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Fantasy Fudge

Fantasy Fudge recipe
photo by:kraft
This classic fudge with all its chocolatey, nutty goodness is so delicious it's almost unbelievable—almost.
25 min
25 min
40 servings, about 2 squares each
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Easy, Easy, Easy It is a family tradition in my family for years - My dad has passed it down to me to make for my own family now and he also still makes it every Christmas for the entire family!!
My mom had made this fudge recipe since I was a little girl (and I'm 37 now). And now I make it every year. It's easy and delicious! My mom never used a candy thermometer, but I do. The only change to the recipe now is that we use a 12oz bag of semi-sweet chocolate chips instead of the chocolate baking squares. We also split the batch into 2 9x9 square pans and put 1 cup peanut butter into half the batch. Yummy!
I had problems with the texture when I tried the regular recipe (first time it was too soft/grainy, second time was too hard). However, the microwave variation turned out perfectly. I also experimented with using Oreos instead of nuts, and 6oz. white chocolate + 6oz. milk chocolate instead of semisweet for a "cookies and cream" variation, and that turned out really well too.
I thought the taste was good, but the consistency was a little lacking. I made the peanut butter fudge as well and with that one the texture came out a lot better. This recipe was too soft, I'll try make it again. Maybe I didn't cook it long enough. Any suggestions?
I use a variation of the classic recipe - decrease sugar to 2 2/3 cups and add 1/3 cup light corn syrup. When mixture of sugar, corn syrup, margarine, and evaporated milk comes to a boil, scrape the sides well, then cover pan for about a minute to let steam "wash" down sides of pan. Then continue on with the recipe as directed. This allows all the sugar to dissolve, and my fudge never comes out grainy. This recipe is the best!
I love this recipe it's simple to make and tastes great. I use milk choc.chips and add orange extract instead dark choc.chips would also work.
I make this every year, just like my grandma did for decades. Never had a complaint yet. It's easy and perfect every time.
The ONLY recipe I use for fudge. I use the 13X9 version...and it always comes out fabulously. I get dozens of compliments about it and get asked where to find the recipe. The biggest key to ANY fudge: never EVER stop constantly, or it'll scorch or the sugar will re-crystallize, which is fine...but the fudge will turn out a little grainy.
I have been making this fudge recipe for many years and always get the best comments. It always turns out perfect and is so creamy, that you would never know you didn't beat it by hand. I have tried it with peanut butter chips and everyone agrees that it is so delicious.
We love this fudge-with or without the walnuts since half of my family wont eat nuts. I make two batches. It is so easy. My 6 year old niece loves to help... cook it and eat it.
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