Name: Fantasy Fudge (Original Marshmallow Creme Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cups granulated sugar ((600g)); 3/4 cup unsalted butter ((170g), cut into pieces); 2/3 cup evaporated milk ((160ml)); 12 ounces semi-sweet chocolate chips ((340g)); 7 ounces marshmallow creme ((198g) from the jar); 1 teaspoon vanilla extract; 1 1/4 cups chopped pecans ((135g), plus extra for topping (optional))

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This fantasy fudge recipe is a classic marshmallow creme fudge made with sugar, butter, evaporated milk, semisweet chocolate chips, vanilla, and pecans. It's rich, creamy, and cooks on the stovetop in about 10 minutes, then sets up on its own. Perfect for Christmas cookie trays, holiday gifts, and parties.

Chocolate fudge bars with pecans, stacked together on a plate.

Old-Fashioned Fantasy Fudge with Pecans (7 Ingredients)

I love holiday baking. Come December, my counters are covered in chocolate hazelnut thumbprint cookies with Nutella, chocolate-dipped ginger molasses cookies, sprinkle-topped whipped shortbread cookies, and a gingerbread cookie chocolate tart. I give many of these homemade treats to family and friends for Christmas, and this year I've added a new item to the gift tins: homemade chocolate fudge!

Four thick slices of chocolate pecan fudge are stacked, with whole pecans both in and on top of the fudge.

Fantasy Fudge is the classic marshmallow creme fudge that was printed on the back of the Kraft marshmallow creme jar for years - and it has stayed popular for good reason. It's creamy, chocolatey, easy to make, and one pan makes plenty to share.

You only need seven simple ingredients: sugar, butter, evaporated milk, semisweet chocolate chips, marshmallow creme, vanilla, and pecans (or walnuts). No fancy chocolate and no mixer. Just one saucepan, a candy thermometer, and a few minutes of stirring.

A stack of chocolate fudge squares is shown with pecans on top.

I tested this old-fashioned fudge recipe with and without a candy thermometer. Below, I'm sharing everything I learned so your fudge turns out smooth and creamy the very first time.

Note: I've included plenty of helpful tips below, before the recipe card, to help you make this Fantasy Fudge successfully on the first try, and I encourage you to read them. But if you'd rather get straight to ingredient amounts + recipe instructions, feel free to jump to the fully printable recipe card and come back to the tips later, if you need to!

Close-up of chocolate fudge topped with pecan halves, cut into squares and arranged on a white surface.

Why You'll Love This Fantasy Fudge Recipe

Only 7 simple ingredients
Ready for the pan in about 25 minutes
Smooth, creamy texture thanks to marshmallow creme
Makes a big 9x13 batch (30 squares)
Perfect for holiday gifting and cookie exchanges
Make-ahead friendly and freezes well
Easy to customize with your favorite nuts

Two pieces of chocolate fudge with visible pecan pieces stacked on a white plate.

Why Marshmallow Creme Makes the Best Fudge

Old-fashioned fudge can turn grainy if the sugar crystallizes as it cools. That's why so many people feel nervous about making candy at home. Marshmallow creme solves that problem. It keeps the sugar from forming large crystals, so the fudge stays silky and creamy, even if you're new to candy making.

Evaporated milk makes a difference, too. It's richer than regular milk and has less water, so the fudge sets up firm without drying out. A full bag of semisweet chocolate chips balances all that sweetness with deep chocolate flavor.

Slices of chocolate fudge with pecans on top, arranged on a wire rack.

Can I make fantasy fudge without a candy thermometer?

Yes. Once the mixture reaches a full rolling boil (a boil you can't stir down), cook it for 4-5 minutes while stirring constantly. You can also drop a little into a glass of cold water. It should form a soft ball that flattens when you pick it up.

I still highly recommend a thermometer for the most reliable results. Stovetops and pans vary widely, so a candy thermometer cuts down on the guesswork. Aim for 234°F (112°C) and remove the saucepan from the heat as soon as it gets there. Avoid continuing to cook simply to complete the full 5 minutes if the mixture has already reached temperature.

Squares of chocolate fudge, topped with pecan pieces, are arranged in a neat, grid-like pattern.

What Texture to Expect

Fantasy Fudge doesn't necessarily have the completely silky texture of a chocolate ganache or condensed milk fudge. A very fine, traditional fudge texture is normal. It should not, however, feel distinctly sandy, crunchy, chalky, or dry. The tips below will help you get that smooth, creamy result.

Close-up of chocolate fudge squares with visible pecan halves.

