Did you know you can make this heavenly fantasy fudge recipe with marshmallows, evaporated milk, and chocolate chips?
Add your favorites, too. Top this still-warm fantasy fudge with sea salt, chopped pistachios, holiday sprinkles, or even chopped Oreos. Stir in a handful of coarsely chopped pecans, toasted coconut, and more mini marshmallows for a rocky road flair.
The hardest part will be finding the patience to wait until the fudge is chilled and set before cutting and serving.
Never used a candy thermometer before? It’s easy; and we recommend one like this with a big, digital readout that clips to the side of your pot.

What Is Fantasy Fudge?
Fantasy fudge is a classic, sweet dessert that originated from the back of a marshmallow creme jar. It has been made for decades, but over the years, home cooks have made versions far from the original.
Remember, this recipe uses evaporated milk, not sweetened condensed milk, which is very thick and very sweet.
How Long Does Fantasy Fudge Last?
When stored in an airtight container in the fridge, your leftover fantasy fudge will last about 2 to 3 weeks. Take out a few pieces at a time and bring them to room temperature before indulging for the creamiest, fudgiest experience.

How to Store Fantasy Fudge
It’s a waste if you throw away your fantasy fudge leftovers. The best way to store it is to freeze it! Check out these step-by-step instructions to properly extend the shelf life:
- Divide the fudge into smaller portions. This approach is better than freezing the entire block as it makes it easier to defrost later, especially since refreezing it can ruin the creamy texture.
- Seal each portion tightly using plastic wrap.
- Once you are done wrapping your fudge pieces, it’s time to transfer them into an airtight container.
- Place the container in the freezer, remove as much air as possible, and seal it before placing it in the freezer.
Quick Tip: We recommend a double-wrap to lock in the texture and goodness of the fudge.
Do you need to refrigerate fantasy fudge?
It definitely needs to be chilled to set up before you can cut it for serving. Then, for storage, I recommend refrigerating it so its shelf life extends to 2 to 3 weeks. Ensure it’s completely sealed since the air that reaches it will dry it out.

Can I Use Marshmallow Creme Instead of Marshmallows in Fantasy Fudge?
Yes, you can use marshmallow creme. Since the marshmallows will melt in the hot milk and chocolate mixture anyway, the fudge comes out just as rich, but marshmallows are more economical and easier to handle than creme.
The bottom line
I know you’re drooling while taking notes of this amazing fantasy choco marshmallow fudge recipe. Want more fudge recipes? You’re going to love our very own peanut butter fudge that is SUPER creamy and easy!

Fantasy Fudge Recipe
Customize this basic but indulgent homemade fantasy fudge! Made with easy chocolate chips, evaporated milk and a bag of mini marshmallows, you can't go wrong!
Ingredients
- 3 c sugar
- ¾ c butter
- ⅔ c evaporated milk
- 2 c semisweet chocolate chips
- 10 oz mini marshmallows
- 1 t vanilla extract
- Optional: 3/4 c chopped pecans, chopped pistachios, crushed Oreos, sea salt for the top, toasted coconut or other mix-ins/toppings you love
Tools:
- Candy thermometer
- Heavy saucepan
- 9x13 baking dish
- Parchment paper or more butter to prepare the pan
- Heavy wooden spoon
- Measuring spoon
- Measuring cup
- Can opener (to open evap milk
Instructions
- Have Ingredients Measured and Ready: Pull
out all ingredients, tools and equipment you’ll need before starting. - Prepare the Pan: Grease a 9x13 baking dish or line it with parchment paper for easier removal. (The larger the pan, the thicker the fudge, but the longer it will take to chill and set up.)
- Combine Ingredients: In a medium saucepan over medium heat, add the sugar, butter, and evaporated milk. Stir often until the sugar is dissolved and the butter is melted.
- Cook the Milk and Sugar Mixture: Attach a candy thermometer to the pan without letting it touch the bottom. Bring the mixture to a boil, stirring constantly. Continue cooking until the mixture reaches 234°F (soft-ball stage).
- Remove from Heat and Mix in Chips & Marshmallows: Once the fudge mixture reaches soft-ball stage, immediately remove the mixture from the heat. Add the chocolate chips and marshmallows and continue stirring until fully melted and smooth. It’s okay if the marshmallows leave streaks of white but it should be mostly melted in with the chips.
- Add Remaining Ingredients: Stir in vanilla extract (ensure you add a full teaspoon). Then add your choice of mix-ins, totaling no more than about ¾ cup. Mix well with a sturdy wooden spoon to fully incorporate all ingredients.
- Pour and Top: Using a sturdy heat-resistant bowl scraper/spatula, pour the mixture into the prepared baking pan and spread it evenly. If adding sea salt or a dusting of chopped nuts or Oreos, do so now, when the top is still warm and soft.
- Allow the fudge to cool completely. Once at room temp, you can cover and put in the refrigerator to help set up, about an hour.
- Cut and Serve: Once the fudge is cool and very firm, cut it into one-inch squares and serve or store it in an airtight container.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g