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!
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.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
This is the best fudge ever! I have used this recipe for as long as I can remember and if you follow the directions as to the temperature, your fudge will be perfect every time. I also use a butter spray on the bottom of the pan instead of foil, which works fine. Also, if you use chocolate mint morsels instead of the semi-sweet morsels, (using the same number of ounces of the the mint morsels) it is absolutely delicious!
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.
Love Turtle, sounds super fun! Get well soon Elizabeth.
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??
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?).
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!
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!
What is marshmallow fluff can I use mini marshmallows how much butter in ozs
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!
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.
I’m surprised you don’t specify salted or unsalted butter
I use unsalted butter. Enjoy!
Love your recipes. Will try them.
Enjoy Grace, let us know how it turns out for you!
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.
Dried cherries would be amazing in this!
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.
Thanks for sharing your tips Jeff!
I made mine into Almond Joy fudge by a cup each of coconut and slivered almonds at the end….definitely a keeper!
I love your additions Gary!
Is evaporated milk same as condensed milk?
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!