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!
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!
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!
- Granulated sugar
- Evaporated milk
- Semi-sweet chocolate chips
- Walnuts–I love nuts in this recipe, but you can definitely leave them out if you want a nut-free fudge.
- Vanilla extract
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. I will talk more about that later. Let’s get to how easy this fudge is to make.
- Line a sheet pan with parchment paper. If you don’t have parchment paper, aluminum foil will also work. Lightly spray the parchment paper or foil with a non-stick spray. This will make it a whole lot easier to remove your fudge from the pan when it’s ready to be cut.
- In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat. Be sure to stir it until the sugar is dissolved.
- Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
- Remove from heat and stir in the chocolate chips until they have melted. Then, beat in the marshmallows, walnuts, and vanilla extract.
- Spread out the fudge onto your lined sheet pan and let it cool for at least 2 hours before cutting.
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.
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!
Looking for More Fudge Recipes?
This Original Fantasy Fudge Recipe is a no-fail fudge that is loaded with chocolate chips and walnuts for a perfectly sweet treat.
- 3 cups (600g) granulated sugar
- 3/4 cups (170g) butter
- 2/3 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
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.
*For thicker fudge, pour the mixture into an 8x8-inch or 9x9-inch parchment paper-lined pan.