Chocolate from the shop, while delicious, can be expensive! Enjoy more of your favorite candy when you make this foolproof, Fantasy Fudge with Marshmallow Cream. You can mix and match your favorite chocolate chips with different extracts or stir in nuts or candy to make this fantasy fudge recipe your own.
Bundle up squares of this chocolate fudge alongside Chocolate Covered Oreos for a super fun treat or include Fantasy Fudge in a Dessert Charcuterie Board for an easy and elegant dessert.
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Ready for a candy-making experience that doesn’t require a candy thermometer or a lot of sweating over the stove. This Fantasy Fudge with Marshmallow Cream is almost as easy as Two Ingredient Fudge and is super fantastic.
Also looks cute next to a plate of Christmas Fudge, too!
Why Make This
It’s foolproof. After a memorable mishap in trying to make fudge the old fashioned way, my mom discovered this fantasy fudge with marshmallow cream to be no-fail. It’s true! It always turns out delicious.
It’s easily customizable. This is a great base recipe for making fudge. Use semisweet chocolate or swap it for another type of chocolate chip. Stir in vanilla extract or another flavor if you prefer. Stir in nuts, candy, marshmallows, or whatever you like! Use what you have to save money and avoid waste.
It’s a good cheap eat. A box of holiday candy will easily cost you $20 or more per pound. You can make your own Fantasy Fudge with Marshmallow Cream for less than half that. Stretch your dollar when you cook it yourself!
Ingredients
This Fantasy Fudge with Marshmallow Cream calls for just a few ingredients:
granulated sugar – White, granulated sugar is the best for making Fantasty Fudge.
butter – You can use butter or margarine/plant-based butter.
evaporated milk – Evaporated milk comes in a can and is unsweetened. Don’t confuse it with sweetened condensed milk. Depending on what size you buy, you may have some leftover. You can dilute it with water and use as you would milk or leave it full strength and use it like cream in coffee. There are lots of good uses for evaporated milk if you’ve got extra.
chocolate chips – You can use any kind of chocolate chips you like. However, with shrinkflation, be sure to check the size of the bag. Some manufacturers have shrunk the bags while keeping the price the same. To get a full 12 ounces, you may need to open a second bag.
marshmallow creme – This is also called Marshmallow Fluff in some areas. ALDI carries a generic brand, but many stores carry Jet Puffed Marshmallow Creme.
extract such as vanilla, peppermint, almond, or other – You can use whatever extract you like to add flavoring to your Fantasy Fudge. For sure use vanilla if you don’t want another flavor. Vanilla and chocolate aren’t opposites; they complement each other.
optional mix-ins – You can stir in any of the following into your marshmallow fudge: chopped nuts, candy bits like Heath or Butterfinger, mini marshmallows, M&Ms, or broken cookies, crackers, or pretzels.
Variations
This fudge with marshmallow cream is a base recipe. You can mix and match any chocolate and extract you like. Peppermint, almond, orange, or coffee all will work. Depending on what kind of chocolate chips you use, you can get really creative.
Some options to consider:
- white chocolate chips, coconut extract, and macadamia nuts
- dark chocolate chips, vanilla, and broken pretzels
- milk chocolate chips, mini marshmallows, and broken graham crackers
- semisweet chocolate chips, coffee extract, and cinnamon
- Easter: stir in leftover Mini Eggs from a batch of Easter Pretzels – serve with Easter Oreos!
Step-by-Step Instructions
Here’s how to make Fantasy Fudge with Marshmallow Cream:
- Line a baking sheet with parchment. My pan is 7×11, but you could use an 8-inch square if you like. The larger the pan, the thinner will your fudge be.
- In a medium saucepan over medium heat, mix together the sugar, butter, and milk, stirring constantly. Bring this to a full boil for five minutes, stirring all the while.
- Remove the pan from the heat and stir in the chocolate chips until melted and completely mixed in. Fold in the marshmallow creme. Stir in the extract.
- Pour the mixture into the prepared pan and cool completely before cutting into pieces.
- Once set, you can cut into squares. Store Fantasy Fudge in an airtight container at room temperature for up to a week. Refrigerate it for up to two weeks. Freeze for longer storage.
TLDR? Watch this Fantasy Fudge with Marshmallow Cream web story.
FAQs
They are similar but not exactly the same. Melted marshmallows will get firm again once melted. However, if you add some corn syrup or butter to melted marshmallows, you can make an approximation to the creme.
Essentially they are the same, though the manufacturing process is different. You can use them interchangeably.
Yes! You can store marshmallow cream fudge, well wrapped in plastic and then in a ziptop bag in the freezer. There is a small chance of blooming, the surface turning white under temperature changes. It’s not harmful and the fudge will still be edible.
