The Original Fantasy Fudge Recipe

5 from 3 votes

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Fantasy Fudge original recipe was found on the back of the Kraft Marshmallow Creme jar. Today, Fantasy Fudge has become a Christmas staple in many homes. My recipe tweaks the ingredients just slightly to make for a more quality fudge while still remaining that classic dessert we all know and love. If you’re in a pinch, try my super simple 3-Ingredient Microwave Fudge Recipe.

cubed fudge stacked high on a plate

Use a Candy Thermometer

A candy thermometer is the best way to ensure your fudge ingredients are at the right temperature in each stage of making the best fudge. Many candy thermometers are marked with the recommended temperatures for each kind of candy you make. Here is the one I use. It has great reviews and is easy to read!

Can I just use a meat thermometer?

No. A candy thermometer’s long, narrow shape allows you to safely test the temperature without burning yourself. Also, most meat thermometers don’t have the same temperature range that you need when cooking sugar.

cubed fudge stacked on a plate with a hand adding one more cube

How to Make Fantasy Fudge

For full recipe details on this sweet treat, including ingredients needed and measurements, see the recipe card down below. Here is what you can expect when making your own Fantasy Fudge recipe:

Prep 9-inch Pan

Spray a 9-inch square pan with baking spray and line with parchment paper, so that there is overhang on both sides (for easy lifting). The baking spray is optional, but helps the paper stick better.

Sugar, butter, chocolate chips, marshmallows and evaporated milk in individual bowls

Bring Butter, Sugar + Evaporated Milk to a Boil

In a large saucepan over medium heat to medium high heat, bring unsalted butter, sugar and evaporated milk to a full rolling boil while stirring constantly to prevent scorching. 

Continue to stir the sugar mixture constantly and boil for 5-10 minutes until until candy thermometer reaches 234° F. THIS IS VERY IMPORTANT. Do not stop until it reaches 234° F.

It will be boiling hard and violently. Remove from heat.

Stir in Vanilla, Chocolate Chips + Marshmallow Creme

Stir in vanilla extract, semi-sweet chocolate chips and marshmallow creme (marshmallow fluff) until well combined and melted. At this point you could also add in nuts if desired (like walnuts or pecans).

Pour + Spread Evenly into Pan

Pour into prepared pan, using an offset spatula to spread out evenly. Let fudge set and cool completely at room temperature, about 3 hours. 

Lift fudge from pan and cut into 1-inch cubes or small squares of your choice.

Why did my fudge turn out dry and crumbly?

The amount of time you cook fudge directly affects its firmness. If you have cooked it too long, the fudge won’t contain enough water, making it hard with a dry, crumbly texture. Alternately, if you haven’t cooked it long enough, the water won’t evaporate, resulting in soft fudge.

Storage Directions

Fudge is best stored at room temperature and will stay fresh for 2-3 weeks. Use wax paper to separate layers in an airtight container. Or wrap in plastic wrap or aluminum foil. Don’t store fudge in the fridge…it will dry it out more quickly and leave you with crumbly, sad, fail fudge. We want to keep that delicious creamy texture.

This vintage recipe is also the perfect fudge to give as holiday gifts! And it doesn’t just have to be for the Christmas season…keep it in mind for Valentine’s Day too (or any special occasion, really)!

Fantasy Fudge Recipe Tips and FAQ

Can I use margarine instead of butter for Fantasy Fudge?

When the original Fantasy Fudge recipe was written, margarine was a common kitchen staple. I personally would never use margarine, so I swapped it out for real butter. Using margarine instead of butter in a Fantasy Fudge recipe is possible, but it may lead to slight differences in taste and texture. Experimenting with small batches and making adjustments as needed can help you achieve the desired results with margarine.

Why did my fudge turn out dry and crumbly?

The amount of time you cook fudge directly affects its firmness. If you have cooked it too long, the fudge won’t contain enough water, making it hard with a dry, crumbly texture. Alternately, if you haven’t cooked it long enough, the water won’t evaporate, resulting in soft fudge.

Can I just use a meat thermometer for fudge?

No. A candy thermometer’s long, narrow shape allows you to safely test the temperature without burning yourself. Also, most meat thermometers don’t have the same temperature range that you need when cooking sugar.

Can I freeze fudge?

Yes! If you are looking to store it longer term, freezing is the way to go. Stored in an airtight container, fudge will stay fresh up to 3 months.

What is Fantasy Fudge?

Fantasy Fudge is a marshmallow fudge. The original recipe was found on the back of the Kraft Marshmallow Creme jar. The name “Fantasy Fudge” is derived from the delicious and indulgent nature of the treat. Some people call it Marshmallow Cream Fudge or Marshmallow Creme Fudge.

How to store fantasy fudge-

Fudge is best stored at room temperature and will stay fresh for 2-3 weeks. Use wax paper to separate layers in an airtight container. Or wrap in plastic wrap or aluminum foil. Don’t store fudge in the fridge…it will dry it out more quickly and leave you with crumbly, sad, fail fudge. We want to keep that delicious creamy texture.

cubes of fudge on a white plate

More Fudge Recipes to Try!

I hope you give this classic recipe a try this holiday season. If you do, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

The printable recipe card is below. Enjoy, friends! 🙂

fantasy fudge 16
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5 from 3 votes

Fantasy Fudge Recipe

Originally found on a container of Marshmallow Creme, this Fantasy Fudge Recipe has become a Christmas staple in many homes. My recipe tweaks the ingredients just slightly to make for a more quality fudge while still remaining that classic dessert we all know and love.
servings 32 makes 32 – 1″ squares
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 3 hours 22 minutes

Ingredients

Instructions

  • Spray a 9-inch square pan with baking spray and line with parchment paper, so that there is overhang on both sides (for easy lifting). The baking spray is optional, but helps the paper stick better.
  • In a large saucepan over medium high heat, bring butter, sugar and evaporated milk to a boil while stirring constantly to prevent scorching. 
  • Continue to stir constantly and boil for 5-10 minutes until until candy thermometer reaches 234° F. It will be boiling hard and violently. Remove from heat.
  • Stir in vanilla extract, chocolate chips and marshmallow creme until well combined and melted. At this point you could also add in nuts if desired (like walnuts or pecans).
  • Pour into prepared pan, using an offset spatula to spread out evenly. 
  • Cool completely at room temperature, about 3 hours.
  • Lift fudge from pan and cut into 1-inch cubes.

Video

Nutrition

Serving: 1square | Calories: 194kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Fudge

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6 Responses
  1. Sharon Munkdale

    My family loves their fudge with chopped walnuts. Can I add chopped walnuts to this recipe-could chopped walnuts be stirred in after the fudge mixture is cooked?

  2. Lucinda Thompson

    I love fudge so much everything I made fudge it always was too creamy! One day my mother and I made fudge, I made my too creamy and she made her rock 🪨hard! I’m going to try to make this fudge and see what happens!

  3. sandra Junkin

    I have not tried your recipe – yet! I’ve made the recipe from the jar. I appreciate your helpful comments (on this and every recipe). I’ve always stored fudge in the fridge but shall stop doing that.

    1. Lauren's Latest

      Paul, I swapped out the margarine for real butter. And for recipes where chocolate is the main ingredient I always opt for the more expensive quality brands.

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