The Original Fantasy Fudge

The Original Fantasy Fudge


"This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups."

Ingredients 1 h 20 m {{adjustedServings}} servings 58 cals

Serving size has been adjusted!

Original recipe yields 117 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Grease a 9x13-inch pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Tips & Tricks
Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Chef John’s Christmas Miracle Fudge

See how to make rich, amazing fudge with no dairy.


  • Cook's Note:
  • To make in microwave, melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.
Rate recipe

Your rating


Reviews 70

  1. 83 Ratings


This is the only recipe that my family has ever used, and it's the only one I use and will continue to use...This makes the creamiest, most delicious fudge that you will ever eat, and it's simple to make too! Sometimes I will use white choco. chips and add nuts, cherries, etc.... or white chips w/ maple flavoring and walnuts. I have done so many different flavor combinations w/ this recipe, and it always turns out fantastic~YUM! :) NOTE: If you happen to have a candy thermometer handy, you will want to bring the mixture to 234 degrees, then continue w/ the recipe. I find that I have better luck using a thermometer than just timing it.

Sarah Jo

I used butter instead of margerine, chopped pecans instead of walnuts and pure vanilla extract. We LOVE this fudge. Out of the whole pan that I sliced, only four pieces remain. Very simple fudge recipe with excellent results--it really tastes like something you'd buy from a specialty shop!


I have made this recipe for decades now and it's just as good now as it was then! This is THE best fudge recipe. Use butter for sure, it lends so much better flavor than margarine. I have never used marshmallow creme though, just a bag of good old miniature marshmallows, 10 ounces is fine or the bigger bag of 16 ounces is okay too. They melt in just fine along with the chocolate chips. That way, you can just keep marshmallows and chocolate chips on hand, they're good for many other things, and then you're ready to make this on the spur of the moment. If you want, you can stir the miniature marshmallows in not quite completely in, and you have a rocky-road fudge. Also, I toast 2 cups or more of walnut or pecan halves in the oven (about 350 degrees, maybe 10 minutes?) till they are fragrant and slightly colored. The toasted nuts taste fantastic in this fudge, and there's no need to chop them at all!