This fantasy fudge recipe is a Christmas tradition at my house. Marshmallow cream fudge is super easy to make and is the perfect holiday favor for guests. Made with evaporated milk, marshmallow cream, and chocolate chips, it couldn’t be simpler. I like to portion mine in mini muffin cups for a mess-free two-bite treat. No more sticky fingers!
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What’s in This Fantasy Fudge Recipe?
This marshmallow cream fudge is my favorite to make because it’s so simple. It’s a mix of chocolate and marshmallow cream, so it comes out extra creamy and rich. I used milk chocolate and added cashews on top, plus I made the fudge in mini muffin tins instead of making those big chunks of fudge. This all made for some super delicious little treats.
- Evaporated Milk: Adds creaminess, sweetness, and a deep milky flavor to the fudge and can withstand being boiled at high temperatures without curdling.
- Sugar: Granulated sugar sweetens the fudge and helps it to set solidly.
- Butter: Unsalted butter adds richness and flavor to the fudge.
- Marshmallow Cream: Also sometimes called Marshmallow Fluff, this soft marshmallow spread is the key to creamy and rich fudge. I recommend Kraft Jet-Puffed, but any brand should work.
- Chocolate Chips: I prefer milk chocolate for this sweet fudge, but semisweet would also work well. Use a high-quality chocolate chip, like Ghirardelli, for the best taste.
- Vanilla Extract: Enhances the sweetness of the fudge and the marshmallow flavor.
- Cashews: I like to top my fantasy fudge with whole cashews, but you could use a different nut (or leave them out).
Variations To Try
One thing I really like about this fantasy fudge recipe is that it can be used with so many different flavor combinations. Follow the base fudge recipe, but add in whatever ingredients you want to make it your own. Get creative! Try different chocolates or even white chocolate, and stir in nuts, dried fruits, or candies. I could eat this every day!
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How to Store
Fudge does not need to be refrigerated, although you can keep it cool to extend shelf life. At room temperature, this fantasy fudge will keep for 1-2 weeks. In the refrigerator, it will keep for 3-4 weeks.
How to Freeze
To really extend its life, you can also freeze fudge for up to 3 months. No matter where you keep it, be sure to store fantasy fudge properly in an airtight container so that it doesn’t dry out.
Serving Suggestions
I like to place this delicious marshmallow cream fudge on a dessert board surrounded by fresh fruits and nuts. It’s a great indulgent sweet treat to cap off the night. If you’re feeling fancy, try making my cream cheese fruit board!
Notes from the Test Kitchen
I’m not usually a stickler for precision, but in this recipe, you really need it! The fudge has to be cooked to exactly 234°F or it won’t set correctly. Undercooked fudge will turn out soft, while overcooked fudge will turn out dry and crumbly.
Fantasy Fudge Recipe
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Ingredients
- ⅔ cup evaporated milk 151 grams
- 3 cups granulated sugar 600 grams
- ¾ cup unsalted butter 170 grams (1½ sticks)
- 7 ounces Marshmallow cream 198 grams (1 jar), Kraft Jet-Puffed recommended
- 10 ounces milk chocolate chips 283 grams (1 package), Ghirardelli recommended
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup whole cashews 28 grams, optional
Recommended Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan OR
Instructions
- Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner… or line a mini muffin tin with paper liners. Set aside.
- Combine the evaporated milk, sugar, and butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil).⅔ cup evaporated milk, 3 cups granulated sugar, ¾ cup unsalted butter
- After the sugar mixture reaches 234°F, immediately remove it from the heat.
- Add the marshmallow cream, vanilla, and chocolate chips.7 ounces Marshmallow cream, 10 ounces milk chocolate chips, 1 teaspoon pure vanilla extract
- Pour the fudge into the prepared pan(s), top with cashews (if desired), and let set for at least 3 hours.¼ cup whole cashews
- Remove from the pan (or muffin tin) and cut into pieces.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You’ll notice in my photos that the marshmallow cream doesn’t look fully incorporated… that’s because it isn’t! For that real wow factor, I swirled it in gently to create a marbled effect.
Nutrition Information
How to Make Fantasy Fudge Step by Step
Boil the Milk, Sugar, and Butter: Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner or line a mini muffin tin with paper liners. Set aside. Combine ⅔ cup of evaporated milk, 3 cups of granulated sugar, and ¾ cup of unsalted butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil).
Remove From the Heat: After the sugar mixture reaches 234°F, immediately remove it from the heat.
Add the Marshmallow Cream and Chocolate: Add 7 ounces (1 jar) of marshmallow cream, 1 teaspoon of vanilla extract, and 10 ounces (1 package) of chocolate chips.
Chill the Fudge to Set: Pour the fudge into the prepared pan(s), top with ¼ cup of whole cashews (if desired), and let set for at least 3 hours. Remove from the pan (or muffin tin) and cut into pieces.
the original original is Bakers Semi sweet chocolate bars chopped up that’s what i use and candy thermometer just in case! i’ve never used semi sweet choco chips
Hi Gale, you can also use chopped baker’s chocolate in this recipe! Both work!
Fudge was the best with the giadera chocolate!
Can I use butter that is not salt free?
You can, but depending on the salt content of the nuts, your fudge may turn out too salty.
I hav made this many times but I see the marshmallow swirls in your photo. Is this because you don’t mix the marshmallow in completely?
Yeah I did that just for the pretty factor. It tastes just the same otherwise :)
Hi, first….i loooooove your recipes! But the reason why i contact you is…..how many grams or ounces is the chocolate? I live in an other country than you and each country has diffrent sizes of their packages! In case you wonder where i’m from…..i’m from the Netherlands in Europe. So…i’m Dutch.
I hope you will send me a mail with the answer, otherwise i can’t make this delicious recipe!
Thanks in advance for answering me! :-)