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Fantasy Fudge

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  •  4.9 stars stars based on 1554 reviews
  •   98% would make this again
  • Review this recipe  Read reviews
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Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

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Reviews of Fantasy Fudge:

1-5 of 1554 reviews   Next >>

  A cookie baker in Iowa  Dec 19, 2015
Would make this again.
Love this fudge. couldn't find the original, so looked up on Goggle thank you. 5 stars

  linda in arizona  Dec 19, 2015
Would make this again.
this is the best recipe ever I even change it and use peanut butter chips and make peanut butter fudge to die for thanks 5 stars

  kay myers in ventnor nj  Dec 18, 2015
Would make this again.
My daughter gave me this recipe years ago but I lost it. Now that I have it again, I'll save it on line! It's great for serving a crowd. 5 stars

  janice in oklahoma  Dec 18, 2015
Would make this again.
do you use unsalted butter ? 5 stars

  A cookie baker in Colorado  Dec 18, 2015
Would make this again.
Have made this for about 50 years. 5 stars

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