This fantasy fudge recipe tastes just like the classic from the back of the Kraft marshmallow creme jar. Rich chocolate, marshmallow fluff, and crunchy walnuts make it a favorite for holiday gifting!
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Kraft Fantasy Fudge Recipe
More fudge recipes we love include this microwave fudge and 3 ingredient easy chocolate fudge.
This original fantasy fudge tastes just like the classic recipe from the back of the Kraft marshmallow creme jar. It’s creamy, chocolatey, and loaded with jef puffed marshmallow fluff and walnuts for that nostalgic holiday flavor everyone remembers.
If you love easy homemade candy, try my microwave fudge or this 3-ingredient easy chocolate fudge. They’re simple, foolproof recipes that make great treats for parties, cookie trays, or holiday gifting.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Granulated sugar to add sweetness.
- Salted butter: The original recipe used margarine but salted butter balance the flavors best!
- Evaporated milk adds a creamy texture.
- Chocolate chips: For a truly original recipe, use Toll House semi-sweet morsels.
- Marshmallow fluff: Kraft fantasy fudge uses jet-puffed marshmallow creme. Although, you can use homemade marshmallow fluff or mini marshmallows.
- Walnuts for extra flavor and crunch.
How to Make Original Fantasy Fudge
In a heavy saucepan on the stovetop, combine sugar, butter and evaporated milk. Over medium heat, bring mixture to full rolling boil and cook for 5 minutes until it comes together. It should reach 233°F with a candy thermometer.
Remove from the heat and stir in 2 cups chocolate chips until melted and smooth.
Add in the jar marshmallow creme, walnuts and vanilla. Stir until not white streaks remain.
Pour into prepared parchment lined pan and smooth out. Refrigerate for 2 hours, until set. Score the top into 5×5 squares with a knife before cutting. Serve the sweet treat.
Recipe Tips
- Pan size: I used a 9-inch pan but you can use an 8×8 pan. Your fudge will be thicker! For neighbor gifts, I often make it in a 9×13 pan, the pieces are not as thick.
- Avoid grainy fudge: Original fantasy fudge has a smooth texture. To achieve this, bring your ingredients to room temperature before making the recipe.
- For soft fudge: If your fudge has turned out dry and crumbly, the likely culprit is that you cooked it too long which caused the liquid to evaporate too much.
- Nuts: Walnuts are traditional in Kraft fantasy fudge, but you can use pecans, almonds, chopped hazelnuts or omit them for nut-free.
- Chocolate swaps: A recipe for fantasy fudge is made with semisweet chocolate chips, but you can use milk chocolate chips, dark chocolate chips or even make peanut butter Fantasy fudge with peanut butter chips.
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
- 1 jar marshmallow fluff (7 ounces) , see notes
- 1 cup chopped walnuts
- 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 occasionally.
- 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.
Recipe FAQs
Yes and no. While a candy thermometer (not meat thermometer) is the best way to ensure the mixture is the right temperature for fudge making you can use the ‘cold water test’. Drop a some of the hot liquid into a cup of cold water. As the syrup falls to the bottom it should cool and form a ball.
Another way often suggested for fudge would be to let the ingredients boil for a full 5 minutes.
Yes, I would recommend using a candy thermometer. First, melt butter then add sugar and whisk. Microwave the butter and sugar mixture in 2 minute intervals, stirring between intervals until the liquid reaches 233°F. Add chocolate chips and stir until melted. Add marshmallow creme and vanilla and again stir to combine. Pour into prepared pan.
Marshmallow cream fudge can be stored at room temperature for up to two weeks in an airtight container. If you are in a warm climate, store in the refrigerator. I like to place a layer of parchment paper or wax paper between layers.
Yes! It can be stored frozen for up to 3 months. Cut into squares then wrap each piece individually in wax waper. To prevent freezer burn also wrap with aluminum foil. Place in a freezer-safe bag and store up to three months. Thaw in the refrigerator while still wrapped.
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.