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This melt-in-your-mouth-delicious fantasy fudge is silky smooth, studded with sweet-salty candied walnuts and is super easy to make!
If you check The Café recipe archives you'll find lots of delicious fudge variations but I think this classic chocolate fantasy fudge with candied walnuts (an easy but gourmet twist) just might be my favorite version ever!
Calling all chocolate lovers!
I mean who wouldn't love a silky smooth truffle-like fudge with crisp, toasted, sweet and salty walnuts? It's truly a fudge lover's dream come true!
The best part? It's so easy, it's almost shameful! This chocolate fantasy fudge takes less than 20 minutes of hands-on time. It will need a few hours to firm up, but if you're impatient like I am, you can employ the refrigerator to speed things up.
Why is it called "fantasy" fudge?
Fantasy fudge is a classic recipe that's been around for well over 50 years. It originally appeared on the label of Kraft Marshmallow Creme. Why do they call it fantasy fudge? Who knows? I honestly couldn't find any information on the reason for the name. It would certainly make sense though that someone at Kraft took a bite of this fabulous fudge and felt like they were in a chocolate lover's fantasy.
It seems that Kraft changed the recipe on the label at some point and there's lots of complaining about the newer version on the internet. I've never tried the revised recipe but it seems to be a consensus that the original is the best. I've always made the original recipe (with a few adaptations) so I can't tell you the difference.
Comes together quickly!
How is it made? Assemble all of the ingredients near the stove and prepare a 9x13-inch pan by lining it with foil. You'll also want to line a sheet pan with parchment paper and preheat the oven to 325.
To make the easy candied walnuts, simply combine the chopped walnuts, butter, honey and a pinch of salt on the prepared sheet pan. Pop the pan in the oven for a few minutes until the butter is melted and the honey loosens up. Stir the nuts until well coated with the buttery sweet sauce and bake until golden. Let these beauties cool while you're putting together the fudge.
Pull out a heavy-duty, medium-large pot and combine the specified amounts of sugar, butter and half and half (or evaporated milk) over medium heat. Stir until everything is well combined, the butter is melted and the mixture comes to a boil.
They say a picture is worth a thousand words but we have something even better! My daughter-in-law, Lindsay put together a video to demonstrate just how easily this Fantasy Fudge comes together. Check it out:
One simple little trick for no-fail fudge
Most directions for fantasy fudge, at this point, instruct you to let the mixture boil for a specified amount of time, usually 4 or 5 minutes. I've discovered, however (through trial and error), that cooking for a specified amount of time works sometimes, but other times results in the fudge turning out grainy or not setting well.
I've found that using an inexpensive candy thermometer and bringing the boiling mixture to a temperature of 234˚F. ensures consistently perfect results. That's so worth it to me, as I hate wasting good ingredients and/or planning to gift something and having it not turn out well.
When the temperature reaches 234˚F, turn off the heat and immediately add the chocolate chips. Stir until the chips are melted then finish by adding the marshmallow creme, vanilla and most of the candied walnuts, reserving a handful for a pretty topping.
All that's left to do is to transfer the luscious mixture to the foil-lined pan and wait for it to set. That might just be the hardest part of all. But I promise your patience will pay off and you'll be thrilled when you take the first amazing bite of this creamy, dreamy sweet treat!
A perfect gift!
We love gifting this delicious chocolate fantasy fudge, so I created some pretty little labels to attach to a gift box or bag. If you'd like a free printable PDF of these labels, just let us know in the comment section at the bottom of this post. We'll email you the labels with instructions on how to print them up or use them.
Try this Candied Walnut Fantasy Fudge soon! It makes a big batch, so there will be plenty to enjoy yourself and to share! But you may find that you'll learn the recipe by heart (like I have) because, once it's gone, there will be lots of requests for another batch... and another... and another...!
Cafe Tips for making this Candied Walnut Fantasy Fudge
- Use a heavy-duty metal pan and medium heat to make this fudge. I don't recommend a cast iron, enamel Dutch oven as it can conduct too much heat.
- This recipe calls for 12 ounces of chocolate chips. I really like Ghirardelli's Cacao 60% Chocolate Chips. They are more intensely chocolate than your average semi-sweet chips, however, the butter and marshmallow creme balance that out for delicious results. Beware though, as some companies have changed their bags to 10 ounces instead of 12.
