This Chocolate Marshmallow Fudge, also known as fantasy fudge, is so creamy and dreamy, extremely yummy. Put this on your must do list, it is absolutely amazing.
Chocolate Marshmallow Fudge
- White sugar
- Evaporated Milk
- Milk Chocolate Melts
- Marshmallow Fluff
- Vanilla Extract
Substitutes, Swaps and Extras
You can add some optional extras if you wish. Things such as:
- chopped nuts such as walnuts or pecans
- crushed shortbread
- chopped or crushed pretzel sticks
You can also make some swaps and substitutes:
- Swap out the marshmallow fluff for 7 ounces of plain, white marshmallows
- Change half of the white sugar for brown sugar and add pecans
- Use almond extract instead of vanilla extract, though when doing this, reduce the amount to ¼ teaspoon
- Instead of milk chocolate melts, try using peanut butter chips or white chocolate melts
Making Fantasy Fudge
To make this fudge,
First, line a 9″ x 13″ lamington tray with baking paper. This makes it so much easier to get the fudge out and is less cleaning up in the end.
Combine the butter, sugar and evaporated milk in a large saucepan.
Slowly bring the mixture to the boil. Then boil for 5 minutes while constantly stirring. If you are using a gas oven, your mixture should not need the full five minutes as may start to burn, so keep an eye on it.
Remove from the heat and add in the milk chocolate melts. Stir until all melted and mixed through.
Add the marshmallow fluff and mix through with a wooden spoon.
Add the vanilla extract and the salt and mix through.
Pour into prepared tray and let it on the counter to cool. Do not move the tray.
When cool, place the tray in the fridge for at least two hours to set.
Cut and enjoy!
Storing Fantasy Fudge
This fudge will keep stored in the fridge in an airtight container for up to 2 to 3 weeks – if it lasts that long. Separate the layers with baking or parchment paper to stop them from sticking to each other.
It can also be stored in the freezer. Just wrap in plastic (cling) wrap and then store in an airtight container in the freezer. It should last up to one month in the freezer. To enjoy, defrost in the fridge between eating.
This delicious, no-fail chocolate marshmallow fudge can also be used to create fudge cut outs.
Using metal cookie cutters (plastic will work, just not as well), grease the inside of the cutter before each cut. Then press it into the fudge and it should easily release the fudge, keeping its shape.
Other Fudge Recipes
- Christmas Fudge
- Cranberry and Pistachio Fudge
- Chocolate Fudge Slice
- Macadamia and Lime Fudge
- Milktart Fudge
- Caramel Fudge
- Wagon Wheel Fudge
- Easy Rolo Fudge
Chocolate Marshmallow Fudge
- 3 cups white sugar
- ¾ cup (185g) butter
- 2/3 cup evaporated milk
- 1 1/2 cups milk chocolate melts
- 1 jar (213g / 7 ½ oz) marshmallow fluff
- 1 tsp vanilla extract
- 1/2 tsp salt
- Line a 9"x13" lamington pan.
- Combine sugar, butter and evaporated milk in a saucepan.
- Slowly bring it to the boil and boil for 5 minutes continually stirring.
- Remove from heat and add the chocolate melts. Mix well until they are all melted.
- Add the marshmallow fluff and beat it in with a wooden spoon.
- Add the vanilla extract and salt and mix through.
- Pour into prepared pan.
- Let to cool then refrigerate for at least 2 hours before cutting.
- Store in an airtight container.