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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!
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, 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.
Less than 20 minutes of hands-on time!
How is it made? Assemble all of the ingredients near the stove and prepare a 9×13-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.
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!
The 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 balances 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 condensed milk, but whole condensed 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 9×9-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.
Bernice P says
Hi Chris, I made this fudge last week. It is absolutely phenomenal! When I made the candied walnuts I thought they were a bit salty and thought that the next time I would use less salt. But when I mixed them into the fudge, it was the perfect amount of salt that helped with the sweetness of the sugar. I loved the fudge as did my family. I couldn’t stop eating it … delicious. And I loved the candy thermometer… easy to use. Thank you for the recommendation.
Jill says
I had lost my original copy of Fantasy Fudge. I was happy to see this post. My husband loves fudge and I typically make it at Christmas. Now, I’ll make it more often with this recipe. No other compares to the original. The candied walnuts are a great addition.
Please send me the label attachment.
Thanks!
Chris Scheuer says
Hope you enjoy it, Jill! We will send the labels.
Patti F. says
Forgot to ask in previous post, but I would like labels please.
Chris Scheuer says
Sure!
Patti F. says
I made this fudge last night and this morning my husband had a piece and said to me, “I hope you’re planning to share some of this with friends because I could eat the whole thing!” The fudge is very good, but the candied walnuts take it from very good to off the charts delicious! Thank you Chris! Keep these yummy recipes coming!
Chris Scheuer says
I love that! Thanks for letting us know, Patti.
Mary Most says
I would like the labels please Thank You
Chris Scheuer says
Sure, Mary!
Chris Scheuer says
Hi Mary, we tried to send the labels to you but the email was returned. Could you have given us an incorrect email?
Marie Douglas says
Your fudge looks absolutely delicious!!! I’m so very sorry for your loss.
Please send me the labels when you get time.
Chris Scheuer says
Thanks, Marie! We will send them now.
Linda Harris says
I have not tried this recipe for the Walnut fudge, but I have bought most of the ingredients to make it, and can’t wait to make it. I would like the PDF file for the labels if possible please. Do you know if these can be cut out with a Cricut machine? Thank you so much for Sharing.
Chris Scheuer says
Hi Linda, we will send the labels now. I’m not familiar with a Cricut, but I think others have mentioned using it to cut the labels.
Linda Ellis says
I am so sorry for your loss of your sister. I lost my beautiful daughter to cancer five years ago. You will find that God really does hold us up in these times. You will miss her until you see her in Heaven, just as I miss my darling Karen.
Please send the label to me. Thank you.
Chris Scheuer says
Thank you, Linda, you are so right about that. I’m thankful we have hope to get us through difficult times. Just sent the labels.💕
Susan McKenney says
This is truly a fudge lover’s fantasy! Thanks for sharing the original recipe. “Best ever”according to my hubby!
Please include me on the list for your labels if the offer is still available and thanks again!
Susan M
Chris Scheuer says
I’m so glad, Susan! We will send the labels.
Diane Staes says
Please send me the labels for this beautiful fudge. I lost my beautiful sister 2 years ago and I ache for your loss.
Kathy says
I, too, send my deepest condolences for your loss. Also, I would appreciate the printable labels. Thank you.
Kayla says
I would love the labels please thank you. Sorry for your loss.
Chris Scheuer says
Thank you, Kayla. We will send the labels.
Christine says
May I please have the labels please?
So sorry to hear the loss of your sister. My sincere condolences to and your family .
Chris Scheuer says
Thank you, Christine. We will send the labels now.
Connie says
Delicious fudge!! May I please have labels – our neighbors snow-blow our driveway and help in other ways and I’d like to share some fudge with them.
Sincere condolences to you and all of your sister’s family.
Chris Scheuer says
This will make a wonderful gift for your neighbors, Connie. We will send the labels off tomorrow.
Thanks for your kind condolences. 💕
Lettie says
I am so very sorry to hear of the loss of your sister!! I pray God walks beside you during this challenging time!
Chris Scheuer says
Thanks, Lettie, God is so faithful to be at our side at times like this!
Gigi Watts says
This looks so yummy and super easy! Please send me instructions for the labels. Thank you!
Chris Scheuer says
Sure, Gigi, we’ll get send them off to you tomorrow.
Renee says
Your fudge recipe looks both easy and delicious, however I really want to extend my condolences to your and your family. Our faith tells us that to be absent from the body is to be present with the Lord. May your sister delight in her presence with our Lord, and I pray a prayer of comfort for the families.
Chris Scheuer says
Thank you, Renee! We really appreciate your thoughtful comment!
Wenda says
Sincere condolences to you and your family for the loss of your sister.
May I request the printable labels please?
Thank you.
Chris Scheuer says
Thanks so much, Wenda 💕
Yes, we will send you the labels.