Easy “Fantasy” Fudge

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Most of us have memories of special food we enjoyed at Christmas when we were little. The clearest memory for me is of my dad making fudge for all of us (six kids). The last time I recall him making his fudge was when we all still lived at home 25 some odd years ago.

Turns out the recipe comes from the back of a 7 oz. jar of Kraft’s marshmallow cream. It is known as “fantasy fudge” and is just as good as I remember it.

The recipe makes about 3 lbs of fudge, so I can see why he hasn’t made it in a while; that’s a lot of fudge! If I make this again I think I will double the amount of walnuts, and substitute almond extract for the vanilla just to see how it goes. Regarding the marshmallow cream, I think you could easily substitute 7 oz of plain marshmallows.

Easy “Fantasy” Fudge Recipe

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  • Yield: Makes about 3 pounds of fudge.

Ingredients

  • 3 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 1 lb semi-sweet chocolate, chips or block chocolate chopped up
  • 7 oz. jar marshmallow cream
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts

Method

1 Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).

2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.

3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

4 Pour into prepared pan.

5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

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Showing 4 of 75 Comments

  • Alaa

    This recipe looks very delicious! Three pounds of fudge, that’s crazy! How long did it take for you to make the fudge and how would you store the extra fudge? I think I’ll be trying this recipe around the holidays because I think it’d make a great gift for family and friends, can’t wait!

  • Mamasita

    Hi and happy thanksgiving to all. I followed the recipe but my fudge came a little bit soft but not gooey. What did I do wrong.

  • Robin L Romo

    Has anyone used extra marshmallow fluff in this recipe and if yes how much and how did it turn out?

  • Sherry C.

    I have made this fudge for about 25 years. I like it because it makes so much . We have always used pecans not walnuts because they are a southern thing! The last few years I have made it with no nuts at all and used soy milk, as well as dairy free margarine, because I have one in the family allergic to nuts and all dairy products. It is still fantastic made this way. Yes, this year when I made it it didn’t set up????, I just scooped it out, rolled into balls, and let dry on wax paper. I use Silk Vanilla soymilk and Fleishman’s no salt margarine. I also use chocolate chips that are dedicated milk free. I have to get them at Earth Touch Foods. This is the first year it has not set up correctly, I may have took it off too soon. Everyone likes it and none would guess that it is milk free, if I didn’t tell them. This would be vegan made this way.

  • Jessica

    I really don’t get how you guys do it in 4 minutes. I made a double batch of fudge yesterday and it took 26 minutes to get to soft ball stage. Granted it’s a double batch, but I made a single batch the day before and I know it was over 10 minutes (I didn’t time that one).

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