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Fantasy Fudge is an old recipe that is a family favorite. It is a smooth chocolatey fudge that has walnuts traditionally, but you can easily mix in your favorite ingredients like coconut, cranberries, or raisins.
Fantasy Fudge
Fantasy Fudge is a foolproof easy fudge recipe anyone can make at home. You can whip it up within 15 minutes and you don’t even need a candy thermometer! This simple recipe makes one batch of creamy, chocolatey goodness that will satisfy any sweet tooth.
Types of Additions to Fudge
This fudge recipe is easy to customize to make your own. If you love nuts, add slivered almonds, walnuts, hazelnuts, or even pecans! You can also add coconut, raisins, dried cranberries, or toffee chips
Marshmallow Creme or Fluff?
For a more silky smooth fudge, use marshmallow creme. For a slightly heavier fudge with more texture, use marshmallow fluff. Both will work in this fudge recipe.
How to Make This Fudge
Fantasy fudge does not need a candy thermometer and is one of the easiest fudges to make!
- Grease a 9×13-inch pan or for the best results, line the pan with parchment paper with extra hanging over the edge for handles.
- Mix the sugar, butter, and evaporated milk in a large, heavy saucepan. Bring the mixture to a full boil and cook for 5 minutes.
- Add the chocolate chips until incorporated, then add marshmallow fluff until well combined.
- Stir in the walnuts and vanilla.
- Spoon the fudge into the prepared pan and use a spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
Softball Candy Test – Water Method
If you don’t have a thermometer and want to check if the fudge is ready instead of timing it, drop a small amount of the fudge into cold water. The mixture should ball up into a soft ball and not disintegrate nor flatten when picked up with your fingers.
More Easy Desserts
How to Store Leftovers
Fantasy Fudge should be stored in an airtight container for up to a week on the counter. You can also store this in the freezer wrapped in wax paper in a ziploc bag for up to three months. The fudge keeps better in large pieces, and is not presliced, until ready to eat.
Fudge is one of the desserts I keep in the freezer to pull out for guests as it never freezes rock hard. It’s easy to slice right almost out of the freezer and thaws quickly.
Happy Baking
Love,
Karlynn
Fantasy Fudge
Ingredients
- 3 cups white sugar
- ¾ cup salted butter see notes
- ⅔ cup evaporated milk
- one 12 ounce bag semisweet chocolate chips
- one 7.5 ounce jar marshmallow creme or 2 heaping cups mini marshmallows
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Grease a 9×13-inch pan or for the best results, line the pan with parchment paper with extra hanging over the edge for handles.
- Mix the sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring the mixture to a full boil and boil for 5 minutes, stirring constantly. If you are using a candy thermometer, the reading should be 234°F. It is also ready when a small bit of fudge turns into a soft ball in cold water when it's ready.
- Remove from the heat and add the chocolate chips. Stir until chocolate chips are melted and the mixture is thoroughly combined.
- Stir in the marshmallow creme (or marshmallows) until fully incorporated and the mixture is smooth. Mix in the walnuts and vanilla.
- Sppon the fudge into the prepared pan and use a spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
Notes
- Margarine is used in the original recipe but I prefer butter. Used salted butter, the salt cuts the sweetness of the fudge perfectly
- You can adjust the flavor of this fudge by adding in a different extract
- Add in a cup of different nuts, or candies instead of walnuts. This is a great basic fudge recipe.
Nutrition
Pete Xander says
I’ve made this fudge, and when my grandsons were 5 and 2, they did everything except stir when the syrup boiled and created a splatter hazard. As their reward, when I trimmed the edges to make 96 1″ squares, they got the trimmings, which they crammed in their mouths with joy. Chef’s privilege!
It’s vital, I think, to get kids involved at early ages. Yes, they make a mess and splatter flour everywhere when baking (big DEAL, right?), but starting them at 2 ensures they will be excellent home cooks and bakers. They pride they have when they announce that THEY made the fudge, or the homemade rolls for Thanksgiving, is priceless. They’ll learn an important skill, and they will know how to make their own homemade delicious foods . . . and yeah, sugary junk. But GOOD sugary junk!
A helpful hint: After the fudge is spread (I butter the pan, line it lengthwise with 2 sheet of foil, then butter that), it helps to score the tops while still very warm — just light impressions where the edges will be trimmed and the squares will be cut. This makes 96 1″ square pieces . . . plus the yummy trimmings!
At Christmas, I make this (well, the BOYS and I make this!) for my doctor’s office and pharmacy, and the pharmacy went into mourning when I moved away for several years. But I’ve been back for 3 years, and they’re happy once again!