This easy-to-make marshmallow fluff fudge is smooth, creamy, and full of chocolate flavor — a simple no-bake treat perfect for the holidays or anytime you want something sweet.
Looking for more Christmas recipes? Try sugar cookie puppy chow, saltine cracker toffee, or no-bake cake batter truffles for easy gifts or party treats.
Why You’ll Love This Fantasy Fudge!
- No Bake Dessert. You don’t need an oven — just a stovetop to bring the mixture to a boil.
- Great Gift. Fudge is a universally loved treat and makes a thoughtful homemade gift.
- Save Time & Make Ahead. This fudge keeps well for up to two weeks in the fridge and also freezes nicely.
- Customize It. Stir in nuts, chocolate chips, dried fruit, or crushed pretzels for added texture and flavor.
Easy Fudge Ingredients
- Sugar
- Evaporated milk
- Butter
- Marshmallow fluff (marshmallow creme)
- Semi-sweet chocolate chips
- Vanilla extract
How To Make Fantasy Fudge
- Prepare the pan. Line a 9×13-inch baking pan with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
- Boil. In a medium saucepan combine the sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat and allow to boil for about 5 minutes, stirring every couple of minutes so nothing sticks or burns. (If using a candy thermometer, cook to the soft-ball stage.)
- Mix in the chocolate and marshmallow. Remove the pan from heat. Add the chocolate chips, marshmallow creme, and vanilla. Whisk until everything is melted and the mixture is smooth and glossy.
- Set. Pour the fudge into the prepared pan and smooth the top. Sprinkle with toppings of your choice — sprinkles, chopped nuts, or crushed pretzels work well. Chill in the refrigerator for 1–3 hours, or until firm.
- Serve. When set, lift the foil from the pan, cut the fudge into squares, and enjoy.
Tips & Variations
- Mix-ins. Fold in dried cranberries, shredded coconut, chopped candy bars (Heath is a favorite), or chopped nuts for variety.
- Quick set. If you need the fudge to firm up faster, place the pan in the freezer for about 30 minutes.
- Candy thermometer. A thermometer isn’t required, but it can help you hit the soft-ball stage precisely. Many cooks find that a 5-minute full boil yields excellent results.
How To Store Fudge
- Room temperature or fridge. Store fudge covered with foil or in an airtight container at room temperature or in the refrigerator for 2–3 weeks.
- Freeze. Wrap pieces well in foil or plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
More Holiday Dessert Recipes
- Sugar Cookie Puppy Chow
- Traditional Christmas Cookies
- Peanut Butter Blossoms
- Potato Chip Cookies
Easy Sugar Cookies
Peanut Butter Cup Cookies
Chocolate Sandwich Cookies
Sugar Cookie Dip
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4.92 from 12 ratings
Servings: 36 Squares
Fantasy Fudge
Prep Time: 15
Total Time: 3 15
Marshmallow cream fudge combines traditional fudge richness with the fluffy sweetness of marshmallow creme for a decadent holiday treat.
Ingredients
- 4 cups granulated sugar
- 12 ounces evaporated milk
- 1 cup butter (2 sticks)
- 2 jars marshmallow creme (14 ounces total)
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- sprinkles, for topping
Instructions
-
Line a 9×13-inch baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
-
Combine the sugar, evaporated milk, and butter in a medium pot. Bring to a boil over medium heat and let boil for 5 minutes, stirring every 2–3 minutes. If using a candy thermometer, cook to the soft-ball stage.
-
Remove from heat and add the chocolate chips, marshmallow creme, and vanilla. Whisk until the mixture is completely smooth and the chocolate and marshmallow are melted.
-
Pour the fudge into the prepared pan, top immediately with desired toppings, and refrigerate for 1–3 hours or until firm.
-
Once set, lift the fudge from the pan using the foil and cut into squares.
Notes
- Add your favorite mix-ins. Dried cranberries, coconut, or chopped candy bars add variety and texture.
- Flash Freeze. To speed up setting, place the pan in the freezer for about 30 minutes.
- Candy Thermometer. Useful but optional — many cooks find a 5-minute full boil produces perfect fudge.
Calories: 199kcal, Carbohydrates: 28g, Protein: 1g, Fat: 10g
Cuisine: American
Course: Dessert
Author: Jennifer
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