Easy Fantasy Fudge


This fudge recipe is adapted from the original Kraft back-of-the-can recipe—but with extra chocolate. It's easy to make with marshmallow fluff, chocolate, evaporated milk, and walnuts. It makes a huge batch so you can share with friends!

Photography Credit: Alison Bickel

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.

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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.

Fantasy Fudge

From the editors of Simply Recipes

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 Recipe

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

Adapted from Kraft's Creamy 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 9x13 baking pan with foil, butter the inside.

2 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.

How to make fudge by boiling it in a saucepan and using a candy thermometer.

3 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.

Easy fudge in a saucepan.

Homemade fudge in a saucepan with a spatula.

5 Pour into prepared pan.

Fantasy fudge cooling in a pan with parchment.

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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86 Comments / Reviews

No ImageEasy Fantasy Fudge

Did you make it? Rate it!

  1. Linda Tatum

    Use Parkay Margarine not butter. Stays well in COVERED Corning ware dish.

  2. Linda Tatum

    I have made this for over 40 years…except my adaptation….
    Cut sugar to 2-1/2 cups, 1-1/2 c coarse chopped pecans pieces..1 -12 oz. Bag semi -sweet chocolate chips and a Mexican vanilla

    I DOUBLE that recipe and use foil lined jelly roll pan. I usually started around Halloween and stayed stocked thru New Years…..A Family Favorite…

    Anyone that had any all ways wanted recipe

    Show Replies (1)
  3. 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 (2)
  4. 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)
  5. 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


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Easy fudge recipe cut into squares and stacked.Easy Fantasy Fudge