Best Fantasy Fudge Recipe 2021

Best Fantasy Fudge Recipe

Best Fantasy Fudge Recipe 2021

With all the holiday baking and making, Fantasy Fudge is a tried and true recipe that never fails!

This is extra easy to make and no candy thermometer required, simply boil, stir, and chill. We add nuts but mix in your favorite additions from cranberries to coconut.

I am so excited to have partnered with Reynolds Wrap Foil to bring you this favorite fudge recipe!

Make a batch or two of Fantasy Fudge in mere minutes to share with neighbors or to enjoy over the holidays.

This recipe originally showed up on a marshmallow fluff jar and has been a holiday staple ever since.

Everyone loves this recipe because it tastes great and it’s easy to make. Lining pans with Reynolds Wrap® Non-Stick Foil means no sticky cleanup and the fudge is easy to lift out of the pan and cut!

What’s in Fantasy Fudge?


Sugar, butter, evaporated milk, marshmallow fluff, chocolate chips, and walnuts are the base for this classic recipe. Make this original recipe as is, but don’t be afraid to get creative!


We like to make it with peanut butter swirls or white chocolate chip swirls on the top, or even mix in toffee bits, dried cranberries, dried cherries, or even raisins!

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Time Saving Tips

No need for a candy thermometer, complicated steps, or extended cook times.

  • Line your pan with Reynolds Wrap Non-Stick Foil with the dull side (the non-stick side) facing up to make removing the fudge from the pan extra easy (and to make cleanup a breeze).
  • This fudge comes together quickly, so have all of the ingredients prepped and ready to go.
  • Purchase chopped nuts to save time.
  • Make this candy well ahead of time, it’ll keep 3-4 weeks in the fridge or freeze up to 3 months! Simply wrap in Reynolds Wrap® Heavy Duty Foil and freeze.

What is 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. It is definitely an important tool to have when making candy.

Just like using a meat thermometer is important for perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores.

When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

How do you 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.

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How do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. 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. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!


3 Pounds of Fudge0 Hours 10 Mins2 Hours 10 Mins


3 cups (600g) granulated sugar
3/4 cups (170g) butter
2/3 cups (168g) 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 walnuts, chopped
1 teaspoon vanilla extract


  1. Line a 9×13-inch pan* with parchment paper.
  2. In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
  3. Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
  4. Remove from heat and stir in chocolate chips until melted and thoroughly combined.
  5. Beat in mini-marshmallows, walnuts, and vanilla extract.
  6. Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

What makes fantasy fudge grainy?

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. The more you stir, the more crystal seeds you get.

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But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.

Why did my fantasy fudge not set up?

If it’s overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Why does Fudge get gritty?

Many people overcook fudge because of faulty or broken thermometers. Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture.

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