The Original Fantasy Fudge Recipe (not the imposter!) (2024)

Hey who changed the Fantasy Fudge recipe? What happened to my tried and true Fantasy Fudge recipe? The marshmallow fudge recipe that is a family tradition for the holidays! Any day, any time of the year, who can turn down a tempting square of melt in your mouth fudge.

This is the original Fantasy Fudge recipe that we all craved during the holiday season. This recipe brings back memories of our youth while making new memories from today!

The Original Fantasy Fudge Recipe (not the imposter!) (1)

Difference Between Original Fantasy Fudge Recipe and Current Version

The ingredients are the same, but Fantasy Fudge fans will notice the recipe on the current jar of Jet-Puffed Marshmallow Crème is slightly different from the recipe we loved. It’s a slight difference, but chocolate aficionados will note the recipe on the jar recommends a brand of semi chocolate chips whereas the original recipe did not provide a recommendation. It makes a difference, a big difference!

Can You Freeze Fantasy Fudge?

Yes, yes and absolutely.One of the great features of fudge is the ease of freezing fudge for the future.

How Do I freeze Fantasy Fudge?

yes, you can freeze fudge! I’ve included a few of my tips in Can You Freeze Fudge? as this was a question I often receive.

Make a batch of the Original Fantasy Fudge Recipe With Marshmallow Creme.

Cut the fudge into squares, 8 squares equals one row of fudge.

Wrap the row of squares with plastic wrap.

Then wrap the row of plastic wrapped squares with aluminum foil. Double freezer protection.

Insert the fudge rows into a plastic freezer bag. Remove the air from the bag. Close and mark the date on the outside of the freezer bag.

If you are pressed for time then a large section of fudge can wrapped to freeze and the squares can be cut when the fudge is defrosted.

It does take longer to defrost the frozen fudge in the refrigerator, but I recommend using the refrigerator to defrost the fudge as this will maintain its’ consistency no matter what the temperatures are in the kitchen.

How to Make The Original Fantasy Fudge Recipe


  • 3 cups sugar
  • 3/4 cup butter or margarine
  • 2/3 cup evaporated milk
  • 2 cups semi chocolate chips (I use Tollhouse for the original recipe)
  • 1 jar of marshmallow crème, Kraft jet puffed 7 oz. jar
  • 1 tsp. vanilla
  • Chopped nuts are optional


  1. Grease a 9 X 13 ” pan. Alternative and much easier is to line a 9 X 13″ pan with parchment paper, this allows a much quicker release and clean up.
  2. In a medium pot, mix sugar, butter and milk.
  3. Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot. **
  4. Boil for five minutes. This is important! Five minutes exactly !!
  5. Remove the thickened mixture from the heat and add chocolate chips.
  6. Add the marshmallow crème and vanilla.
  7. Add nuts if desired.
  8. Pour into the prepared pan to cool.

**Note: I have found that gas or electric stoves do make a difference in the time it takes for the mixture to obtain a full boil in step 3. For the stoves I use the mixture reaches boiling 50% quicker when I use a gas stove verses electric. However, the five minute boil time is the same for step 4. This is not a gentle boil! It is a rockin and rollin boil and stirring constantly with a Capital C! A candy thermometer can also be used (but I never do as the five minute boil is the key)

Nuts Or No Nuts In Your Fantasy Fudge?

This is a recipe which can be easily adjusted for those who like nuts or do not like nuts. We have a fudge must be with nuts or I won’t eat it family member. The recipe can be easily split into halves or even split as I do where I make 3/4 of the recipe without nuts in an 8″ by 8″ pan and use a smaller loaf pan for the fantasy fudge with nuts fan.

Fantasy Fudge Holiday Desserts !

Fantasy Fudge is not just for Christmas! Learn how to turn your Fantasy Fudge into fun fudge shaped desserts, treats and party favors for the holidays. Fudge is not just to eaten in a square! Valentine’s Day, St. Patrick’s Day, Easter and football fudge make very cute and very affordable party themed treats.

The Original Fantasy Fudge Recipe (not the imposter!) (2)

Cutting fudge into shapes does take a little practice and the bonus of practice is yummy and melt in your mouth scraps. My first attempt at cutting shapes out of fudge was a little rough; however, a few practice attempts will quickly turn into success.

I make these treats assembly line style and it goes quickly. I’ve made a post of my quick tips and tricks to cut fudge into any shape!

The Original Fantasy Fudge Recipe (not the imposter!) (3)

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Original Fantasy Fudge Recipe (not the imposter!)

Enjoy the original fantasy fudge recipe we so fondly remember! Fantasy Fudge recipe with marshmallow creme is a family tradition for delicious melt in your mouth fudge.

Course Dessert

Cuisine American

Keyword fantasy fudge recipe with marshmallow creme, original fantasy fudge recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Set 1 hour hour

Total Time 20 minutes minutes

Servings 12

Author The Savvy Age


  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 2 cups semi sweet morsels (Toll House)
  • 1 jar marshmallow creme
  • 1 tsp vanilla
  • 1 cup chopped nuts optional


  • Grease a 9 X 13 " pan. Alternative and much easier is to line a 9 X 13" pan with parchment paper, this allows a much quicker release and clean up.

    In a medium pot, mix sugar, butter and milk.

    Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot.

    Boil for five minutes. This is important! Five minutes exactly !!

    Remove the thickened mixture from the heat and add chocolate chips.

    Add the marshmallow crème and vanilla.

    Add nuts if desired.

    Pour into the prepared pan to cool.

    The Original Fantasy Fudge Recipe (not the imposter!) (4)


The key to perfect fudge - every time - is boiling for five minutes. Exactly five minutes!!!

Two Critical Fudge Cutting Tips!

The Original Fantasy Fudge Recipe (not the imposter!) (5)

How To Make Fudge Cut Outs

The most important tips to ensure a fudge cut out works:

  1. Use old school aluminum cookie cutters. Yes, you can use the plastic cookie cutters, but I have found the highest success rate with the metal cookie cutters. If the fudge does adhere to your cookie cutter then wash, clean and dry the cookie cutter before the next attempt.
  2. Grease the inside of cookie cutter before each cut. Each cut, not every other cut, but each fudge cut.
  3. I spray the cookie cutter with cooking spray. It is not just the bottom of the cookie cutter which needs to be greased – the entire inside of the cookie cutter needs to be greased so the fudge will release and keep its’ intended shape.

Fun Fantasy Fudge Recipes

Valentines’ Day Fudge Hearts

Easter Bunny Fudge

Shamrock Fudge

Game Day Football Fudge

The Original Fantasy Fudge Recipe (not the imposter!) (2024)


What makes fantasy fudge grainy? ›

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. Stirring would help sucrose molecules "find" one another and start forming crystals.

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why did the fudge not set? ›

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.

How long does it take fudge to reach 234 degrees? ›

Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.

How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What is the key to successful non-grainy fudge? ›

For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.

Is evaporated milk or condensed milk better for fudge? ›

The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What does cream of tartar do in 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!

Why don't you stir fudge? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Why can't you make fudge when it's raining? ›

As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

Can you remelt fudge? ›

OMG My fudge is grainy, what do I do? -

Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

Why is my fantasy fudge 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.

Should fudge 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.

Why is my fudge grainy? ›

Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

How do you fix soft fantasy fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

How do you keep fudge smooth? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Why is my homemade hot fudge sauce grainy? ›

Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.

Why does sugar crystallize in fudge? ›

A supersaturated solution is highly unstable, and any agitation will cause crystallization to occur throughout the solution. If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy.

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