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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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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.
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?
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.
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!
grammydebbie05...I have a recipe for Fantasy Fudge that is 50 years old...I made it as a 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.
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
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.
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.
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
I am not rating this current recipe as I don't particularly care for it. It doesn't set right or even remotely resemble the fantasy fudge I remember. I just made a batch using the original recipe with the chocolate chips and the 5 minute boil as opposed to 4 minutes. Came out the way I remember growing up, the way it's supposed to be..firm, not greasy. I will make it this way from now on and I recommend that to everyone, you will have a much better product
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