Fantasy Fudge Recipe

Why You’ll Love This Recipe

I love this recipe because it comes together quickly, uses simple pantry ingredients, and yields a big batch—perfect for the holidays or anytime I want a reliable fudge recipe. The addition of marshmallow creme gives it a uniquely fluffy, melt-in-your-mouth texture, and the chopped walnuts add just the right bit of crunch. It’s nostalgic, decadent, and a true crowd-pleaser.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• Granulated sugar

• Margarine (BlueBonnet or any stick-style brand)

• Evaporated milk

• Semi-sweet chocolate chips

• Marshmallow creme (Jet-Puff or similar)

• Vanilla extract

• Chopped walnuts

Directions

1. Prepare The Pan
I line a 9×13-inch baking pan with parchment paper, making sure there’s enough overhang on the sides to easily lift out the fudge later.

2. Cook The Sugar Mixture
In a large saucepan (3 to 4 quarts), I combine the sugar, margarine, and evaporated milk over medium heat. I stir constantly until the mixture reaches a rolling boil—this usually takes about 5–8 minutes.

3. Boil And Stir
Once at a rolling boil, I continue cooking and stirring for exactly 5 more minutes. It’s important to stir constantly to prevent burning.

4. Add The Chocolate Chips
I remove the pan from heat and stir in the semi-sweet chocolate chips until they melt and the mixture is smooth.

5. Stir In Marshmallow Creme And Vanilla
Next, I add the marshmallow creme and vanilla extract, stirring until there are no streaks left and the mixture is silky. I fold in the chopped walnuts last.

6. Spread And Cool
I pour the hot fudge into the prepared pan and use a spatula (offset works great) to spread it into an even layer. Then I let it cool completely at room temperature.

7. Slice And Serve
Once the fudge is fully set, I lift it out using the parchment paper and slice it into 1×1-inch squares—perfect for sharing or storing.

Servings And Timing

This recipe makes about 117 pieces of fudge.

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes (plus cooling time)

Variations

• I swap chopped pecans for walnuts when I want a slightly sweeter, buttery crunch.

• I use dark chocolate chips for a richer flavor, or a mix of milk and semi-sweet for a milder version.

• I stir in a pinch of sea salt or sprinkle it on top for a sweet-salty twist.

• I add crushed peppermint candies or swirl in peanut butter for holiday-themed variations.

• I sometimes skip the nuts entirely for a smooth, nut-free version.

Storage/Reheating

Room Temperature:
I store the fudge in an airtight container at room temperature for up to 1 week.

Refrigerator:
For longer storage, I refrigerate it for up to 2 weeks, separating layers with parchment paper.

Freezer:
This fudge freezes beautifully. I wrap it tightly in parchment paper, then foil, and place it in a freezer-safe bag or container. It keeps well for up to 2 months. I thaw it in the fridge or at room temperature before serving.

FAQs

Can I Use Butter Instead Of Margarine?

Yes, I’ve made this with unsalted butter, and while the texture is slightly different, it still turns out delicious. The original recipe was created with margarine, so if I want that authentic old-fashioned taste, I stick to the original.

Why Is My Fudge Grainy?

Graininess usually means the sugar wasn’t fully dissolved or the mixture wasn’t stirred consistently. I make sure to stir constantly, especially during the boil stage.

Can I Double The Recipe?

Yes, but I use a larger pan (or two pans) and a bigger pot to avoid overflow. The sugar mixture bubbles quite a bit during cooking.

Can I Make It Without Nuts?

Absolutely. I leave out the walnuts when I want a smooth, creamy fudge without any crunch. It still sets beautifully and tastes just as good.

How Do I Know When It’s At A “Rolling Boil”?

A rolling boil means the mixture bubbles rapidly across the entire surface and doesn’t stop when stirred. I keep it there for exactly 5 minutes, stirring nonstop.

Conclusion

Fantasy Fudge is one of those classic recipes that I keep coming back to year after year. It’s quick to make, rich in flavor, and perfect for gifting or enjoying with a cup of coffee during the holidays. Whether I follow the original version or add my own twist, it never fails to bring a little sweetness and nostalgia into my kitchen.

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