Original Fantasy Fudge Recipe

filed under: Candy · Dessert on December 6, 2019

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!

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
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.

Course: Dessert
Cuisine: American
Keyword: Original Fantasy Fudge
Servings: 32
Calories: 218 kcal
Author: Amanda Rettke-iambaker.net
  • 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
  1. Line a 9x13-inch pan* with parchment paper.

  2. In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.

  3. Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.

  4. Remove from heat and stir in chocolate chips until melted and thoroughly combined.

  5. Beat in mini-marshmallows, walnuts, and vanilla extract.

  6. Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

Recipe Notes

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

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  • Helena Kot says:

    This is the Carnation five minute fudge recipe. I have the cookbook.

  • Sandra Turner McElveen says:

    Thank you for always sharing !!!!!

  • Cindy says:

    I made the fantasy fudge but it didnt harden. Can you tell me what might have gone wrong?

    • Elizabeth Keeney says:

      Hi, Cindy! I work with iambaker and am happy to help with questions. The first thing that comes to mind when fudge doesn’t harden is that the mixture wasn’t cooked long enough. Make sure the candy thermometer reads 234°F-237°F. In addition, high humidity can cause the fudge to be runny. I hope this helps, and have a great day!

  • Ruth Sepulveda says:

    This is not the original recipe. One minor detail is incorrect. The original called for marshmallow cream, not marshmallows though either one is fine. I used to make it fifty years ago. Still do.

  • Don says:

    I made the fudge and banana bread it was not hard to make and turned out good

  • Kathy Holley says:

    Love your recipes!!!

  • Janice edwards says:

    Looks deish

  • Janice edwards says:


  • Betty Jarvis says:

    Iv made this fudge and it’s lovely I’m going to make some more tomorrow but I’m using white chocolate

  • Rosana says:

    Este site é espetacular.Obrigada por compartilhar.
    Brasília Brasil 🤗

  • Kathy says:

    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.

  • Terri says:

    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.

  • Terri says:

    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.

  • Glen Spencer says:

    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

    • Amanda Rettke says:

      It might be easier to work in batches.

  • Darla. says:

    Good recipes, I made the peanut butter w/nuts & I made the chocolate w/nuts. Everyone said they were delicious.

  • Melinda Rose says:

    I made the original fantasy fudge tonight it is perfect now on to the butter pecan…yum…

  • glenda meppen says:

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

  • Rebecca Brock says:

    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!