This Fantasy Fudge has been a constant in my pantry during holiday seasons and for years when I needed an easy, crowd-pleasing confection to bring to parties. I first discovered this version while helping my grandmother in her tiny kitchen; she swore by BlueBonnet margarine and Jet-Puff marshmallow creme, and she taught me the importance of a true rolling boil. The combination of semi-sweet chocolate, marshmallow cream, and crunchy walnuts yields a fudge that is glossy, slightly chewy, and perfectly balanced between sweet and rich chocolate flavor.

What makes this version special is its simplicity and reliability: no thermometer required, just attentive stirring through a 5-minute hard boil and a bit of elbow grease to get a silky finish. I remember gifting trays of this fudge wrapped in parchment to neighbors, each tin disappearing in a day. The texture is dense but not dry, with marshmallow cream lending a tender chew and walnuts adding a satisfying crunch. If you love nostalgic sweets that are fast to make and easy to scale, this will be your new go-to.

Ingredients

• Granulated sugar (3 cups): The backbone of the confection. Use regular white sugar—don’t substitute with granulated brown sugar here, it will alter the set and flavor. If you prefer a slightly deeper caramel note, you can replace up to 1/2 cup with light brown sugar, but expect a softer texture.
• Margarine (3/4 cup): BlueBonnet was used in the original; margarine contributes soft fat and a smooth mouthfeel. If you prefer, an equal amount of unsalted butter can be used for a richer flavor—just note the flavor nuance will shift toward butteriness.
• Evaporated milk (2/3 cup): Adds body and creaminess while helping the sugar solution reach the right concentration. Whole evaporated milk provides the best texture; low-fat versions may produce a slightly firmer set.
• Semi-sweet chocolate chips (12 ounces): Nestle Toll House chips were used here—semi-sweet balances the sugar without being cloying. Use good-quality chips for a glossy finish; chop a bar if you prefer faster melting.
• Marshmallow creme (7 ounces): Jet-Puff marshmallow creme smooths the texture and adds that classic marshmallow chew. It also helps prevent graininess and gives the fudge a tender bite.
• Vanilla extract (1 teaspoon): A small amount lifts the chocolate and balances sweetness. Use pure vanilla for the best aromatic finish.
• Walnuts (1 cup, chopped): Adds crunch and nutty contrast—toast them briefly in a dry skillet for more depth. For a nut-free version, leave them out or replace with toasted sunflower seeds.

Instructions

Prepare the pan: Line a 9x13-inch straight-sided baking pan with parchment paper, leaving an overhang on two opposite sides to lift the fudge out later. This prevents sticking and makes slicing neat. If you don’t have parchment, butter the pan thoroughly and dust with a little cocoa powder to minimize sticking. Combine sugar, margarine, and evaporated milk: In a 3–4 quart heavy-bottomed saucepan set over medium heat, add 3 cups granulated sugar, 3/4 cup margarine, and 2/3 cup evaporated milk. Stir to combine and watch closely. A heavy-bottomed pan prevents hot spots and scorching; a nonstick or stainless steel pan both work well. Bring to a hard (rolling) boil: Bring the mixture to a hard or rolling boil over medium heat, stirring constantly to dissolve sugar and prevent scorching. Once it reaches that full boil—where stirring does not stop the bubbling—start timing and continue stirring constantly for exactly 5 minutes. This timed boil creates the correct sugar concentration for the fudge to set without a thermometer. Remove from heat and add chocolate: Immediately remove the pan from heat after the 5 minutes. Add 12 ounces semi-sweet chocolate chips to the hot sugar mixture; stir continuously until the chips melt and the mixture becomes smooth and glossy. If you see any grainy bits, continue stirring until they dissolve—residual heat will finish the melt. Incorporate marshmallow cream, vanilla, and walnuts: Stir in the 7-ounce jar marshmallow creme and 1 teaspoon vanilla extract until no streaks remain. Fold in the 1 cup chopped walnuts evenly. Work quickly while the mixture is still fluid so the marshmallow blends in without stringing. Transfer and set: Pour the fudge into the prepared pan and spread to an even layer with a small offset spatula or the back of a spoon. Smooth the surface as much as possible. Let cool at room temperature until set—this can take 2–4 hours depending on room temperature. For faster setting, place in the refrigerator for about 1 hour, but avoid chilling immediately because very rapid cooling can cause a dull surface. Slice and serve: Once fully cooled and set, lift the fudge from the pan using the parchment overhang and place on a cutting board. Slice into 1x1-inch squares using a sharp chef’s knife; clean the knife between passes for tidy squares. Store in an airtight container between layers of parchment.

Storage Tips

Store the squares in an airtight container layered between sheets of parchment to prevent sticking. At room temperature in a cool pantry they keep beautifully for about 4–5 days; for longer storage, refrigerate up to two weeks—bring to room temperature before serving for the best mouthfeel. For gifting, wrap small squares individually in waxed paper and place in a decorative tin; if shipping, place the tin in an insulated mailer with a cold pack to prevent softening in transit.

Ingredient Substitutions

If you want a richer flavor, use unsalted butter instead of margarine in an equal amount. For a nut-free version, omit the walnuts or substitute an equal volume of toasted sunflower seeds. If you prefer darker chocolate, swap the semi-sweet chips for bittersweet or a dark chocolate chop—the overall sweetness will be lower and the fudge more sophisticated. For dairy-free adaptations, use a dairy-free chocolate that melts well and a plant-based evaporated milk alternative, but expect a slightly different set.

Serving Suggestions

Serve small 1x1-inch squares on a holiday tray alongside shortbread and spiced cookies. Garnish with a light dusting of cocoa powder, a few flaked sea salt crystals, or a single chopped walnut on top of each square for presentation. This fudge pairs nicely with coffee or a robust black tea and is a welcome addition to cookie swaps, boxed gifts, or after-dinner dessert platters.

Cultural Background

Fudge is a classic American confection that rose to popularity in the late 19th and early 20th centuries, commonly found at seaside resorts and candy shops. This style—dense, chocolate-based and often studded with nuts—reflects the mid-20th-century American approach to sweets, where convenience ingredients like chocolate chips and marshmallow creme became staples. The recipe carries that nostalgic, homemade charm and evokes memories of school bake sales and holiday cookie trays.

Seasonal Adaptations

Adapt the flavor to seasons: stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a fall-winter spice profile, or fold in 1/2 cup dried cranberries and orange zest in December for a festive twist. For summer gift boxes, top with a thin drizzle of white chocolate and sprinkles. You can also press crushed peppermint candy into the surface for a holiday peppermint fudge.

Meal Prep Tips

Make a double batch and portion into individual containers to have sweet treats on hand for weeks. Because it sets firmly, it slices cleanly and stacks in parchment-lined boxes—ideal for weekly coffee breaks or as part of a dessert selection for events. Label containers with the date; frozen portions defrost in the refrigerator overnight and retain texture when brought back to room temperature.

Making Fantasy Fudge feels like folding a family memory into every bite. Whether you’re building holiday boxes or sneaking a square with your afternoon coffee, this recipe is a dependable, beloved treat that’s easy to make your own.