Fantasy Fudge

(466)

rate it now!

photo by:kraft

This classic fudge with all its chocolatey, nutty goodness is so delicious it's almost unbelievable—almost.

time

prep:

10 min

total:

25 min

servings

total:

40 servings, about 2 squares each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups sugar

3/4

cup butter or margarine

small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

jar (7 oz.) JET-PUFFED Marshmallow Creme

cup chopped PLANTERS Walnuts

tsp. vanilla

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup butter and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch pan for the 9-inch square pan.

Rate recipes, or edit your previous ratings and more. Sign In

DawnfromTx

posted:12/8/2012

I have been making this recipe for over 30 years.Like others the recipe used to say 12 oz of chocolate morsels and I still do it that way. I have always doubled mine and no problem. I think the recipe used to say boil 5 min.That is how long I have always done it. I think rolling boil is where some people might be having a problem if your not a cook. let that baby roll while you are stir, stir, stirring.I always have everything pre- measured and sitting and waiting so i never leave stove or quit stirring .

Skykomish01

posted:12/7/2012

My family makes this every year for Christmas gifts. We don't put walnuts. TIPS: Use parchment paper instead of foil. Foil sticks to the fudge. Use a candy thermometer and get the temperature right or it won't set up.

Colleen11301241

posted:11/30/2012

Great microwave fudge, quick and easy

donna11251224

posted:11/25/2012

A friend of my mom's gave her this recipe years ago. Its no big secret. It was on the back of the Kraft marshmallow creme jar. I continue to make this fudge every Christmas. I give it to my neighbors as gifts and take some to work. Everyone loves it. I use semi- sweet chocolate chips instead of Bakers chocolate. This is a no fail fudge. I can't understand of some of you have problems with it. Maybe your're doing something wrong.

fins76

posted:11/17/2012

My family has made this recipe for years! We use a bag of chocolate chips instead of the Baker's chocolate, though. Anyway, as easy as the recipe is, I always get rave reviews for it and people are amazed how simple it is to make. My step-daughters (and even my husband's ex-wife) ask for this fudge every Christmas and Thanksgiving and I love that this little recipe from the back of a Jet-puffed jar is a "tradition" I got to share with my new family!

gaylekerney

posted:12/29/2011

Awesome! Great treat for the holidays!

mayoder01

posted:12/24/2011

Try using 100% cane sugar instead of beet sugar. I have had trouble with it setting up with beet sugar.

khart428

posted:12/23/2011

Easiest fudge I've ever made. I use 1 pkg choc. chips, boil 5 minutes (no thermometer needed). Never had a problem. As a child we made old fashioned fudge, but have been unable to replicate the results. THIS recipe is the next best thing. LOVE IT.

TheyCallmeMartha

posted:12/20/2011

I am not sure why some are having trouble with this recipe. I have made it for decades and like it best because it is not gritty like some old fashioned fudge can be. I love it and so does everyone I've ever given it to. For anyone who might want to try something different... use milk choc. instead of dark. I LOVE dark chocolate, but using the milk chc. in this is to die for. It is the color of hot chocolate, so that is what I call it. (I do use a candy thermometer.)

Missinseattle

posted:12/19/2011

I have made this recipe for the past 25 years and have eaten for most of my 42 years of life. I make a batch of it and send it to my older brother in FL as his Christmas Gift. My son asks for it every year for his Birthday treat at school. It may not be the easiest but it is the best tasting. Using a Candy thermometer really helps but not necessary. Be patient