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Fantasy Fudge
Make with or without the nuts for the richest fudge
ever. Includes several flavor variations.

Recipe From: Marshmallow Cream Jar
Prep. Time:

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts OR pecans - optional

Try this in the recipe
for a tasty treat!
Toasted Marshmallow Cream

-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
-Stir in chocolate chips, marshmallow cream, vanilla, then nuts.
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.


  • Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
  • Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
  • Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
  • Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
  • Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
  • Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
35 Visitor Comments About This Recipe Submit Yours Below!

After receiving over 400 comments about the new Kraft recipe and how everyone is glad I posted the original Fantasy Fudge recipe from the jar, I decided to keep the comments that had helpful suggestions and delete the others. Thanks to everyone who e-mailed me to show their appreciation!

  • I make Fantasy Fudge for all my friends every Christmas. I use the microwave recipe and it makes the fudge fool-proof every time. Melt the butter for 1 min. Stir together sugar and milk and microwave 3 min...stir...2 min...stir...3 min...stir and finally 2 1/2 min. Stir in chocolate chips, marshmallow crème, vanilla and nuts. Pour into pan and let cool. Everyone always wants the recipe.

  • I am yet another frustrated Fantasy Fudge maker. I, too, tried the new recipe and no one likes it. To many nuts, not sweet enough, etc. My dog won't even eat it and she eats anything! I do have a family secret to share regarding the original Fantasy Fudge recipe. If you will toast your pecans a little bit and then let them cool before adding them to your fudge, there is a noticeable difference in the taste and it is very good. In side-by-side taste tests at office parties, etc., mine always comes out on top. Try it and thanks again.

  • Let folks know that if they do make a mistake with their fudge or use the wrong recipe, do what I did to save the day when it happened to me so as not to waste my ingredients. Chill, roll into balls, and dip in melted white chocolate. Sprinkle tops with green and red Christmas "fancies" to appear like holly. Makes a wonder "truffle". People think they were bought.

  • Thank God I had the sense to look on the web for the Fantasy Fudge recipe, because the one on the "new, improved" (yeah, right) Kraft marshmallow creme jar didn't look or sound right. Here's my contribution to the effort: At holiday time I always make two batches of chocolate fudge, one of peanut butter fudge (using Reese's peanut butter chips) and one of cherry fudge (you read that right.) To make the cherry fudge I follow the original recipe, substituting vanilla chips for the chocolate ones, and then add about 8-10 oz. of chopped maraschino cherries. I have to drain those rascals quite thoroughly with multiple layers of paper towels, pressing all the juice out of them, but a bit of the juice always gets into the fudge, giving it a most appealing color. It's great for people like me who don't crave chocolate.

  • Thanks for posting the fudge recipe. The Kraft's people bought Planters and now the recipe is more like chocolate covered walnuts (2 cups of them).

  • I needed to look up the recipe for fantasy fudge, since the recipe changed on the marshmallow jar. Thanks for providing it! I used the mixed bag of morsels. Nestles peanut butter/chocolate...turned out great, chocolate with a hint of peanut butter...try it! you might like it also.

  • Thanks for the recipe-don't know what Kraft was thinking. Try substituting white chocolate chips. Makes a great fudge

  • When I make the peanut butter version, I just put one cup of chunky peanut butter in place of the chocolate chips and the great! I decrease the butter by 1/4 cup, also...and it's pretty yummy! Thanks so much!

  • A friend of mine made some substitutions to this recipe and came up with the most incredible Peanut Butter fudge. Just change the chocolate chips to peanut butter chips and the nuts to a bag of Brickle or Heath Toffee chips. The brickle softens in the fudge and is just wonderful.

  • Another great idea is to substitute the chocolate chips for butterscotch chips. Thanks again!

  • Thanks for the recipe. I too lost mine and am grateful you had this posted. Instead of marshmallow cream, you can use marshmallows ..just make sure they melt completely. Also, if you use the white choc. chips, you can replace the vanilla with whatever extract you may favorite is to add maple extract and walnuts.

  • I also have been searching for my recipe of this old fantasy fudge recipe. I knew the jar this time aroubd was not my original recipe. It was driving me crazy. I was so glad to find your site. Another good way for the lady who made the wht. fudge with adding the maraschino cherries is to buy the candied cherries and no need to go to all that draining of the juice from the maraschino cherries...Thanks again so much!

  • Thanks for preserving the "real" recipe! I have for years (after seeing this at a kite festival) poured the fudge into cupcake papers. It's easy to find cupcake papers to fit what ever holiday or reason you want to these days! You can put the fudgecakes in festive plastic wrap and they keep fresh. It's a great amount for an individual gift!

