Creamy, irresistible chocolate fudge — what’s not to love? This fantasy fudge is made with marshmallow creme for an extra smooth texture. It’s indulgent without being overly heavy and turns out perfectly with minimal effort.
What’s Fantasy Fudge?
Fantasy fudge is a classic, simple chocolate fudge that uses marshmallow creme as the key ingredient. The recipe appears on the back of many marshmallow fluff jars and has become a popular, reliable version found across the internet. Compared with fudge made from sweetened condensed milk and chocolate chips, this version often delivers a creamier texture and fuller flavor, though it does require a few careful steps. Some call it “no-fail fudge,” but regardless of the name, it’s a dependable treat when made properly.
Why Make Fudge with Marshmallow Creme?
Using marshmallow creme helps the fudge set evenly and prevents grainy sugar crystals. The result is thick, smooth fudge that tends to be easier to get right than many traditional candy recipes. A candy thermometer helps confirm the correct temperature, but if you don’t have one, the built-in timing and a simple cold-water test work well too.
Making the Fudge
Begin by combining evaporated milk, sugar, butter, and a jar of marshmallow creme in a large saucepan over low heat. Gently stir the mixture as it warms so everything melts slowly and evenly. Keeping the heat low and stirring continuously prevents the sugar from burning and sticking to the pan. If the sugar scorches, the batch will need to be discarded and restarted.
Once the mixture is fully melted, increase to a gentle boil and continue stirring. If you use a candy thermometer, cook until the mixture reaches the soft-ball stage (240°F / 116°C), usually about 5 minutes of gentle boiling.
Remove the pan from heat and immediately stir in the chocolate, vanilla, salt, and any optional nuts. Work quickly so the chocolate melts smoothly into the hot mixture. When the fudge is uniform and glossy, pour it into the prepared pan, smooth the top, and allow it to cool and set at room temperature until firm.
Tips for Making Fudge
- Measure all ingredients before you begin so you can work quickly once the sugar reaches temperature.
- Use a larger pot than you think you’ll need; the mixture will rise as it boils.
- Keep the burner on low while melting and stir constantly. Burnt sugar shows as brown crystals and ruins the texture.
- Evaporated milk can be substituted with heavy cream or whipping cream if preferred.
- Stir in the chocolate quickly to ensure it melts evenly into the hot mixture.
- While many recipes call for chocolate chips, finely chopped baking chocolate often melts more smoothly because chips contain stabilizers to hold their shape.
Fudge Without A Candy Thermometer
The soft-ball stage is important for fudge. If you don’t have a thermometer, drop a small spoonful of the boiling mixture into a glass of cold water. If it forms a soft, pliable ball that you can press between your fingers, it’s reached the soft-ball stage. For this recipe, that typically corresponds to about 5 minutes of boiling.
For more fudge ideas, consider classic variations like peanut butter fudge, butter pecan fudge, or chocolate–peanut butter fudge.
Fantasy Fudge
Equipment
-
9×9 inch or 8×8 inch (23×23 cm or 20×20 cm) pan
-
large saucepan
-
candy thermometer (optional)
Ingredients
- 2 1/4 cups sugar
- 1/4 cup unsalted butter
- 5 ounces evaporated milk*, one small can
- 1 7.5 ounce jar marshmallow creme
- 12 ounces semi-sweet chocolate chips, or chopped baking chocolate*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped walnuts, optional
Instructions
-
Lightly grease a 9×9 inch (or 8×8 inch) pan and line with parchment paper.
-
Add sugar, butter, evaporated milk, and marshmallow creme to a large saucepan over low heat.
-
Gently stir constantly as everything melts together.
-
Once melted, bring to a gentle boil and stir for about 5 minutes, keeping the mixture moving.
-
After 5 minutes of boiling, or when the mixture reaches 240°F (116°C), remove from heat and immediately stir in the chocolate, salt, and vanilla until smooth.
-
Stir in the chopped nuts, if using.
-
Pour the mixture into the prepared pan, smooth the top, and let cool at room temperature until firm, about 3 hours.
-
Lift the fudge from the pan using the parchment overhang and cut into squares with a sharp knife.
Notes
- Evaporated milk can be substituted with whipping cream or heavy cream.
- Chopped baking chocolate often melts better than chocolate chips because chips contain stabilizers to retain shape.
- Spray the pan lightly before lining with parchment so the paper stays in place. Alternatively, line with foil and leave an overhang, then lightly grease.
- Store fudge in an airtight container at room temperature for up to one week, or refrigerate. Freeze tightly wrapped for up to two months and thaw overnight in the fridge.
- Nutrition information is an estimate based on 36 equal pieces.
- Recipe adapted from the marshmallow fluff jar.