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!
PIN IT HERE!
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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’ve been using this recipe for years. I love how many varieties of candy you can make. The one l made up is
Rocky road over cherry hill..
I have been making it for 25 years now maybe someone will try and make a version of it also
I would love to have the rocky road over cherry hill. It sounds so good
Why is my candy not shiny ? It is creamy and not grainy. Just not shiny on the top!
Can I use Salted butter instead?
I’ve always used salted butter and there has never been a problem. My mom used to make this recipe over 30 years ago and I do t think there was an option of salted or unsalted back then.
My mom always made fantasy fudge. She always added a shot of bourbon. I am making it this year.
My fudge flopped 😔. It never came to a full rolling boil like it did in the past. I wonder if I didn’t have the heat high enough. I stirred it constantly and noticed it wasn’t coming to a boil. I used a candy thermometer.
This is the best fudge ever my mom had taught me how to do it the first time I made it she said I did tremendous job and to this day I had the ingredients memorized I just didn’t remember how much of what thank you for showing this recipe I cannot find it on the marshmallow cream of jars no longer
This is a fairly easy recipe! After 2 batches my arm hurts from stirring .
Do u really think the humidity has anything to do with making candy ?
Yes! Humidity has a lot to do with some candy making, such as divinity fudge. My Mother in Law taught me that. But this fudge honestly doesn’t seem to mind the weather as she always says. Good luck and Merry Christmas!
The PERFECT fudge! Make sure to use a candy thermometer to keep the temperature consistent while boiling.
I have made this recipe all my life. But, it used to be on the side of the marshmallow cream jar.
It no longer is, and the amounts have changed.
I used dark choc chips, as I love dark choc!
For some reason, and I’ve used dark choc before, it had a grainy consistency, and it had a lot of oils on top!
Waiting to see how it sets.
Just had a little piece, seems ok, but, doesn’t look like before.
Seems to be setting ok, not grainy, as I was afraid.
Thanks for a guide, as the old standard on the marshmallow jar, are long gone!!
Times they do change!