Original Fantasy Fudge Recipe (Marshmallow Fluff Fudge)

This fantasy fudge recipe is pure chocolate nostalgia. It combines semi-sweet chocolate chips with butter, sugar, marshmallow creme, and crunchy walnuts to make ultra-creamy, melt-in-your-mouth fudge that tastes like a chocolate lover’s dream. Every bite is rich, smooth, and just a little chewy from the marshmallow, with the perfect crunch from the nuts. It's the kind of fudge that steals the show on a holiday dessert tray, just like my 2-Ingredient Fudge and Fireball Fudge, so if you've tried those recipes, you already know this one is going to hit with everyone.

Why I Love This Fantasy Fudge

For me, fantasy fudge is about as nostalgic as holiday desserts get. My mom used to make it every year around Christmas, and it was always one of the first things I looked for on the dessert table. She followed the recipe printed right on the back of the Kraft marshmallow creme jar, which is where fantasy fudge originally became famous. That recipe has been beloved for decades and has basically become the classic American fudge recipe a lot of families grew up with.

I love that this fudge has everything you want in a holiday treat. The chocolate layer is rich and deeply flavored from the melted chips, the marshmallow creme keeps it soft and almost fluffy, and the walnuts add that old school fudgy crunch that makes it feel special. It is firm enough to slice clean squares, but soft enough that it almost melts on your tongue.

When I realized I hadn't eaten fantasy fudge in years, I knew I wanted to bring it back in my own kitchen and share it here. I took that nostalgic Kraft style base and made small tweaks to make sure the texture stays silky, the chocolate flavor really shines, and the recipe is as foolproof as possible. It is simple enough for beginners, but still feels like a “wow” candy to set out for holidays, parties, and gift boxes.

What I love most is how reliable it is. You don't need any special candy making skills or a ton of ingredients. Once you make it once, it is the kind of recipe you can come back to every Christmas without overthinking it. A pot, a thermometer if you have one, some chocolate, marshmallow creme, and a little patience while it sets, and you've got a pan of classic fantasy fudge that tastes like it has been on your family’s dessert table forever. 

Trust me, it'll quickly become a favorite you come back to each year. Just look at what other readers are saying about it: 

This fantasy fudge is perfect in every way for the holidays. I made it a bunch last year to bring to friends and made it for the first time this year and forgot how delicious it is. I'll be making it a bunch this year! -Jackie Costellano

Ingredients You'll Need

• 1 ½ cup sugar
• ⅓ cup butter
• ⅓ cup evaporated milk
• 8 oz. semi-sweet chocolate chips
• 3 oz. Jet-Puffed marshmallow creme (or marshmallow fluff)
• ½ teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

If you have extra chocolate chips, make these chocolate cornflake cookies next!

How To Make Fantasy Fudge

Step 1: Prep Work

First, line an 8-inch square baking pan with parchment paper.

Then, you'll want to take out a saucepan, add the sugar, butter, and evaporated milk, and bring the mixture to a boil over medium heat.

Once boiling, cook the mixture for about 4 minutes over medium heat, stirring constantly, until it reaches 234°F (112°C) on a candy thermometer.

Step 2: Add The Chocolate Chips

Now, after the time is up, and the fudge mixture has reached the proper temperature, you can remove it from the heat and add the chocolate chips and marshmallow cream - or marshmallow fluff - to the saucepan.

Then, after you've done that, stir everything together until you have a smooth, melted-chocolate-like mixture. When that's looking good, go ahead and add the walnuts (if you want to use them), along with the vanilla extract, and give everything one last stir to incorporate the nuts into the mixture. 

Step 3: Cool And Serve

By now, all of the ingredients should be combined into a delicious fudge mixture. So you can pour the mixture into the prepared pan and let it cool completely in the fridge.

Once your original fantasy fudge is firm and set, you can remove it from the baking pan, cut it into squares, serve, and enjoy the best fudge ever!

