Comida Kraft
Recipe Box

Fantasy Fudge

Fantasy Fudge is rated 4.144694533762058 out of 5 by 311.
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

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 My husband can barely boil water, but the last couple of years, at Christmas time, he wants to get... My husband can barely boil water, but the last couple of years, at Christmas time, he wants to get in on the goody-making. I told him he wouldn't be able to mess this up. We generally make six or seven batches of this fudge with many variations such as peanut butter chips for peanut butter fudge, mint chips, raspberry chocolate chips - if they make it a chip flavor, it can be a fudge flavor. White chips don't work all that great - very hard to melt properly. WARNING: When making the microwave recipe (it is the best!) be sure to boil your milk/sugar mixture as long as the recipe calls for - don't rush it or you'll get grainy fudge!
Date published: 2004-12-16
Rated 1 out of 5 by from For years I believed that the Fantasy Fudge recipe on the back of the marshmallow creme jar was my... For years I believed that the Fantasy Fudge recipe on the back of the marshmallow creme jar was my dad's secret family recipe. When I was old enough to learn how to make it I found out where it really came from. I've been using the old recipe for at least 35 years and would change nothing about it. Of course each year I never thought I'd need to write it down because I figured it would never change. Well of course it did. I can't remember if it was last year or the year before. Anyway here I am preparing to make fudge and I had to come on-line to get the old recipe. I'm printing it and keeping it for next year.
Date published: 2005-12-24
Rated 5 out of 5 by from I'm 47 and have made this recipe forever and my mom made it when I was little. I'm 47 and have made this recipe forever and my mom made it when I was little. I prefer a fudge that is firm enough that it does not need refrigerated. Once I hit the 234 degree soft boil point, I cook it an additional 4-5 minutes. I add the marshamallow and chocolate and mix a little at a time, but I keep the pot on medium heat the whole time. Once I get the vanilla and nuts in, I use my mixer and whip it to mix it thoroughly. I can't work fast enough by hand. Once I pour it into my pan and even it out, I let it cool overnight at room temp. Chill it for about an hour before cutting it to get clean, perfect squares.
Date published: 2008-12-04
Rated 5 out of 5 by from Excellent! Excellent! We have made the older recipe for many years but found GREAT satisfaction with the new! We substituted 1/2 pkg of Baker's semi-sweet chocolate with Baker's unsweetened. The sweetness was delightful. I find that writing down important recipes with any personal changes helps decrease the stress at the holidays. I can't remember from year to year what I have done. For those making the recipe at 6900 feet, call your local Extension office for temperature conversions in your area. We have made this fudge at sea level and over 3500 feet with great success. Kraft- you are doing a great job!
Date published: 2005-12-29
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 My husband and I have made the Fantasy Fudge using this recipe for the past 5 or so Christmases. My husband and I have made the Fantasy Fudge using this recipe for the past 5 or so Christmases. It's a big hit. This year we tried a different variety of marshmallow creme because when I went to purchase our ingredients the store was out of the Kraft brand. I DO NOT recommend using any other brand of marshmallow creme!! Our fudge does not taste as good as it usually does. We'll be buying the good stuff for the rest of our fudge batches. As a variation, we always use milk chocolate chips instead of semi-sweet and we also like to use peanut butter chips. Makes for vary tasty fudge!
Date published: 2008-12-19
Rated 5 out of 5 by from My mother made this fudge when I was a little girl and I have continued the tradition with my... My mother made this fudge when I was a little girl and I have continued the tradition with my children who are now grown. I have poured the fudge into a well greased christmas tree cake pan and then turned it out on a foil wrapped board. With frosting to decorate the tree with lights it made an impressive gift. Everyone who has tasted this fudge has raved about it and asked for more. This year, I'm limiting my baking and asked each of my children to select 1-2 items that they "just had to have" This fudge was the first item they asked for. Thank you, Kraft for this family favorite.
Date published: 2005-12-23
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