Chocolate Fantasy Fudge
Chocolate Fantasy Fudge is a very creamy and super easy to make fudge. You don’t need a candy thermometer for this fudge and it only cooks for 4 minutes. This is the perfect fudge recipe for the beginner candy maker.
This recipe is the perfect no-fail recipe for anyone who has not made fudge. It is super easy! It also originates from the label on the Kraft Marshmallow Creme jar. Over the years, this recipe has changed, due to changes in packaging sizes of ingredients. This recipe is the new revised recipe.
- Mix the sugar, butter and evaporated milk together and bring to a boil over medium heat. Cook for exactly 4 minutes and remove from the heat.
- Add the chocolate chips and vanilla and mix until the chocolate is completely melted. Add the marshmallow creme and mix again until completely combined.
- Add the nuts and mix to combine.
- Not all bags of chocolate chips are 12 ounces these days. If your bag of chocolate chips is 10 ounces, you need more. You need a total of 2 1/4 cups of chocolate chips.
- You can use any good quality chocolate chips but for the best-tasting fudge, try to purchase 100% real chocolate chips. My sister uses Nestle chocolate chips when making this recipe. I actually use Ghirardelli chocolate chips and I use the bittersweet. I prefer mine a little less sweet, so use what you like best.
- Not all marshmallow creme is the same. I always use Kraft or Kroger brand and nothing else. I’ve tried other generic brands and they’re not the same.
- These days, the size of many ingredients have been down-sized to smaller packaging. The small can of evaporated milk in this recipe has been changed from a 6 ounce to a 5 ounce can, thus requiring less cooking time for the candy. If you already have the original recipe from many years ago, please see the updated recipe on the back of the Kraft Marshmallow Creme jar. It has changed from 5 to 4 minutes of cooking time. Note: One small can of evaporated milk is 2/3 cup, so If you’re using a large can of evaporated milk, it’s enough for 2 batches of fudge.
If you like peanut butter, check out my recipe for Peanut Butter Fantasy Fudge.
You might also like these other great fudge recipes…
Old Fashioned Peanut Butter Fudge
Hershey’s Old Fashioned Cocoa FudgePrint
Chocolate Fantasy Fudge
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 pieces 1x
- Category: Candy
- Method: Cook
This recipe is the perfect no-fail recipe for anyone who has not made fudge. It is super easy! It also originates from the label on the Kraft Marshmallow Creme jar. Over the years, this recipe has changed, due to changes in packaging sizes of ingredients. This recipe is the new revised recipe. If you have the old recipe from years ago, please review this recipe for updates.
- 3 cups white sugar
- 1 1/2 sticks butter
- 2/3 cup evaporated milk, one 5 ounce can
- 1 bag semi-sweet or bittersweet chocolate chips, 12 ounces or 2 1/4 cups
- 1 teaspoon pure vanilla extract
- 1 jar Kraft Marshmallow Creme, 7 ounces
- 1 1/2 cups chopped pecans or walnuts, optional
- Line a 9″ x 13″ pan or two 8″ x 8″ pans with parchment paper or foil, allowing it to hang over the edges for easy removal.
- Combine the sugar, butter and evaporated milk in a large pan. Mix and bring to a boil over medium heat. As soon as the mixture starts to form a few bubbles, continue stirring and time candy for exactly 4 minutes. Remove from heat.
- Add the chocolate chips and vanilla and mix until smooth. Add the marshmallow creme and mix well again. Mix in nuts if desired.
- Spread the fudge into the prepared dish. Place in a freezer or cold place until the fudge becomes completely cooled.
- Lift the foil and candy from the dish and onto a counter. Cut the fudge into squares.
- Store in an airtight container.
- Fudge will stay fresh for up to two weeks.
The original recipe for this classic fudge called for cooking it 5 minutes. That’s when small cans of evaporated milk came in 6-ounce cans. Nowadays the milk comes in 5-ounce cans, thus decreasing the cooking time to 4 minutes.
This candy freezes beautifully. Feel free to make it ahead and freeze it. Wrap it tightly in plastic wrap, then foil or an airtight container. I place wax paper between layers, but you really don’t need too.
Yiled depends on the size pan you’re using and how big you want each piece to be. If you wan’t extra thick fudge, you can use one 9 x 9 inch pan. If you don’t want regular size pieces, use a 9 x 13 or two 8 x 8 pans. In the pictures above this recipe, I used a 9 x 9 pan.
Keywords: chocolate fantasy fudge, fudge, chocolate fudge,
I have been making fantasy fudge sine home ec class my sophomore year in high school. I will not tell you how long ago that was I still have a copy of the original recipe.
Hi Diane, When you say home economics I think I know how long ago that was. I had that class too. Lol.
Mine never turns out smooth, but is dry and crumbly. Going to a new recipe.