Kraft Fantasy Fudge is a classic American chocolate fudge made with chocolate chips, marshmallow creme, butter, sugar, and evaporated milk, traditionally finished with chopped walnuts. The sugar mixture is boiled before the chocolate and marshmallow creme are stirred in, giving the fudge a smooth, firm texture that slices neatly after it sets.
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (170 g) unsalted butter, cut into pieces
- ⅔ cup (5 fl oz/148 ml) evaporated milk, from one 5-ounce can
- 1 package (12 oz/340 g) semi-sweet chocolate chips
- 1 jar (7 oz/198 g) marshmallow creme
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (about 120 g) chopped walnuts
Instructions
- Prepare the pan and measure everything. Grease a 13-by-9-inch (33-by-23-cm) baking pan lightly with butter, or line it with parchment paper, leaving a little overhang on two sides so the slab can be lifted out. Measure the sugar and evaporated milk, cut the butter into pieces, and have the chocolate chips, marshmallow creme, vanilla, and walnuts ready beside the stove. Once the syrup is cooked, the remaining steps move quickly.
- Cook the sugar mixture. Combine the sugar, butter, and evaporated milk in a heavy, medium-to-large saucepan. Heat over medium, stirring frequently as the butter melts and the sugar dissolves. When the mixture reaches a full rolling boil—a boil that continues while you stir—start a timer and boil it for 4 minutes, stirring constantly. Keep the mixture at a steady boil without letting it foam up toward the rim. A sturdy spoon and a pan with plenty of headroom make this easier.
- Take the pan off the heat and melt in the chocolate. Remove the saucepan from the burner as soon as the 4-minute boil is complete. Add the chocolate chips and stir until they have melted and the mixture looks evenly chocolatey. Scrape the bottom and sides of the pan as you stir, since a few unmelted chips can hide there. Avoid returning the pan to high heat; residual heat is normally enough to melt the chips.
- Stir in the creme, vanilla, and nuts. Add the marshmallow creme, vanilla, and chopped walnuts. Stir firmly until the creme is fully incorporated and no pale streaks remain. The mixture will be thick, so scrape the spoon against the pan’s sides and work steadily. If the creme is sticking to its jar, a clean spatula lightly coated with butter can help you transfer it.
- Spread and set. Immediately scrape the fudge into the prepared pan and spread it into an even layer, pushing it into the corners. Let it cool at room temperature until completely firm, about 2 hours. Do not cover it while it is warm; trapped condensation can leave droplets on the surface. Once set, lift out the slab if you used parchment and cut it into 48 small squares with a sharp knife.
Tips
- Use evaporated milk, not sweetened condensed milk. The two products are not interchangeable. Evaporated milk is unsweetened; condensed milk contains added sugar and would change both the sweetness and the way the syrup sets. If you do not have evaporated milk, use whole milk in the same volume as a last-minute substitute, but expect a less rich result and take extra care to maintain the full boil.
- Measure the boil accurately. Start the 4-minute timer only once the whole surface is at a rolling boil. Stir constantly during those four minutes and keep the heat at medium or medium-low as needed to prevent scorching. Boiling for too little time can leave the fudge soft; boiling much longer can make it dry or crumbly.
- Choose a sturdy saucepan and stir thoroughly. A thin pan can create hot spots, while a very small pan can boil over. Use a pan that gives the mixture room to bubble, and scrape its bottom and corners as you stir. Have the pan and add-ins ready before you start because the mixture thickens as it cools.
- Let the slab set before slicing. Cutting warm fudge can compress the squares and smear the edges. For cleaner cuts, use a long sharp knife and wipe the blade between slices. If the fudge is very firm after refrigeration, let it stand for 10 to 15 minutes before cutting.
Serving Suggestions
Serve the squares at room temperature so their chocolate flavor and soft, dense texture come through. The original-style batch is rich, so small pieces are usually enough; cut it into 48 squares for a party platter, or make smaller bite-size pieces for a cookie tray. Arrange the fudge with plain shortbread, crisp sugar cookies, or fresh strawberries for contrasting textures and flavors.
