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The Original Fantasy Fudge Recipe
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The Fantasy Fudge original recipe was found on the back of the Kraft Marshmallow Creme jar. Today, Fantasy Fudge has become a Christmas staple in many homes. My recipe tweaks the ingredients just slightly to make for a more quality fudge while still remaining that classic dessert we all know and love. I’ve nailed the method so you won’t end up with grainy, sad fudge. It’s rich, creamy, and slices beautifully… basically everything you want fudge to be.
Ingredient Notes + Variations
This fudge keeps it simple, but a few ingredients really make the difference. Here’s what you need to know before you start:
- Butter – The original recipe calls for margarine. In my humble opinion, nobody should be consuming that. Use real butter for the best texture and flavor. Salted or unsalted both work, just adjust added salt if using salted butter.
- Evaporated Milk – This keeps the fudge creamy. Don’t swap with regular milk, or it won’t set properly.
- Chocolate Chips – Semi-sweet is classic, but dark chocolate or even a mix of milk and dark chocolate chips will change the sweetness level.
- Marshmallow Creme – Gives you that smooth, fluffy finish. Jet-Puffed or store brand works just fine.
- Optional Nuts – Chopped walnuts or pecans are a classic add-in. Stir them in right before spreading into the pan.
- Vanilla Extract – A splash at the end ties all the flavors together.
How to Make Fudge
This fudge comes together quickly, so measure everything first and have it ready to go. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
1. Prep the Pan
Spray a 9-inch square pan with baking spray and line with parchment paper, so that there is overhang on both sides (for easy lifting). The baking spray is optional, but helps the paper stick better.
2. Boil the Sugar Mixture
In a large saucepan over medium heat to medium high heat, bring unsalted butter, sugar and evaporated milk to a full rolling boil while stirring constantly to prevent scorching.
Continue to stir the sugar mixture constantly and boil for 5-10 minutes until candy thermometer reaches 234° F. THIS IS VERY IMPORTANT. Do not stop until it reaches 234° F.
It will be boiling hard and violently. Remove from heat.
3. Stir in Vanilla, Chocolate Chips + Marshmallow Creme
Stir in vanilla extract, semi-sweet chocolate chips and marshmallow creme (marshmallow fluff) until well combined and melted. At this point you could also add in nuts if desired (like walnuts or pecans).
4. Spread + Cool
Pour into prepared pan, using an offset spatula to spread out evenly. Let fudge set and cool completely at room temperature, about 3 hours. Lift fudge from pan and cut into squares.
Tips for Success
- Use a Candy Thermometer – This ensures you hit the right temperature for perfect texture.
- Stir Constantly – Keeps the sugar from burning and helps everything cook evenly.
- Prep Ingredients First – Once it’s at temperature, you need to work quickly.
- Cool at Room Temp – This keeps the texture creamy instead of crumbly.
This Fantasy Fudge recipe is nostalgic, easy, and always a hit. Make a batch for the holidays or just because you can. The printable recipe card is below. Have a great day, friends!
The Original Fantasy Fudge Recipe
This Fantasy Fudge sets into smooth, glossy squares packed with rich chocolate flavor and that nostalgic texture everyone loves. It comes together fast on the stovetop, cools beautifully, and slices clean for gifting or snacking.
Equipment
Ingredients
- 3 cups granulated sugar
- ⅔ cups butter (about 1 ⅓ sticks)
- ⅔ cups evaporated milk (5 oz can)
- 1 tsp vanilla extract
- 7 oz marshmallow creme
- 12 oz semi-sweet chocolate chips
Instructions
- Spray a 9-inch square pan with baking spray and line with parchment paper, so that there is overhang on both sides (for easy lifting). The baking spray is optional, but helps the paper stick better.
- In a large saucepan over medium high heat, bring butter, sugar and evaporated milk to a boil while stirring constantly to prevent scorching.
- Continue to stir constantly and boil for 5-10 minutes until until candy thermometer reaches 234° F. It will be boiling hard and violently. Remove from heat.
- Stir in vanilla extract, chocolate chips and marshmallow creme until well combined and melted. At this point you could also add in nuts if desired (like walnuts or pecans).
- Pour into prepared pan, using an offset spatula to spread out evenly.
- Cool completely at room temperature, about 3 hours.
- Lift fudge from pan and cut into 1-inch cubes.
