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Small pieces of fudge on a plate.

Fantasy Fudge

Creamy, delicious chocolate fudge - what's not to love? This fantasy fudge recipe is made with marshmallow creme. It's decadent without being too rich, and turns out perfectly with very little effort.
Course Dessert
Cuisine American
Keyword Fantasy Fudge, Marshmallow Creme Fudge
Prep Time 15 minutes
Total Time 15 minutes
Servings 36 pieces
Calories 141kcal


  • 9x9 inch or 8x8 inch (23x23 cm or 20x20 cm) pan
  • large saucepan
  • candy thermometer (optional)


  • 2 ¼ cups sugar
  • ¼ 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
  • ½ teaspoon salt
  • 1 cup chopped walnuts optional


  • Lightly grease a 9x9 inch (or 8x8 inch) pan with non-stick cooking spray and line with parchment paper.*
  • Add the sugar, butter, evaporated milk, and marshmallow creme to a large saucepan over low heat.
  • Gently stir the mixture constantly as everything melts together.
  • Once melted together, bring the mixture to a gentle boil for 5 minutes while constantly stirring.
  • After 5 minutes gently boiling, or once the mixture reaches 240F degrees (116C degrees) on a candy thermometer remove the pan from the heat and immediately stir in the chocolate, salt and vanilla extract until smooth.
  • Stir in the chopped nuts.
  • Pour/spoon the mixture into the prepared pan and smooth the top.
  • Let the fudge sit at room temperature until it's cooled and hardened - about 3 hours.
  • To slice the fudge, lift it out of the pan using the overhang of the parchment paper and place on a cutting board. Cut into small squares using a sharp knife (not a table knife).


  1. Evaporated milk can be substituted with whipping cream.
  2. The original recipe uses chocolate chips. I often prefer to use chopped baking chocolate, however, because I find it melts better.
  3. Spraying the pan first, and then lining it with parchment paper allows the parchment paper to stick to the pan instead of sliding around. If you prefer to use aluminum foil - line the pan with aluminum foil leaving an overhang around the edges, then lightly grease. 
  4. Store fudge in an airtight container at room temperature for up to 1 week, or in the fridge. Fudge can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge overnight. 
  5. Nutrition information is an estimate only and based on 1 piece, assuming the pan is sliced into 36 equal pieces. 
  6. Recipe adapted from the Marshmallow Fluff jar. 


Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg