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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.
10 min
25 min
40 servings, about 2 squares each
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Dear Cook who put the marshmallow in with the's dead. Try again. Also, to those who have trouble using a candy thermometer...I never do. As soon as it starts to boil set a timer for 4 minutes, make sure you are on medium heat. Don't forget to stir constantly so it doesn't scorch and remember to remove it from the heat when you begin the chocolate and marshmallow phase.
I have used this recipe from the Kraft Marshmallow Creme jar a few times, each time realizing too late that it doesn't work for me. (I end up throwing out $$$ each time.) I turn around and make another fudge recipe using only 1/2 c. butter/margarine and it works just fine. Using the 3/4 c. butter/margarine, I overcook it because it doesn't reach the temperature. The other way works perfect!!
Help!!!!! This totally my fault!!!! I can't believe I did such a stupid thing!! When making this fudge I put the marshmallow in with the sugar butter etc. My fudge came out grainey--was it because it wasn't cooked long enough to melt the sugar? I used the candy thermomater or was it because I added themarshmallow at the wrong time? Can I save the fudge somehow?
This is an excellent receipe and I make it every Christmas and Valentine's holiday and give as gifts. I always get rave reviews and requests when I cook this fudge. Many want to remind me not to forget them when I make the fudge. Great Recipe
I Love the Fudge I Make it all the time it is so quick and easy in the Microwave. People at work love it.
its easy and takes only a few minutes of my time
I have also used this recipe for years. Turns out perfect everytime. I will mostly make peanut butter fudge by using 12 oz of peanut butter chips. I get a lot of request for this fudge.
This is an easy recipe and I have always gotten great compliments on it.
To - a cook on 11/13/06 from - a cook 11/8/06. I have always used chocolate chips with this recipe and not squares. For the semi/milk/peanut butter chip I use about a half a bag of milk choc chips, a half a bag of peanut butter chips, and about 3/4 cup semi sweet chips, as a substitution. Usually, I am so busy stirring and moving the pan off the heat I eyeball the amount of chips that go into the pan. I hope that helps. I also have used white chocolate chips and swirled the white and dark chocolate fudge, however for some reason it never turns out right. The white chocolate gets a bit like paste. So if anyone has tried using white chips with this recipe with success - let me know the secret.
The recipe was simple and easy. My husband loves it and its the perfect holiday portion size to make. I also made the batch and added 1 cup of creamy peanut butter and it was awesome!
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