Fantasy Fudge

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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.

Fantasy Fudge topped with a walnut on a plate

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!

ingredients to make Fantasy Fudge in bowls with a box of reynolds wrap

What’s in Fantasy Fudge?

BASIC INGREDIENTS

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!

VARIATIONS

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!

a pot filled with fudge ingredients

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.

mixing nuts into chocolate mixture with reynolds wrap

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!

  1. Line a 9×13 casserole dish with Reynolds Wrap® Non-Stick Foil.
  2. Boil butter, sugar, and evaporated milk per recipe below.
  3. Remove from heat and whisk in the chocolate chips, marshmallow fluff, and vanilla.
  4. Fold in walnuts and spread Fantasy Fudge into the prepared pan. Chill.

pouring Fantasy Fudge in a pan

Storage

  • 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.

Fantasy Fudge cut into squares with reynolds wrap

Our Fave Fudge Recipes

Did you make this Fantasy Fudge? Be sure to leave a comment and a rating below! 

close up of plated Fantasy Fudge squares
4.89 from 18 votes
Review Recipe

Fantasy Fudge

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 48 squares
Author Holly Nilsson
Rich & decadent, this Fantasy Fudge is a delicious treat all year round!

Equipment

  • Reynolds Wrap® Non-Stick Foil

Ingredients

  • 3 cups sugar
  • ¾ cup butter
  • cup evaporated milk
  • 12 ounces semisweet chocolate chips
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 cup walnuts chopped

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Instructions

  • 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

Serving: 1square, Calories: 149, Carbohydrates: 20g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 30mg, Potassium: 63mg, Fiber: 1g, Sugar: 18g, Vitamin A: 101IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Fantasy Fudge, Fantasy Fudge, Fantasy Fudge recipe, how to make Fantasy Fudge
Course Candy, Dessert, Party Food
Cuisine American
Fantasy Fudge with a title
plated Fantasy Fudge squares with a title
mixing nuts with chocolate to make Fantasy Fudge
Fantasy Fudge before and after plated with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. Holly, I made your Fantasy Fudge today with my son. We had a blast together, and the recipe turned out fantastic. It is delicious. We made a double batch…..one we made Turtle (plain Fantasy Fudge on the bottom, homemade caramel , then pecans on top) and Chocolate Walnut. I have Covid, so I am making my husband and son save me a few pieces to eat when I can taste again. Not sure that is going to happen….it’s going fast. Thank you for this spectacular and easy to follow recipe.5 stars

  2. Oddly, mine didn’t turn out. I cooled them for the entire night and when I went to cut them the next day, they were gummy and chewy and stuck to the foil. They weren’t firm and dry like fudge is supposed to be. They weren’t really even edible because you couldn’t get them unstuck from the foil.

    Any idea what I did wrong??3 stars

    1. Oh no Aaron, how disppointing.

      I haven’t had that problem before. Did you allow the mixture to come to a full rolling boil for 5 minutes? Did you use evaporated milk (and not sweetened condensed milk)? Did you substitute any ingredients (including using low fat or low sugar?).

      1. I did, indeed, use evaporated milk (not condensed) and didn’t substitute anything. I guess it could have been the boiling, though I thought I followed the instructions to the letter. I’ll try again and see what happens!

      2. I’m sorry it didn’t work out for you. Be sure the mixture comes to a boil before you start timing it. Let us know how it goes!

    1. Hi Lyn, you can find marshmallow fluff in most grocery stores or you could try making your own with this recipe! But you could add mini marshmallows as well. For the butter, it is about 6 ounces. Enjoy!

  3. This has been a holiday tradition in my family since my mother started making it years ago. We have done everything from using peanut butter chips instead to adding honey roasted peanuts and other variants. It’s just not the holidays until we make the fudge.

  4. Holly, I’ve been making this fudge recipe for years. It was always in the gift box for my Dad. I add dried cherries and lightly toast the nuts.
    Blessings

  5. I have made this recipe for many years and it is always a hit. I butter the pan have never used aluminum foil and never had a problem getting it out of the pan. A note should be added that just let the fudge cool to room temperature but do not refrigerate it to cut down the cooling time because you can crystallize the sugar and get grainy fudge.

    You can substitute peanut butter chips and leave out the walnuts for making peanut butter fudge. Do not try using regular peanut butter spread because it will not set up properly.5 stars

  6. I made mine into Almond Joy fudge by a cup each of coconut and slivered almonds at the end….definitely a keeper!5 stars

    1. It can depend where you live what they are colled. Evaporated milk is not thick and sweet like sweetened condensed milk (but in some countries can be referred to as condensed milk). I hope that helps!