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.
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!
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.
How to Make Fantasy Fudge
With just a few ingredients and a little time, you can have Fantasy Fudge ready in less time than it takes to make cookies!
- Line a 9×13 casserole dish with Reynolds Wrap® Non-Stick Foil.
- Boil butter, sugar, and evaporated milk per recipe below.
- Remove from heat and whisk in the chocolate chips, marshmallow fluff, and vanilla.
- Fold in walnuts and spread Fantasy Fudge into the prepared pan. Chill.
- Fridge: Fudge will keep at room temperature or in the refrigerator covered tightly with foil for a few weeks.
- To Freeze: Wrap fudge in Reynolds Wrap® Heavy Duty Foil. Freeze up to 3 months.
Our Fave Fudge Recipes
- Peanut Butter Fudge – rich & decadent
- Easy Gingerbread Fudge – the perfect holiday treat
- Chocolate Peanut Butter Fudge – only 4 ingredients
Did you make this Fantasy Fudge? Be sure to leave a comment and a rating below!
- 3 cups sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 ounces semisweet chocolate chips
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
- Line a 9x13 pan with Reynolds Wrap® Non-Stick Foil. Be sure to place the dull side up, this is the non-stick side.
- Combine sugar, butter, and evaporated milk in a medium pot. Bring to a boil over medium heat and let boil for 5 minutes while stirring occasionally.
- Remove from heat and whisk in chocolate chips until smooth. Whisk in marshmallow fluff and vanilla.
- Fold in walnuts and spread into prepared pan. Cool completely.
- Once cooled, lift the foil out of the pan and cut the fudge into 1.5" squares.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)