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Fantasy Fudge
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5 stars stars based on 1388 reviews - 99% would make this again
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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).
Reviews of Fantasy Fudge:
1-5 of 1388 reviews Next >>
Cassidy in Alabama May 17, 2013
Would make this again.
This is the best Fudge Ever! I've Done it for a school project A+! 5 stars
A cookie baker in Colorado Apr 9, 2013
Would make this again.
Best fudge ever! 5 stars
Leslie in Texas Feb 26, 2013
Would make this again.
Super easy!!! I learned also the hard way that you have to continue stirring and let it boil just a little longer than 5 minutes in order for it not to be grainy. But once you get it to a smooth texture, YUMMY!!! 5 stars
Teh Lori in California Feb 23, 2013
Would make this again.
I\'ve been making this recipe 30+ years. To keep it from being grainy add 1 T of white corn syrup during boiling. Also, I\'ve cut the sugar to 2 cups with absolutely no difference in taste or texture. 5 stars
Pat in Kentucky Dec 31, 2012
Would make this again.
I use this recipe to make pumpkin fudge also. I use white chocolate chips instead of semi sweet chips, and before cooking I add 1/2 cup canned pumpkin, 1/2 teasp. cinnamon, and 3/4 teasp. pumpkin pie spice to the sugar mixture. Delicious! 5 stars
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