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Fantasy Fudge is the creamiest, dreamiest most delicious classic fudge recipe. The fudge just melts in your mouth and is so easy to make with no thermometer required!
I love fudge this time of year. Be sure to also try some of our other favorites on the blog Reese’s Fudge, Caramel Cashew Chocolate Fudge, or even this German Chocolate Fudge!
Fantasy Fudge
We had a great Thanksgiving weekend. I am one of those people who refuse to even think about Christmas until Thanksgiving is actually over. We enjoyed a great meal with family and friends and then when Friday hit, it was time to Christmas #allthethings. We started jamming out to the Christmas music and put the tree up. I changed all of my scents from pumpkin spice to cinnamon and pine. We are officially ready for Christmas to come. I absolutely love this time of year! Bring on the baking and the fudge making!
I needed a good base fudge recipe. So I did a lot of research and found the perfect one. This fantasy fudge is the easiest to make. It doesn’t require a thermometer and it is literally the creamiest and best fudge I have ever had!
How do you make fantasy fudge?
- Line a 9 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes it easy to remove and cut into squares.
- Mix sugar, butter, and evaporated milk in a large sauce pan over medium heat stirring to dissolve sugar. Bring the mixture to a full boil stirring constantly for 4 minutes or until candy thermometer reaches 234 degrees.
- Remove from the heat and stir in chocolate chips until melted. Add marshmallow creme, walnuts and vanilla. Spread into prepared pan and let cool.
Why is it called fantasy fudge?
It is a classic recipe that originated from the back of a marshmallow creme jar. This recipe has been made for decades and is referred to as fantasy fudge.
How long will fantasy fudge keep?
There really is no set shelf life for fudge. Just make sure to store it in an airtight container at room temperature and it should last for about one to two weeks. If you refrigerate it, it can extend its shelf life to two to three weeks.
Do I need a thermometer for this fudge?
You can make this fudge without a thermometer. You bring the mixture to a full rolling boil stirring constantly for four minutes. However you can use a thermometer if you would like and cook it until it reaches 234 degrees.
Looking for more delicious fudge recipes? Here you go!
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Best Ever Fantasy Fudge
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 (12-ounce) package semisweet chocolate chips
- 1 (7- ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Line a 9-inch pan with parchment paper or aluminum foil. Set aside.
- Mix 3 cups granulated sugar, ¾ cup unsalted butter and ⅔ cup evaporated milk in a large sauce pan over medium heat stirring to dissolve sugar for 2-3 minutes. Bring the mixture to a full boil stirring constantly for 4 minutes or until candy thermometer reaches 234 degrees Fahrenheit.
- Remove from the heat and stir in 1 (12-ounce) package semisweet chocolate chips until melted. Add 1 (7- ounce) jar marshmallow creme, 1 cup chopped walnuts and 1 teaspoon vanilla extract . Spread into prepared pan and let cool completely.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I tried making your fudge today. It’s still cooling. Is there supposed to be a lot of butter on top? It looks pretty greasy. I didn’t have a thermometer but I timed the boiling for at least 4 minutes.
Thank you!
Hi Jenny, I’m sorry it turned out like that. Temerature for fudge is very important. The most likely culprit to the oily/split fudge is it was overcooked at too high of a temperature. I haven’t ever tried to fix oily fudge, but there are several sources that say you can put it back on the stovetop with 1 cup of water and stir until it comes together smoothly. Then bring it back up to the recommended temperature. I’d recommend lowering the heat or cook for a bit shorter of a time to prevent it from splitting again.
As a little footnote, the water might dilute the flavor a bit, but it can really help the texture. I hope this helps!
Granulated or powdered sugar?
Granulated sugar!
Hi….
If I double the recipe, can I use a 9×13 pan?
Yes! That will work!