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!

Why You Will Love This Marshmallow Fudge Recipe

• 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.
• Perfect For Gifting – Need an easy homemade gift for the holidays? 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.
• Walnuts – You can use another nut if you choose like peanuts or pecans or omit altogether. I do recommend toasting first.
• Vanilla extract

How To Make Marshmallow Cream Fudge (aka Fantasy Fudge)

In a medium saucepan, set over medium heat, stir together the sugar, butter, salt and evaporated milk together. Bring mixture to a boil (it can take up to 10 minutes to bring to a boil) , and then let the mixture 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 FAQ’s

More Recipes To Try

• The Best Chocolate Fudge Recipe
• S’mores Fudge
• Marshmallow Fluff recipes
• Oatmeal Cream Pies

Marshmallow Cream Fudge (Fantasy Fudge)

This marshmallow cream fudge, or Fantasy Fudge recipe, is made with marshmallow fluff, toasted walnuts, and a little vanilla for extra flavor! And the best part is this fudge is made on the stovetop so no need to turn your oven on!

5 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 20 servings

Calories: 356kcal

Author: Heather Perine

Ingredients

• ▢ 3 cups (600 g) granulated sugar
• ▢ ¾ cup (1 ½ sticks, 170 g) unsalted butter
• ▢ ¼ teaspoon salt
• ▢ ⅔ cup (160 ml) evaporated milk
• ▢ 12 ounces semi-sweet chocolate chips
• ▢ 7 ounces marshmallow creme
• ▢ 1 cup toasted, chopped walnuts
• ▢ 1 ½ teaspoons vanilla extract

Instructions

• Prepare pan. Grease or line an 9×13 inch pan with parchment paper 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.
• Boil fudge mixture. In a medium saucepan, set over medium heat, stir together the sugar, butter, salt and evaporated milk together. Bring mixture to a boil (it can take up to 10 minutes to bring to a boil) , and then let the mixture boil until it reaches a temperature of 234°F (this usually takes about 3-5 minutes). If it goes beyond 234°F I found the fudge to be a bit gritty and sugar has crystallized.
• Add chocolate chips. Remove from the heat and stir in the chocolate chips until melted and combined.
• Add remaining ingredients. Stir in the marshmallow creme, walnuts, vanilla extract until the creme is combined and the walnuts are evenly mixed throughout.
• Chill fudge. 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.

Notes

• Storage: This fudge will keep for about 2 weeks at room temperature or a few weeks in your fridge, wrapped.  Or wrap it well (tin-foil would be best) and freeze for up to 3 months.
• Candy thermometer: I recommend using one so you don’t end up with grainy/gritty fudge. Grainy/gritty/crumbly fudge is probably because the mixture got too hot on the stovetop and the sugar re-crystallized making for a gritty, grainy texture. Make sure to keep an eye on that candy thermometer otherwise you might end up with crumbly fudge.
• Walnuts: You can omit or swap for another type of nut. I do recommend toasting first. 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 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. 
• Marshmallow crème: So is this the hack I found on the internet (keep in mind I haven’t tried it myself! If you do, let me know in the comment section!). But yes, you can by using 16 large marshmallows melted together with 2 teaspoons corn syrup, which will equal about 1 cup marshmallow crème. Let me know if you give it a try!
• Butter: I used unsalted butter, so if using salted butter I would omit or just use a pinch of salt.

Nutrition

Calories: 356kcal | Carbohydrates: 49g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 151mg | Fiber: 2g | Sugar: 43g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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