This Fantasy Fudge has been one of my earliest holiday traditions — the kind of sweet that travels in a tin to neighbors, appears at potlucks, and gets requested year after year. I first made this version on a rainy November afternoon when I dug into a pantry full of staples and remembered my grandmother’s tip to add marshmallow cream for a silky, spreadable texture. The result was a glossy, deep chocolate fudge studded with walnut pieces that balanced sweet and slightly bitter chocolate notes. It became an instant favorite at home, bringing out instant smiles and a nostalgic hush when someone took that first bite.

I love this recipe because it reliably produces the perfect dense-yet-creamy texture: shiny surface, clean slices, and a snap that gives way to a melt-in-the-mouth center. The evaporated milk adds body where whole milk can water down the consistency, and the marshmallow creme keeps the fudge from crystallizing, giving a smooth finish. I usually make a double batch for holiday giving, and the family always fights over the corner pieces — they’re the crispiest and most chocolate-forward.

Ingredients

• 3 cups granulated sugar: The primary sweetener and structure provider. Use standard white granulated sugar (e.g., Domino or C&H) for predictable melting and consistency; avoid superfine or powdered sugar for this preparation.
• 3/4 cup margarine: I used Blue Bonnet brand in testing; margarine provides a slightly softer texture than butter and keeps the fudge sliceable. Soft but not melted is ideal when measuring.
• 2/3 cup evaporated milk: Canned evaporated milk concentrates dairy solids and creates a creamier mouthfeel than regular milk; use canned evaporated milk (e.g., Carnation) straight from the can.
• 12 ounces semi-sweet chocolate chips: I used Nestlé Toll House. Semi-sweet chips add balanced chocolate intensity and temper the overall sweetness; for deeper chocolate, choose bittersweet chips.
• 7 ounces marshmallow creme: One standard 7-ounce jar (Jet-Puff). This ingredient keeps the finished texture smooth and prevents crystallization when beating isn’t part of the process.
• 1 teaspoon vanilla extract: Pure vanilla gives aroma and depth — don’t use imitation if you can avoid it.
• 1 cup chopped walnuts: Toasted lightly if you prefer, walnuts add crunch and a slightly bitter, nutty contrast to the sweet chocolate base.

Instructions

Prepare the pan: Line a 9x13-inch straight-sided baking pan with parchment so that there’s an overhang on two opposite sides. The overhang acts as handles to lift the cooled fudge out cleanly. Grease the pan lightly under the parchment if sticking is a concern. Combine sugar, margarine, and evaporated milk: In a 3-to-4-quart heavy-bottomed saucepan set over medium heat, add 3 cups granulated sugar, 3/4 cup margarine, and 2/3 cup evaporated milk. Stir constantly with a heatproof spatula to dissolve sugar into the fats and milk. Even heating prevents scorching; use medium to medium-high but not high heat. Bring to a hard boil and time it: Once the mixture reaches a hard or rolling boil (no stirring calm down of bubbles), continue cooking while stirring constantly for exactly 5 minutes. The rolling boil stage is important for developing the right sugar concentration; maintain the boil while stirring to prevent burning on the pan bottom. Remove from heat promptly after 5 minutes. Melt the chocolate: Immediately add 12 ounces semi-sweet chocolate chips to the hot sugar mixture. Stir until the chips have fully melted and the mixture is glossy and homogeneous. If the chocolate resists melting, allow 30–60 seconds off the heat then stir again to finish melting with residual heat. Add marshmallow creme, vanilla, and nuts: Stir in an entire 7-ounce jar of marshmallow creme and 1 teaspoon vanilla extract, mixing until no streaks remain and the texture is smooth. Fold in 1 cup chopped walnuts. The marshmallow creme smooths the texture and prevents sugary grittiness without beating. Pour and set: Pour the mixture into the prepared 9x13 pan and spread into an even layer using a small offset spatula for smoothness. Allow to cool completely at room temperature until firm — this typically takes several hours; chilling shortens the set time but can dull shine slightly. Use the parchment overhang to lift the fudge and slice into 1x1-inch squares.

Storage Tips

Store squares layered between sheets of parchment in an airtight tin or container. At room temperature in a cool, dry place they keep up to two weeks; warmer kitchens may benefit from refrigeration to maintain shape, though chilling will slightly firm the texture and mute the glossy surface. For longer storage, freeze tightly wrapped squares in a single layer for up to three months; transfer to a freezer-safe bag once frozen. Thaw overnight in the refrigerator and bring to room temperature before serving to regain the best texture. Avoid leaving them where direct sunlight or heat will soften them excessively.

Ingredient Substitutions

If you prefer butter, substitute 3/4 cup unsalted butter for the margarine — expect a slightly richer flavor and firmer set. Swap walnuts for pecans or toasted almonds at a 1:1 ratio; to avoid nuts entirely, stir in 1/2 cup of toasted coconut flakes or leave them out. For less-sweet fudge, choose 12 ounces of bittersweet chocolate (60–70% cacao). If you need dairy-free, replace evaporated milk with a full-fat coconut milk concentrate and use dairy-free margarine, but note the flavor and texture will change significantly.

Serving Suggestions

Serve small 1x1-inch squares on a festive platter dusted with a little cocoa or flaky sea salt for contrast. They pair beautifully with coffee and dark-roast teas; for an adult buffet, offer alongside a fortified wine or port. For gifting, wrap squares in parchment and tie with twine, or place in decorative tins with layers separated by wax paper. Use as a decadent topping for ice cream or chop into larger chunks to fold into cookie dough for a chocolatey surprise.

Seasonal Adaptations

Holiday versions benefit from additions like a teaspoon of cinnamon or a pinch of ground nutmeg in the chocolate stage for a warm seasonal twist. For summer, stir in 1/2 cup dried cherries for a bright counterpoint. Around Valentine’s Day, press a few freeze-dried raspberry pieces on top before the fudge sets. Add a swirl of salted caramel before chilling for a salted-caramel variation that’s always a hit.

Meal Prep Tips

For bake-sale or gifting prep, make the fudge two to three days ahead and store chilled; cut squares the day you plan to serve for the cleanest edges. If preparing dozens of squares, line multiple 9x13 pans with parchment and transfer halves or thirds of the batch between pans for quicker cooling. Label packaged batches with the date and ingredients if sharing with friends or at community events to be mindful of allergens.

Success Stories

One memorable occasion was when I brought a pan to an office holiday party and a colleague who rarely touched sweets sampled one and then asked for the recipe — she later sent a thank-you note saying she’d shared them at her book club and everyone raved. Another time, a rushed hostess texted me for advice because her first attempt grainy; the marshmallow-creme trick saved the batch and the party. It’s become my go-to contribution when I don’t want to fuss but still want a showstopper.

Whether you’re making this for a crowd, for gifting, or simply to satisfy a chocolate craving, this version of Fantasy Fudge rewards patience and attention with consistent, comforting results. I hope it becomes a little tradition in your kitchen too.