it as marshmallow cream fudge. The marshmallow creme is what makes it so smooth and creamy.
One batch makes about 3 pounds of fudge, or roughly 70 bite-size pieces. That’s enough for gift tins, cookie exchanges, and a holiday party or two (with a few squares left over for the cook).
If you love homemade fudge as much as I do, add Christmas Fudge, Peppermint Fudge, and Andes Mint Fudge to your holiday list too.
Why You’ll Love This Fantasy Fudge
- Makes a big batch. About 70 pieces from one 9×13 pan, plenty for gift tins and cookie trays.
- No candy thermometer required. A timed 5-minute boil works if you don’t have one.
- Made with simple ingredients. Everything comes from the baking aisle at any grocery store.
- Easy to make ahead. It keeps for weeks, so you can get it done before the holiday rush.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Granulated sugar
- Salted butter – Unsalted butter works too. Add a generous pinch of salt to the pot.
- Evaporated milk – Use evaporated milk, not sweetened condensed milk. They sit next to each other on the shelf and are easy to mix up. The small 5-ounce can is the exact amount. If you only have a 12-ounce can, measure out ⅔ cup.
- Semi-sweet chocolate chips – A full 12-ounce bag. I use Ghirardelli.
- Marshmallow creme – One 7-ounce jar of Kraft Jet-Puffed Marshmallow Creme.
- Vanilla extract – Use pure vanilla extract, not imitation.
- Chopped walnuts – Optional, but classic. Buying them already chopped saves a step.
The Thermometer I Use
This digital candy thermometer takes the guesswork out of candy, jams, and no-bake cookies. Big, easy-to-read digital display, quick cleanup, and the difference between “perfect” and “do-over.”
How to Make Fantasy Fudge
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Line a 9×13-inch pan with parchment paper, leaving extra hanging over the sides so you can lift the fudge out later. Lightly grease the parchment.
Step 2: Add the sugar, butter, and evaporated milk to a large heavy-bottomed saucepan over medium heat. Stir until the butter melts and the sugar dissolves.
Step 3: Bring the mixture to a full rolling boil, stirring often. A full rolling boil keeps bubbling even while you stir. From there, stir constantly until it reaches 234°F, which takes about 5 minutes.
Step 4: Take the pan off the heat right away. Stir in the chocolate chips until they melt and the mixture is smooth.
Step 5: Add the marshmallow creme and vanilla and stir until there are no white streaks left.
Step 6: Stir in walnuts, if using. Pour the fudge into the prepared pan and spread it into an even layer. Let it set at room temperature until firm, about 3 to 4 hours.
Step 7: Use the parchment to lift the fudge out of the pan. Cut it into bite-size squares.
Tips for the Best Fantasy Fudge
- Get everything ready first. Measure every ingredient and set it next to the stove before you turn on the burner. Once the mixture boils, you need to move quickly, and there’s no time to hunt for the vanilla.
- Use an instant-read thermometer. A digital instant-read thermometer is the easiest way to hit 234°F. It gives a reading in seconds, so you can check often without losing track of the fudge.
- Use a heavy-bottomed saucepan. A thick-bottomed pot heats more evenly, which helps keep the sugar from scorching while you stir.
Storage
Store fantasy fudge in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks.
To freeze it, wrap the fudge tightly and freeze for up to 3 months. Thaw it in the fridge overnight.
It also packs well into holiday tins. Fill a tin with a few different candies, like English Toffee and Pecan Turtles, for an easy homemade gift for neighbors and teachers.
Additions and Variations
- Swap the nuts – Use chopped pecans instead of walnuts, or leave the nuts out completely.
- Milk chocolate – Use milk chocolate chips for a sweeter fudge.
- Christmas sprinkles – Top the fudge with sprinkles right after you spread it in the pan so they stick as it sets.
Fantasy Fudge Recipe FAQ
Yes. Wait for a full rolling boil before you start timing, then boil it for exactly 5 minutes, stirring constantly.
It comes down to temperature. Cooked past 234°F, the fudge turns dry and crumbly. Pulled off the heat too early, it stays too soft to cut.
This recipe follows the one on the back of the marshmallow creme jar, so it’s written for a 7-ounce jar. Marshmallow Fluff comes in a different size container, so I have a separate Marshmallow Fluff Fudge recipe with amounts written for it.
More Fudge and Christmas Candy
- Oreo Fudge
- Chocolate Peanut Butter Fudge
- Coca Cola Fudge
- Peanut Butter Buckeyes
- Classic Divinity
- Rocky Road Candy
For even more holiday treats, browse my full lists of fudge recipes, old fashioned candy recipes, and Christmas candy recipes.
Fantasy Fudge
Equipment
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (170 g) salted butter
- 1 (5-ounce) can evaporated milk, or ⅔ cup from a 12-ounce can
- 1 (12-ounce) bag semisweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon pure vanilla extract
- 1 cup (115 g) chopped walnuts, optional
Instructions
- Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
- Measure out all the ingredients and set them next to the stove. Once the mixture boils, you will need to move quickly.
- In a large heavy-bottomed saucepan over medium heat, stir together the sugar, butter, and evaporated milk until the butter melts and the sugar dissolves.
- Bring to a full rolling boil, stirring often. A full rolling boil has bubbles that keep going even when you stir.
- Once it’s boiling, stir constantly until it reaches 234°F on a candy thermometer, about 5 minutes. No thermometer? Boil for exactly 5 minutes, stirring constantly.
- Take the pan off the heat right away. Stir in the chocolate chips until melted and smooth.
- Stir in the marshmallow creme and vanilla until there are no white streaks. Fold in the walnuts, if using.
- Pour into the prepared pan and spread into an even layer. Let it set at room temperature until firm, about 3-4 hours.
- Lift the fudge out using the parchment overhang. Cut into bite-size squares.
Notes
Nutrition
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