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Fantasy Fudge with Marshmallow Cream
Ingredients
- 3 cup granulated sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 1 12-ounce package chocolate chips can use a mixture of types
- 1 7-ounce jar marshmallow creme
- 1 teaspoon extract such as vanilla, peppermint, almond, or other
Instructions
- Line a baking sheet with parchment. My pan is 7×11, but you could use an 8-inch square or a loaf pan. The larger the pan, the thinner the fudge.
- In a medium saucepan over medium heat, mix together the sugar, butter, and milk, stirring constantly. Bring this to a full boil for five minutes, stirring all the while.3 cup granulated sugar, ¾ cup butter, ⅔ cup evaporated milk
- Remove the pan from the heat and stir in the chocolate chips until melted and completely mixed in. Fold in the marshmallow crème. Stir in the extract. Pour the mixture into the prepared pan and cool completely before cutting into pieces.1 12-ounce package chocolate chips, 1 7-ounce jar marshmallow creme, 1 teaspoon extract
- Store the fudge in an airtight container at room temperature for one week.
Notes
- white chocolate chips, coconut extract, and macadamia nuts
- dark chocolate chips, vanilla, and broken pretzels
- milk chocolate chips, mini marshmallows, and broken graham crackers
- semisweet chocolate chips, coffee extract, and cinnamon
Nutrition
This post was originally published on December 8, 2015. It has been updated for content and clarity.
Molly
Oh, this – this is DELICIOUS. I have tried making fudge many different ways, I don’t like the sweetened condensed milk versions, and this turned out yummy. I did semi sweet chocolate chips and added 1/4 almond extract with 3/4 vanilla. My thought when I was making it was “I mean, even bad fudge is still good fudge because it’s fudge, right?” But this is good fudge. Thank you!
Jessica Fisher
Yay! Glad to hear it.
Pamela Foster
I made this today! I’m trying to broaden my culinary skills. This was my first ever try at fudge. It turned out great! Aren’t you happy I used your recipe for my first try? ???
Jessica Fisher
Yay! I’m so proud of you! Great job!
Elizabeth Humble
So followed this recipe exactly and it did not set it did not get hard – any suggestions? Or is there a way to add something to make it that way?
Jessica Fisher
That sounds really disappointing. My mom, siblings, and I have made this every year for 30 years and never had that issue. My guess is that it didn’t boil long enough. You can place it in the fridge and it should harden up.
Caryn
This recipe has been in my family for years as well. It is so easy and yet people are impressed with it. I love recipes
that make me look like a talented cook when I’m really not. I’m just good at finding things that are both easy and good:)
Jessica Fisher
Amen!
Katy
I make a similar recipe every year and people love it! Now for gift giving so I don’t have to cut and package, I scoop the fudge into lined muffin tins (found santa liners on sale last year so its festive) and then cool. They pop in to a plastic bag and its way quicker. I make these for all my kids teachers and they love them!
Ruth
I’ve been making this fudge recipe for 30 years. I had issues with it being grainy sometimes. I use my candy thermometer and heat it to the soft ball stage (hence dropping some in water to see if a ball forms). Turns out perfectly creamy every time.
Jessica Fisher
Good to know!
Sandi
We aren’t big fudge eaters (we prefer fudgy brownies) but I have made it a few times. Using the marshmallow creme was one way, and I’m thinking sweetened condensed milk was another way. I’ve never heard of dropping it into cold water. That sounds like an excellent way to make a mess!
Jessica Fisher
It’s an old school candy-making method, maybe for when you don’t have a thermometer? The cookbook we used was from 1971. 😉
Kirstin
No salt? Our family’s recipe–I don’t know where it came from–had the same ingredients as above, plus salt. And it called for mini marshmallows instead of marshmallow crème.
Jessica Fisher
Interesting with the marshmallows!
Sally
This is the fudge I make, too. I recently read that instead of the jar of marshmallow cream you can use a 10-ounce bag of marshmallows. I may try that.
Jessica Fisher
I’d love to hear how that goes!
Dorothy K
My Dad married Shirley (stepmother #2, and yes, I’ve had more which is why they are numbered) and she made this fudge often! She recently passed away, so I’ll have to make some of this fudge in memory of her and give a batch to my Dad.
Jessica Fisher
That sounds like a sweet gift!
Lisa
This is the fudge my mom made! Thanks for posting the recipe! It is delicious and easy to make.
Kathy in Illinois
Funny story about Brian!! I’m glad you married Bryan!!! How else could have had such cute kids????
God bless, Kathy
Jessica Fisher
Exactly!
Jamie Getskow
This is my go to recipe anytime I make fudge! I’ve even swapped peanut butter chips or green mint ones to make other flavors! It’s so good.