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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The Original Fantasy Fudge Recipe, pieces stacked on plate

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.

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!

Pieces of Fantasy Fudge Cut

Do I Need 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.

Ingredients for Fantasy Fudge

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.

Stacked Chocolate Fantasy Fudge

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.

Piece of Bit Chocolate Fantasy 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

5 from 16 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 (600 g) granulated sugar
  • ¾ cups (170 g) unsalted butter
  • 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.
  • Stirring constantly, 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 fudge to the prepared pan and allow to cool for about 2 hours, or until firm, before cutting and serving.

Notes

*For thicker fudge, pour the mixture into an 8×8-inch or 9×9-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. Hi my friend. Thanks so much for showing your talent baking I’m so happy to learning from you . I try to learning baking but I need to find someone show me how to do amazing bake all Dersect. Im learning from you and YouTube.

  2. I have used this recipe since I began making fudge, probably 40 years. The only time ai have failed is when I let it cook too high and scorched it. It got grainy. It make at least five batches every Christmas for family.

  3. I have the page from the TV Guide from 1976 with this recipe. I don’t think I missed too many Christmas seasons of making it. I always pull out that page to make it. Best fudge. BTW, got married in 76!

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