Fantasy Fudge Recipe from Kraft: A Classic Chocolate Treat

Kraft Fantasy Fudge is a rich stovetop chocolate fudge made with sugar, butter, evaporated milk, chocolate chips, and marshmallow creme. The marshmallow creme helps create a smooth, sliceable texture, while chopped nuts add crunch; this classic version is easy to customize or leave nut-free.

Ingredients

3 cups (600 g) granulated sugar
3/4 cup (170 g) unsalted butter, cut into pieces
1 can (5 fl oz/147 ml; about 2/3 cup) evaporated milk—not sweetened condensed milk
1 package (12 oz/340 g) semi-sweet chocolate chips
1 jar (7 oz/198 g) marshmallow creme
1 cup (about 115 g) chopped walnuts or pecans
1 teaspoon (5 ml) vanilla extract
Butter or neutral-oil cooking spray, a little, for greasing the pan

Instructions

Prepare the pan and ingredients. Lightly grease a 13-by-9-inch (33-by-23-cm) baking pan, or line it with parchment paper and lightly grease the paper. Measure the sugar and evaporated milk, cut the butter into pieces, and chop the nuts if needed. Open the marshmallow creme jar before you start cooking; the hot sugar mixture needs to be combined promptly once it reaches temperature.
Start the sugar mixture. Add the sugar, butter, and evaporated milk to a heavy-bottomed saucepan of at least 3-quart (2.8-liter) capacity. Set it over medium heat and stir frequently as the butter melts and the sugar begins to dissolve. Scrape the bottom and corners of the pan with a heatproof spatula so sugar does not settle and scorch. Once the mixture reaches a full, active boil across the surface, begin timing.
Boil to the soft-ball stage. Keep the mixture at a steady boil for 5 minutes, stirring constantly. If you use a candy thermometer, clip it to the pan without letting its tip touch the bottom; cook until it reaches 234°F (112°C), the soft-ball stage. Remove the pan from the heat as soon as it reaches that temperature, even if the five minutes are not quite up. If you do not have a thermometer, use the full five-minute boil and keep the heat steady rather than letting the mixture boil violently. Hot syrup can burn, so avoid splashing it and do not taste it while hot.
Melt in the chocolate. Take the saucepan off the burner and add the chocolate chips. Stir until they have melted and the mixture looks evenly dark and glossy, about 1 to 2 minutes. Scrape around the sides and base as you stir. If a few chips remain, keep stirring; the residual heat should melt them without returning the pan to the burner.
Finish the fudge mixture. Add the marshmallow creme, vanilla, and chopped nuts. Stir firmly until the creme is fully incorporated and there are no visible streaks of white. The mixture will be thick and begin to set as it cools, so work steadily but carefully. If the creme clings to the measuring spoon, a lightly greased spoon or spatula makes it easier to scrape out.
Fill the pan and let it set. Scrape the fudge into the prepared pan and spread it into an even layer, nudging it into the corners. Smooth the top with a greased spatula if you like. Leave the pan at cool room temperature until the fudge is firm, about 2 hours. Avoid moving or cutting it during this time; the center needs time to set along with the edges.
Cut and serve. Lift the slab from the pan using the parchment, or loosen the edges with a thin knife. Cut it into 48 small squares with a large, sharp knife. For neat pieces, wipe the blade between cuts and let the fudge stand at room temperature for several minutes if it has been chilled.

Tips

Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and gives the recipe its intended balance. Sweetened condensed milk contains added sugar and is much thicker; swapping it in changes both the sweetness and the way the fudge sets.
Measure the chocolate and creme accurately. Use a full 12-ounce bag of chips and a 7-ounce jar of marshmallow creme. Substantially changing those amounts can make the finished fudge softer, firmer, or sweeter than expected.
Keep the sugar mixture moving. Stir constantly during the timed boil and scrape the base of the saucepan. A heavy-bottomed pan helps distribute heat evenly; scorching or allowing sugar crystals to build up on the sides can affect the flavor and texture.
Have everything ready before boiling. Once the syrup is cooked, the chocolate and marshmallow creme go in quickly. Measure and open ingredients in advance, and use a sturdy heatproof spatula. Do not try to speed up setting by stirring the fudge as it cools in the pan.

