This classic Fantasy Fudge recipe is simple, decadent and nostalgic. Based on the famous back-of-the-jar version made with Jet-Puffed Marshmallow Creme this recipes comes together quickly on the stovetop with just a handful of ingredients and sets into a soft, chocolatey squares that are perfect for holiday gifting, cookie exchange and family gatherings.
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The secret to smooth, silky Fantasy Fudge is hitting the right sugar mixture's temperature before mixing in the chocolate and the marshmallow creme. Don't let that intemidate you, I'll walk you through the process to a perfectly smooth fudge every time.
Fantasy Fudge Recipe
Fantasy Fudge is an iconic Kraft Foods recipe that uses marshmallow creme as a clever shortcut. The creme acts as a stabilizer, guaranteeing a velvety, creamy texture every single time. Best of all, it’s highly customizable, making it a perfect option for holiday gifting or adding to your seasonal candy trays!
This recipe gives you bakery style fudge effortlessly. It cooks on the stovetop for just few minutes with zero complicated candy making techniques. We get all this out of the way using a basic candy thermometer that does all the heavy lifting for you.
Be sure to check the troubleshooting section after the recipe card below.
Ingredients
Notes and substitutions
- Use marshmallow creme if possible. You can use mini marshmallows just note that regular marshmallows contain gelatin, so the fudge will be slightly firmer.
- Evaporated milk: this is what the original recipe uses but you can also use heavy cream in a 1:1 ratio. This will produce a richer fudge, though.
- Unsalted butter: you can also use salted butter. It actually balances the high sweetness nicely.
- Use high-quality chocolate chips and vanilla extract.
Pro Tip
I've found that using the temperature rather than relying solely on the clock gives the most reliable results
Fantasy Fudge
Equipment
- 1 candy thermometer
- 1 13x9 pan
- parchment paper or tin foil
Ingredients
- 1½ sticks butter , unsalted butter
- 3 cups granulated sugar
- ⅔ cup Evaporated milk
- 12 oz semisweet chocolate chips 1 bag
- 1 jar Marshmallow creme 7oz jar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, add in the sugar, butter and milk.
- On medium heat, continually stir until the mixture boils. Once it boils, continue to stir so the mixture doesn't burn.
- Check the temperature with a candy thermometer and make sure that the mixture has reached 234°F/112°C. (This will take at least 5 minutes).
- Once it reaches the temperature, remove it from the stove.
- Immediately add in the chocolate chips and stir until everything is melted and incorporated.
- Add in your marshmallow cream and stir to incorporate.
- Add in vanilla (and nuts, if using) and stir.
- Pour fudge mixture into your lined pan. Add sprinkles and other toppings now.
- Set aside and allow to cool and set, preferably longer, before removing and cutting.
Notes
- This famous Fantasy fudge was the infamous recipe found on the side of the Jet-Puffed Creme jar.
- You can easily double the recipe.
- If you don't heat the mixture enough, it can look or feel 'grainy' because the sugars did not get a chance to melt enough to incorporate.
- You do not have to use a 9x13 pan but the size of your pan will determine how thick your fudge pieces are.
- Chocolate matters! If you use a cheaper chocolate it will not melt as easy as Ghirardelli and also may appear grainy.
- Walnuts are the nuts that are usually added to this recipe.
- If you add toppings to the fudge after it has been cooling, they will not stick.
- I like to line the pan so that I have "handles" on each side to easily pull out the fudge once it has hardened.
- On the stovetop, do not stop stirring. If you do, you risk the chance of your initial ingredients burning.
- You can store your Fantasy Fudge in a covered container on the counter for a week or two.
Nutrition
How to make Fantasy Fudge with Jet Puff
1- In a saucepan, add in the sugar, butter and milk. Once it boils, continue to stir so the mixture doesn't burn. Check the temperature with a candy thermometer and make sure that the mixture has reached 234°F.
2- Remove from stove and immediately add in the chocolate chips and stir until everything is melted and incorporated.
3- Add in your marshmallow creme and stir. Add in vanilla (and nuts, if using) and stir.
4- Pour fudge into your lined pan. Add sprinkles and other toppings now. Set aside and allow to cool at least an hour, preferably longer, before you remove and cut.
FAQs and Troubleshooting
Sugar crystals didn't fully dissolve during the initial boil, or melting sugar crystals on the side of the pot fall back into the mixture. To prevent that, stir continuously until the sugar dissolves before bringing the mixture to a full rolling boil. You can also use a damp pastry brush to wipe down sugar crystals stuck to the inside walls of your saucepan.
The sugar syrup didn't boil long enough to reach the soft-ball stage (234°F / 112°C), leaving too much moisture in the base. To prevent that you need to boil the mixture until it reaches the proper temperature using a candy thermometer.
Usually because the mixture was too hot when adding the chocolate. To prevent that, remove the saucepan completely from the heat source before stirring in the chocolate chips and marshmallow creme.
The original Fantasy Fudge recipe uses marshmallow creme as the preferred ingredient. If you choose to use marshmallow fluff the texture and taste may not be the same.
Fantasy Fudge does not need to be kept in the refrigerator. Wrap or store in an airtight container in a cool dry place.
Swap the semi-sweet chocolate chips for 1 cup dark chocolate chips and 1 cup creamy peanut butter (or peanut butter chips).
Replace the semi-sweet chocolate chips with 12 oz white chocolate chips. Stir in ½ teaspoon pure peppermint extract along with the marshmallow creme.
Stick with the classic semi-sweet chocolate chip base and stir in 1 cup chopped toasted pecans.
Swap the semi-sweet chips for 12 oz white chocolate chips. Fold in 1½ cups coarsely chopped Oreo cookies right at the very end with the marshmallow creme.
Add 1 tablespoon instant espresso powder to the milk/butter/sugar mixture while it boils. Use semi-sweet chips and fold in ¾ cup toasted chopped hazelnuts.
More Candy Recipes
- Peanut Butter Pretzel Bites
- Turkish Delight
- Dark Chocolate Peppermint Bark
- Chocolate Covered Dates
- Almond Brittle
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Ashley
These looks amazing, Amira. I will try them to my family gathering next week!