A quick note about this classic fudge
This fudge is rich, creamy, and easy to make. It uses marshmallow creme and chocolate chips to get a smooth texture and sweet, chocolate flavor. If you like dense, chewy fudge, this is a great choice. For another dense chocolate dessert idea, you might also enjoy this rich chocolate fudge cake recipe.
Why this recipe is worth making
- It comes together with pantry staples.
- The marshmallow creme gives a glossy, soft finish.
- You can add nuts or keep it plain for a classic treat.
- It holds well for gifts or a simple family dessert.
Step-by-step: How to make The Original Fantasy Fudge Recipe
Follow these steps carefully and stir constantly when the sugar mixture is boiling. For extra technique ideas, see these baking tips that apply to sugar and butter handling in candy making.
Ingredients (listed below) should be ready before you start. Use a candy thermometer to hit the correct temperature.
What you’ll need (Ingredients)
- 3 cups granulated sugar
- 2/3 cup butter (about 1 1/3 sticks)
- 2/3 cup evaporated milk (5 oz can)
- 1 teaspoon vanilla extract
- 7 oz marshmallow creme
- 12 oz semi-sweet chocolate chips
Easy directions
- Spray a 9-inch square pan with baking spray and line it with parchment paper so the paper overhangs on both sides. The spray is optional, but it helps the paper stick.
- In a large saucepan over medium-high heat, combine the butter, sugar, and evaporated milk. Stir constantly to prevent scorching and bring to a boil.
- Continue to stir constantly and boil for 5–10 minutes until a candy thermometer reads 234°F. It will be boiling hard and violently. Remove from heat.
- Stir in the vanilla extract, chocolate chips, and marshmallow creme until everything is well combined and melted. If you want nuts, fold them in now (walnuts or pecans work well).
- Pour the mixture into the prepared pan. Use an offset spatula to spread it evenly.
- Let the fudge cool completely at room temperature, about 3 hours.
- Lift the fudge from the pan using the parchment overhang and cut into 1-inch cubes.
Best ways to serve The Original Fantasy Fudge Recipe
- Serve at room temperature so it is soft and chewy.
- Arrange on a small platter for a party or place in small paper liners for gifting.
- Cut into 1-inch squares for consistent portions.
How to store your fudge so it stays fresh
- At room temperature: Keep in an airtight container for up to 5 days.
- In the refrigerator: Store in an airtight container for up to 2 weeks. Bring to room temperature before serving for the best texture.
- For longer storage: Freeze individual pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Tips to get perfect Fantasy Fudge every time
- Stir constantly while boiling to avoid burning.
- Use a candy thermometer and remove at 234°F for the right set.
- Have all ingredients measured and ready before you start.
- If your fudge is grainy, you may have boiled too long or stirred too slowly; try a gentler boil next time.
- For texture tips and other baking tricks, check these baking secrets.
Easy variations you can try
- Nutty Fantasy Fudge: Fold in 1 cup chopped walnuts or pecans.
- Chocolate-heavy: Use 6 oz semi-sweet and 6 oz milk chocolate chips for a milder taste.
- Sea salt finish: Sprinkle flaky sea salt on top before the fudge sets.
Nutrition snapshot
Exact nutrition depends on portion size and exact ingredients. Approximate values per 1-inch cube (estimate):
- Calories: ~140–180
- Fat: ~8–10 g
- Carbohydrates: ~18–22 g
- Protein: ~1–2 g
These are rough estimates. If you need precise values, calculate using the exact brands and portion sizes you use.
Simple serving ideas for family and guests
- Add to a dessert plate alongside cookies and fruit.
- Include a few pieces in a homemade holiday candy box.
- Serve with coffee or hot cocoa for a cozy afternoon treat.
What pairs well with this fudge
- Drinks: coffee, espresso, or a glass of cold milk.
- Desserts: vanilla ice cream or a scoop of coffee ice cream makes a nice contrast.
- Cheeses: mild cream cheese–based desserts pair well if you want a non-chocolate contrast.
Common questions and short answers
Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No. Evaporated milk is less sweet and thinner. Sweetened condensed milk will make the fudge too sweet and change the texture.
Q: What if my fudge never sets?
A: It likely did not reach the correct temperature. Reheat and bring back to a boil, watching the thermometer carefully until it reaches 234°F.
Q: Can I skip the marshmallow creme?
A: You can, but marshmallow creme helps give the fudge its soft, smooth texture. Without it, the texture will be different.
Q: Can I add extracts other than vanilla?
A: Yes. Try a small amount (1/2 teaspoon) of almond or peppermint for a different flavor.
Conclusion
For the original source that inspired this version, see the full notes and photos at Original Fantasy Fudge Recipe – i am baker. For another write-up that emphasizes the marshmallow creme approach, visit Original Fantasy Fudge Recipe (Marshmallow Creme!). If you want a different take with extra tips and history, check The Original Fantasy Fudge Recipe (not the imposter!) – The Savvy ….
Fantasy Fudge
Ingredients
Main ingredients
- 3 cups granulated sugar
- 2/3 cup butter (about 1 1/3 sticks)
- 2/3 cup evaporated milk (5 oz can)
- 1 teaspoon vanilla extract
- 7 oz marshmallow creme
- 12 oz semi-sweet chocolate chips
Optional additions
- 1 cup chopped walnuts or pecans For Nutty Fantasy Fudge variation.
Instructions
Preparation
- Spray a 9-inch square pan with baking spray and line it with parchment paper so the paper overhangs on both sides.
- In a large saucepan over medium-high heat, combine the butter, sugar, and evaporated milk. Stir constantly to prevent scorching and bring to a boil.
- Continue to stir constantly and boil for 5–10 minutes until a candy thermometer reads 234°F. Remove from heat.
- Stir in the vanilla extract, chocolate chips, and marshmallow creme until everything is well combined and melted. If desired, fold in the nuts.
- Pour the mixture into the prepared pan and use an offset spatula to spread it evenly.
- Let the fudge cool completely at room temperature, about 3 hours.
- Lift the fudge from the pan using the parchment overhang and cut into 1-inch cubes.
