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Fantasy Fudge

Fantasy Fudge


  • 3 cups sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 1 small can (5 ounces) evaporated milk (about 2/3 cup) (do not use sweetened condensed milk)
  • 1 1/2 packages (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
  • 1 (7 ounce) jar JET-PUFFED Marshmallow Creme
  • 1 cup chopped PLANTERS Walnuts
  • 1 teaspoon vanilla extract


  1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
  2. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
  3. Add chocolate and Marshmallow Creme; stir until completely melted.
  4. Add walnuts and vanilla extract; mix well.
  5. Pour immediately into prepared pan; spread to form even layer in pan.
  6. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
  7. Store in tightly covered container at room temperature.

Yield: 3 pounds or 40 servings, about two squares each

Size-Wise: A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Classic Fantasy Fudge: Prepare recipe as directed, using 3/4 cup (1 1/2 sticks) margarine and substituting 1 package (12 ounces) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13 x 9-inch baking pan for the 9-inch square pan.

Use Your Microwave: To prepare the fudge in the microwave, place butter in 4-quart microwaveable bowl. Microwave on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 minutes. Stir well, scraping down side of bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand 2 minutes. Add chocolate and Marshmallow Creme; continue as directed.

Nutritional Information: Calories 170 Total fat 8 g Saturated fat 4 g Cholesterol 10 mg Sodium 45 mg Carbohydrate 25 g Dietary fiber 1 g Sugars 23 g Protein 1 g Vitamin A

2 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 2 %DV

Recipe and photo credit:


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