Fantasy Fudge
This classic Fantasy Fudge recipe delivers rich, creamy chocolate squares with a silky texture every time. Made with marshmallow creme and semi-sweet chocolate chips, it is the perfect no-fail treat for holidays, gifting, or anytime you want a homemade candy.
Equipment
- 1 Heavy-Bottomed Saucepan (3-quart size)
- 1 Candy Thermometer (highly recommended)
- 1 9x13-inch Baking Pan
- 1 Silicone spatula or wooden spoon
- 1 Parchment Paper or aluminum foil
Ingredients
Main Ingredients
- 3 cups granulated sugar plain white sugar works best
- 3/4 cup unsalted butter cut into pieces before melting
- 2/3 cup evaporated milk not sweetened condensed milk
- 12 oz semi-sweet chocolate chips use a good quality brand
- 7 oz marshmallow creme one standard jar
- 1 tsp vanilla extract pure vanilla works best
- 1 cup chopped walnuts optional, adds crunch
Instructions
- Prepare your pan. Line a 9x13 inch pan with foil or parchment paper. Lightly grease it with butter or non-stick spray. Set aside.
- Combine sugar, butter, and evaporated milk. Add all three to your heavy saucepan over medium heat. Stir constantly as the butter melts.
- Bring to a rolling boil. Keep stirring as the mixture heats. Once it reaches a full rolling boil, start your timer. Cook for exactly 4 minutes while stirring constantly.
- Check the temperature. Your candy thermometer should read 234°F to 240°F. This is the soft-ball stage and the key to smooth Fantasy Fudge.
- Remove from heat immediately. Take the saucepan off the burner as soon as you hit the right temperature.
- Add the chocolate chips and marshmallow creme. Pour both into the hot sugar mixture. Stir quickly and vigorously until everything is fully melted and smooth.
- Stir in vanilla and nuts. Add your vanilla extract and walnuts if using. Mix until fully combined.
- Pour into your prepared pan. Spread the Fantasy Fudge mixture evenly using your spatula. Work fast because it sets quickly.
- Let it cool completely. Allow the pan to sit at room temperature for at least 2 hours before cutting. Do not rush this step.
- Cut into squares. Lift the fudge out using the foil or parchment. Cut into even squares with a sharp knife.
Notes
Always use a candy thermometer for best results. Cook the sugar mixture to exactly 234°F–240°F (soft-ball stage). Have all ingredients measured and ready before you start because Fantasy Fudge sets quickly once off the heat. Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.