The Original Fantasy Fudge (2024)

The original fantasy fudge recipe is a tried-and-true classic that has stood the test of time. What makes this nostalgic dessert so special? Fantasy fudge is easier to make than traditional fudge, has a uniquely irresistible texture, and comes together quickly with budget-friendly ingredients.

What Is Fantasy Fudge?

The recipe for fantasy fudge (a.k.a. marshmallow creme fudge) originally appeared on the back of the jar of Kraft's marshmallow creme. The sweet treat has become a tradition in countless homes over the years, particularly during the holiday season.

Fantasy fudge is a decadent blend of the following ingredients: sugar, margarine, evaporated milk, chocolate chips, marshmallow creme, walnuts, and vanilla extract.

How to Make Fantasy Fudge

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make fantasy fudge on the stove:

  1. Cook the sugar, margarine, and evaporated milk together until the sugar is melted.
  2. Bring to a boil for five minutes, stirring constantly.
  3. Remove from heat and stir in chocolate chips until melted.
  4. Stir in the marshmallow creme, walnuts, and vanilla.
  5. Transfer the fudge to a prepared pan and let cool before cutting into squares.

Can You Make Fantasy Fudge In the Microwave?

Yes! Here's how to make fantasy fudge in the microwave:

  1. Grease a 9x13-inch pan.
  2. Microwave margarine in a 4-quart microwave-safe dish on medium in 30-second increments until melted.
  3. Mix in sugar and evaporated milk; microwave on high for 3 minutes.
  4. Stir, then microwave on high until it begins to boil, about 2 more minutes.
  5. Scrape the bowl and continue to microwave at a boil on high for 5 1/2 more minutes.
  6. Remove from the microwave and stir in chocolate chips until melted. Stir in marshmallow cream until incorporated, then mix in walnuts and vanilla.
  7. Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.

How to Store Fantasy Fudge

Store the fantasy fudge in an airtight container at room temperature for up to two weeks. To prevent the squares from sticking together, stack them with wax paper between each layer.

Can You Freeze Fantasy Fudge?

Yes, you can freeze fantasy fudge for up to three months. Wrap it in wax paper, then wrap it again in aluminum foil. Place the foil-wrapped fudge in a freezer-safe container or wrap it in another layer of foil. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"So, so easy and delicious," raves Janice Weems. "My boyfriend made it and he can't cook anything!! No candy thermometer and we didn't even test it in water. 5 minutes at full boil works perfectly. Made one batch with and one batch without nuts. They are equally good!!"

"I added crushed pretzels on the bottom before I poured it into the pan," according to Lori. "Gives it a sweet and salty taste. Everyone raved about it."

"I've made this many times over the years," says VaLady53. "It's foolproof! Very creamy. Follow the directions precisely. Everyone will rave about your fudge and ask for the recipe!"

Editorial contributions by Corey Williams

The Original Fantasy Fudge (2024)

FAQs

Why is my fantasy fudge not creamy? ›

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

What was the first fudge? ›

Chocolate Fudge: An American Invention

Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.

Why did my fantasy fudge turn out crumbly? ›

If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.

What is traditional fudge made of? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

What is the secret to perfect fudge? ›

Valuable tips for successful fudge
  • Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
  • Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
  • Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
  • Beat the mixture.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What is the fudge capital of the world? ›

Fudge on Mackinac Island Today

Ford came to Mackinac Island in 1975 he opted for vanilla pecan.) Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!

What do Americans call fudge? ›

fudge in American English

a soft candy made of butter, milk, sugar, and chocolate or other flavoring, etc.

Does fudge need to be refrigerated? ›

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

What happens if you don't boil fudge long enough? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

Can you reboil fudge that hasn't set? ›

If it doesn't set, or if it sets very hard, you can add more milk and boil it again. However, even if it doesn't set, it'll usually be a nice frosting-like consistency, so I sometimes just make a cake to put under it.

Is Kraft marshmallow creme the same as marshmallow fluff? ›

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.

What does cream of tartar do to fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What country invented fudge? ›

Fudge's story began in the United States around the 1880s. The first documented instance of fudge being made was at Vassar College in Poughkeepsie, New York when a student named Emelyn Battersby Hartridge heard of a fudge recipe and made 30 pounds of it for a senior auction.

What is Irish fudge made of? ›

Combine chocolate400g dark chocolate, chopped, condensed milk400g can sweetened condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liqueur1/4 cup Irish cream liqueur.

How do you make fudge stiffer? ›

If you prefer harder fudge, freeze it for about 1 or 2 hours after pouring it in a container, Brissette says.

What makes fudge softer? ›

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

Why is my condensed milk chocolate fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Why did my fudge turn out chewy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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