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Fantasy Fudge

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Fantasy Fudge was originally found on a container of Marshmallow Creme. 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. You should also check out my Gingerbread Marshmallow Fudge or my super simple 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 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, including ingredients needed and measurements, see the recipe card down below. Here is what you can expect when making this Fantasy Fudge recipe:

Prep 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 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. 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, 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 + 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.

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. Don’t store fudge in the fridge…it will dry it out more quickly and leave you with crumbly, sad fudge.

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.

cubes of fudge on a white plate

More Fudge Recipes to Try!

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

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Fantasy Fudge

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 mins
Cook Time 20 mins
Total Time 3 hrs 22 mins

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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4 Responses
  1. 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!

  2. 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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