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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:
12/13/2013
Have made this recipe for over 50 years now and never a problem. For those that are getting a grainy fudge, you're probably cooking it to fast so the sugar doesn't dissolve completely. My recipe says to use a heavy 3qt pan and medium heat, cook to rolling boil and 234* on candy thermometer(soft ball) stirring constintly for 4 minutes, then add marshmallow creme and chocolate, stirring till dissolved. Then instead of pouring it in a pan we always drop it by teaspoonfuls on waxed paper and it sets up fine. That way we can have some with nuts and some without as we can add the nuts to the batch after dropping some plain. It makes a nice presentation also and you can indulge more and not feel guilty as the pieces are smaller. Good Luck all hope this helps.
posted:
12/6/2013
I have not made this for a year or so, but made it today. Came out perfect! Smooth and creamy texture, not grainy at all. Made the classic recipe with semi-sweet chocolate chips and brought it to a boil and stirred it for 5 minutes since I do not use a candy thermometer. Medium on my electric stove (5) would not bring iot to a boil after several minutes, turned it up to six and that seemed perfect for my stove. Delicious!
posted:
10/20/2013
I make this every Christmas.
posted:
12/26/2012
I have made this fudge many times in the past and this is the first time I've had a problem. The texture was fine and it did set up; but there was grease all over the top. I blotted it up with a paper towel. I was very careful not to butter the pan too much--even went over it with a towel. It tastes good; but that grease was a real surprise. I used a different brand of chips--not cheap--maybe that was the problem.
posted:
12/26/2012
I, too, have made this recipe for over 25 years. In the past few years, I have noticed 2 consistent problems: either it is too grainy or it won't set. I am wondering why the recipe was changed from chocolate chips to Bakers' chocolate squares. Is there something in the chips, preventing them to set? I will not waste my money on this recipe again.
posted:
12/25/2012
Horrible, gritty, grainy, what has happened to my beloved Fantasy Fudge? I've made this many times over the past 30 years, using the recipe on the label of Jet-Puffed marshmallow cream. The ONLY difference being the semi-sweet chocolate chips now come in 11.5 oz bags instead of 12 oz. Don't see how that would change the consistency like this. Next year, I'll save the effort and buy it ready made from Whole Foods.
posted:
12/24/2012
have made this recipe for YEARS and always perfect. Learned a new lesson today as I could not find Bakers Semi-Sweet Chocolate so after reading posts of using semi sweet chips I grabbed some....NEVER again that is why it turns out grainy. I made 3 batches, 2 with Bakers and one with Semi Sweet Chips....if you want smooth, use Bakers. the one batch is as many have described...grainy.
posted:
12/22/2012
If your fudge is turning out "grainy" it is not being boiled long enough. If the candy themometer is reading 234 after only 2 minutes you might be cooking it on too high of heat or the bottom of the themometer is touching the metal of the pan. My mom has made this fudge for 30+ years and I have been making it for about 8 years and it always turns out perfect! I add about a cup of peanut butter to mine and it is heaven! If this recipe is not turning out for you, don't give up. Just try cooking on medium for a slow rolling boil for 4 minutes. Another tip is to have marshmellow creme, chocolate, nuts, and vanilla open and ready to go and add it as soon as you cut the heat off. The grainy texture could be due to a lag in time when adding final ingredients. Hope these tips help.
posted:
12/19/2012
The last few times that I have made this, it has been very grainy and I have had to dump some in the trash. I found that trying to reach 234 degrees is what is causing it. I just bring it to a boil and boil for the recommended 4 minutes and it turns out perfect.
posted:
12/19/2012
This is the best fudge. For those having problems with a grainy texture, you need to perform the soft balls test around 4 min. then again as necessary and stop as soon as balls form. If you're not sure how to do this, google "soft balls test for fudge". Once I learned this trick, the fudge came out perfect. Good luck!
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