Comida Kraft
Recipe Box

Fantasy Fudge

Prep Time
25
min.
Total Time
25
min.
Servings

40 servings, about 2 squares each

Delight your taste buds with this amazing Fantasy Fudge. Enjoy this classic marshmallow fudge with all its chocolatey, nutty goodness today!

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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 1-inch 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 1 out of 5 by from Issues with recipe I just made a batch of chocolate. I followed the recipe to the letter. After I poured into the pan, a layer of fat rose to the surface. Any idea why?
Date published: 2016-12-04
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 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 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 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 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 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
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