Classic Fantasy Fudge is rich, creamy, and super smooth, studded with toasted walnuts! You’ll love how easy this old-fashioned fail-proof fudge recipe is to make with marshmallow cream and sweetened condensed milk.
Fantasy Fudge is a classic old-fashioned recipe that is so simple to make! Since the 70s, this easy no-fail fudge recipe has been a favorite for the holiday season, passed down through generations, and is still a hit.
The original fantasy fudge recipe came from Kraft and could be found in women’s magazines or on the back of jars of Kraft Marshmallow Creme. The Kraft fantasy fudge recipe called for Parkay margarine and just a few other ingredients to make the base chocolate fudge.
It’s called “Fantasy Fudge” because you get to “choose your fantasy!”, or so the original Kraft ad claimed.
The original recipe calls for chopped walnuts, but there are also options listed to make mint fantasy fudge with butter mints or peanut brittle fantasy fudge with chopped peanut brittle stirred in.
My recipe uses real butter instead of margarine, and sweetened condensed milk instead of evaporated milk and sugar (it’s a shortcut!) but is otherwise the real deal!
Want to try making different types of fudge this year? I have delicious recipes for Rocky Road Fudge, Eggnog Fudge and Peppermint Hot Chocolate Fudge that you’ll absolutely love!
Fantasy Fudge Recipe Highlights
- A Classic Recipe – Some things don’t need to be improved upon very much, and the Kraft Fantasy Fudge recipe is one of them. This recipe has been made for years (especially at Christmas), and everyone loves it.
- Fail Proof – This simplified method of making fudge with marshmallow creme and evaporated milk instead of the traditional way is much easier to pull off, especially if you aren’t experienced in candy making. Simply cook everything together and pour it in a pan. Waiting for the fudge to set is the hardest part!
- Fun to Customize – I mentioned adding mints or peanut brittle already, but you can add so many other tasty mix-ins to this fudge recipe! I’ll give you some more ideas in a minute.
Ingredients In Fantasy Fudge
Here’s what you need to make this simple treat that’s perfect for the holidays:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: A few tablespoons of unsalted butter make this fudge extra rich.
- Sweetened Condensed Milk: A shortcut ingredient that replaces the sugar and evaporated milk in the old-fashioned fudge recipe. One 14-ounce can is the perfect amount. I always keep a few cans of this around during the holidays, it’s handy for many vintage dessert recipes.
- Marshmallow Creme: Kraft Jet-Puffed Marshmallow Creme is what you want to use in this recipe. I don’t suggest making this recipe with marshmallow Fluff. While the two are similar, they’re made differently and won’t act the same in this recipe.
- Chocolate Chips: Semi-sweet chocolate chips give us all of the wonderful chocolate flavor, without adding too much extra sugar to the recipe. I don’t suggest swapping them for milk chocolate chips, or your fudge will be too sweet.
- Walnuts: I highly suggest that you toast your walnuts before mixing them into the fudge. They taste so much better this way! You’ll need chopped walnuts for the fudge, and then some slightly more finely chopped nuts for the topping.
- Salt and Vanilla Extract: Salt helps to balance the sweetness in this recipe, while vanilla enhances the chocolate flavor.
How To Make Fantasy Fudge
Tip!
To toast the walnuts, add them to a dry frying pan and cook over medium-high heat, stirring frequently, for about 5 minutes. Cool before chopping and adding them to your fudge.
Recipe Tips
- Don’t stop stirring! While cooking the sweetened condensed milk mixture, stir continuously so that it doesn’t burn on the bottom of the pan.
- Use an electric mixer for the smoothest fudge. A whisk can also be used if you’d rather not pull your mixer out though.
- Line the pan with parchment paper or aluminum foil so that it’s easy to remove the fudge from the pan and cut it into squares.
- I like the height of the fudge when it’s made in an 8-inch square pan, but a 9-inch pan will work too!
- Yield: Cut the fudge into 16 large pieces, or 36 smaller, bite-sized ones.
Storing Tips
Keep your fantasy fudge in the fridge in an airtight container. It’s safe to keep at room temperature too if you prefer.
In the fridge, you can keep this for up to a week or longer, so it’s great for making ahead for the holidays and giving as gifts.
Fantasy Fudge Variations
You can get as creative as you like with this fudge recipe, almost anything goes!
In place of the walnuts, try any of these fudge mix-ins:
- Chopped Oreos
- White chocolate chips, peanut butter chips, or dark chocolate chunks
- Sprinkles
- Chopped candy bars – try Kit Kat, Snickers, Reese’s cups, or Peppermint Patties.
- Pecans, peanuts, almonds, or sunflower seeds
Recipe FAQs
Do I need a candy thermometer to make fantasy fudge?
You really don’t. As long as you cook the sweetened condensed milk mixture until it’s hot and don’t burn it, your fudge will turn out beautifully. Remember, I said that this fudge recipe is fail-proof!
Why make fudge with sweetened condensed milk?
Traditional fudge recipes require cooking a sugar syrup on the stove and this can be tricky to get right. Sweetened condensed milk is already perfectly cooked, so using it gives you a much better chance of making perfect fudge without worrying about it being grainy or unset.
Can I use evaporated milk instead of sweetened condensed milk?
These two cannot be interchanged, but there is a workaround if you accidentally picked up the wrong can! The original fudge recipe called for 1 can of evaporated milk plus 3 cups of white sugar. Make the recipe exactly the same aside from that change.
Fantasy Fudge is perfect for Christmas, but don’t be afraid to make it all year round! Pin the recipe to save it for the next fudge-worth occasion.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Fantasy Fudge Recipe
Equipment
- Electric Hand Mixer
Ingredients
- 14 oz (450 g) sweetened condensed milk
- 3 tablespoons (39 g) salted butter
- ½ teaspoon salt
- 3 ½ cups (595 g) semi-sweet chocolate chips
- 7 oz (200 g) marshmallow cream
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped toasted walnuts
- ¼ cup (30 g) crushed toasted walnuts
Instructions
- Prepare an 8” square baking dish by lining with parchment paper. Set aside.
- In a sauce pot combine the sweetened condensed milk, butter, and salt. Heat over medium heat, stir continuously to prevent burning.
- Once the butter has melted and the mixture is hot, remove from heat.
- Add the chocolate chips, use a spatula to begin mixing everything together. Once the chocolate chips are about half melted, add the marshmallow cream and vanilla extract, then carefully use an electric hand mixer to mix until smooth.
- Add 1 cup chopped toasted walnuts, and fold in using a spatula.
- Press the fudge into the prepared baking dish. Immediately top with the crushed toasted walnuts.
- Cover the fudge and place in the refrigerator for at least 1 hour to harden.
- When hardened, lift the fudge out of the baking dish and place it onto a cutting board. Slice the fudge into small squares. Store in an airtight container in the refrigerator.
Notes:
- To toast the walnuts, add them to a dry frying pan and cook over medium-high heat, stirring frequently, for about 5 minutes. Cool before chopping and adding them to your fudge.
- Don’t stop stirring! While cooking the sweetened condensed milk mixture, stir continuously so that it doesn’t burn on the bottom of the pan.
- Use an electric mixer for the smoothest fudge. A whisk can also be used if you’d rather not pull your mixer out though.
- Line the pan with parchment paper so that it’s easy to remove the fudge from the pan and cut it into squares.
- Servings: Cut the fudge into 16 large pieces, or 36 smaller, bite-sized ones.
- Storing: Keep in an airtight container at room temperature or in the fridge for up to 1 week.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sylvia Rocha says
Oh, I love this recipe!! Thank you for reminding us all about it.. it’s a no fail. I prefer using real butter also.
Little Sunny Kitchen says
You’re so welcome! It’s a wonderful classic fudge recipe.