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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.
time
prep:
25 min
total:
25 min
servings
total:
40 servings, about 2 squares each
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posted:
12/17/2008
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.
posted:
12/16/2008
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?
posted:
12/13/2008
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!
posted:
12/10/2008
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.
posted:
12/9/2008
I make this every year, just like my grandma did for decades. Never had a complaint yet. It's easy and perfect every time.
posted:
12/9/2008
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 stirring...fast...and constantly, or it'll scorch or the sugar will re-crystallize, which is fine...but the fudge will turn out a little grainy.
posted:
12/7/2008
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.
posted:
12/6/2008
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.
posted:
12/6/2008
What did I do wrong? My kind of separated after I added the marshmallow and chocolate chips. Thought maybe I cooked it too long. Maybe I should use a mixer to mix it instead of a spoon. Flavor was good. Texture was bad.
posted:
12/6/2008
Our family loves this recipe! We usually just make it during the holidays along with Christmas Cookies etc to give to family and friends/neighbors. We like to use pecans or walnuts in it or set a pecan half into the top of each square before it sets up.(Or what will later be a square once it is cooled and firm enough to cut into squares) We also make some plain for those who cannot eat nuts for various reasons.
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