Expert Tips To Make The Best Fantasy Fudge

• Prep your pan and ingredients first: Line your 8-inch square pan with parchment paper, leaving some overhang on the sides so you can lift the fudge out easily once it is set. Measure out the chocolate chips, marshmallow crème, walnuts, and vanilla before you start boiling the sugar mixture. Once the syrup hits temperature, you need to move quickly.
• Use a heavy-bottomed pot: A medium, heavy-bottomed saucepan helps the sugar, butter, and evaporated milk cook evenly and minimizes hot spots. Thin pots scorch more easily, which can give your fudge a burnt flavor or gritty texture.
• Brush down the sides to prevent crystals: As the sugar mixture heats, any sugar crystals on the sides of the pan can cause the whole batch to crystallize. If you want to be extra safe, keep a pastry brush dipped in water nearby and gently brush down the sides of the pot during the first few minutes of cooking to dissolve stray crystals.
• Cook to the right temperature: Bring the sugar, butter, and evaporated milk to a full rolling boil, then cook for about 4 minutes, stirring constantly, or until the mixture reaches about 234°F on a candy thermometer. This is the soft ball stage, the sweet spot where the fudge sets firm but stays creamy. Under-cooking can give you soft, sticky fudge, and over-cooking can make it dry and crumbly.
• Stir constantly while boiling: Once it starts boiling, keep the mixture moving with a heat-safe spatula or wooden spoon. Constant stirring helps prevent scorching on the bottom and keeps the heat more even. Keep the boil steady, not wildly splattering, and adjust the heat if needed.
• Remove from heat before adding chocolate and marshmallow: As soon as the syrup reaches temperature, take the pot off the burner. Add the chocolate chips and marshmallow crème off the heat. This prevents overheating the chocolate, which can cause it to seize or turn grainy.
• Mix until completely smooth before adding nuts: Stir the chocolate and marshmallow crème into the hot syrup until the mixture is thick, glossy, and completely smooth. Make sure there are no streaks of white or lumps of chocolate left. Only then stir in the walnuts and vanilla. Adding the nuts too early can make it harder to see if the chocolate is fully melted.
• Work quickly when pouring into the pan: Fantasy fudge starts to set fast as it cools. Once everything is smooth and mixed, immediately pour the fudge into the prepared pan and spread it into an even layer with a spatula. Avoid overworking the top as it thickens to keep it smooth.
• Cool gently for the best texture: You can cool the fudge at room temperature, then transfer to the fridge to finish firming, or cool it entirely in the fridge. If you have the time, letting it cool a bit at room temperature can help prevent condensation on top. Either way, wait until it is fully set before cutting.
• Use a sharp knife for clean slices: Once the fudge is firm, lift it out of the pan using the parchment overhang. Use a long, sharp knife to cut it into squares, wiping the blade clean between cuts for neat pieces. If you want very precise squares, lightly score the top before slicing all the way through.

Fantasy Fudge Recipe FAQS

How long does this fudge last?

Fantasy fudge keeps really well. Stored properly in an airtight container, it will stay fresh for about 1 week at room temperature or up to 2 weeks in the refrigerator. Be sure to separate layers with parchment or wax paper so the pieces do not stick together.

Does it need to be refrigerated?

It does not have to be refrigerated. Classic fantasy fudge can be kept at cool room temperature in an airtight container as long as your kitchen is not very warm. If your house runs warm or you like a firmer texture, you can refrigerate it. Just let chilled fudge sit out for a few minutes before serving so it softens slightly.

Can I freeze fantasy fudge?

Yes, fantasy fudge freezes very well. Once it is fully set and cut, arrange the pieces in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag or container with parchment between layers. Freeze for up to 2 to 3 months. Thaw in the refrigerator or at room temperature until soft enough to bite into.

Can I make fantasy fudge without a candy thermometer?

You can, but a thermometer makes it more foolproof. Without one, bring the sugar, butter, and evaporated milk to a full rolling boil and cook for about 4 minutes, stirring constantly. To check the stage the old school way, drop a small spoonful of the hot mixture into a cup of very cold water. If you can pick it up and roll it into a soft ball that flattens when pressed, it is at the soft ball stage and ready to come off the heat.

Do I have to use walnuts?

No, the walnuts are completely optional. If you prefer smooth fantasy fudge without any crunch, simply leave the nuts out. You can also swap them for pecans, almonds, or even mini marshmallows, crushed peppermint, or chopped candy for different flavors and textures.

What size pan works best for this fudge recipe?

An 8-inch square pan is ideal for this fantasy fudge recipe and gives you a nice, thick layer of fudge. If you only have a 9-inch square pan, you can use it, but the fudge will be a bit thinner and may set slightly faster. For a double batch, a 9-by-13-inch pan works well. Whatever pan you use, line it with parchment paper so you can lift the fudge out easily for slicing.

More Holiday Recipes To Make

Looking for some more easy dessert recipes to make for the holidays? Well, if you are, we have a ton on the blog to choose from!

Here are some of my favorites: 

• Christmas crack
• No bake Christmas cookies
• No chill sugar cookies
• Small batch sugar cookies
• Gingerbread cookie recipe without molasses
• Christmas cookie fudge
• 2 ingredient peanut butter fudge 
• 2 ingredient maple fudge
• Crockpot peanut clusters