This Fantasy Fudge Recipe is a classic treat that makes one of the best fudge recipes I've ever had! It also makes a great gift or Christmas tin filler! I stuck very close to the original recipe because it "If it's not broke...don't fix it" right?? The only thing I added was a touch of salt to balance out the sweetness and the result is the a winner!
What is the original Fantasy Fudge?
Fantasy fudge is actually the old recipe that used to be on the jar of Kraft Jet puff marshmallow creme. The new jars actually still mention the recipe but it's not included on the jar. It's a fudge that's made on the stove and includes marshmallow creme (of course!). It's what a lot of people refer to as "the only fudge recipe!" It's that good!
How to make fantasy fudge:
This fantasy fudge is made on the stove but fret not! You do not need anything fancy and you do not need a candy thermometer. If you follow the timing exactly as shown below in the recipe card, it will turn out perfectly every time.
You'll want to start by adding the butter, sugar, and evaporated milk to a saucepan and heating everything over medium heat. You'll want to bring this mixture up to a boil but don't be tempted to bring the heat higher. You want to bring it up slowly to give the sugar a chance to melt.
Once the mixture comes up to a full and fast boil, set a timer for exactly 5 minutes and stir the entire time. As soon as the 5 minutes are up, you can remove the pan from the heat.
After removing the pan from the heat, you'll add in the chocolate chips, vanilla, and salt. Stir until the chocolate is completely melted and there are no more lumps in the mixture.
Next, you'll add in a full jar of marshmallow creme. This is what makes this "fantasy" fudge and gives the fudge it's unique flavor and makes it so darn good! You're going to stir this together until you see no more white.
If you are adding walnuts, this is where you can add them in. I am not a huge lover of nuts in my desserts but I do prefer this fudge with the walnuts. It just gives it a better texture and breaks up the sweetness. But they are totally optional!
After stirring in the walnuts, you can add the fudge to your prepared pan. I just line mine with parchment paper and spray with non-stick spray to make the fudge easy to lift out once it's set.
I tried something new and also sprinkled some walnuts on top of the fudge but most of those ended up falling off so it's probably not necessary! (It looked pretty for a minute though! lol)
What size pan is best for fantasy fudge?
I used a 11x7 inch pan but I know that's an odd size. You can use a 9x9, 8x8, or if you want thin pieces of fudge, you can use a 9x13. That's a lot of numbers...but basically, the smaller the pan, the thicker the fudge!
How to store fantasy fudge:
You can store the fudge covered at room temperature for up to a week. You can also wrap the fudge in plastic wrap then place in an airtight zip-top bag and freeze for up to 3 months.
Other Recipes You'll Love:
- Dark Chocolate Peppermint Fudge
- Cookie Dough Fudge
- Toffee Graham Crack Bars
- Old Fashioned Apple Crisp
Fantasy Fudge Recipe
Ingredients
- ¾ cups butter
- 3 cups white sugar
- ⅔ cup evaporated milk (not the whole can)
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 7 ounces jet-puffed marshmallow creme (not fluff)
- 1 cup chopped walnuts
Instructions
- Prepare a pan with parchment paper and non-stick spray. You can use a 9x13 pan if you want thinner fudge pieces. If you like thicker pieces, use an 8x8.
- Add the butter, white sugar, and evaporated milk to a saucepan and heat over medium heat.
- Heat and stir until the mixture comes to a full boil. Once the mixture comes to a full rolling boil, stir continuously for exactly 5 minutes then remove from heat.
- Stir in the chocolate chips, vanilla, and salt until you see no more lumps.
- Stir in the marshmallow creme until fully incorporated then mix in the walnuts.
- Add the mixture to the prepared pan and smooth with spatula. Sprinkle with more walnuts on top.
- Allow the mixture to cool at room temperature for 4 hours or in the fridge for 2 hours. Serve at room temperature.
Linda M Holmes says
I have made this recipe for learning, just miss not having it on the Jetpuff jar.