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.
Swaps & Substitutions
Over the years, so many of you have made this recipe and shared your variations with us. Here are some of our favorites!
- Swap the marshmallow cream for7 ounces of plain marshmallows
- Double the amount of walnuts
- Or leave the walnuts out!
- Swap in pecans or another nut of your choice
- Swap half brown sugar and use pecans (tastes like butter pecan fudge!)
- Swap the vanilla extract for almond
- Use peanut butter chips or white chips instead of chocolate chips
- Add crushed Oreos
- Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti
Store & Freeze Fantasy Fudge
The fudge will keep at room temperature for about a week, or for 2-3 weeks refridgerated.
To freeze, wrap the fully set fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
More Easy Ways to Get Your Chocolate Fix
Easy Fantasy 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
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 9x13 baking pan with foil, butter the inside.
Boil sugar, butter, and 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 (adjust for altitude as needed) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.
Finish the fudge:
Remove from heat. Quickly stir in chocolate and marshmallow creme.
Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.
Pour into prepared pan:
Cool to room temperature before slicing:
(about 4 hours). You may want to chill in the refrigerator to get it more firm.