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. It’s also great for gifts, especially around the holidays. (And I have eggnog fudge and sugar cookie fudge that would be delicious treats to share at Christmas time and New Year’s Eve.)
This is definitely 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!
Can I Make Fudge Without 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. You can find them in most grocery stores and houseware stores. Just make sure you don’t let the bulb hit the bottom or sides of the pan.
If you do not have a candy thermometer, you can always do the ‘cold water test’. Just (carefully) drop a small amount of the hot liquid fudge into a glass of cold water. As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers.
Some readers have also suggested that after 5 minutes at a full boil the fudge is perfect.
How to 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.
Do You Have to Use Walnuts?
Nope! You can use pecans or whatever nut you prefer. You can even do a combination of your favorites. The original uses walnuts, but as this recipe is easily adaptable, I love the idea of pecans.
Can You Use a Different-Sized Pan?
Absolutely! You can use an 8×8-inch pan or a 9×9-inch pan if you want a thicker fudge.
How to Store Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container at room temperature. 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. Tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to label and date.
More Fudge Recipes
Original Fantasy Fudge Recipe
Equipment
- Large saucepan I like this one from Kitchenaid!
- 9×13-Inch Pan I use this pan for this recipe!
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cups (170 g) unsalted butter
- ⅔ cups (168 g) 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 (117 g) walnuts, chopped
- 1 teaspoon vanilla extract
Instructions
- Line a 9×13-inch pan* with parchment paper.
- In a large saucepan over medium heat, mix the sugar, butter, and evaporated milk.
- Bring the mixture to a boil. Leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
- Remove from heat and stir in chocolate chips until melted and thoroughly combined.
- Add the mini-marshmallows, walnuts, and vanilla extract. Stir to incorporate.
- Transfer the fudge to the prepared pan. Allow the fudge to set at room temperature (about 4 hours). To speed up the setting process, you can let it chill in the refrigerator to set.
- Serve at room temperature.
Video
Notes
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I love this! I’ve won 1st place Blue ribbons at county fairgrounds several times
Would you use raw walnuts, or should you roast/salt them first? By the way – I love your recipes, make them with great success all the time!
Hi Camille! If you’d like to add a little extra depth and flavor, you could absolutely lightly toast the walnuts before adding them. Toasting brings out their nuttiness and adds a subtle crunch. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to avoid burning. Adding salt isn’t necessary unless you want a salty-sweet contrast. Hope that helps!
Hi Amanda! I used to make this fudge in the microwave! Instead of boiling it on the stovetop, I put it in the microwave for 5 minutes, then added the other ingredients and stir until chips and marshmallow creme and vanilla are incorporated and chips are melted. Works every time!!
Susie Naysmith
Do you have to put the nuts and marsh mellows in it
Lori-Ann Williams No you do not have to put nuts in it but the Marshmallow I don’t think you can leave out of this recipe. You can instead of chocolate morsals use Peanut Butter. If you don’t want Marshmallow in your Fudge try the ‘Hersey’s Cocoa Fudge’ original recipe on the Hershey’s Cocoa Powder Can.
In my family this recipe is known as Rose Kanovsky’s fudge!
Can peanut butter be added to this recipe? How much would I add and would I need to cut down on the chocolate chips? I’ll still make it even if PB won’t work. Looks delicious!
Here is a chocolate and peanut butter recipe! https://iambaker.net/chocolate-pb-fudge/
Thank you! It’s on my Christmas baking list.
I’m going to make the fudge using peanut butter, so excited to try it.
This ALWAYS turns out perfectly. Super smooth, not gritty, not too sweet. Exactly what you’d expect if you want ‘your mom’s fudge’!
I have two versions that I have used for years.
One I use Ghirardelli white chocolate chips, and a cup of chopped toasted sliced almonds. The white chips don’t quite melt to the smooth consistency of the darker chocolate, but when it sets it is silky and nutty.
The second, I use milk chocolate chips and include 1/8 tsp LorAnn Oils Cherry Flavor, and a cup of chopped dried cherries. They taste just like a chocolate covered cherry!
Fantastic recipe! Turned out perfectly. I made semi sweet chocolate walnut marshmallow cream!