By Becky Hardin
Published Dec 11, 2018
This fantasy fudge recipe is a Christmas tradition at my house. Marshmallow cream fudge is super easy to make and is the perfect holiday favor for guests. Made with evaporated milk, marshmallow cream, and chocolate chips, it couldn’t be simpler. I like to portion mine in mini muffin cups for a mess-free two-bite treat. No more sticky fingers!
What’s in This Fantasy Fudge Recipe?
This marshmallow cream fudge is my favorite to make because it’s so simple. It’s a mix of chocolate and marshmallow cream, so it comes out extra creamy and rich. I used milk chocolate and added cashews on top, plus I made the fudge in mini muffin tins instead of making those big chunks of fudge. This all made for some super delicious little treats.
- Evaporated Milk: Adds creaminess, sweetness, and a deep milky flavor to the fudge and can withstand being boiled at high temperatures without curdling.
- Sugar: Granulated sugar sweetens the fudge and helps it to set solidly.
- Butter: Unsalted butter adds richness and flavor to the fudge.
- Marshmallow Cream: Also sometimes called Marshmallow Fluff, this soft marshmallow spread is the key to creamy and rich fudge. I recommend Kraft Jet-Puffed , but any brand should work.
- Chocolate Chips: I prefer milk chocolate for this sweet fudge, but semisweet would also work well. Use a high-quality chocolate chip, like Ghirardelli , for the best taste.
- Vanilla Extract : Enhances the sweetness of the fudge and the marshmallow flavor.
- Cashews: I like to top my fantasy fudge with whole cashews, but you could use a different nut (or leave them out).
Variations To Try
One thing I really like about this fantasy fudge recipe is that it can be used with so many different flavor combinations. Follow the base fudge recipe, but add in whatever ingredients you want to make it your own. Get creative! Try different chocolates or even white chocolate, and stir in nuts, dried fruits, or candies. I could eat this every day!
How to Store
Fudge does not need to be refrigerated, although you can keep it cool to extend shelf life. At room temperature, this fantasy fudge will keep for 1-2 weeks. In the refrigerator, it will keep for 3-4 weeks.
How to Freeze
To really extend its life, you can also freeze fudge for up to 3 months. No matter where you keep it, be sure to store fantasy fudge properly in an airtight container so that it doesn’t dry out.
Serving Suggestions
I like to place this delicious marshmallow cream fudge on a dessert board surrounded by fresh fruits and nuts. It’s a great indulgent sweet treat to cap off the night. If you’re feeling fancy, try making my cream cheese fruit board !
Notes from the Test Kitchen
I’m not usually a stickler for precision, but in this recipe, you really need it! The fudge has to be cooked to exactly 234°F or it won’t set correctly. Undercooked fudge will turn out soft, while overcooked fudge will turn out dry and crumbly.
Ingredients1x2x3x
- ▢ ⅔ cup evaporated milk 151 grams
- ▢ 3 cups granulated sugar 600 grams
- ▢ ¾ cup unsalted butter 170 grams (1½ sticks)
- ▢ 7 ounces Marshmallow cream 198 grams (1 jar), Kraft Jet-Puffed recommended
- ▢ 10 ounces milk chocolate chips 283 grams (1 package), Ghirardelli recommended
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ¼ cup whole cashews 28 grams, optional
Video
Instructions
- Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner… or line a mini muffin tin with paper liners. Set aside.
- Combine the evaporated milk, sugar, and butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil). ⅔ cup evaporated milk, 3 cups granulated sugar, ¾ cup unsalted butter
- After the sugar mixture reaches 234°F, immediately remove it from the heat.
- Add the marshmallow cream, vanilla, and chocolate chips. 7 ounces Marshmallow cream, 10 ounces milk chocolate chips, 1 teaspoon pure vanilla extract
- Pour the fudge into the prepared pan(s), top with cashews (if desired), and let set for at least 3 hours. ¼ cup whole cashews
- Remove from the pan (or muffin tin) and cut into pieces.
Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan OR
- Mini Muffin Tin
- candy thermometer
Becky’s Tips
- You’ll notice in my photos that the marshmallow cream doesn’t look fully incorporated… that’s because it isn’t! For that real wow factor, I swirled it in gently to create a marbled effect.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Fantasy Fudge Step by Step
Boil the Milk, Sugar, and Butter: Line an 8×8-inch baking pan with aluminum foil or parchment paper, then spray the liner or line a mini muffin tin with paper liners. Set aside. Combine ⅔ cup of evaporated milk, 3 cups of granulated sugar, and ¾ cup of unsalted butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil).
Remove From the Heat: After the sugar mixture reaches 234°F, immediately remove it from the heat.
Add the Marshmallow Cream and Chocolate: Add 7 ounces (1 jar) of marshmallow cream, 1 teaspoon of vanilla extract, and 10 ounces (1 package) of chocolate chips.
Chill the Fudge to Set: Pour the fudge into the prepared pan(s), top with ¼ cup of whole cashews (if desired), and let set for at least 3 hours. Remove from the pan (or muffin tin) and cut into pieces.
More Fudge Recipes To Try
- Salted Caramel Chocolate Fudge
- Strawberry Fudge
Fantasy Fudge Recipe
Equipment
- Kitchen Scale (optional)
- 8x8-inch Baking Pan OR
- Mini Muffin Tin
- candy thermometer
Ingredients
- ⅔ cup evaporated milk 151 grams
- 3 cups granulated sugar 600 grams
- ¾ cup unsalted butter 170 grams (1½ sticks)
- 7 ounces Marshmallow cream 198 grams (1 jar), Kraft Jet-Puffed recommended
- 10 ounces milk chocolate chips 283 grams (1 package), Ghirardelli recommended
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup whole cashews 28 grams, optional
Instructions
- Line an 8x8-inch baking pan with aluminum foil or parchment paper, then spray the liner… or line a mini muffin tin with paper liners. Set aside.
- Combine the evaporated milk, sugar, and butter in a heavy saucepan. Bring to a boil and boil, stirring constantly, until the temperature reaches 234°F on a candy thermometer (approx. 4-5 minutes at a rolling boil). ⅔ cup evaporated milk, 3 cups granulated sugar, ¾ cup unsalted butter
- After the sugar mixture reaches 234°F, immediately remove it from the heat.
- Add the marshmallow cream, vanilla, and chocolate chips. 7 ounces Marshmallow cream, 10 ounces milk chocolate chips, 1 teaspoon pure vanilla extract
- Pour the fudge into the prepared pan(s), top with cashews (if desired), and let set for at least 3 hours. ¼ cup whole cashews
- Remove from the pan (or muffin tin) and cut into pieces.
Video
Notes
- You’ll notice in my photos that the marshmallow cream doesn’t look fully incorporated… that’s because it isn’t! For that real wow factor, I swirled it in gently to create a marbled effect.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
