Prepare to indulge in this Original Fantasy Fudge Recipe. Made with Jet-Puffed marshmallow creme, this easy chocolate fudge is a classic no-bake dessert that’s rich, creamy, and simple to make.
Why This Recipe is the Best
Fantasy Fudge is nostalgia in a square: the same beloved fudge many of us grew up with, simple to make and perfect for holidays or any time you want an old-fashioned treat.
Adapted from the original KRAFT recipe, this fudge is smooth, chocolate-forward, and reliably loved by crowds. It’s foolproof and versatile — add a swirl of peanut butter or stir in nuts for variation — but the classic version is timeless.
Check other fudge recipes like 2 Ingredient Fudge, Oreo Fudge, and Pumpkin Fudge for more no-bake dessert ideas.
Key Ingredients
Below are the main ingredients and tips to help you get the best texture and flavor.
- Salted butter – Use salted butter as called for in the recipe.
- Evaporated milk – This recipe uses evaporated milk, not sweetened condensed milk.
- Semi-sweet chocolate chips – Quality semi-sweet chips melt well and give great chocolate flavor.
- Jet-Puffed marshmallow creme – Adds the light, creamy texture that makes this fudge distinctive.
- Pure vanilla – Pure vanilla enhances the chocolate; imitation vanilla can be used if needed.
- Walnuts – Optional: chopped walnuts add texture, but the fudge is delicious without them.
How to Make the Original Fantasy Fudge
Follow these steps for a smooth, classic fudge. Photos are included to help with texture and consistency.
- In a large saucepan, combine the butter, evaporated milk and sugar. Bring to a boil over medium heat, stirring constantly to prevent scalding. Boil exactly 5 minutes, stirring the whole time.
- Remove the pan from heat and stir in the chocolate chips until melted.
- Stir in the marshmallow creme and vanilla, mixing until the mixture is smooth and uniform.
- Scrape the fudge into a parchment-lined or buttered 9×9 (or 9×13 for thinner fudge) pan and smooth the top. Let cool and set at least 1 hour before cutting into squares.
Hint: To clean the pan easily, soak it in warm water for an hour—sugar residues will dissolve and wipe away with little scrubbing.
Helpful Hints
These tips come from repeated testing to ensure the best results.
- Do not overwork the fudge after removing it from heat. Mix only until ingredients are incorporated to avoid a gritty texture.
- Boil for exactly 5 minutes over medium heat. Cooking longer or using high heat can make the fudge grainy or dry.
- After adding chocolate chips they may appear seized; continue stirring until the mixture becomes smooth.
- Maintain medium heat throughout—rushing the process compromises sugar dissolution and texture.
Top tip
To keep a smooth texture, avoid over-mixing once the mixture is off the heat; overworking causes a gritty finish.
Recipe
Original Fantasy Fudge Recipe
5 mins
5 mins
1 hour
10 mins (plus cooling)
20 people
350 kcal
Equipment
- Saucepan
- Spatula
- Parchment paper
- 9×9 or 9×13 baking dish
Ingredients
- 3/4 cup (1 1/2 sticks) salted butter
- 5 ounce evaporated milk (about 2/3 cup)
- 3 cups sugar
- 2 cups semi-sweet chocolate chips
- 7 ounce jar Jet-Puffed marshmallow creme
- 1 teaspoon pure vanilla
- 1 cup chopped walnuts (optional)
Instructions
- Prepare a 9×13 or 9×9 pan by buttering or lining with parchment. Set aside.
- In a large pot, combine butter, evaporated milk and sugar. Place over medium heat and stir constantly. When it reaches a boil, continue boiling and stirring for exactly 5 minutes.
- Remove from heat and stir in the chocolate chips until fully melted. The mixture may look odd at first; keep stirring. Add marshmallow creme and vanilla, stirring until smooth. Fold in walnuts if using.
- Pour into the prepared pan, smooth the top, and allow the fudge to cool and set for at least 1 hour before cutting into squares.
Notes
- Cook over medium heat to allow the sugar to dissolve evenly. High heat can make fudge grainy or dry.
- The traditional target temperature is about 234°F; boiling for 5 minutes is a practical alternative to using a thermometer.
- The original version calls for margarine; you can substitute if preferred.
- Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
Nutrition
Microwave Instructions
To make microwave fantasy fudge, use a microwave-safe bowl. Melt the butter, then add evaporated milk and sugar and whisk vigorously.
Microwave for 3 minutes, whisk, then microwave 2 more minutes and whisk again, scraping the edges. Continue microwaving in 2–4 minute intervals until the mixture comes to the equivalent of the stovetop boil (target around 234°F). Stir in chocolate chips until melted, then add marshmallow creme and vanilla. Transfer to a prepared pan and chill for at least 1 hour before cutting.
Substitutions and Variations
Customize this fudge with simple swaps and additions:
- Nuts or dried fruit – Add walnuts, pecans, pistachios or dried fruit like craisins or raisins.
- Cookie pieces – Stir in chopped cookies for extra texture.
- Extra chocolate – Add more chocolate chips or press some on top before the fudge sets.
- Peppermint – Swap 1/2 teaspoon vanilla for 1 teaspoon peppermint extract.
- Chocolate peanut butter – Swirl in a ribbon of peanut butter before the fudge sets.
- Old KRAFT version – Use margarine instead of butter to replicate the original recipe.
How To Serve Fudge
Serve fudge at room temperature as a dessert or gift. It pairs well with cold drinks in warm months and is a quick, crowd-pleasing holiday treat. Combine with cookies or brownies for festive gift boxes.
Storage
Store fantasy fudge in an airtight container at room temperature for 3–4 days. For longer storage, freeze in an airtight container for up to 2 months; thaw before serving.
FAQ
Combine butter, evaporated milk and sugar in a saucepan, boil 5 minutes while stirring, then remove from heat and stir in chocolate chips, marshmallow creme and vanilla. Pour into a prepared pan and cool until set.
Store in an airtight container at room temperature for a few days or freeze for longer storage.
Grittiness usually comes from overcooking or using too-high heat so the sugar doesn’t dissolve properly. Cook 4.5–5 minutes on medium heat to avoid this.
Yes. Freeze in an airtight container for up to 2 months and thaw before serving.
That indicates overcooking. Ensure you boil for no more than 5 minutes over medium heat; undercooking can prevent the fudge from setting properly.