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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:
12/18/2003
Aall the friends and family I gave fudge to had rave reviews. I put peanut butter in one batch, and made one batch without vanilla flavor in it. Seems all liked the chocolate taste better!
posted:
12/18/2003
Miss the old recipe of Fantasy Fudge used chocolate chips. Please Bring it back
posted:
12/17/2003
where is the recipe using choclite chips that I have used for years. now I have to take all the bottles of marshmellow cream back to the store. why did you change such a good recipe
posted:
12/17/2003
On the back of the Kraft Jet-Puffed Marshmallow Creme jars last year (2002), the recipe called for adding the marshamallow creme with the butter, milk, and sugar, then bring to boil. That's the recipe I'm looking for. Give me that recipe and I'll give you a 5 stars - Superb rating.
posted:
12/17/2003
I have been making this recipe for years now. I make it for the holidays for family and friends as gifts. You can not just eat one piece but be careful it is so good and rich.
posted:
12/17/2003
This is the best fudge I've had. Especially since it is so easy. My family love it!
posted:
12/16/2003
Here is the old recipe for creamy Fudge 3 cups sugar 3/4 cup (1-1/2 sticks) butter or margarine 1 small can (5 oz.) evaporated milk (about 2/3 cup) 1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, chopped 1 jar (7 oz.) JET-PUFFED Marshmallow Creme 1 cup chopped PLANTERS Walnuts 1 tsp. vanilla PLACE sugar, butter and evaporated milk in 3-quart heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil about 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. ADD chocolate and marshmallow creme; stir until melted. Add walnuts and vanilla; mix well. POUR immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours; cut into 81 (1-inch) squares. Store in airtight container at room temperature.
posted:
12/16/2003
I liked the old recipe which calls for chips instead of baking chocolate. And also, the old recipe was for a whole jar of Marchmallow Creme instead of measuring it out. Measuring out a cup of this is very hard to do (for me).
posted:
12/16/2003
This is THE original Kraft Fudge recipe (and IMHO, the ONLY one!)!! My family has been using this recipe since it first was published on the back of the Marshmallow Cream jar and it stands the test of time. I really don't understand why Kraft replaced it!
posted:
12/16/2003
For variation try using a mixture of half semisweet chocolate and half milk chocolate chips. I've also used mint chocolate chips. Both make a delicious fudge.
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