Fudge recipe with marshmallow cream without evaporated milk

This marshmallow fudge recipe is adapted from an original fantasy fudge, back-of-the-can recipe—but with extra chocolate. It's easy to make and makes a huge batch so you can share with friends!

Updated December 13, 2021

Most of us have memories of special food we enjoyed at Christmas when we were little. The clearest memory for me is of my dad making fudge for all of us (six kids). The last time I recall him making his fudge was when we all still lived at home 25 some odd years ago.

A Favorite Fantasy Fudge Recipe

Turns out the recipe comes from the back of a seven-ounce jar of Kraft's marshmallow creme. It is known as "fantasy fudge" and is just as good as I remember it.

The recipe makes about three pounds of fudge, so I can see why he hasn't made it in a while; that's a lot of fudge!

If I make this again I think I will double the amount of walnuts, and substitute almond extract for the vanilla just to see how it goes. Regarding the marshmallow cream, I think you could easily substitute seven ounces of plain marshmallows.

Swaps & Substitutions

Over the years, so many of you have made this recipe and shared your variations with us. Here are some of our favorites!

• Swap the marshmallow cream for 7 ounces of plain marshmallows.
• Double the amount of walnuts...
• ...or leave the walnuts out!
• Swap in pecans or another nut of your choice.
• Swap half brown sugar and use pecans (tastes like butter pecan fudge!)
• Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.
• Use peanut butter chips or white chips instead of chocolate chips.
• Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.

Troubleshooting Fudge

• If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.
• Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).
• The texture and flavor of fudge vastly improves as it sets and cools. Don't skip the 4-hour setting time. Overnight is even better!
  

Store & Freeze Marshmallow Fudge

Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated.

To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Freeze for up to a month and thaw in the fridge.

More Easy Ways to Get Your Chocolate Fix

• Homemade Chocolate Truffles
• Brownie in a Mug
• Best Chocolate Brownies
• Chocolate Pudding
• Sour Cream Chocolate Cake

Adapted from Kraft's Creamy Fudge.

Way back when this recipe first came out, it was common to find chocolate chips on 16-ounce bags. Now, they are sometimes in 12-ounce bags, or smaller, and this recipe may not turn out right with that amount of chocolate. Check your package twice at the store so you know how many bags of chips to buy.

• 3 cups granulated sugar

• 3/4 cup unsalted butter

• 2/3 cup (one 5-ounce can) evaporated milk

• 16 ounces semisweet chocolate chips or finely chopped semisweet chocolate (do not substitute bittersweet)

• 1 (7-ounce) jar marshmallow creme

• 1 teaspoon vanilla extract

• 1 cup chopped walnuts

• Candy thermometer

1. Prep the baking pan and assemble the ingredients:

   Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.

   Line a 9 x 13-inch baking pan with foil, butter the inside.

2. Boil the sugar, butter, and milk:

   In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.

   Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed), which should take at least 4 minutes, and possibly longer.

   Alison Bickel

3. Finish the fudge:

   Remove from heat. Quickly stir in chocolate and marshmallow creme.

   Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

   Alison Bickel Alison Bickel

4. Pour into the prepared pan:

   Alison Bickel

5. Cool to room temperature before slicing:

   Cool the fudge for at least 4 hours, and preferably overnight. You may want to chill in the refrigerator to get it more firm.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.