- You'll need 7 ounces of marshmallow cream for this fudge. I like the Kraft brand and I like to purchase the 7-ounce jar (there's also a 13-ounce jar) as marshmallow creme can be a pain to measure. With the 7-ounce jar, you simply scoop out the entire amount.
- As mentioned above, for perfect results use a candy thermometer. A simple one without any special bells or whistles will work well, but I really like this digital thermometer. It's reasonably priced and can be set to alarm when the temperature gets near 234˚F which prevents overcooking.
- This recipe calls for half and half. For those living outside of the United States, half and half is an American convenience product that is often used for coffee. It's a combination of half milk and half cream. You can also use evaporated milk, but whole evaporated milk works better than the reduced-fat variety.
- Lining the pan with foil really helps to remove the fudge from the pan when it's set. I'm a big fan of parchment paper, but foil works much better for this as the parchment tends to tear. I like to use heavy-duty aluminum foil.
- Store at room temperature in an airtight container or ziplock bag for a week. For longer storage refrigerate (2-3 weeks) or freeze (several months).
- This fudge can also be made in a 9x9-inch pan for taller pieces.
Thought for the day:
Whoever dwells in the shelter of the Most High
will rest in the shadow of the Almighty.
I will say of the Lord, “He is my refuge and my fortress,
my God, in whom I trust.
Psalm 91:1&2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 ½ cups chopped walnuts
- 2 teaspoons butter
- 1 tablespoon honey
- ½ teaspoon kosher salt
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup half and half (or evaporated milk)
- 12 ounces good-quality chocolate chips I like to use chips with 50-60% cacao
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extra
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Preheat the oven to 325˚F. Line a sheet pan with foil for easy cleanup. Spray the foil lightly with non-stick cooking spray.
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Combine the walnuts, butter, honey and salt on the prepared pan. Place in the oven for 3-4 minutes until the butter is melted. Stir well to coat the nuts with the butter/honey mixture. Return to the oven for 5 minutes then stir and bake for another 5-8 minutes or until the walnuts are a medium golden brown. Remove from the oven and set aside to cool while you make the fudge.
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Line a 9x13-inch baking pan with aluminum foil with ends extending over the two long edges of the pan. Spray the foil lightly with non-stick cooking spray. Set aside.
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Combine the butter, sugar and half and half in a large, heavy-gauge saucepan over medium heat, stirring until the butter is melted and the mixture is smooth.
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Continue to cook, stirring frequently until the mixture begins to boil. Attach a candy thermometer to the edge of the pan and gently boil until the mixture reaches 234˚F. This can take anywhere from 3 to 7 minutes.
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Remove pan from the heat and immediately add chocolate chips. Stir, stir, stir, until chips are mostly melted then add the marshmallow creme and vanilla. Stir until well combined then fold in 1 cup of the candied walnuts.
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Transfer the fudge mixture to the prepared pan, smooth the surface, then sprinkle with remaining walnuts, pressing them in lightly. Set aside until completely cooled, 3-4 hours. You can also refrigerate the fudge at this point for quicker cooling.
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When cool, pull the fudge out of the pan with the foil overhangs. With a long, sharp knife, cut into 1-inch strips. Cut each strip into 1-inch squares. I like to run my knife under hot water then dry with a paper towel between slices.
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Store at room temperature for up to a week. For longer storage, refrigerate (up to 2 weeks) or freeze (several months).
See Café Tips above in the post for more detailed instructions and tips.
You can also use a 9x9-inch pan for a taller fudge.
Perri says
Can’t wait to try this recipe - I love fudge with nuts!
I too, would like the pdf for printing the labels.
Thank you
Chris Scheuer says
Hope you enjoy it, Perri! We'll send the labels out tomorrow.
Rosemary says
Could you please send me the PDF for the Fudge thank you and sorry for your loss GOD BLESS YOU
Chris Scheuer says
Thank you, Rosemary! We will be happy to send you the labels.
Mary Broyles says
I love your site and the delicious recipes. I can't wait to make the chocolate salted caramel fudge for my son in Texas.That would make a wonderful Valentines surprise for him. I am not very computer savvy and would love to have the pretty printables to dress it up, please.
Chris Scheuer says
Hi Mary, we'll send you the labels tomorrow with instructions on how to print them.
PENNY CURRIE says
I am in Australia, where Marshmallow creme isn't available... any chance I could substitute something else?