My Top Tips for Cooking the Sugar Mixture

Use a heavy-bottomed saucepan. The sugar mixture gets extremely hot and can catch on the bottom of a thin pan, leaving small caramelized or scorched flecks in the finished fudge.
Have all ingredients ready. Have the chocolate chips, marshmallow creme, vanilla, and pecans measured and ready before you start cooking. Once the sugar mixture reaches temperature, you need to work fairly quickly.
Make sure the sugar dissolves. Make sure the sugar has dissolved before the mixture reaches a full boil. Undissolved sugar crystals can encourage the entire batch to crystallize and give the fudge a grainy texture.
Know what a full rolling boil looks like. A full rolling boil means the entire surface is bubbling vigorously and the bubbling continues even while the mixture is being stirred.
Keep the heat controlled. Turning the burner up too high to reach a boil faster makes it easier to scorch the milk solids and sugar on the bottom of the saucepan.
Stir constantly once it boils. Stir constantly once the mixture is boiling, making sure the spoon or spatula passes over the entire bottom of the saucepan and into the corners.
Add the ingredients in order. Once the chocolate is added, the mixture will thicken quickly. Stir until the chips have melted before adding the marshmallow creme.
Do not cook it again after adding the chocolate. Do not continue cooking the fudge after adding the chocolate and marshmallow creme. Once the cooked sugar mixture has reached the correct temperature, the remaining ingredients are stirred in off the heat.
Work quickly when transferring the fudge to the 9x13-inch pan to set. It begins setting as it cools and becomes increasingly difficult to spread.
Let the fudge set at room temperature rather than immediately placing it in the refrigerator. Slow cooling helps preserve its texture, and refrigeration is not necessary for it to set.

A pile of chocolate fudge topped with pecans sits on a cooling rack.

Why didn't my fudge set?

Soft, sticky fudge usually means the mixture didn't get hot enough. Make sure it reaches a full rolling boil and hits 234°F (112°C) before you add the chocolate. If your fudge turned hard and crumbly, it probably cooked too long or too hot or wasn't stirred enough.

Let it set at room temperature. Let the fudge set at room temperature rather than immediately placing it in the refrigerator. Slow cooling helps preserve its texture, and refrigeration is not necessary for it to set.

A stack of chocolate fudge squares with pecans on top and scattered around, placed on parchment paper.

Close-up of chocolate fudge squares topped and filled with pecan halves, stacked on a wire rack.

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Fantasy Fudge (Original Marshmallow Creme Recipe)

Creamy, rich, and loaded with pecans, this easy Fantasy Fudge is the classic marshmallow creme fudge made with just 7 ingredients. It cooks on the stovetop in about 10 minutes and sets in a 9x13 pan. One batch makes 30 generous squares for Christmas cookie boxes, holiday gifting, and dessert trays.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings squares

Calories per serving 243 kcal

Author: Julia

Ingredients

3 cups granulated sugar (600g)
¾ cup unsalted butter (170g), cut into pieces
⅔ cup evaporated milk (160ml)
12 ounces semi-sweet chocolate chips (340g)
7 ounces marshmallow creme (198g) from the jar
1 teaspoon vanilla extract
1 ¼ cups chopped pecans (135g), plus extra for topping (optional)

US Customary - Metric

Instructions

Line a 9x13-inch pan with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment and set the pan aside.
Add the sugar, butter, and evaporated milk to a large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the butter has completely melted and the mixture is smooth.
Boil the fudge: Continue cooking, stirring constantly, until the mixture reaches a full rolling boil. Boil for about 4 to 5 minutes, stirring constantly and scraping the bottom of the pan to prevent scorching. For the most reliable results, remove the pan from the heat as soon as the mixture reaches 234°F (112°C) on a candy thermometer.
Immediately add the chocolate chips and stir until the chocolate has melted and the mixture is evenly combined.
Add the marshmallow creme and vanilla. Stir until the marshmallow creme is completely incorporated and the fudge is smooth.
Fold in the pecans, stirring just until evenly distributed.
Spread and set: Immediately transfer the fudge to the prepared pan. Working quickly, use an offset spatula to spread it into an even layer and smooth the top. Press extra pecan pieces into the top while the fudge is still soft, if desired.
Let the fudge cool completely at room temperature for about 4 hours, or until firm and fully set.
Use the parchment paper to lift the fudge from the pan. Cut into squares or rectangles with a large, sharp knife and serve.

Notes

I provide helpful step-by-step photos below the recipe card.
Check your thermometer: Clip it to the side of the saucepan so the tip sits in the fudge, not touching the bottom. Can you make the fudge without a thermometer? Yes - more on that here.
Work quickly at the end: The fudge starts to firm up as soon as the chocolate and marshmallow go in, so have your pecans chopped and your 9x13-inch pan ready before you start cooking. Work quickly when transferring it from the saucepan to the 9x13 pan. The fudge begins setting as it cools and becomes increasingly difficult to spread.
Let it set at room temperature. Let the fudge set at room temperature rather than immediately placing it in the refrigerator. Slow cooling helps preserve its texture, and refrigeration is not necessary for it to set. Why didn't your fudge set? Troubleshoot here.
Cool it completely before cutting. For neat cuts, make sure the fudge is completely cool first. Run a large knife under hot water, wipe it dry, make a cut, then wipe and repeat.
For more of my top tips and troubleshooting, go here.

