Made with real chocolate and marshmallow creme, this smooth, rich Fantasy Fudge practically melts in your mouth. Walnuts mixed into the fudge give it a nutty crunch that complements the deep chocolatey flavor and silky texture perfectly.
Melt-in-Your-Mouth Chocolate Fudge Recipe
This classic fudge recipe has so much to offer. The semi-sweet chocolate gives it a deep, rich flavor, while the marshmallow creme lends it a smooth and creamy texture. The fudge by itself is silky and indulgent, but the crunch of toasted nuts really brings it over the top.
Chocolate and walnuts make a classic combo, and this fudge really shows why. The nuttiness highlights the flavor of the chocolate, and the textures balance each other so well. The crunch of the walnuts inside the smooth fudge makes it so satisfying to sink your teeth into.
What Is Fantasy Fudge?
The original Fantasy Fudge recipe was first printed on the back of a marshmallow creme container. Like the Tollhouse chocolate chip cookie recipe, it’s stood the test of time and taken up a permanent spot in many American kitchens. This recipe is only slightly adapted from the original, with some extra tips and tricks included.
This simple fudge recipe features just a handful of classic ingredients. You can find exact amounts for everything you’ll need in the recipe card below.
- Granulated Sugar
- Unsalted Butter: Always use unsalted butter to control the salt in the recipe.
- Evaporated Milk
- Semi-Sweet Chocolate: Break up a block of chocolate or use chocolate chips.
- Marshmallow Creme
- Vanilla Extract
How to Make Fantasy Fudge
With just 4 simple steps, making this fudge is a cinch. The hardest part by far is putting it straight into the fridge without scooping some out for a taste beforehand.
- Prep Your Ingredients: If you’re using a block of chocolate, break it up so that it melts evenly. Chop the nuts and move the marshmallow creme out of the jar and into a bowl. Line a 9×13-inch baking pan with foil and butter the inside of the foil.
- Make the Fudge Base: Grab a large 3-quart saucepan with a thick base and bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you stir constantly as it starts to boil and bubble. Once it starts to boil, start a timer for 4 minutes. Remove the fudge mixture when it reaches 234°F.
- Add the Chocolate and Marshmallow: Once the 4-minute timer goes off or the mixture reaches the correct temperature, add the marshmallow creme and chocolate. Let the chocolate and marshmallow melt, and then mix everything together well. Add the vanilla and stir in the walnuts.
- Chill and Serve: Pour the mixture into the prepared pan and let it cool to room temperature. Once it’s no longer hot enough to endanger the other food in your fridge, stick it in the refrigerator for at least 4 hours. Once it’s firmed up fully, slice and serve it.
Do I Have to Use a Candy Thermometer?
It’s really best to use a candy thermometer when making this fudge. You want to make sure the fudge reaches 234°F to get the right consistency. But if you’re less picky about the fudge’s texture or don’t have a candy thermometer, you can also just time it as described in the instructions.
Tips for Success
This tried and tested fudge is pretty much foolproof. Here are some things to keep in mind so it comes out just right every time.
- Leave Out the Nuts: Whether you have an allergy or just aren’t a fan, feel free to skip the walnuts. When I make this fudge, I always leave them out when I want to avoid allergy issues. It tastes just as rich without them, and makes the fudge even smoother.
- Toast the Nuts: If you are using walnuts, I highly recommend toasting them first. This helps to unlock the flavor and adds a nice crunch to the fudge. Just spread them out on a sheet pan and pop them in the oven for 5 minutes or so before adding them.
- Refrigerate: Make sure you don’t skimp on the refrigeration step, since it’s important to let the fudge set. Otherwise, you may get an uneven texture as some of the heavier ingredients sink to the bottom of the still-liquid fudge. Keep it in there for the full 4 hours to be on the safe side.
When it comes to adapting fudge recipes, the world is your oyster. You can choose any add-ins or toppings that you want – this list is just the tip of the iceberg.
- Chocolate Chips
- Rice Crisps
- Dried Fruit
- Caramel Swirl Topping
- Crushed Oreos
How to Store Homemade Fudge
One of the great things about this fudge is that the chocolate and marshmallow creme in the base help it last longer. Just make sure you wrap it in plastic or move it into an airtight container so it doesn’t dry out. You can keep it covered on the counter for up to a week, and in the fridge for up to 3 weeks.
Can I Freeze This?
Absolutely! Because the creaminess comes from marshmallow fluff, there’s no dairy in it, so it keeps well in the freezer. Wait at least the full 4 hours for the fudge to fully set before freezing it. Wrap it tightly in plastic and put it in a freezer bag for up to 1 month, then thaw it in the fridge when you’re ready to dig in.
More Chocolatey Treats to Try
- Triple Chocolate Cookies
- Mini Chocolate Peppermint Cheesecake
- Peanut Butter Pretzel Chocolate Clusters
- Mexican Hot Chocolate Bombs (with Tequila)
- Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
- Prepare the 9×13" baking pan. Line the pan with foil and butter the inside.
- Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
- Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
- Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
- Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
- Pour the mixture into the prepared pan and let it cool before slicing.
- Let it set for 4 hours. Place it in the refrigerator to make it more firm.
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- To Store: Wrap in plastic or place in an airtight container. Keep covered on the counter for up to a week, or in the fridge for up to 3 weeks.
- To Freeze: Wrap fully set fudge tightly in plastic and place in a freezer bag for up to 1 month. Let thaw it in the fridge.