This is the kind of fudge that brings people to the kitchen before the plate even hits the table. It’s rich, silky, and melts just right, with a hint of nostalgia in every bite. If you’re looking for a treat that feels like Christmas in candy form, this Fantasy Fudge is it.
It comes together easily, uses simple ingredients, and never fails to impress. Whether you’re gifting it, serving it, or sneaking a square with coffee, it’s a holiday keeper.
What Makes This Special
This recipe uses marshmallow creme for that signature smooth, fluffy texture—no grainy sugar crystals here. It also balances sweet chocolate with a touch of vanilla and butter, so it tastes rich without being heavy.
The process is straightforward, but the results feel bakery-level. It’s reliable, quick, and perfect for last-minute holiday treats or homemade gifts. Add nuts or leave them out—either way, it’s pure comfort in candy form.
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks)
- 2/3 cup evaporated milk (not sweetened condensed)
- 12 ounces semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- Pinch of fine sea salt (optional, enhances flavor)
- Nonstick spray or butter for the pan
Step-by-Step Instructions
- Prep the pan. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
Lightly grease the parchment with nonstick spray or a thin layer of butter.
- Measure everything first. Have the chocolate chips, marshmallow creme, nuts, and vanilla ready to go. Once the syrup is hot, you’ll need to work quickly.
- Combine sugar, butter, and evaporated milk. In a heavy-bottomed saucepan, add sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly with a heatproof spatula to prevent sticking.
- Bring to a full rolling boil. Once the mixture starts to bubble, keep it at a steady boil for 4–5 minutes, stirring nonstop.
You’re aiming for about 234–240°F if using a candy thermometer (soft-ball stage).
- Remove from heat. Take the pan off the burner. Immediately stir in the chocolate chips until fully melted and smooth.
- Add marshmallow creme and vanilla. Fold in the marshmallow creme and vanilla (and salt, if using). Stir confidently and quickly until glossy and uniform.
- Stir in nuts. If using walnuts or pecans, fold them in now for crunch and balance.
- Pour and level. Spread the fudge into the prepared pan, smoothing the top with a spatula.
Work fast—fudge sets as it cools.
- Cool and set. Let the pan sit at room temperature for 2–3 hours, or chill for about 1 hour for faster setting.
- Cut and serve. Lift the fudge out with the parchment. Use a sharp knife to cut into 1-inch squares. Wipe the knife between cuts for clean edges.
How to Store
- Room temperature: Store in an airtight container for up to 1 week.
Separate layers with parchment to prevent sticking.
- Refrigerator: Keeps well for 2–3 weeks. Let it sit at room temp for 10–15 minutes before serving so the texture softens slightly.
- Freezer: Wrap tightly in parchment and then in foil or a freezer bag. Freeze up to 2 months.
Thaw in the fridge overnight, then bring to room temperature.
Health Benefits
Fantasy Fudge is a treat, but you can still make mindful choices. Nuts add heart-healthy fats, fiber, and protein, which help balance the sweetness and keep portions satisfying. Darker chocolate chips (60% cacao or higher) bring antioxidants and a deeper flavor, so you may find you enjoy smaller pieces.
Portion control helps—cut smaller squares and savor them. And consider pairing with fresh fruit or a hot tea for a balanced dessert moment.
What Not to Do
- Don’t skip the boil time. Underboiling leads to soft, slumpy fudge that won’t set properly.
- Don’t use sweetened condensed milk. It’s not the same as evaporated milk and will make the fudge overly sweet and sticky.
- Don’t stop stirring during the boil. Sugar can scorch quickly; steady stirring keeps it smooth.
- Don’t add chocolate over direct heat. Melt it by stirring into the hot syrup off the burner to avoid seizing or grainy texture.
- Don’t rush the set time. Cutting too early can collapse the structure and make messy edges.
Recipe Variations
- Dark Chocolate Sea Salt: Use dark chocolate chips and finish with a light sprinkle of flaky sea salt before setting.
- Rocky Road: Fold in mini marshmallows and chopped almonds at the end for extra texture.
- Peppermint Crunch: Stir in 1/2 teaspoon peppermint extract and top with crushed candy canes.
- Peanut Butter Swirl: Dollop warmed peanut butter over the poured fudge and swirl with a knife.
- Mocha Fudge: Dissolve 1–2 teaspoons instant espresso in the evaporated milk before cooking for a subtle coffee note.
- Cookie Crumble: Fold in crushed chocolate sandwich cookies for a cookies-and-cream twist.
- Maple Walnut: Replace vanilla with 1 teaspoon maple extract and add toasted walnuts.
FAQ
Do I need a candy thermometer?
No, but it helps. If you don’t have one, boil the mixture at a steady bubble for 4–5 minutes while stirring constantly.
The fudge should set nicely if the timing is consistent and the boil is vigorous, not timid.
Why did my fudge turn grainy?
Graininess usually comes from sugar crystals forming. Make sure you stir constantly during the boil, avoid scraping crystallized bits off the pan sides, and melt the chocolate off-heat. Using marshmallow creme also helps keep it smooth.
Can I make this without nuts?
Absolutely.
The fudge sets perfectly without them. If you want texture but no nuts, try crushed pretzels, puffed rice, or toasted coconut.
Can I double the recipe?
Yes, but use a large, heavy pot and keep the boil time the same. Pour into two pans for even cooling.
Avoid overfilling one pan or it may set unevenly.
What if I overcooked the syrup?
Overcooked syrup leads to dry, crumbly fudge. If it happens, gently fold in a tablespoon or two of warm evaporated milk to loosen the mixture before it sets. It won’t be perfect, but it will be more tender.
How can I make it less sweet?
Use dark chocolate chips, add a pinch of salt, and include nuts for balance.
Cutting smaller squares also helps the sweetness feel just right.
Is marshmallow creme the same as marshmallows?
Not exactly. Marshmallow creme is spreadable and mixes smoothly into hot syrup, creating a velvety texture. Mini marshmallows can work in a pinch, but they may take longer to melt and won’t be quite as silky.
Can I use dairy-free ingredients?
Yes.
Use dairy-free chocolate chips, a plant-based butter that’s meant for baking, and a dairy-free evaporated milk alternative. Texture may vary slightly, but it still sets well.
Final Thoughts
This Fantasy Fudge recipe brings all the holiday charm without the stress. It’s reliable, silky, and easy to customize for your crowd.
Make a pan, wrap a few pieces in parchment, and share the sweetness—neighbors, teachers, and friends will love it. Keep a few squares for yourself, too. That’s the real holiday magic.
