Creamy rich chocolate fudge with marshmallow fluff is a Christmas must have. This classic recipe for fantasy fudge gives you a smooth finish from simple ingredients. Follow the tips to get perfect fudge every time.
If you are looking to make classic fudge, you are in the right place. This chocolate fantasy fudge recipe uses marshmallow fluff to get you the perfect fudge texture and flavor every single time.
It isn’t Christmas without my Aunt Donna’s fudge. It is the perfect chocolaty treat.
Luckily she shared her secrets so you can also have creamy delicious marshmallow fluff based fudge. Make it plain or add your favorite nuts or flavorings.
We usually go through a couple of batches during the holiday season. It is hard to go wrong with a square of chocolate fudge goodness.
Does your family have Christmas traditions that have lasted through the years? My family’s Christmas Eve celebrations at my grandparents’ house has remained largely unchanged over the years.
There is usually an entire room devoted to treats. Tin after tin of cookies are piled on top of each other.
You get to dig through them to find your favorites. In addition to the cookies, there absolutely has to be a couple of tins of my Aunt Donna’s fudge.
One is plain chocolate and the other is studded with pecans. No matter how many other treats are available, everyone gets excited when they find the fudge.
It is simple really, but super delicious. She cuts it into tiny squares because it is definitely rich.
So rich in fact that I remember one Christmas my mom and another aunt used it as a bet in a game. The loser of each round had to eat a piece of fudge.
As you can imagine in the beginning nobody minded losing. As the evening went on and bellies filled up, it definitely became an incentive to win.
You know a lot of fudge has been consumed when it becomes a punishment instead of an incentive. Luckily, it doesn’t take long for it to become a treat again even after you have overindulged.
Tips and Tricks
The original recipe instructed the cook to boil the milk and sugar mixture for 5 minutes. With those instructions the final result can be hit or miss.
My aunt said that ever since she started using a candy thermometer to ensure the mixture hit 240 F, she hasn’t had issues with a batch not setting up. I used those instructions and got a well set creamy fudge too.
About half of my family loves pecans and the others hate them. So I sprinkled chopped toasted pecans on half of the pan.
This allowed folks to clearly identify nut free vs. pecan fudge. Ideally you would stir them in so that they would be less likely to fall off.
If you do want them on top, be sure to push them in slightly before the fudge sets up. That will help secure them when you go to cut it.
If you don’t like pecans, but would like to add a little something there are lots of great choices. Walnuts are a very common fudge stir in.
You could also sprinkle your fudge with chopped candy canes or sprinkles. Peanut butter or butterscotch chips would be delicious additions as well.
Honestly I think it’s hard to go wrong with plain old classic chocolate fudge. No frills are needed to make it amazing!
Frequently Asked Question
How do I store homemade fudge?
Once the fudge has been cut into cubes and is ready for packing, store in an airtight container at room temperature for up to 2-3 weeks. Do not store in the refrigerator as it will draw out the moisture from the fudge and dry it out, making it crumbly.
Can I freeze fudge?
Yes, fudge freezes well. Store in a freezer safe container in the freezer for up to 6 months.
Why is my fudge too soft?
It likely didn’t quite reach the 235-240F range that is needed for a good fudgy texture. While setting the timer and boiling the mixture for 5 minutes should get you close, using a candy thermometer is the best way to make sure you hit the right temperature.
More Great Fudge Recipes:
If you like this recipe, you may also like my simple peanut butter fudge recipe. It is rich and creamy and full of peanut butter flavor, plus it only takes 3 ingredients!
Or make Easter candy peanut butter fudge. It has mini chocolate eggs throughout the peanut butter goodness and you could easily sub them out with other candies throughout the year.
Have you ever made homemade fudge? What are your favorite tips and tricks? Tell me about them in the comments or on social media.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Chocolate Marshmallow Fluff Fudge
- 3 cups granulated sugar
- ¾ cup butter or margarine
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate
- 7 ounce jar marshmallow fluff
- optional: 1 cup chopped nuts or other mix ins
- Grease a square baking dish or line it with parchment paper.
- In a large heavy bottomed saucepan, stir together butter, sugar and evaporated milk. Warm over medium heat, stirring frequently until the sugar is dissolved.
- Once the mixture is at a full boil, allow maintain a rolling boil for 5 minutes or until it reaches between 235-240°F on a candy thermometer.
- Remove from heat and stir in chocolate until it is completely melted and smooth.
- Mix in the marshmallow cream and vanilla. Spread in prepared pan and and let cool until set. Then cut into squares.
- Store in an airtight container.