Fantasy Fudge Recipe -
Fantasy Fudge Recipe
  • READY IN 25 mins

Fantasy Fudge

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"This fudge is so rich, you'll find that a small portion goes a long way on chocolate flavor."

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Original recipe makes 3 pounds, 2 squares each serving Change Servings
  • PREP

    10 mins

    25 mins


  1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
  2. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
  3. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for 5 minutes, and put it in a 9x13 pan to have a thick dense piece of fudge. Our other variations are Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; add chopped peanuts. Vanilla Fudge:Use white chocolate chips; chopped pecans, and vanilla or almond extract. Maple Fudge: Use white chocolate chips; chopped walnuts (black walnuts are good), and maple extract. Cherry Fudge: Use white chocolate chips; 1/2 cup well drained chopped marachino cherries, 1/2 cup almonds chopped, vanilla or almond extract. We give these out to lots of people from the teachers to neighbors, friends, mailperson, ect..... DELISH and foolproof! Just don't make it on a damp day or it won't set, and use a WOODEN spoon, and have the stirring arm ready! ;o)

Most Helpful Critical Review
Dec 24, 2007

I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't realize how much sugar was going to be used once doubling the recipe, 6cups is an insane amount of sugar, it filled up my medium mixing bowl!! I tried to follow the instructions exactly, but something must have gone wrong. The fudge was very gritty, it felt like you were crunching on sugar. Even if the consistency had been good, it was just too mind numbingly sweet. I just hate the thought of wasting things, but the entire two-batches went in the trash. I tried another recipe (Aunt Teens Creamy Fudge). It used a lot less sugar & butter, but it was fabulous. Smooth, creamy and the perfect fudge taste.


49 Ratings

Dec 18, 2007

My standby fudge recipe too, like many other reviewers--only change I make is to use a 12 ounce bag of semi-sweet chocolate chips instead of the baking chocolate. Chopping all that chocolate is a messy, time consuming hassle, and baking chocolate is much more expensive than chocolate chips when it's the same darn thing! I stock up on chips during the holidays when you can get them for 99 cents a bag, and the baking chocolate is like $2.59 for an 8 ounce package.

Dec 10, 2009

Fantastic Fudge. Use 1.5 cups white sugar, and 1 cup brown sugar, and you'll find it a lot less sweet, and a little healthier. Have been using this exact recipe for 22 years. I usually pour a third of the recipe in a loaf pan without the nuts, then add the nuts and dried cranberries to the remaining fudge, and cool that in a square pan. Pleases everyone! Lining the pans with wax paper makes it a breeze to remove.

Dec 01, 2007

I have been making this fudge for thirty-five years. It's foolproof and is my favorite of all the many fudge recipes I've tried.

Dec 21, 2008

I make this every year, and every year I come back to the internet to look it up. You might become famous if you make this fudge a couple of years in a row- I did. The secret- use a HEAVY pan and heat it SLOWLY on MEDIUM.

Dec 22, 2007

Have used this recipe for years today I used all butter I usually use margerine my fudge today had greasy look on the top anyone know why was it the butter confused.

Dec 05, 2007

you can also find this recipe on the back of the marshmallow creme jar! Handy while shopping.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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