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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:
12/18/2012
I have been making this recipe for 30 yrs. I have always followed the directions on the marshmallow jar and could easily make it yr after yr with no recipe. The past few yrs it turns out grainy, sugary. It's not the smooth fudge of years past and I don't want to give it out to people that are waiting for it. Only thing I can determine is I now do it on a ceramic cook top (electric). I had always done it on the old electric burners before. I keep the burner on medium and now usea candy thermometer. It reaches 234 in about 1 1/2 minutes. What's the deal? I take it off, finish it, and it's still grainy. I am so very disappointed! Can some one please help? I have read thru the reviews, use pure can sugar, always use fresh brand name products. What's the deal? Can any one help me?
posted:
12/18/2012
In the last two weeks I have attempted to make this recipe a half a dozen times. Issues every time I try. It doesn't set, too grainy, brownie like texture when chocolate added, chocolate separates. Bought a new candy thermometer, still have issues. Today is the last time I am going to try.
posted:
12/17/2012
Not sure what I did wrong. Made this recipe tonight for gifts at the office. Turned out grainy and tasted terrible. I followed the microwave directions. Want to try again, anyone have any suggestions?
posted:
12/17/2012
For: grammydebbie05, I have the original recipe that mom used forever that she got off the marshmallow creme label. Although she is now gone, I did verify the recipe with her (only because I seem to have a problem making this)! All the ingredients are the same, the only difference is, according to her recipe is use a "greased" 9x13 pan. I think this is my problem, it keeps coming out sticky and won't set up firm as the photo shows (like mom's did)!. So if anyone has any idea what is going on with this, please let me know! Her's was so delicious and I am so disappointed every time I try.
posted:
12/17/2012
I have made this for years and my recipe is the same as this one. You boil it for 4-5 minutes OR until candy thermometer reaches 234...that's the key! Best recipe ever!
posted:
12/17/2012
grammydebbie05...I have a recipe for Fantasy Fudge that is 50 years old...I made it as a kid...here it it 3 cups sugar, 3/4 cup margarine, 2/3 cup evaporated milk, 12 oz. bag semi-sweet chocolate chips, 7 oz. jar Kraft Marshmellow Creem Fluff, 1 cup nuts, 1 teasp. vanilla. Combine sugar, margarine & milk in heavy 2 1/2 qt. pan. Bring to boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmellow creme, nuts & vanilla. Stir until well blended. Pour into greased 13x9 pan. Cool to room temp..cut into squares. Makes 3 lbs.
posted:
12/17/2012
The BEST Fudge recipe EVER!!!! My Mother always made this recipe for Thanksgiving and Christmas, I remember lingering about the kitchen and waiting to be the tester for the first piece and fighting off my 3 sisters ahaha. I now make it for the holidays!! And sometimes once in awhile I will make it just because for my Daughter and Son
posted:
12/16/2012
this is the original recipe except it used to have semi sweet chocolate chips which I use and I put it in a 13x9 pan otherwise its too thick.
posted:
12/16/2012
I have made this recipe for years using the Old Recipe they had on the large 13oz.jar of marshmallow cream. I do not know why they had to change up the recipe and keep the same name. I am so glad I had written down the ingredients. Then I use the cooking instructions on the jar.Here is how it Used to Be for ingredients... 3 sticks of Parkay margarine, 6 cups of regular sugar,large can of Evaporated Milk,2- 12 oz packages of chocolate chips, 1 tsp vanilla,13oz jar of Kraft marshmallow cream.Bring it to a rolling boil for 5 minutes stirring constantly. They had you use 2 13x9 pans, I find that using a 11x17 jellyroll pan works best and it looks like it won't fit but it does and fudge is about an inch high. I do Spray pan with Pam before and fudge comes out easy.Hope this helpful.
posted:
12/15/2012
I have made this for many years but not recently and the recipe has changed. I used to make it in a 13 x 9 pan. Does anyone have the old recipe
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