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
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 just made a batch and discovered that Nestle chocolate chips no longer melt well so would suggest using a different brand. Have made this recipe for years and was the first time I encountered this issue.
Thanks, AI said to use Ghirardelli Semi‑Sweet Baking Chips.
I love this recipe! A handy tip is to use a hand mixer to blend in the chocolate chips and then marshmallows. Be sure to use slow speed and stir with a spatula before pouring into pan to make sure it’s well blended. I am older and it’s hard to stir by hand when adding chips and marshmallows. Just be very careful!!
I just made a batch of this fudge tonight. I had the same problem with the chips melting. I kept stirring it, concerned that i was stirring too long, but there were still some pieces that didn’t completely melt. I added the marshmallow cream and vanilla and stirred until blended. The pieces of chips were not really too noticeable and it turned out very rich and creamy. My chips weren’t at room temp. Next time they will be. Great recipe.
I just made a batch and am concerned it won’t set. The consistency looks like the butter separated. I had to dab the butter that rose to the top. I also used 4 jumbo marshmellows (store only had jumbo) which may be the problem. Any suggestions on how to repurpose the batch if it doesn’t set?
Thank you for any advice you can give.
Thanks for reaching out! You’re right to be suspicious of the jumbo marshmallows, that’s probably the issue here.
This recipe is pretty sensitive to ratios, and four jumbo marshmallows equal a lot more marshmallow than the recipe intends. That extra sugar and gelatin can keep the fudge from setting properly and can cause the butter to separate and rise to the top.
A few things to know:
• Marshmallow size matters in this recipe. Jumbo marshmallows aren’t interchangeable one-for-one with regular ones.
• Butter separating usually means the mixture had too much fat relative to sugar or didn’t fully emulsify before cooling.
Before doing anything, let it chill completely, at least 4 hours, preferably overnight. Sometimes it looks broken while warm but firms up once cold.
If it doesn’t set, it’s still totally usable:
• Reheat gently and use it as a fudge sauce
• Stir into warm milk for hot chocolate
• Swirl into brownies or bar cookies
• Chill until scoopable, roll into balls, and coat for truffles
• Spread over a graham cracker or shortbread crust and chill
For future batches, if you ever have to substitute marshmallows, going by weight instead of count is the safest way to keep the ratios right.
Hope that helps and thanks for making it!