Fantasy Fudge

by Sabrina Snyder

Published on

10 Comments

5 from 4 votes
24 Pieces
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 15 minutes
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Fantasy Fudge is a creamy, melt-in-your-mouth chocolate fudge recipe with marshmallow creme, and crunchy walnuts throughout.

We love making homemade Candy Recipes around the holidays. Especially if those recipes are for rich fudge like this Fantasy Fudge, Easy Chocolate Fudge, or Peanut Butter Fudge.

Fantasy Fudge in stack

FANTASY FUDGE

This Fantasy Fudge is based off of the Original Fantasy Fudge recipe that used to be found on the packaging for marshmallow creme. This Fantasy Fudge recipe comes out just as creamy, sweet, and rich as the original recipe. You won’t be able to get enough!

Fudge is the perfect dessert to make for the holidays. Put the pieces out on a tray at your next holiday party and watch how fast they get devoured. You could also enjoy a few pieces with a cup of Hot Chocolate on a quiet evening with your family. Fudge is great for freezing so you can thaw a handful of pieces at a time and enjoy this recipe throughout the whole holiday season.

FANTASY FUDGE AS A GIFT

Fudge is always great for gift-giving. You can make a few packages of Original Fantasy Fudge to give to friends, neighbors, family, or your kids’ teachers.

Package your fudge in a decorative box or cookie tin. Line the bottom of the container with parchment paper or festive tissue paper. Put in a layer of fudge. Add parchment paper or tissue paper over the top and add another layer. Make as many layers as fit, with paper in between each, so they don’t stick to each other.

If you want to send fudge in the mail put your container in a shipping box around the same size. Add in a frozen gel pack to keep the fudge cool in transit. You can wrap the gel pack in plastic to make sure it doesn’t leak. It’s best to use express shipping, and let the person you’re sending it to know to expect food in the mail.

HOW TO MAKE EASY FANTASY FUDGE

Fudge is surprisingly easy to make delicious, soft, and creamy. This recipe is especially great for making rich and tender fudge. Just follow these step-by-step tips to make sure the recipe comes out perfect every time.

  • Line your pan with tin foil and spray that with non-stick cooking spray to make sure the fudge comes our of the pan easily.
  • Put a saucepan over medium-high heat, and add the sugar butter and evaporated milk.
  • Stir the mixture constantly to make sure the bottom doesn’t get burned.
  • Bring the mixture to a full boil. The hardest part of making fudge is getting it to the right temperature. Using a candy thermometer makes this easy. When the candy thermometer reads 234 degrees cook for 7-8 minutes.
  • Turn off the heat and add in the chocolate chips and marshmallow cream. They’ll melt into the mixture and become smooth as you stir.
  • Add in the vanilla and walnuts.
  • Once they’re stirred in spread the mixture into your prepared pan.
  • Let it set in the fridge for the full 4 hours before enjoying.

MORE FUDGE RECIPES

VARIATIONS ON FANTASY FUDGE

  • Chocolate chips: Instead of using semisweet chocolate chips you could try using dark chocolate, milk chocolate, white chocolate or even peanut butter chips in this recipe.
  • Nuts: You could exchange the walnuts for chopped pecans, almonds, or peanuts. Another option is using a combination of mixed nuts. 
  • Add-ins: There are lots of ingredients you can try adding into Fantasy fudge to experiment with the recipe. Try adding in some peppermint, or mint extract in place of the vanilla extract. You could also add mix-ins like toffee, mini M&Ms, and marshmallows.

MORE HOLIDAY DESSERTS

HOW TO STORE FANTASY FUDGE

  • Serve: Once the fudge has set in the fridge you can store it at room temperature for up to a week. Keep it in an airtight container in a relatively cool place so it doesn’t get too soft.
  • Store: Fudge stays good in the fridge for up to 2 weeks. Keep the pieces in an airtight container separated by parchment paper.
  • Freeze: If you want to make this recipe in advance, store it in the freezer for up to 6 months. For best results wrap each piece of fudge in wax paper, then plastic wrap. Once they’re all wrapped seal them in an airtight container. Thaw the fudge in the fridge before serving the recipe.

baking pan of fantasy fudge

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Dinner, then Dessert

Fantasy Fudge

Fantasy Fudge is a creamy, melt-in-your-mouth chocolate fudge holiday dessert (for easy gifts too!) with marshmallow creme, and crunchy walnuts throughout.
Yield 24 Pieces
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Fantasy Fudge in stack
PrintRate

Ingredients
 

Instructions

  • Line an 8x8 pan with foil and spray with vegetable oil spray.
  • To a large pot add the sugar, butter and evaporated milk on medium-high heat.
  • Bring to a boil, stir constantly, and cook for 7-8 minutes when it reaches 234 degrees.
  • Turn off the heat and stir in the chocolate chips and marshmallow creme.
  • Add in the vanilla and walnuts and mix.
  • Spread into baking pan gently.
  • Refrigerate for 4 hours before slicing.

Nutrition

Calories: 298kcal | Carbohydrates: 41g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 17mg | Potassium: 125mg | Fiber: 1g | Sugar: 36g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Simply delicious! I used toasted pecans instead of walnuts because that’s what my family likes. Yum!

    Reply

  3. This may just be my new favorite fudge recipe! I couldn’t believe how easy it was and my whole family agreed that it’s the new favorite!

    Reply

  4. Just by chance I found your website and decided to make this recipe for Christmas. The fudge was delicious and will try more of your recipes in the future!

    Reply

  5. Do you mean cook 7-8 minutes or UNTIL the candy thermometer reads 234 degrees, or cook 7-8 minutes AFTER the candy thermometer reads 234 degrees?

    Reply