Variations

Toasted Pecans: For deeper flavor, toast the pecans at 350°F (175°C) for 5 to 7 minutes. Let them cool before folding them in.
Make it nut-free: Leave out the pecans. No other changes are needed.
Swap the pecans. Pecans can be replaced with walnuts. You could also add something like raisins or dried cranberries.
Peppermint fudge: Replace the vanilla with ½ teaspoon peppermint extract, skip the nuts, and top with crushed candy canes.

Best Pans and Tools

Heavy-bottomed saucepan: Use a large one (at least 3 quarts). The mixture bubbles up a lot at a rolling boil, and a heavy bottom helps prevent scorching.
Candy thermometer: This is my best tip for fudge that sets every time. You're aiming for 234°F (112°C), also called the soft-ball stage.
9x13-inch (23x33 cm) pan: Produces bite-sized pieces of fudge and a generous yield. That's what I used.
8- or 9-inch (20 or 23 cm) square pan: Makes thicker fudge, with no need to adapt the recipe.
Choose your pan based on the thickness you want. A 9x13-inch pan produces bite-sized pieces of fudge and a generous yield. For thicker fudge, you can use an 8- or 9-inch square pan, and there wouldn't be any need to adapt the recipe.
Parchment paper: The parchment makes it easy to lift out the whole slab for clean slicing.
Special Tools: Large heavy-bottomed saucepan | Candy thermometer | Rubber spatula | Offset spatula | 9x13-inch pan | Parchment paper

Storage

Room temperature: Store Fantasy Fudge in an airtight container at room temperature for up to 2 weeks. If stacking the pieces, place sheets of parchment or wax paper between the layers to prevent them from sticking together.
Refrigerator: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture.
Freezer: Fantasy Fudge can also be frozen for up to 3 months. Wrap it well and place it in an airtight, freezer-safe container, then thaw overnight before serving.

Nutrition

Nutrition Information

Fantasy Fudge (Original Marshmallow Creme Recipe)

Amount per Serving

Calories

243

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

102

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

163

Vitamin C

0.2

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.

Keyword Christmas fudge, easy chocolate fudge, fantasy fudge, marshmallow creme fudge

How to Make Fantasy Fudge (Step-by-Step Photos)

This is a recipe overview. Scroll up to find the complete instructions + ingredient amounts in the recipe card above.

Gather all the ingredients: you will need only 7 ingredients, as shown in the photo below.

This photo shows the ingredients for Fantasy Fudge: marshmallow creme, semi-sweet chocolate chips, evaporated milk, pecans, vanilla extract, unsalted butter, and granulated sugar.

Prep the pan: Line a 9x13-inch pan with parchment paper, leaving some overhang on the long sides. Do this first, because the fudge starts to set quickly.
Melt: Add the sugar, butter, and evaporated milk to a large, heavy-bottomed saucepan. Cook over medium heat, stirring often, until the butter melts and the mixture is smooth.

Side-by-side images show a saucepan with butter cubes and sweetened milk on the left, and a smooth, melted mixture being stirred with a black spatula on the right.

Boil: Keep stirring until it reaches a full rolling boil, the kind that keeps bubbling even while you stir. Boil for 4 to 5 minutes, stirring constantly and scraping the bottom of the pan. Pull it off the heat as soon as it hits 234°F (112°C).
Chocolate: Immediately stir in the chocolate chips until melted and smooth.

Two images show a pot with thick yellow batter. The left pot has a wooden spoon mixing the batter. The right pot shows the same batter with chocolate chips added on top before mixing.

Marshmallow and vanilla: Add the marshmallow creme and vanilla. Stir until there are no white streaks and the fudge looks glossy.
Pecans: Fold in the pecans just until evenly mixed.

Two images of brownie batter in a metal bowl with a wooden spoon. On the left, plain batter is shown; on the right, chopped pecans have been added to the top of the batter.

Spread: Pour the fudge into the pan and quickly smooth the top with an offset spatula. Press a few extra pecan pieces on top while it's still soft.
Set and slice: Let it cool at room temperature for about 4 hours, until firm. Lift it out with the parchment and cut into squares with a large, sharp knife.

Left: A pot filled with thick chocolate brownie batter and a wooden spoon. Right: An unbaked brownie mixture with pecans in a parchment-lined baking pan, ready for the oven.

Twenty-five chocolate fudge are arranged in neat rows.

How to serve it: Cut the fudge into small squares (it's rich!) and serve at room temperature. For Christmas gifts, I love packing it into holiday tins with chocolate-dipped pecan shortbread cookies and browned butter pecan sandies. It's also an easy addition to a holiday dessert table alongside mint chocolate brownies or chocolate chip Bundt cake. If you're hosting a bigger crowd, make a chocolate delight or no-bake mudslide pie the day before, and dessert is completely done before anyone walks in the door.