by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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!
Best Ever Fantasy Fudge
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1 12 ounce package semisweet chocolate chips
- 1 7 ounce jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla
Instructions
- Line a 9 inch pan with parchment paper or aluminum foil.
- 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.
Video
Nutrition
Serves: 12
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
How big is the jar of marshmellow cream.
? Is it the shorter one or taller one. I definately will make this for my son-in-law for Christmas. Thanks for sharing
What size jar of marshmallow creme? Thank you.
The small jar for one recipe. A large one if you double it. I suggest doubling it, lol.
What size jar of marshmallow.cream did you use? Sounds good and easy.
What size jar (oz) of marshmallow fluff?
I used the 7 ounce marshmallow creme. Hope that helps! XOXO
Fantasy Fudge
What size jar of the marshmallow cream?
Your website is fantastic, really enjoying it. Thank you.
I used the 7 ounce jar of marshmallow creme Thank you for following along with me! XOXO
Hi Alyssa, I have been using this recipe for years. I would like to add if you are above sea level it needs to be at the full rolling boil for more then 4 minutes. I live just above 3000 ft and to get it to 234 I have to boil for 8 minutes. This recipe also works great with other add-ins, like some mint extract, peanut butter chips, toffee pieces. I love this recipe and make it every year. It is very easy and forgiving.
I just copied the fudge recipe. I believe this used to be on the marshmallow creme. My mother made this fudge every Christmas . perhaps not this one but one very similar. It was very good also like a never fail candy recipe
I think at one time this recipe was called Million dollar fudge.
We knew it as million dollar fudge in the 60’s. Before that, the fudge did not use marshmallow cream, and was not anything like this. We kids thought it was the most amazing thing! Still drop.
Live this recipe – but I make this fudge in the microwave in 11 1/2 minutes. It’s on the Marshmallow cream jar. Love it! Love it! and with no scorching or burnt fingers.
Can I double the recipe or is it better to make several batches?
Doubling the recipe will work great too.
Can I make this without walnuts? Is the taste still good?
Thank you.
Yes, of course! It is still creamy and delicious.
I used your peanut butter fudge recipe and this fantasy fudge recipe yesterday. When I was a child, my grandmother would make both at Christmas and layer in the same pan. I did that and took some to my mother who unknown to me had asked my sister if anyone had the recipe for her mother’s peanut butter fudge. She took one bite and said “it tastes just the same!”
This was really a great recipe. I have been making microwave quick methods for years and decided to try this instead. Hello childhood! This took me back to my grandma’s fudge. I know she never used marshmallow creme, but the texture and flavor was so similar. It makes a nice amount and I actually split it into 3…a larger plain one, a small one with pecans, and a small one with peanut butter sloppily swirled in with a knife at the end. All of them were so tasty. This is going to be my go to from now on.