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Fantasy Fudge

About 1.5 pounds
Prep info
5 min prep + 15 min cook + 4 hrs cool
Prep time
Not set
Cook time
4 hours, 20 minutes
Time required
4 hours, 20 minutes
Oven preheat
Desserts - Misc


  • 330 g Sugar (Castor) (or granulated, 1.5 cups)
  • 85 g butter (unsalted)
  • 1/3 c evaporated milk
  • 225 g semisweet chocolate (broken into chunks)
  • 100 g marshmallow creme
  • 1/2 c chopped walnuts
  • 1/2 t vanilla extract


Get out a 6" square glass pan, or similar; set aside.

Place sugar, butter, and evaporated milk in large heavy saucepan.  Bring to full rolling boil on medium heat, stirring constantly.  Boil 4 minutes or until candy thermometer reaches 234F, stirring constantly to prevent scorching.  Remove from heat.

Add chocolate and marshmallow creme; stir until completely melted.  Add nuts and vanilla; mix well.

Pour immediately into prepared pan; spread to form even layer in pan.  Let stand at room temperature 4 hours or until completely cooled; cut into 1” squares.  Store in tightly covered container or at room temperature. 

Makes 1.5 pounds or 20 servings, about two squares each.


SJ Note: Marshmallow creme is what you have (for example in this recipe: ) just before you pour it into the pan to set up overnight.  You could also melt down marshmallows to use; substitutions abound on the internet.

SJ Note 14 Sept 2010: We've been making this with 6 oz chocolate, but googling tonight enlightens me that Kraft changed their recipe a few years back; I shall try the original 8 oz chocolate next time, as I hope it will make the fudge firmer.  The current batch came out a bit soft for my liking.  Still tasty, though!