Skip to main content New this month
Get the Allrecipes magazine

Fantasy Fudge

Rated as 4.65 out of 5 Stars

"This fudge is so rich, you'll find that a small portion goes a long way on chocolate flavor."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 173 cals
Original recipe yields 40 servings (3 pounds, 2 squares each serving)

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. 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.
  2. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
  3. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Nutrition Facts


Per Serving: 173 calories; 8.3 g fat; 24.9 g carbohydrates; 1.3 g protein; 10 mg cholesterol; 32 mg sodium. Full nutrition

Reviews

Read all reviews 41
  1. 49 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for 5 minutes, and put it in a 9x13 pan to have a thick dense piece of fudge. Our other variations are ...

Most helpful critical review

I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't ...

Most helpful
Most positive
Least positive
Newest

This is our main holiday fudge recipe. Only differences is that we double the recipe, boil for 5 minutes, and put it in a 9x13 pan to have a thick dense piece of fudge. Our other variations are ...

My standby fudge recipe too, like many other reviewers--only change I make is to use a 12 ounce bag of semi-sweet chocolate chips instead of the baking chocolate. Chopping all that chocolate is...

I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't ...

Fantastic Fudge. Use 1.5 cups white sugar, and 1 cup brown sugar, and you'll find it a lot less sweet, and a little healthier. Have been using this exact recipe for 22 years. I usually pour a...

I have been making this fudge for thirty-five years. It's foolproof and is my favorite of all the many fudge recipes I've tried.

I make this every year, and every year I come back to the internet to look it up. You might become famous if you make this fudge a couple of years in a row- I did. The secret- use a HEAVY pan ...

Have used this recipe for years today I used all butter I usually use margerine my fudge today had greasy look on the top anyone know why was it the butter confused.

you can also find this recipe on the back of the marshmallow creme jar! Handy while shopping.

This is a very good, tasty basic fudge recipe, although VERY rich and sugary. I've always had a difficult time making fudge, as I live at high altitude, because boiling points are different. In...