How to make classic no-fail fantasy fudge that’s rich and creamy with marshmallow creme, chocolate chips and walnuts. Whether you make stovetop fudge or microwave fudge, this festive and nostalgic treat is fast and easy to make, and it’s perfect for holiday gifting.
It’s hard to believe that Christmas is right around the corner, but this time of the year has me thinking about all of the rich holiday treats that are also right around the corner. I’m thinking chocolate peanut butter buckeye balls, chocolate covered Ritz cracker cookies, microwave peanut butter fudge and marshmallow creme fantasy fudge!
You may remember the original fudge recipe that used to be on the back of the Kraft marshmallow creme jars back in the day. Unfortunately, they’ve long since replaced the original recipe on the jar with a new and updated version which just isn’t the same. The old time fantasy fudge recipe was and still is loved by so many people that I decided to share here how I make the original fantasy fudge for my family.
Ingredients & Substitutions Notes
- Butter – The original fantasy fudge called for margarine, but I just like salted butter so much better because it gives the fudge a richer, creamier texture. That said, feel free to substitute with margarine 1:1 instead if you prefer.
- Evaporated Milk – You’ll need a can of evaporated milk to make this recipe.
- Chocolate Chips – If you look at the back of a marshmallow creme jar in the store today, you’ll find that the new recipe calls for Baker’s chocolate, but the original fantasy fudge called for semi-sweet chocolate chips. Trust me, chocolate chips makes a much better fudge.
- Marshmallow Creme – Marshmallow creme is the key ingredient that sets marshmallow creme fantasy fudge apart from other fudge recipes. I wouldn’t make my fudge without it!
- Vanilla Extract – Ever since our trip to Mexico, I make everything with my favorite Mexican vanilla.
- Walnuts – The original recipe calls for chopped walnuts, but you can leave them out entirely if you need an allergen-friendly fudge.
How to Make Fantasy Fudge With Marshmallow Creme
Whether you’re making stovetop fudge or microwave fudge, start by greasing up a 9×13 baking dish with nonstick cooking spray. I’ll start by showing you how to make fantasy fudge on the stovetop…
How to Make Stovetop Fantasy Fudge Recipe
- In a 2 1/2 quart saucepan, combine the sugar, salt, butter, and evaporated milk. Bring the mixture to a full rolling boil over low to medium heat, stirring constantly.
- Continue boiling for 5 minutes over low to medium heat, stirring constantly with a rubber spatula to prevent scorching.
- Remove the pan from the heat; stir in the chocolate chips ’til melted.
- Add the marshmallow cream, vanilla extract, and walnuts; stir or beat until well blended.
- Pour the mixture into the 9×13 pan that you greased up in the first step, and cool at room temperature.
- That’s it! Once cooled, cut into squares and serve.
How to Make Microwave Fantasy Fudge Recipe
If you don’t feel like getting everything out to make it on the stovetop, here’s how I make fantasy fudge in the microwave…
- Start by heating the butter in a 4 quart microwaveable bowl in the microwave on high for about 1 minute, or ’til melted.
- Then add the sugar, salt and evaporated milk, mixing well. Heat on high for another 3 minutes, stir it up, and heat on high again for another 2 minutes, or ’til the mixture just starts to boil.
- Mix it up again with a rubber spatula, making sure to scrape the bottom of the bowl. Microwave again for 3 more minutes, then stir and microwave for another 2 1/2 minutes. Let set for 2 more minutes, and then stir in the chocolate chips ’til melted.
- Add the marshmallow creme, vanilla and chopped walnuts, mixing ’til well combined.
- Pour the mixture into a greased 9×13 pan, and let cool at room temperature.
- That’s it! Just like with stovetop fudge, cut into squares and serve.
Best Ways to Serve Fantasy Fudge
Homemade fudge is great for holiday parties, gift exchanges, and family get-togethers. It doesn’t have to be Christmas– It makes a perfect New Year’s Eve treat, or you can gift it to your significant other for Valentine’s Day. Better yet, it makes a simple and easy, irresistible sweet snack no matter the time of the year!
Expert Tips and Recipe FAQ’s
This is usually caused by cooking the fudge too long. Be sure to set a timer so that you don’t leave it on the burner longer than you’re supposed to!
Because it’s so rich, you can actually store fantasy fudge in an airtight container on the counter at room temperature for up 2 weeks. That said, it’ll last up to 4 weeks in the refrigerator.
Yes, you can freeze fantasy fudge. You’ll want to wrap it in a layer of plastic wrap. Then wrap it in another layer of aluminum foil, or you can transfer the plastic wrapped fudge into an airtight container and into the freezer for up to 3 months.
Optional Add-Ins & Recipe Variations
- For an extra minty flavor, add about 1/2 teaspoon of peppermint extract to the fudge before you transfer it to the baking dish to cool. Bonus points if you mix in some mint baking chips!
- Once you’ve transferred your fudge to the baking dish, use a butter knife to swirl in caramel sauce or peanut butter sauce for a little bit different flavor.
- Add chopped pecans instead of walnuts! Alternately, I’ve heard of some people adding crushed up peanut brittle to the batter. Yum!!
More Rich & Chocolaty Holiday Treats
- Hot Chocolate Cookies
- Buckeye Bars
- Rice Krispie Peanut Butter Balls
- Snowman in a Pudding Cup
- Chocolate Lover’s Christmas Light Cookies
- Chocolate Covered Almond Coconut Trees
- Chocolate Peppermint Bark
- Easy Chocolate Covered Strawberries
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fantasy Fudge
Equipment
- 2 1/2 Quart Saucepan for stovetop method
- 4 Quart Microwaveable Bowl for microwave method
Ingredients
- 3 cups cane sugar
- 1/2 teaspoon sea salt
- 3/4 cup salted butter
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Whether you're making stovetop fudge or microwave fudge, start by greasing a 9×13 baking dish with nonstick cooking spray.
Stovetop Fantasy Fudge
- In a 2 1/2 quart saucepan, combine the sugar, salt, butter, and evaporated milk. Bring the mixture to a full rolling boil over low to medium heat, stirring constantly.
- Continue boiling for 5 minutes over low to medium heat, stirring constantly with a rubber spatula to prevent scorching.
- Remove the pan from the heat; stir in the chocolate chips 'til melted.
- Add the marshmallow cream, vanilla extract, and walnuts; stir or beat until well blended.
- Pour the mixture into a greased 9×13 pan, and cool at room temperature.
- Cut into squares and serve. Store in an airtight container in the fridge.
Microwave Fantasy Fudge
- Start by heating the butter in a 4 quart microwaveable bowl in the microwave on high for about 1 minute, or ’til melted.
- Then add the sugar, salt and evaporated milk, mixing well. Heat on high for another 3 minutes, stir it up, and heat on high again for another 2 minutes, or ’til the mixture just starts to boil.
- Mix it up again with a rubber spatula, making sure to scrape the bottom of the bowl. Microwave again for 3 more minutes, then stir and microwave for another 2 1/2 minutes. Let set for 2 more minutes, and then stir in the chocolate chips ’til melted.
- Add the marshmallow creme, vanilla and chopped walnuts, mixing ’til well combined.
- Pour the mixture into a greased 9×13 pan, and let cool at room temperature.
- That’s it! Just like with stovetop fudge, cut into squares and serve.
Can I add peanut butter to this recipe for a chocolate peanut butter fudge????
Omg! I am so sorry I made this recipe. Delicious.! Thank you- I think!
I did not grow up eating this fudge and now I feel jipped! Lol I like how you use salted butter in this and other recipes Mel. It definitely cuts the sweet. This is really easy and delicious! Another crowd favorite