Did you know that you can make perfect fudge at home? Follow our step-by-step instructions and you can impress your family and friends with this dessert. We grew up eating this treat every holiday season. I recently found out that our old family recipe for Marshmallow Cream Fudge is also known as Fantasy Fudge, and is commonly found on the back of a Marshmallow Creme jar!
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Fantasy Fudge Recipe
Ingredients
- Sugar
- Butter
- Semisweet Chocolate Chips
- Evaporated Milk
- Marshmallow Creme
- Chopped Nuts (Pecans or Walnuts)
- Vanilla Extract
You can add pretty much anything to change this up. For example, you can switch the nuts for toffee, or sprinkles (my kids love anything with sprinkles!) You can also omit toppings altogether, this fudge is delicious on it's own.
How to make Fantasy Fudge
- Line a 9 inch pan with parchment paper.
- Mix sugar, butter, and evaporated milk in a large saucepan over medium heat.
- Stir to dissolve sugar.
- Bring the mixture to a full boil, stirring constantly for 4 minutes.
- Remove pan from heat and stir in chocolate chips.
- Continue stirring until they are completely melted.
- Add marshmallow creme, vanilla and nuts.
- Spread into parchment covered pan and sprinkle with chopped nuts or any preferred toppings.
- Let fudge cool completely.
- Remove parchment from pan onto a flat surface, then cut fudge into small squares to serve.
- Let the fudge sit for several hours to harden, or put in the fridge to speed up the process. Cut it into squares and store in an airtight container.
I like to make half this recipe in a small Pyrex dish. Half the recipe is plenty of fudge for my family of four - we make the full batch when we make it to share with family and friends.
How to store Marshmallow Cream Fudge
- Allow the fudge to cool completely before storing. This usually takes a few hours. If you can, let it sit at room temperature or in the refrigerator until it firms up.
- Cut the fudge into squares or your desired shapes before storing. This makes it easier to serve later without having to break it apart.
- Store the fudge in an airtight container to prevent it from drying out or absorbing odors from the surroundings.
- Put parchment paper between the layers if you're stacking layers of fudge in the container, to prevent them from sticking together.
- While fudge can be stored at room temperature, refrigeration can extend its shelf life, especially if you plan to consume it within a week or two. Make sure the container is sealed well to prevent moisture from getting in and causing the fudge to become sticky.
Marshmallow Fluff Fudge FAQs
Make sure your ingredients are fresh and of high quality. This includes the chocolate chips and any other components of your fudge recipe.
Stirring matters! Stir the fudge mixture gently and consistently. Avoid stirring too vigorously, as this can introduce air into the mixture and lead to a grainy texture.
If sugar crystals form on the sides of the pan while boiling, use a wet pastry brush to wash them down. Crystallization can lead to a grainy texture in the finished fudge.
Temperature: Make sure you're cooking the fudge according to the recipe. If it doesn't get hot enough, it may not set properly.
Testing with Cold Water: Perform a cold water test by dropping a small amount of the fudge mixture into a cup of cold water. If it forms a soft ball, it's ready. If not, continue cooking and testing until it reaches the correct consistency.
Ensure that you're using the correct ratios of ingredients as per your recipe. Too much dry ingredients or not enough fats can lead to dry fudge.
Proper Mixing: Ensure that you mix the marshmallow into the fudge mixture thoroughly. Incomplete mixing can result in uneven texture and dryness.
Avoid Overcooking: Overcooking the fudge can cause it to become dry. Follow the cooking time instructions carefully.
If you try this recipe we'd love if you would leave a comment and a positive review. They mean so much to us!
Marshmallow Fluff Fudge
Video
Equipment
- saucepan
- Silicone Spatula
Ingredients
- 3 cups sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 oz package semisweet chocolate chips
- 7 oz jar marshmallow creme
- ¾ cup chopped pecans
- 1 teaspoon vanilla
Instructions
- Line a 9 inch pan with parchment paper.
- Mix sugar, butter, and evaporated milk in a large saucepan over medium heat. Stir to dissolve sugar.
- Bring the mixture to a full boil, stirring constantly for 4 minutes.
- Remove pan from heat and stir in chocolate chips. Continue stirring until they are completely melted.
- Add marshmallow creme, vanilla and nuts (if desired.)
- Spread into parchment covered pan and let fudge cool.
- Remove parchment from pan onto a flat surface, then cut fudge into small squares to serve.
Notes
Nutrition
Carolyn
Hi Sarah and Jessica,
Unfortunately, your information about whether to use a candy thermometer is very confusing. In the recipe itself you repeatedly emphasize that a candy thermometer is not needed.
In your FAQ section, though, you advise to avoid graininess by following carefully "the temperature instructions in your recipe," and that "cooking the fudge at the right temperature and not overheating it can help prevent graininess."
You further advise that the fudge may not set up well if it does not reach the right temperature. "Make sure you're cooking the fudge to the correct temperature as specified in your recipe," and to “Use a Candy Thermometer: Invest in a good thermometer to monitor the temperature accurately. This helps ensure that the fudge reaches the desired setting point."
Later, you caution against overcooking the fudge: “Overcooking the fudge can cause it to become dry. Follow the cooking time and temperature instructions.”
This is all very confusing. I love this fudge—my mom used to make it!—and I do not want to mess it up.
Thank you in advance for any clarification you can provide!
Gary
Salted or unsalted butter?
Jessica
Unsalted, but if you only have salted it should still work fine. Taste will change slightly but still delicious.
Dianne Singleton
9In pan? do you mean 9x13, 9x9 Not clear on instructions that is for sure. Luckily I am an experienced baker and make fudge so I know what I am doing. Beating fudge with an electric beater helps to bind everything and bring about a nice sheen and a nice texture!
Jessica
So sorry, we usually use a 9x9, but 9x13 would work fine as well, the fudge will just not be as tall/thick.