This fantasy fudge recipe is one of my favorite treats to make for the holidays! Made with evaporated milk and chocolate chips, this marshmallow fluff fudge stays moist and soft for days. It’s perfectly sweet, chocolatey, and delicious!
My fantasy fudge recipe uses evaporated milk to keep it nice and soft without making it too sweet. This marshmallow fluff fudge is perfectly sweet and creamy thanks to the perfect balance of sugar, chocolate chips, and of course, fluff! It’s so simple to make with just 7 ingredients.
What’s in This Fantasy Fudge Recipe?
- Evaporated Milk: More stable than regular milk and can be cooked at high temperatures without curdling.
- Sugar: Granulated sugar adds sweetness to the fudge.
- Salt: Kosher salt enhances the chocolate flavor.
- Chocolate Chips: Add chocolate flavor to the fudge. Use high-quality chocolate, such as Ghirardelli; do not use any chocolate chips labeled “baking chips” as they will not melt properly.
- Butter: Unsalted butter makes the fudge rich and creamy.
- Marshmallow Fluff: Makes this fudge ultra sweet and creamy!
- Vanilla Extract: Enhances the chocolate flavor!
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How to Store
Store leftover marshmallow fluff fudge in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Prepare and measure all of your ingredients before starting; this recipe goes fast!
- Evaporated milk and sweetened condensed milk are completely different ingredients and cannot be exchanged in this recipe.
- While you can use marshmallows instead of fluff, I don’t recommend it. Marshmallows are coated in cornstarch, which helps them not to stick to each other in the bag but will cause the fudge to dry out.
- Should you choose to use marshmallows instead of fluff, you will need 4 ounces (about 2 cups of mini marshmallows or about 20 full-sized marshmallows). I recommend using a kitchen scale to weigh out the marshmallows in ounces for the most accurate results.
- The smooth texture of fudge relies on the sugar fully melting. If your fudge is grainy, some of the sugar did not fully melt, causing the mixture to crystallize.
- To prevent grainy fudge, try coating the entire pot with melted butter before adding the sugar and do not introduce any water to the mixture!
- The sugar mixture needs to be cooked to a certain temperature in order for the fudge to set. The ideal temperature range is 234-236ºF. I recommend using a candy thermometer to ensure your fudge comes to temperature.
- Feel free to add your favorite nuts. I really like walnuts or pecans in this fudge. I recommend toasting the nuts before adding them to bring out their flavor!
Fantasy Fudge Recipe
Ingredients
- ⅔ cup evaporated milk (about ½ can)
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips Ghirardelli recommended
- ¾ cup dark chocolate chips Ghirardelli recommended
- ¼ cup unsalted butter (½ stick)
- 4 ounces marshmallow fluff (about ½ jar)
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Candy Thermometer (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper and spray well with nonstick spray. Set aside (close by).
- In a medium saucepan (2-quart size) set over medium heat, heat the evaporated milk, sugar, and salt together until boiling (stirring constantly). Let boil over medium heat, still stirring constantly, for 5 minutes. Don’t remove from heat before the 5 minutes are up or the fudge will not firm up later during chilling.⅔ cup evaporated milk, 1 cup granulated sugar, ¼ teaspoon kosher salt
- Remove the saucepan from the heat and immediately stir in the semisweet chocolate chips, dark chocolate chips, and butter. Stir until fully melted.¾ cup semisweet chocolate chips, ¾ cup dark chocolate chips, ¼ cup unsalted butter
- Stir in marshmallow fluff and vanilla extract until fully combined.4 ounces marshmallow fluff, 1 teaspoon pure vanilla extract
- Use a spatula to place all of the fudge mixture into the prepared baking dish.
- Let chill in fridge for at least 5 hours or overnight before slicing into squares.
Notes
- Let the fudge cool to room temperature before cutting to prevent cracking.
How to Make Fantasy Fudge Step-by-Step
Boil the Milk: Line an 8×8-inch baking pan with parchment paper, spray well with nonstick spray, and set aside (close by). In a medium saucepan (2-quart size) set over medium heat, heat ⅔ cup of evaporated milk, 1 cup of granulated sugar, and ¼ teaspoon of kosher salt together until boiling (stirring constantly). Let boil over medium heat, still stirring constantly, for 5 minutes. Don’t remove from heat before the 5 minutes are up or the fudge will not firm up later during chilling
Add the Chocolate: Remove the saucepan from the heat and immediately stir in ¾ cup of semisweet chocolate chips, ¾ cup of dark chocolate chips, and ¼ cup of unsalted butter. Stir until fully melted.
Stir in the Fluff: Stir in 4 ounces of marshmallow fluff and 1 teaspoon of vanilla extract until fully combined.
Chill and Set: Use a spatula to place all of the fudge mixture into the prepared baking dish. Let chill in fridge for at least 5 hours or overnight before slicing into squares.
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