Comida Kraft
Recipe Box

Fantasy Fudge

Prep Time
25
min.
Total Time
25
min.
Servings

40 servings, about 2 squares each

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

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What You Need

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Make It

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  • Line 9-inch square pan with Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.

Servings

  • 40 servings, about 2 squares each

Nutritional Information

Serving Size 40 servings, about 2 squares each
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 4g
Cholesterol 10mg
Sodium 30mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 22g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Fantasy Fudge is rated 4.446428571428571 out of 5 by 56.
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Rated 5 out of 5 by from For: grammydebbie05, I have the original recipe that mom used forever that she got off the... 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.
Date published: 2012-12-18
Rated 5 out of 5 by from Have made this recipe for over 50 years now and never a problem. Have made this recipe for over 50 years now and never a problem. For those that are getting a grainy fudge, you're probably cooking it to fast so the sugar doesn't dissolve completely. My recipe says to use a heavy 3qt pan and medium heat, cook to rolling boil and 234* on candy thermometer(soft ball) stirring constintly for 4 minutes, then add marshmallow creme and chocolate, stirring till dissolved. Then instead of pouring it in a pan we always drop it by teaspoonfuls on waxed paper and it sets up fine. That way we can have some with nuts and some without as we can add the nuts to the batch after dropping some plain. It makes a nice presentation also and you can indulge more and not feel guilty as the pieces are smaller. Good Luck all hope this helps.
Date published: 2013-12-13
Rated 5 out of 5 by from This recipe is a big hit in my family and is always requested during the holidays. This recipe is a big hit in my family and is always requested during the holidays. Everyone wants me to make it for gifts for friends and other family members. For those of you having a hard time with the recipe: try the microwave version. I have the most success with it. Remember, cooking candy on a high humid day does not produce the best results. If it comes out too soft, check the type of butter you are using. It may have too much oil content (check your measurements as well!). I've also used maple flavoring in the fudge instead of part of the vanilla and have switched out and used milk chocolate chips~ or added approx. 1 cup peanut butter for peanut butter fudge. My family's favorite is the original recipe, though!
Date published: 2011-12-14
Rated 5 out of 5 by from If your fudge is turning out "grainy" it is not being boiled long enough. If your fudge is turning out "grainy" it is not being boiled long enough. If the candy themometer is reading 234 after only 2 minutes you might be cooking it on too high of heat or the bottom of the themometer is touching the metal of the pan. My mom has made this fudge for 30+ years and I have been making it for about 8 years and it always turns out perfect! I add about a cup of peanut butter to mine and it is heaven! If this recipe is not turning out for you, don't give up. Just try cooking on medium for a slow rolling boil for 4 minutes. Another tip is to have marshmellow creme, chocolate, nuts, and vanilla open and ready to go and add it as soon as you cut the heat off. The grainy texture could be due to a lag in time when adding final ingredients. Hope these tips help.
Date published: 2012-12-22
Rated 5 out of 5 by from I have made this recipe for years using the Old Recipe they had on the large 13oz.jar of marshmallow... 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.
Date published: 2012-12-16
Rated 5 out of 5 by from I have been making this recipe for over 30 years.Like others the recipe used to say 12 oz of... 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 .
Date published: 2012-12-08
Rated 1 out of 5 by from I have been making this recipe for 30 yrs. 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?
Date published: 2012-12-18
Rated 1 out of 5 by from I made this fudge successfully for years when my children were small. I made this fudge successfully for years when my children were small. However, I have not made it successfully for almost 10 years and am now reached my frustration limit and will never make it again. Either the sugar (using pure cane)doesn't dissolve or the melted butter floats to the top of the fudge in the pan. Consistently the sugar never dissolves. A very expensive proposition. From now on, if I want to enjoy fudge at Christmas I will simply find a good online maker and order it.
Date published: 2011-12-08
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