Fantasy Fudge for two. The famous recipe, scaled down to make way less fudge!

Have y’all heard of Fantasy Fudge?  It’s the recipe for fudge on the back of the marshmallow creme jar.

Southerners have a strong affinity for recipes printed on food labels.  The pumpkin pie on the Libby’s can, the green bean casserole on the French’s onion can, Rotel dip on the Velveeta package, Toll House cookies on the chocolate chip bag, I could go on. 

Fantasy Fudge original recipe:

But doesn’t it seem like as soon as the recipe becomes well-liked, the company changes the recipe?  This leaves us frantically searching for the original label.  I know your grandma has food labels in her recipe collection.  Mine sure did.  My grandma even kept old electricity bills because the company sent recipes with each month’s bill.  Wouldn’t it be nice if they still did that?  It would sure soften the blow on a cell phone bill when you talked or texted too much.

My fudge is even easier than Fantasy Fudge because I’m not going to make you wrestle with boiling sugar while you desperately try to scrape sticky marshmallow creme out of the jar.  It might be worth it for a big batch, but when all you want is a few bites of fudge, let’s take the easy way out, shall we?

This fantasy fudge recipe is pressed into a bread loaf pan to make a small batch of fudge. If you’re looking for the original Fantasy Fudge recipe from the back of the jar, or if you wish to make more than a small batch of fudge, double this recipe.

I hope you make and love this recipe. It helps me a lot to not have a giant recipe for fudge in my house, since I can hardly control myself around it, hah! You can always double it to share with friends or give away as DIY gifts during the holiday season.

Yield: 8 pieces

Fantasy Fudge for Two


Makes about 8 pieces in a bread loaf pan.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 9 ounces semi-sweet chocolate chips
  • 5 ounces sweetened, condensed milk (not light or fat free)
  • 3.5 ounces marshmallow creme
  • 3/4 teaspoon vanilla
  • 1/3 cup chopped, toasted pecans


  1. Line a 9" x 5" x 3" loaf pan with foil, then butter the foil.
  2. In a double boiler or a glass bowl over a pan of simmering water, melt the chocolate chips and condensed milk. Stir occasionally.
  3. Meanwhile, add the marshmallow creme to a large bowl on a scale. (Trust me, the neatest way to do this is to use a scale and scoop the creme directly into the bowl you will be mixing the other ingredients in).
  4. When the chocolate is melted, pour it over the marshmallow creme. Fold the mixture together until no white streaks remain. Add the vanilla and blend well. Stir in the pecans or save them for the top, your choice.
  5. Scrape the mixture in the loaf pan. Chill the pan in the fridge for several hours, then let it come to room temperature before slicing and serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 44mgCarbohydrates: 44gFiber: 2gSugar: 38gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram