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!


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. 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!

Pieces of Fantasy Fudge Cut

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.

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

4.98 from 38 votes

Original Fantasy Fudge Recipe

Prep Time 10 minutes
Cool 2 hours
Total Time 2 hours 10 minutes
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 (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


  • 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.



*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. First try the bottom of the pan burned, and I had a god-awful mess, second try the butter separated from the mixture, and I had another god-awful mess. The fudge was dry and crumbly and I threw it out. And yes, I used a candy thermometer and brought the fudge to the exact temperature required. The only thing I can think is that the thermometer was not accurate and I cooked it too long. I was nervous toward the end feeling like it was cooking too long, I should’ve followed my instincts and taken it off. The first batch I didn’t stir and it burned, so the second batch I stirred constantly.

  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!

  4. I couldn’t find my recipe and it wasn’t on the jar of marshmallow crème, so I found this one. I’ve never had it fail before now. Why the candy thermometer? That was never in the old recipe. It just said how long to cook it and even let me stir. Heck I even made it in the microwave oven. But focusing on the darn candy thermometer made me take my eyes off the ball and not trust my instincts and experience. Never again. I probably gave the original recipe to a hundred friends. I’ll look for my old recipe or ask one of them before I use a candy thermometer again.

    1. I’m sorry you were distracted by the thermometer. It is used to ensure the most consistent results. If you work better without one, then by all means, please continue doing so.

  5. Made this stuff all my life, never had a batch go wrong. Love it with vanilla chips and macadamia nuts. I always test my thermometer with boiling water and adjust my temp up or down according to what temp the water boils(should be 212 degrees F). My thermometer has always been right on. But the time & water check works equally well, have used that on vacation when no one available. Other tip, always cook on low temp & do not bring to a boil until all grains of sugar are melted(no grit on back of spoon). Then bring to boil, stir constantly. Electric stoves tend to scorch no matter how diligently you stir. Use a lower temp & do not walk away.

  6. THANK YOU so very much for this recipe ! ! ! ! I have been looking everywhere for this particular one and couldn’t find it . There are so few of us that use actual marshmallows in our recipe and I lost mine . Thank you very much again !

  7. Omfg this fudge is amazing! I was raised with the fudge recipe on the back of the marshmallow fluff jar and man I did not know fudge could be this good! So yummy and comes together easily!

  8. Absolutely perfect resurrection of the original recipe. I made a double batch and it is spot on perfect. Thank you, thank you!

  9. It’s imperative that you stir constantly during the 5” roiling boil!! That key instruction is unfortunately absent in Amanda’s reprint of original recipe from the mid-1970’s & it will burn. I too omit the candy thermometer as everytime
    I waited until it reached 234, it was dry & crumbly. Just do the 5” timer once it reaches a complete boil, stirring constantly & it will be PERFECT everytime!!!

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