Original Fantasy Fudge doesn’t have to be just a fantasy! It’s a no-fail fudge that is loaded with chocolate chips and walnuts for a perfectly sweet treat. If you love fudge, try my Butter Pecan Fudge or Mint Chocolate Oreo Fudge!

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Original Fantasy Fudge

Fudge has been around for over 100 years, and it’s believed that it was an accident. Someone had ‘fudged’ a bunch of caramels, which could be how we got the term fudge. It doesn’t matter how we got the name, but rather that fudge is around and there are so many fun recipes for it. If you have never made fudge before, this is a great recipe to start with. I can almost guarantee that you won’t fudge up this Original Fantasy Fudge recipe!

The Original Fantasy Fudge Recipe, pieces stacked on plate

Original Fantasy Fudge Recipe

I have been making this recipe forever, and I am telling the truth about it being a no-fail fudge recipe! Original Fantasy Fudge has been passed down from generation to generation, and I am lucky that I was in line to get it! I’ve come to find out it comes from a Kraft recipe. It has definitely stood the test of time!

Pieces of Fantasy Fudge Cut

How to Make Original Fantasy Fudge

It’s really easy to make Original Fantasy Fudge, and fudge is always nice to have around for a treat to satisfy your sweet tooth. Plus, it’s a great holiday gift to share! One thing that is important is a candy thermometer.

Ingredients for Fantasy Fudge

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

Stacked Chocolate Fantasy Fudge

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

How do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

 

Piece of Bit Chocolate Fantasy Fudge

Looking for More Fudge Recipes?

Strawberry Shortcake Fudge

Maple Walnut Fudge

Chocolate Peanut Butter Fudge

Salted Caramel Fudge

Brown Butter Fudge

Snickerdoodle Fudge

5 from 12 votes

Original Fantasy Fudge Recipe

Prep Time 10 mins
Cool 2 hrs
Total Time 2 hrs 10 mins
This Original Fantasy Fudge Recipe is a no-fail fudge that is loaded with chocolate chips and walnuts for a perfectly sweet treat.

Ingredients

  • 3 cups (600g) granulated sugar
  • ¾ cups (170g) butter
  • cups (168g) evaporated milk
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 bag (10 ounces) mini-marshmallows (could use 7-ounce jar of marshmallow fluff instead)
  • 1 cup walnuts, chopped
  • 1 teaspoon vanilla extract

Instructions

  • Line a 9x13-inch pan* with parchment paper.
  • In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
  • Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
  • Remove from heat and stir in chocolate chips until melted and thoroughly combined.
  • Beat in mini-marshmallows, walnuts, and vanilla extract.
  • Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

Notes

*For thicker fudge, pour the mixture into an 8x8-inch or 9x9-inch parchment paper-lined pan.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I always look forward to your posts. Most recipes are easy to complete and look delicious. If I didn’t have diabetes I would love to make this. Thank you for your help and hard work.

  2. This is the BEST fudge! I make it e dry year and my family gushes over it. I make it with and without the walnuts to accommodate different people. I use the marshmallow fluff and always put it in a 8 x 8 or 9×9 pan.

  3. Try to NEVER make fudge or any chocolate candy when it is raining. It tends to turn to sugar easier or not set up properly.

  4. Well I am going to try this recipe and make it today I didn’t see any comments or maybe I miss them but I’m going to double this recipe and I hope it works thank you

  5. i have made it with white chocolate morsels, butterscothch morsels, white chocolate is great cranberry morsels, or smashes peppermint candies so many different ways

  6. I have made this fudge every Christmas for about 55 years. In recent years I have been doing 2 double batches. It makes a great gift. Some people remind me they are waiting for it!

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