This Kraft fantasy fudge recipe is based on the original marshmallow creme fudge made with chocolate chips and crunchy walnuts. Rich, creamy and easy to make, it’s a nostalgic holiday favorite perfect for gifting.
More fudge recipes we love include this microwave fudge and 3 ingredient easy chocolate fudge.
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Key Takeaways: Fantasy Fudge Recipe
- Classic recipe. This recipe is based on the original Kraft fantasy fudge made with chocolate chips, marshmallow creme and walnuts.
- Quick and easy. The fudge cooks for only 5 minutes before it is poured into the pan to set.
- Perfect for gifting. It makes a generous batch for Christmas candy trays, parties and neighbor gifts.
Why I Love This Recipe
My family loves this fantasy fudge recipe, especially during the holidays! It’s based on the classic from the back of the Kraft Jet-Puffed Marshmallow Creme jar, with a few tweaks to make it even better. I use salted butter for more flavor and a smaller pan for thick, decadent pieces.
For even more foolproof fudge recipes, try my easy rocky road fudge or 3 ingredient peanut butter fudge.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Granulated sugar: Provides the sweetness and structure. For the best consistency, don’t reduce the amount.
- Salted butter: The original Kraft recipe used margarine, but I prefer salted butter for better flavor. If using unsalted butter, add a pinch of salt.
- Evaporated milk: Adds richness and helps create the creamy texture. Be sure to use evaporated milk, not sweetened condensed milk.
- Chocolate chips: Use one 12-ounce bag, or about 2 cups, of semisweet chocolate chips. Toll House morsels provide the most traditional flavor.
- Marshmallow creme: A 7-ounce jar of Kraft Jet-Puffed Marshmallow Creme gives this fudge its classic smooth texture. You can use homemade marshmallow fluff if desired.
- Walnuts: Traditional in fantasy fudge, but they can be omitted or replaced with pecans.
- Vanilla: Enhances the chocolate flavor and is stirred in after removing the fudge from the heat.
How to Make Fantasy Fudge
Combine the sugar, butter and evaporated milk in a heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Once boiling, continue cooking and stirring for 5 minutes, or until the mixture reaches about 233°F.
Remove the pan from the heat and immediately stir in the chocolate chips until completely melted and smooth.
Stir in the marshmallow creme, walnuts and vanilla until combined and no white streaks remain. Spread into the prepared pan and refrigerate for 2 hours, or until firm. Lift from the pan and cut into squares.
Add in the jar marshmallow creme, walnuts and vanilla. Stir until not white streaks remain.
Pour into the prepared pan and smooth the top with a spatula. Refrigerate for 2 hours, or until firm, then lift the fudge out using the parchment paper and cut into 25 squares.
Recipe Tips
- Choose your pan size. A 9×9-inch pan makes thick pieces, while an 8×8-inch pan makes them even thicker. For thinner pieces or neighbor gifts, use a 9×13-inch pan.
- Wait for a full rolling boil. Start the 5-minute timer only when the mixture is bubbling across the entire surface and continues boiling while stirred.
- Avoid grainy fudge. Stir constantly so the sugar dissolves completely. When transferring the fudge, avoid scraping any hardened sugar crystals from the sides of the saucepan into the pan.
- Do not overcook it. Remove the mixture from the heat after 5 minutes or when it reaches 233°F. Cooking it too long can make the fudge dry and crumbly.
- Try different add-ins. Walnuts are traditional, but pecans also work well or the nuts can be omitted. Semisweet chocolate produces the classic flavor, while milk or dark chocolate chips can be used for a sweeter or richer variation.
Fantasy Fudge Recipe FAQs
No, although a candy thermometer is the most reliable way to know when the mixture reaches 233°F. Without one, cook the mixture at a full rolling boil for 5 minutes while stirring constantly. You can also drop a small amount into a cup of cold water. It should form a soft ball that holds together but flattens easily when pressed.
Yes. Melt the butter in a large, 4-quart microwave-safe bowl. Stir in the sugar and evaporated milk, then microwave in 2-minute intervals, stirring between each interval, until the mixture reaches 233°F. Carefully stir in the chocolate chips until melted, then add the marshmallow creme, walnuts and vanilla. Spread into the prepared pan and chill until firm.
The mixture may not have reached a full rolling boil or cooked long enough. Start timing only after it is bubbling across the entire surface and cannot be stirred down. The mixture should reach 233°F before it is removed from the heat.
Yes. Replace the 7-ounce jar of marshmallow creme with one 10-ounce bag of mini marshmallows. Stir them into the hot mixture off the heat until completely melted and smooth.
Summarize and Save This Recipe Content On:
Love fudgy desserts? Try ultimate fudge frosted brownies, peanut butter fudge or chocolate peanut butter fudge.
More Fudge Recipes
Original Fantasy Fudge
Video
Ingredients
- 3 cups granulated sugar
- ¾ cup salted butter , see notes
- ⅔ cup evaporated milk
- 2 cups chocolate chips , I used semi-sweet
- 7 ounces Kraft Jet-Puffed Marshmallow Creme , see notes
- 1 cup chopped walnuts , optional
- 1 teaspoon vanilla extract
Instructions
- Line a square pan: Line a 9×9 square pan with parchment paper.
- Boil: In a large saucepan, combine 3 cups sugar, 3/4 cup butter and 2/3 cup evaporated milk. Over medium heat, bring the mixture to a boil and cook until it comes together (about 5 minutes). It should reach 233°F with a candy thermometer. Stir constantly to prevent scorching.
- Stir in chocolate: Remove from heat and stir in 2 cups chocolate chips until melted and smooth.
- Add in the jar of marshmallow fluff, the 1 cup of walnuts and 1 teaspoon vanilla. Stir until all combined.
- Pour into prepared pan and smooth out with a rubber spatula. You can optionally add some extra walnuts to the top. Refrigerate for 2 hours, until set.
- Cut and serve: Score the top into 5×5 squares with a knife before cutting. Cut and serve.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Nancy Ellen Wilhite
Never make fudge while drinking 😅. 1st batch didnt boil enough or check temperature and didnt get hard enough. 2nd batch (while sober) came out perfect. I’ve always continuously stirred for about 4 min to get to 233.
Susan Shoulders
I make this Fudge everywhere. I have used pecans in mine. If you toast them, it gives a different taste.
Jamielyn Nye
Great idea to toast them Susan! Thanks for the tip!
Klynn
Very yummy and easy to make!
Jamielyn Nye
I’m glad you enjoyed the fantasy fudge recipe!
Whitney Sims
This reminds me of the fudge my dad used to make at Christmas time for all the neighbors! It’s really good.