  • I too was very disappointed in the "NEW" recipe for the fudge. I saved the recipe from the jar but have used it so much I couldn't read it anymore. Thanks for posting it. I have used the white chips and added the bits of green and red peppermint candies to make a peppermint fudge that has gone over very well at Christmas. Thanks again.

  • A few years ago, I started making the fudge and realized I didn't have evaporated milk, so my butter and sugar mixture sat on the counter for a few hours until I could get some. It was the best fudge I ever made! The sugar dissolved to make it very creamy. Now I always let the mixture set at least 4 hours - overnight is better.

  • I just tried the Fantasy Fudge recipe and added 1/2 teaspoon crushed, dried, habanero pepper. What a taste treat. Just be sure to inform people before they have a piece.

  • I made the mocha variation this Christmas and everyone loved it! It's very rich, so you don't need to give much if you're using it as gifts.

  • I use a double batch of this recipe for a 13" x 9" pan to make thick fudge like the kind you buy at a candy shop.

  • Great tip - cut with a plastic knife instead of a metal one for smooth cut edges!

  • I use Kahlua in my fantasy fudge in place of the vanilla. It works with almost any liquor :)

  • Helpful hint when making the ever-fabulous Fantasy Fudge: Instead of greasing your pan, line it with wax paper , leaving some over the edges of the pan . You can carefully lift the fudge (once it’s cooled and set) out of the pan by holding on to the wax paper. Makes it really easy to cut and the clean up is great!

  • I make one batch Rocky Road by adding min. marshmallows at the last minute so they don’t melt but stick.

  • My sister uses the cinnamon chips and it is very good. It has a mild flavor that we both like a lot.

  • We make double layer fudge. The bottom layer is chocolate with a peanut butter layer on top. Over the top you can drizzle melted unsweetened chocolate which will harden and counteract a bit of the sweetness.

  • Fantasy fudge cuts as smooth as butter with a metal pizza cutter. All smooth edges. Cool the fudge completely before slicing.

  • Something I didn't see mentioned is that you can refrigerate fudge until it is cold and cut out shapes with small cutters. This is also handy for Valentine's day, to use up leftover fudge ingredients that I didn't use at Christmas:)

  • I love fantasy fudge because it is so easy, My favorite is a variation of fudge use butterscotch chips and then add Skor package of pieces, sold where the all the choc. chips are. Also I made milk chocolate and threw in coconut, raisins and nuts and guess what it was a hit also. Thank you for your website, I'm going to try the orange one now!

  • I had a bad experience with using wax paper in my pans. It leaves a waxy residue on my pans. I have found the parchment paper is much better. It lifts out easy, and doesn't leave any residue.

  • I grew up with my grandmother making Fantasy Fudge; I love it. Once a few years ago I messed up and poured a whole can--large not small--of evaporated milk into the fudge. I decided to just see what happened. It took a long time to get it to the right temperature, but it made a creamier fudge. Now I always use more evaporated milk and enjoy the creaminess it adds.

  • My family likes a more chocolately fudge, so I use 4 oz. bittersweet chocolate and 8 oz. semisweet chocolate when I make this fudge. Also, we live near Boulder, CO (high altitude) and I found out (accidentally) that I got a smoother fudge when I cooked the marshmallow cream with the evaporated milk, sugar, and butter. I make it that way now and always get a nice smooth fudge that sets up to the right texture, and has the dark-chocolate taste that my family loves.

  • Thanks for the recipe…was a huge hit! For the cookies and cream recipe, I used yogurt chips instead of white chocolate – it gave it more of a “cream” flavor rather than a white chocolate flavor. Also, to cut down on the sweetness, I removed the white cream from the cookies before I chopped them. A new big favorite in my house!

  • I substitute the chocolate chips with white chocolate chips and instead of vanilla use maple extract or flavoring and then the walnuts for a "Maple Walnut" type fudge and get nothing but RAVE reviews when I make it for Christmas!!

  • I have tried several peanut butter fudge recipes over the years since my husband loves it and none have ever set up, you had to eat it with a spoon. Great flavor, too soft. This is the first recipe I have found that I can actually fix right!! I used a cup of peanut butter instead of the chips though. Great recipe!!

  • Here's one I made up: If you like rum and raisin ice cream, try this fudge. Use white chips, omit vanilla, add 3 tsp (or adjust to taste) rum extract, plus 1 cup raisins.

  • We too use only the "original" recipe. My wife has made it for years and now makes it in the microwave. But I like penuche fudge, so I adapted the recipe by substituting 1 cup of the white sugar with 1 cup of brown sugar and use butterscotch chips instead of chocolate chips. Thanks.

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