Fantasy Fudge is a sweet family tradition. This creamy, soft chocolate fudge dotted with walnuts is a treat that’s enjoyable at any age. Best of all, it’s perfect for sharing and gifting over the holidays!
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Why Fantasy Fudge Works
I’ve found that this classic fudge recipe never goes out of style. It’s a foolproof recipe that’s easy for anyone to make right at home, and you’ll only need seven ingredients.
In my house, it’s also the perfect treat for sharing. Fantasy fudge mails well, and goes great in a gift basket.
- It’s super easy to make! This simple recipe doesn’t require expert candy-making skills to get a fantastic result. The instructions are straightforward, and no candy thermometer is required.
- Preps under 15 minutes. Most of the total preparation time for this recipe is spent waiting for the fudge to set.
- It melts in your mouth! This fudge is smooth, creamy, and rich with chocolate flavor.
- It’s freezer-friendly. Make a few batches of this easy fudge and keep it on hand in the freezer for several months!
- Granulated sugar – Sugar creates the foundational base for this fudge. It helps everything stick together and keep its shape.
- Butter – Use the unsalted variety here. Or, if you prefer a sweet-and-salty flavor, try it with salted butter instead.
- Evaporated milk – Use evaporated milk, not sweetened condensed milk, which is much thicker.
- Semi-sweet chocolate chips – Using the semi-sweet variety is important here so the fudge will set properly.
- Marshmallow cream – Helps add a light, fluffy texture to the fudge. Use our homemade marshmallow fluff for incredible flavor.
- Vanilla extract – Adds a hint of sweet vanilla flavor. Use our delicious homemade vanilla extract for great results.
- Walnuts – Chop the walnuts ahead of time so they’re ready to fold in while the fudge is hot. Substitute pecans or another favorite nut if you prefer.
- Bring the sugar and dairy to a boil. Bring the sugar, butter, and milk to a boil over medium heat in a heavy pot.
- Cook for 5 minutes. Once it’s at a full boil, continue stirring constantly, Cooking the mixture at a full rolling boil for exactly 5 minutes.
- Add the remaining ingredients in two parts. Remove from heat and stir in the chocolate chips and marshmallow cream.
- Stir until combined.
- Add extras. Then fold in the vanilla and walnuts.
- Pour into the pan to set. Pour the mixture into a prepared pan and allow it to set for one hour before cutting.
Tips and Tricks
- Fudge stays fresher when it’s uncut. To keep it fresh longer, only cut pieces off as you need to.
- Make smaller pieces easily. If you want smaller, thinner pieces of fudge, pour the warm fudge into a 13×9-inch baking dish instead.
- Want to double-check your boiling temperature? Cook the fudge mixture until a candy thermometer reads 234°F. This temperature will be achieved if you allow it to cook at a full rolling boil for 5 minutes. So set a timer, and you won’t need a candy thermometer.
- Stir it constantly. Be sure to keep stirring the fudge the entire time it’s cooking, as this prevents the bottom from burning. A wooden spoon is best if you have one.
- Switch up the flavor easily. This recipe can also be made with white chocolate chips or peanut butter chips instead of chocolate chips!
If your fudge is grainy, you may have cooked it at too high of a temperature, or let it cook for too long. It may crumble when you slice it, but don’t worry- it still tastes delicious!
Store the Fantasy Fudge in an airtight container at room temperature for up to two weeks. I prefer to store it uncut, so it doesn’t dry out. Stored in the fridge, it will last up to one month.
Yes. Freeze Fantasy Fudge by first wrapping it in plastic wrap. Then slide it into a freezer-safe Ziploc bag. Use within 3 months for the best flavor and texture, and let it thaw out in the refrigerator if possible.
Yes, please feel free to omit the nuts if you prefer. You could also make half the recipe with nuts and half without. Pour each half of the fudge into smaller pans, like loaf pans, to split into halves.
More Holiday Recipes
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 package semi-sweet chocolate chips 12 ounce
- 1 jar marshmallow cream 7 ounce
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- Line a square 9-inch dish with parchment paper. Set aside.
- In a medium saucepan, heat sugar, butter, and evaporated milk over medium heat until it begins to boil.
- Continue boiling (a good rolling boil) for a full 5 minutes, stirring constantly.
- Remove from heat and add chocolate chips and marshmallow cream. Stir until combined. Fold in vanilla and walnuts.
- Pour mixture into prepared pan. Allow to set one hour.
- Store fudge in airtight container at room temperature for up to two weeks. You can also store in refrigerator for up to one month.
- Fudge is freshest when UNcut. Only cut as you need it.
- Freeze fudge by wrapping in plastic wrap, then sliding into a freezer safe ziploc bag. Freeze for up to 3 months.
- If you want smaller, thinner pieces of fudge, pour into a 13×9 baking dish.
- Recipe from Kraft.
- See blog post for more recipe tips and tricks.