Serving Suggestions

Cut the slab into small squares because this is a sweet, rich confection. Arrange the pieces on a dessert plate alongside coffee, tea, or cold milk, or add a few to a holiday cookie tray. For gifting, place fully set squares in small paper candy cups so they are easy to pick up and less likely to stick together. If the fudge has been refrigerated, let the serving portion sit out briefly before presenting it; its texture is more yielding when it is not refrigerator-cold.

The recipe makes about 48 pieces when cut into modest squares, though the count depends on how large you cut them. For a party, cut a few smaller pieces rather than making the entire batch into large servings. Keep the rest covered and chilled until it is time to refill the plate, and avoid leaving the whole batch out for an extended period.

Variations

Make it nut-free: Leave out the walnuts or pecans. The fudge will still set, and the chocolate-marshmallow flavor will be more prominent. If you want a little contrast without nuts, sprinkle a small pinch of flaky salt over the top immediately after spreading the mixture; use a light hand so it does not overwhelm the sweetness.

Change the nuts: Substitute chopped pecans for walnuts, or use another favorite roasted nut in the same quantity. Toasting nuts in a dry skillet over medium-low heat for a few minutes can deepen their flavor; cool them completely before stirring them in so they do not warm the fudge mixture or introduce moisture.

Adjust the chocolate flavor: Semi-sweet chips give the classic balanced result. You can use bittersweet chips for a less sweet, more intense chocolate taste, but avoid making a large change to the quantity. Milk chocolate chips produce a sweeter, softer-tasting batch, so they are best used as a partial swap rather than replacing all the semi-sweet chocolate.

Add a simple topping: Before the surface firms, scatter a small amount of finely chopped nuts or a few extra chocolate chips over the top and press them in lightly. Keep toppings modest; a heavy layer can make the slab harder to cut cleanly. Avoid adding liquid flavorings or wet fruit, which can interfere with the texture and storage.

Storage and Reheating

Because this fudge contains dairy ingredients, refrigerate it within 2 hours of preparation or serving. Once it has fully set, cut it into squares and place them in an airtight container, separating layers with parchment paper. Keep the container refrigerated for up to 2 weeks for the best quality. The pieces may feel firm straight from the refrigerator, so let only the portion you plan to serve stand at room temperature for several minutes.

For longer storage, freeze the fudge in a tightly sealed freezer-safe container for up to 2 months. Separate the layers with parchment, and thaw the container in the refrigerator before serving so condensation forms on the outside of the container rather than directly on the candy. Do not refreeze a batch that has thawed and been left out. Reheating is not recommended: heat can soften or melt the fudge and make it greasy. If it is simply too firm to cut, allow it to warm slightly at room temperature instead.

Frequently Asked Questions

Why did my Fantasy Fudge turn out grainy?
Graininess can happen when sugar crystals form on the sides of the pan or when the syrup is cooked too far. Stir steadily, scrape the base rather than dragging crystals from the sides back into the mixture, and use a candy thermometer if available. Once the syrup reaches 234°F (112°C), take it off the heat promptly.

Can I make this recipe without a candy thermometer?
Yes. Bring the mixture to a full boil, then boil it for 5 minutes while stirring constantly, as directed. A thermometer provides a more precise cue because burner strength and pan shape vary, but careful timing and steady heat make the recipe possible without one. Do not estimate doneness by color alone.

Can I use marshmallows instead of marshmallow creme?
Marshmallow creme is the ingredient used in this version, and it blends smoothly into the hot chocolate mixture. Regular marshmallows are not a direct one-for-one volume substitute because their shape and amount of air make measuring less consistent. For the most reliable texture, use the 7-ounce jar of creme specified here.

Can I make Fantasy Fudge without nuts?
Yes. Omit the nuts without replacing them, or use a nut-free topping such as a light sprinkle of flaky salt. Check the chocolate and marshmallow creme labels if avoiding nuts because product ingredients and manufacturing statements can vary.

How do I get clean, even squares?
Let the slab set completely, then use a large sharp knife and wipe the blade between cuts. If the fudge is very cold and resists cutting, leave it at room temperature for a few minutes first. A ruler can help mark an even grid before cutting, especially when you want consistent pieces for a tray.

Can I double the batch?
For the most predictable result, make two separate batches rather than doubling everything in one saucepan. A larger volume takes longer to heat and can be harder to stir evenly, which makes the temperature less consistent. Use the same pan size for each batch and allow each slab the full setting time before cutting.

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