Marshmallow Cream Fudge

This marshmallow cream fudge, or Fantasy Fudge recipe, is made with marshmallow fluff, toasted walnuts, and a little vanilla for extra flavor! This marshmallow fudge recipe is perfect for gifting to family and friends, or keeping on hand to easily satisfy your sweet tooth. And the best part is this fudge is made on the stovetop so no need to turn your oven on.

 

I think I’m starting to become obsessed with fudge around here. It started with this easy Sea Salt Nutella Fudge. And then this Peanut Butter Fudge over the holidays when my oven broke. Most recently my new obsession with this white chocolate Oreo Fudge that my husband and I could not stop eating. Now enter this Fantasy fudge recipe, aka chocolate marshmallow fudge.

So this marshmallow cream fudge recipe is based on the original Fantasy fudge recipe that is on the back of the Jet Puffed marshmallow fluff jar. Although I can’t say this is exactly like the original I think it’s pretty close and of course pretty darn tasty!

See Also:

• These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
• If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
• Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!

Perfect For The Holiday Season!

• No Bake Dessert – I love a good no bake dessert for when it’s too hot out, or your oven is busy cooking other things during the holidays.
• Great Make Ahead Treat – This marshmallow fluff fudge will keep for about 2 weeks at room temperature or a few weeks in your fridge making this a perfect make ahead treat.
• Makes a great holiday gift! – Need an easy homemade gift for the Christmas season? Then this Fantasy fudge recipe is it!

Use A Candy Thermometer For Success!

You will cook the marshmallow fudge mixture on the stovetop and want to use a candy thermometer so you know when it’s been heated up to the correct temperature. This is going to ensure that the fudge mixture has been cooked long enough, but not too long and won’t be gritty or grainy.

Proper time on the stove will mean the the granulated sugar has had time to dissolve but hasn’t re-crystallized (aka got too hot) and get you the correct consistency. If you cook it TOO long beyond the temperature, I found the sugar crystallized and made the texture a bit gritty or grainy.

Toast The Walnuts For Maximum Flavor

Walnuts is a key ingredient to Fantasy fudge. Of course you could omit the nuts or swap with another nut if you would like. But I do recommend toasting the nuts before hand. Toasting the walnuts first will bring out the oils and flavors of the walnuts. Don’t skip this step!

I simply toast my walnut halves for 5-7 minutes in a 350^oF until fragrant. Then I let them cool for a few minutes (because you know chopping hot walnuts is so NOT fun!) and then measure out my 1 cup of chopped walnuts I need. You could also save a few walnut halves to place on top for a pretty decoration.

If you’re using walnuts that have already been chopped and still want to toast them, they may not take as long in the oven. So keep a close eye and nose on them!

Ingredients Needed

• Granulated sugar
• Unsalted butter – If you’re using salted butter, be sure to either omit or reduce the salt in the recipe.
• Salt
• Evaporated milk – Make sure you’re grabbing evaporated, and not a can of sweetened condensed milk which is milk and sugar that has been cooked down until it forms a sticky liquid. They are not the same!
• Semi-sweet chocolate chips
• Marshmallow creme – aka Marshmallow fluff. You can use a tub of the store-bought stuff or make your own homemade marshmallow fluff. Check out my other marshmallow fluff recipes!
• Walnuts – You can use another nut if you choose like peanuts or pecans or omit altogether. I do recommend toasting the walnuts first.
• Vanilla extract

How To Make Marshmallow Cream Fudge (aka Fantasy Fudge)

Grease or line an 9×13 inch pan with parchment paper, aluminum foil,  or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.

In a medium saucepan, set over medium heat, stir together the sugar, butter, salt and evaporated milk together  with a spatula or wooden spoon. 

Bring mixture to a full rolling boil (it can take up to 10 minutes to bring to a boil) , and then let the mixture full boil until it reaches a temperature of 234^oF (this usually takes about 3-5 minutes).

Remove from the heat and stir in the chocolate chips until melted and combined.

Stir in the marshmallow creme, walnuts, vanilla extract until the creme is combined and the walnuts are evenly mixed throughout.

Spread the mixture into the prepared pan and smooth the top. Refrigerate until firm, about 2 hours.

Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve. 

Recipe Variations

• Use milk chocolate chips instead.
• Stir in mini marshmallows for extra marshmallowy goodness!
• Add peanut butter chips for a little peanut butter flavor.
• Make microwave fudge instead. You can make this mixture in your microwave so it comes together even easier.
• Cut recipe in half. Make in a square pan (make in a 8×8 pan or 9×9 pan)
• Use chopped chocolate – Instead of a bag of chocolate chips, you can chop chocolate into smaller pieces instead.

Recipe FAQ’s

More Recipes To Try

• Self Rising Flour Biscuits
• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• Milk Bar Cake