Fantasy Fudge Recipe Marshmallow Cream Fudge

What’s in This Fantasy Fudge Recipe?

This marshmallow cream fudge is my favorite to make because it’s so simple. It’s a mix of chocolate and marshmallow cream, so it comes out extra creamy and rich. I used milk chocolate and added cashews on top, plus I made the fudge in mini muffin tins instead of making those big chunks of fudge. This all made for some super delicious little treats.

Evaporated Milk: Adds creaminess, sweetness, and a deep milky flavor to the fudge and can withstand being boiled at high temperatures without curdling. Sugar: Granulated sugar sweetens the fudge and helps it to set solidly. Butter: Unsalted butter adds richness and flavor to the fudge. Marshmallow Cream: Also sometimes called Marshmallow Fluff, this soft marshmallow spread is the key to creamy and rich fudge. I recommend Kraft Jet-Puffed, but any brand should work. Chocolate Chips: I prefer milk chocolate for this sweet fudge, but semisweet would also work well. Use a high-quality chocolate chip, like Ghirardelli, for the best taste. Vanilla Extract: Enhances the sweetness of the fudge and the marshmallow flavor. Cashews: I like to top my fantasy fudge with whole cashews, but you could use a different nut (or leave them out).

Variations To Try

One thing I really like about this fantasy fudge recipe is that it can be used with so many different flavor combinations. Follow the base fudge recipe, but add in whatever ingredients you want to make it your own. Get creative! Try different chocolates or even white chocolate, and stir in nuts, dried fruits, or candies. I could eat this every day!

How to Store

Fudge does not need to be refrigerated, although you can keep it cool to extend shelf life. At room temperature, this fantasy fudge will keep for 1-2 weeks. In the refrigerator, it will keep for 3-4 weeks.

How to Freeze

To really extend its life, you can also freeze fudge for up to 3 months. No matter where you keep it, be sure to store fantasy fudge properly in an airtight container so that it doesn’t dry out.

Serving Suggestions

I like to place this delicious marshmallow cream fudge on a dessert board surrounded by fresh fruits and nuts. It’s a great indulgent sweet treat to cap off the night. If you’re feeling fancy, try making my cream cheese fruit board!

Notes from the Test Kitchen

I’m not usually a stickler for precision, but in this recipe, you really need it! The fudge has to be cooked to exactly 234°F or it won’t set correctly. Undercooked fudge will turn out soft, while overcooked fudge will turn out dry and crumbly.

How to Make Fantasy Fudge Step by Step

Boil the Milk, Sugar, and Butter: Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner or line a mini muffin tin with paper liners. Set aside. Combine ⅔ cup of evaporated milk, 3 cups of granulated sugar, and ¾ cup of unsalted butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil). Remove From the Heat: After the sugar mixture reaches 234°F, immediately remove it from the heat. Add the Marshmallow Cream and Chocolate: Add 7 ounces (1 jar) of marshmallow cream, 1 teaspoon of vanilla extract, and 10 ounces (1 package) of chocolate chips. Chill the Fudge to Set: Pour the fudge into the prepared pan(s), top with ¼ cup of whole cashews (if desired), and let set for at least 3 hours. Remove from the pan (or muffin tin) and cut into pieces.