Easy “Fantasy” Fudge


Easy-to-make fantasy fudge recipe with semi-sweet chocolate, evaporated milk, sugar, butter, and marshmallow cream.

Photography Credit: Elise Bauer

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 creme. It is known as “fantasy fudge” and is just as good as I remember it.

The recipe makes about 3 pounds 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

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Cooling time: 4 hours
  • Yield: Makes about 3 pounds of fudge


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


1 Prep baking pan and assemble ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the 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.

2 Boil sugar, butter, milk for 4 minutes: 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 creme.

4 Stir in vanilla and walnuts: Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

5 Pour into prepared pan.

6 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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81 Comments / Reviews

No ImageEasy “Fantasy” Fudge

Did you make it? Rate it!

  1. Diane Presley

    This was very decadent . The fudge was really rich and creamy I didn’t add nuts because some in the family can’t have them. This fudge is So good I’ve gave the recipe out 4 times already to co workers and a few neighbors!


    Show Replies (1)
  2. Stacy Gates

    Beware!! This recipe called for 3/4 C butter. Way too much. I had butter sitting on top of the candy. Of course afterwards I compared it to other recipes. They called for 1/4 C. Big mistake.

    Show Replies (2)
  3. Pamela parrott

    This recipe I have been using for years. So many variations..use peanut butter chips dor peanut butter fudge..I have even used white chips and half bag of cake mix in last step and it tastes like cake batter..with speinkles of course. You can use half brown sugar and half white and and pecans…butter pecan fudge..The add ins are endless



    Hi. ..have made this with great success but in looking at the fluff Web site I see their never fail fudge puts the fluff into the pan to heat with the butter, sugar and evaporated milk. ……alot less messy getting it into one pan out if the jar without rushing
    Has anyone else tried this?
    I gave it a go and it worked well…slightly harder but I put less butter so that might be why. …still delish though !!

  5. Teresa Caudill

    Made this recipe last night and repeated, using white chocolate and crushed oreos. All I can say is “WOW – qhy have I waited so long to make fudge?”!! This recipe was easy and fudge was terrific. It took a long time to get to “heavy boil” but I continued heavy boil for 5 minutes, as others suggested. I left fudge on the counter overnight to cool. This morning it was perfect!! Thanks for sharing. This was a great recipe.


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Easy “Fantasy” Fudge