Alright, so the fantasy fudge recipe pretty much saved my family Christmas… twice. Every year, there’s at least one person (probably me) suffering a last-minute dessert panic. Maybe you know the feeling? You promised to bring something sweet, forgot til the night before, now the pressure is on. That’s where this glorious fantasy fudge recipe comes in. Minimal fuss, maximum chocolate. If you crave easy comfort like this, check out my current obsessions: the ultimate fudge recipe (gets even fudgier, somehow) or try something totally different, like this 10 minute round steak recipe. Okay—enough chit-chat. Let’s whip out some fudge magic. 
Table of Contents
What Is Fantasy Fudge?
So, here’s the scoop. Fantasy fudge is old-school, stick-to-your-teeth chocolate fudge but made with marshmallow creme. Honestly, it’s almost foolproof. The marshmallow thing helps it set up perfectly—no gritty sugar crystals, no shocking failures.
You ever walk into a grandma’s house in December and just KNOW there’s something gooey and chocolatey waiting for you? Fantasy fudge is probably what she made. People like to argue about how true it is to “the original.” But honestly, as long as it melts in your mouth, who cares? That sweet, creamy consistency with toasted nuts tucked inside? Pure nostalgia. I’ve tried all sorts of so-called “ultimate” fudge varieties, but this is the one that gets devoured first at any potluck. That’s not even an exaggeration.
My cousin once called it “slab-of-heaven fudge.” She’s not wrong. Everyone swears it tastes like a memory. And you know what’s wild? You can shake it up with different chocolate chips or nuts if you feel brave. I’ll get to the tips for tweaking later.
“I made this fantasy fudge for our church bake sale, and folks were literally asking me for the recipe before it even cooled. Best crowd-pleaser I’ve tried in years.”
How to Make Fantasy Fudge
You don’t need a candy thermometer, but you definitely need to pay attention. Let’s get basic here. First, gather up these ingredients (don’t swap ’em if you want that classic fudge taste):
- 3 cups white sugar
- ¾ cup butter
- ⅔ cup evaporated milk (that’s the secret—don’t use regular milk)
- 12 ounces semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional, but totally worth it. Walnuts or pecans win)
Directions:
- Bring sugar, butter, and evaporated milk to a rolling boil in a hefty saucepan over medium heat. Stir like your life depends on it—burnt fudge is heartbreak.
- Let it boil, keep stirring, for about 4-5 minutes (if you’re worried, go for the “soft ball stage” but honestly, just time it and watch closely).
- Take it off the burner. Toss in chocolate chips, marshmallow creme, and vanilla. Stir till glossy and you’re arm’s about to fall off.
- Fold in those nuts unless you’re a chocolate purist.
- Spoon that glorious mess into a buttered 9×13 pan. Work fast—it sets up quick.
- Let it cool for a couple hours. Resist temptation. Slice, serve, prepare for applause.
And don’t be afraid to sneak a taste while it’s still warm. No one’s judging.
Can You Freeze Fantasy Fudge?
Big YES. Honestly, fantasy fudge is a freezer’s best friend. Sometimes I make two trays just to squirrel some away for sad days (or late-night raids—hey, who hasn’t?).
You gotta wrap it tight, though. Air is the enemy here. I slice mine into squares, layer with wax paper, then use heavy-duty foil or freezer bags. The taste holds up beautifully for about 2-3 months (it rarely lasts that long). Thaw it out on the counter for an hour before eating. It’s still rich, fudgy, oh-so-good.
Grandma used to hide her stash behind the peas—top shelf, waaay in the back. That’s not a joke. Kept kids and midnight snackers away, except me. I found it every time.
Tips for Best Results
Look, anybody can mess up fudge on a bad day (I once did it twice in a row). Want to get that five-star restaurant level fudge at home? Try these:
- Use real butter. Margarine doesn’t cut it, not even close.
- Boil exactly as directed. Going overboard means brittle fudge, not creamy squares.
- Good chocolate chips make ALL the difference. Go cheap and you’ll taste it.
- Don’t skip the marshmallow creme—seriously, it’s the backbone of the whole thing.
I keep these taped inside my cupboard now, right next to my go-to banana banana bread recipe. Gotta stay ready, right?
How to Store Fantasy Fudge
Storing this stuff is easy if you have any left (rare). Just:
- Let the fudge cool completely before you even think about storing it.
- Toss it into an airtight container. Room temp works for about a week.
- Want it to last longer? Hide it in the fridge—gets you up to three weeks, easily.
- Double wrap if you’re freezing. Fudge has trust issues with freezer burn.
My aunt always has a tin on her counter, and it’s… well, let’s just say the fudge doesn’t gather dust.
Common Questions
What if my fudge won’t set up?
Maybe you didn’t boil the sugar mixture long enough. Next time, time it—don’t eyeball.
Can I skip the nuts?
Totally. Swap in mini marshmallows, dried fruit, or just double down on the chocolate.
Is it too sweet?
It’s fudge, so yeah, it’s sweet. If you want, use bittersweet chips for a grown-up taste.
Can I use marshmallows instead of marshmallow creme?
You can, but the texture might be grainy. Creme is best, for sure.
How do I cut the fudge without it sticking?
Wipe your knife with a damp (not wet!) towel between slices. Or, honestly, use a pizza cutter. Works like magic.
You’ve Got to Try This Fudge
Okay. If you made it this far, you’re obviously meant to try the fantasy fudge recipe at least once in your life. It’s nostalgic, ridiculously simple, and honestly way better than anything from those overpriced candy shops in town. Hide a few pieces for yourself… trust me. And if you want to become the star of your next bake sale, this is the ticket. For more old-school goodness, give the Original Fantasy Fudge Recipe – i am baker, Original Fantasy Fudge Recipe (Marshmallow Creme!), or the vintage 1979 Fantasy Fudge Recipe a peek for fun twists and even more fudge history. Until next time—bake something that makes your kitchen smell like a holiday. 
Fantasy Fudge
Ingredients
Main Ingredients
- 3 cups white sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 jar marshmallow creme (7 oz)
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional) Walnuts or pecans recommended
Instructions
Preparation
- In a heavy saucepan, combine sugar, butter, and evaporated milk.
- Bring to a rolling boil over medium heat, stirring constantly.
- Let it boil and stir for about 4-5 minutes until soft ball stage is reached.
- Remove from heat and stir in chocolate chips, marshmallow creme, and vanilla until glossy.
- Fold in the chopped nuts if using.
- Spoon the mixture into a buttered 9×13 inch pan and smooth the top.
- Allow to cool for a couple of hours before slicing into pieces.