MT
Chris Scheuer says
Hi Penny, you could use an equal weight of marshmallows.
Kim says
Any type fudge is my thing sounds good.
Chris Scheuer says
Hope you enjoy it, Kim!
Tricia Ann Rieger says
First and most importantly- condolences to you and your family for the loss of your sister.❤️🙏 may God continue to guide you with his grace.
Would love to have the tags to go with the fudge recipe- plan to make as teachers gifts for my coworkers!
Chris Scheuer says
Thanks so much, Tricia 💕
We will send the labels, this will make great gifts!
Bernice P says
Hi Chris, I am so sorry for your loss. Please accept my deepest sympathy. I have lost my two sisters and understand what you are feeling. As you know she is with our Lord, Jesus Christ and he is watching over her. She is at peace now and free of pain. God Bless you and your family as you go through this period of grieving.
Thank you so much for this recipe. I am going to try to make it this weekend. And if you have the time, I too would love the labels. It is truly generous of you to offer to send them.
Chris Scheuer says
Thank you, Bernice. Your words are kind and comforting.
We'll be happy to send the labels.
Marg says
Thanks so much for sharing this treat from my childhood. It evokes great memories. Would you please send the .pdf for the labels.
Chris Scheuer says
You're welcome, Marg! We'll be happy to send the labels.
Lisa D Spangler says
Hi Chris, I'm going to try your Fudge for Valentine's Day. You don't by chance also have a White or Peanut Butter one you have made and like?? Thanks, Lisa S
Chris Scheuer says
Hi Lisa, hope you enjoy the fudge! I don't have a white or peanut butter fudge but those are both great ideas!
Fran Gillis says
Please send me the printable PDF labels.
I would love to know how to make my own labels for other gifts.
Thank you, Fran Gillis
Chris Scheuer says
Hi Fran, we will send you the labels. I use https://www.avery.com to make my labels. It's free and fun!
Nona McCown says
This recipe is almost identical to my mom's "Wondrous Fudge" that she made in the 50's. It's been my favorite, even over the fudge from Mackinac Island! Thanks for posting yours - I'm going to try some of the slight differences in your version. Also, could you please email me the .pdf of the labels? Thank you!
Chris Scheuer says
That's so cool, Nona! There's nothing like delicious memories from growing up. We'll be happy to send the labels.
Southerner Forever says
Chris,
In addition to gifting us with an abundance of pitch-perfect recipes, your posts remind us of the most important things in life. Though we have never met, I am so grateful to have "discovered" you years ago. I offer heartfelt condolences for the loss of your sister, who now lives freely and fully with our Lord.
I look forward to making the fudge and would love the labels!
Kathy
Chris Scheuer says
Aww, thanks so much, Kathy! We so appreciate your encouraging comment and kind sentiments.
Kathleen says
Sincere condolences to you and your family.
I’ve made pumpkin spice fudge using a similar recipe.
I will be making this recipe for a Valentine’s Day treat for some neighbours. The printable tag would be a nice addition if you would send it please.
Chris Scheuer says
Thanks so much, Kathleen. We will send out the labels tomorrow.
Marlene Yoder says
So sorry to read of your sister's passing. May our Father in heaven surround her family with supportive friends. I know the pain of losing a sibling--peace to all of you...
Chris Scheuer says
Thanks so much, Marlene. I truly appreciate your kind comment 💕
jeri says
going to try the delicious looking fudge, can you please send me the stickers, thanks.
Jeri
Chris Scheuer says
Hope you enjoy it, Jeri! We will get the labels off to you!
Pam Payne says
I am going to make this in honor of your sister! Before I even got to the recipe there are tears streaming down my cheeks as I read your message about your sister. They are one of God's most special gifts! I love the song On Eagles Wings....also "Hymn of Promise" by Natalie Sleeth...years ago God gave me acrostic for the word DEATH...Departing Earth Arising To Heaven.
I am sure the fudge will be as sweet as she was!
Chris Scheuer says
Aww, thanks so much, Pam. It's making me cry, thinking of you crying 🥰 I love your acrostic, that is so awesome!
Brigitte Estelle says
Look up into the stars at night see the shiniest star looking down at y’all and feel her smile💕
May Dana rest in peace and y’all find peace
From Brigitte (Booge)
Canada 🇨🇦
Ps these were great and how I would like the labels if I may ask.