For a holiday dessert table, place the pieces in paper candy cups or separate layers with parchment so they do not stick together. They also make a simple edible gift when packed in a clean, airtight tin and kept cool. If the fudge has been chilled, let only the amount you plan to serve warm up on the counter rather than leaving the whole batch out for an extended period.
Variations
Use pecans instead of walnuts. Pecans are a straightforward swap at the same volume and bring a slightly sweeter, buttery flavor. For a nut-free batch, omit the walnuts; no replacement is necessary, though the squares will have a smoother texture. Check chocolate-chip and marshmallow-creme labels if you are accommodating an allergy, since product ingredients and cross-contact information vary.
Change the chocolate. Milk chocolate chips make a sweeter, milder fudge, while bittersweet chips give it a deeper, less sweet chocolate flavor. Keep the total amount at 12 ounces (340 g). White chocolate is not a direct equivalent here: it behaves differently and can make this particular boiled-syrup recipe harder to set consistently.
Add a little crunch or flavor. Replace some or all of the walnuts with an equal amount of toasted pecans, or stir in ½ cup (about 75 g) of mini chocolate chips after the mixture has cooled for a minute or two. A small pinch of flaky salt sprinkled over the surface just after spreading balances the sweetness without changing the recipe’s structure. Avoid adding extra liquid flavorings, which can soften the set.
Make a smaller batch only with care. Halving every ingredient may seem easy, but a smaller quantity heats and boils differently, so the original four-minute timing may not produce the same texture. For the most dependable result, make the full batch in the stated pan and share or freeze what you will not serve soon.
Storage and Reheating
Once the fudge is fully cool, place it in an airtight container, separating layers with parchment paper. Refrigerate it within 2 hours of preparation and keep it chilled for up to 1 week for the best texture and flavor. Fudge does not need reheating. For a softer bite, take a few pieces from the refrigerator and let them sit at room temperature for about 10 to 15 minutes before serving.
To freeze, wrap the whole slab or individual portions tightly, then place them in a freezer-safe container for up to 2 months. Thaw the wrapped fudge in the refrigerator overnight, then bring the pieces you want to serve toward room temperature. Keeping it wrapped while thawing helps prevent condensation from settling on the surface. Discard pieces that have been left out for more than 2 hours or show an unusual appearance or smell.
Frequently Asked Questions
Why did my Fantasy Fudge turn out soft? The most common reason is that the sugar, butter, and evaporated milk did not boil for the full 4 minutes after reaching a rolling boil. Make sure the timer starts at a sustained boil and that you stir throughout. Also confirm that you used evaporated milk rather than sweetened condensed milk, and allow the slab its full setting time before judging the texture.
Why is my fudge grainy? Graininess can result when sugar crystals form on the sides of the saucepan or when the mixture is stirred inconsistently during cooking. Stir the syrup constantly once it boils, and avoid scraping dried sugar from high up the pan walls back into the mixture. The marshmallow creme and chocolate should be incorporated smoothly after the pan comes off the heat.
Can I use marshmallows instead of marshmallow creme? Marshmallows are not a guaranteed one-for-one substitute in this recipe because their weight, moisture, and texture differ from marshmallow creme. For the closest result, use the 7-ounce jar called for. If you do substitute, measure by weight rather than by cup and expect that the finished fudge may be less smooth or set differently.
Can I make this without nuts? Yes. Leave out the walnuts and follow the rest of the recipe as written. The fudge will be smooth rather than crunchy, and the yield will be close to the same. If you want to replace the nuts, use an equal volume of another mix-in, such as toasted coconut, but add it only after the chocolate has melted and the pan is off the heat.
Do I need a candy thermometer? No candy thermometer is required for this version. The recipe uses a timed rolling boil: boil the sugar, butter, and evaporated milk for exactly 4 minutes while stirring. A thermometer can be a useful cross-check, but follow the stated timing and keep the mixture at a steady boil rather than relying on an unfamiliar temperature adjustment.
Can I make Fantasy Fudge ahead? Yes. Prepare it a day or two before serving, let it set completely, cut it, and store the pieces in an airtight container in the refrigerator. Bring only the portion you plan to serve toward room temperature. For longer make-ahead storage, freeze the wrapped fudge for up to 2 months and thaw it gradually in the refrigerator.
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