Video
Notes
Storage Instructions
Store fudge in an airtight container at room temperature for up to 1 week. Don’t store it in the fridge-it will get crumbly) For longer storage, refrigerate for up to 3 weeks or freeze for up to 3 months. Thaw in the fridge before serving for best texture.Nutrition
Serving: 1squareCalories: 194kcalCarbohydrates: 30gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 37mgPotassium: 78mgFiber: 1gSugar: 27gVitamin A: 136IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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Variations
- Nutty Fudge – Stir in chopped walnuts or pecans before spreading into the pan.
- Peanut Butter Fudge – Swap half the chocolate chips for peanut butter chips.
- Dark Chocolate Fudge – Use bittersweet chocolate chips for a less sweet option.
Fantasy Fudge FAQ
Can I use margarine instead of butter for Fantasy Fudge?
When the original Fantasy Fudge recipe was written, margarine was a common kitchen staple. I personally would never use margarine, so I swapped it out for real butter.
Why did my fudge turn out dry and crumbly?
The amount of time you cook fudge directly affects its firmness. If you have cooked it too long, the fudge won’t contain enough water, making it hard with a dry, crumbly texture. Alternately, if you haven’t cooked it long enough, the water won’t evaporate, resulting in soft fudge.
Can I just use a meat thermometer for fudge?
No. A candy thermometer’s long, narrow shape allows you to safely test the temperature without burning yourself. Also, most meat thermometers may not have the same temperature range that you need when cooking sugar.
More Fudge Recipes to Try
- Peanut Butter Fudge
- Peppermint Fudge
- Microwave Fudge
- Reese’s Peanut Butter Cup Fudge
- Gingerbread Marshmallow Fudge
I hope you give this classic recipe a try this holiday season. If you do, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Best fudge ever! Please pay attention and boil to 234° F. I chop 12 Oz of bittersweet and semi-sweet chocolate as sometimes chocolate chips are made to not melt easily for cookies. This is a divine recipe. This is the only fudge I make for Christmas.
Hi~ I am 73 years old and have made Fantasy Fudge for over 55 years and my Family looks forward every year to it! Being an older scratch cook when they began to up the percentage of veggie oil in the Parkay and other brands of Margarine they also contain water~ we cannot find Parkay where we are anymore so when I found you and this option I decided to try it~ The Butter is an absolute positive game changer!!! Fantasy Fudge is not something you can hurry it takes a lot of watching over and stirring to get it right if you rush it with too high of heat or walk away from it it will be hard and crumble when you cut it ~ I followed your suggestions and recipe as written and all I can say is BRAVO because it’s perfect and the butter gives it add richness that the margarine does not! THANKYOU!!!!! Never get too old to learn new tricks!!!
The chocolate chips burned immediately when entering my pot. Nowhere in the recipe does it say to let the pot cool down before adding the chocolate and marshmallow. It says remove from heat which I did.
delicious! just like my mother used to make always following the fantasy fudge recipe ❤️
Love this stuff…makes my mouth want some NOW!!
Where is the list of ingredients. You are not showing any amounts. How much sugar, evaporated milk, butter, chips…etc. really difficult to make without measurements.
Kate, scroll down to the recipe card at the bottom of the post.
I’m thinking of trying this recipe with white chocolate and using peppermint extract, would it come out ok?
So yummy and easy to make
I’m thinking about trying making this fudge this weekend I’m wondering if I cut down to two and a half cups of sugar do I have to cut down on all the other ingredients also? TU
This was so close to my late mother’s fudge recipe. The only thing missing is she added 2 giant Hershey bars and melted it all together and you will think you were a billionaire because it’s so sweet!
Jen, that’s so funny and sounds like a PERFECT addition.
Fantastic as always!
My family loves their fudge with chopped walnuts. Can I add chopped walnuts to this recipe-could chopped walnuts be stirred in after the fudge mixture is cooked?
I love fudge so much everything I made fudge it always was too creamy! One day my mother and I made fudge, I made my too creamy and she made her rock ?hard! I’m going to try to make this fudge and see what happens!
I have not tried your recipe – yet! I’ve made the recipe from the jar. I appreciate your helpful comments (on this and every recipe). I’ve always stored fudge in the fridge but shall stop doing that.
I was just wondering what did you actually tweak in the recipe?
Paul, I swapped out the margarine for real butter. And for recipes where chocolate is the main ingredient I always opt for the more expensive quality brands.