Merci et Bonne journée à tous!
Chris Scheuer says
Thanks, Brigitte 💕 I appreciate your kind thoughts. We'll be happy to send you the labels.
Judith Satkiewicz says
I remember making fantasy fudge as a kid. Thanks for all the extra hints & tips. I would love a pdf of your labels.
Judy
Chris Scheuer says
You're welcome, Judith! We'll get the labels off to you tomorrow.
Colleen Keilbart says
i would love your cute labels but I was also wondering where you get the see through pastry boxes.
Chris Scheuer says
Hi Colleen, we'll be happy to send the labels. The boxes are from Amazon. I will include a link in the email with the labels.
Barb McLean says
Thank you for the excellent looking recipe - I'm excited to try it! Question: would it be okay to use parchment instead of foil in the 9x13 pan? I'm trying to switch over as much as possible and I wasn't sure if there was a specific reason for foil? Could you kindly send me the printable labels when you have time. I LOVE your recipes and use them so much the printed ones are all dog-eared and worn. Thank you!!
Candace Roderick says
Chris,
So sad to hear of the loss of your sister. Dana was truly blessed to have you and Scott in her life. Very happy you got to spend quality time with her , before she departed on her journey to the most heavenly place where she can now rest in comfort, with no more pain and suffering. You are in my thoughts and prayers.
Now on to some sweetness , I have to try your fudge recipe, I would love the pdf for the labels and also where do you get the fudge boxes from?
Thanks,
Candace
Chris Scheuer says
Thank you, Candance. For us, it's hard to think of a world without Dana but we are really happy for her. We are so thankful to have spent the time with her this past week.
We'll be happy to send the labels.
Chris Scheuer says
You're welcome, Barb!
Regarding your question, parchment is usually my choice but it isn't as strong and I've found that it tends to tear when I'm pulling the fudge out of the pan. That being said, if you double the parchment it should work fine.
Michelle Bagby says
What a perfect gift for our neighbors on Valentines (or is it Neighbortines) Day?
Have LOVED each and every recipe of yours I've used. ( those shortbread cookies are 'Da Bomb'!)
But as much as my neighbors love those shortbread cookies, am ready to honor them with another one of your classics!
Would love to be able to use your darling label for the Fantasy Fudge to complete the package of love and deliciousness!
Blessings to your family especially now in this time of (temporary) loss.
I have always enjoyed your verses you end with. Thank you for the gentle reminders.
Mic
Chris Scheuer says
Thank you, Michelle! So happy you've enjoyed our recipes 💕 We will be sending out labels tomorrow and you're on the list!
Debra says
Thank you once again for sharing a wonderful treat that's fairly simple but helps me appear to be an excellent cook.
May I please request the printable PDF of these labels. Once again, thank you.
Carolyn says
Chris,
My husband is going to love you too. He has the most incredible sweet tooth so I make few sweets so he will stay healthy. He is so bad that I have to hide a portion for another time.
I have to admit that I asked for the labels once but now can’t find. Many thanks for an extra copy.
Carolyn
Chris Scheuer says
Hi Carolyn, hope your husband does enjoy this fudge! We will get the labels off to you in the morning.
Carolyn says
I was so sorry to know that you are mourning the loss of your precious sister Dana. It is indeed very difficult to lose a sibling and you don't realise how close you were to them until they pass away but may God keep you and sustain you Chris in your journey, remember it is not a sprint but a marathon to walk along the road of grief.
Blessings to you and your family
Carolyn
Chris Scheuer says
So true, Carolyn! Thank you for this kind, thoughtful comment!
Chris Scheuer says
You're welcome, Debra. We'll be happy to send you the labels.
Rhonda Hunt says
I’m so sorry about the death of your sister. She was welcomed into Jesus’s arms and that’s a glorious thought. Much love to your sweet family.
Chris Scheuer says
Thanks so much, Rhonda 💕 I hope our paths cross again in the near future!
Beth Roberts says
Im so sorry for your loss. God be with you and your family now and forever.
Chris Scheuer says
Thank you, Beth. I really appreciate your kind message.
Ellen says
Hi, I love your recipes! I would like to have a printable PDF for the labels for the Walnut Fantasy Fudge. It looks like it will make wonderful gifts. Thank you!
Chris Scheuer says
Thank you, Ellen! We will send out the labels tomorrow!