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Fantasy Fudge

Fantasy Fudge

Fantasy Fudge

5 from 1 vote
Fantasy Fudge
5.0 rating based on 12,345 ratings
5/5 (10)
Course: CandyDifficulty: Medium



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.


  • 3 cups granulated 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.


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


Name & Location
(example: Sue in LA)

Thanks for posting this. I still have my original label I removed off the Kraft jar years ago and one I enlarged on the printer. Your's is a lot easier to read! I make many pans of it every Christmas. I have substituted the chocolate chips with espresso chocolate chips (equal amount) or with 1 cup of peanut butter. The 3 make up wonderful gift plates. I am new to your site but look forward to checking out the other recipes. Thanks again.
- Debbie

thank you for the recipe. I make this every year for my Brother in law. I always got the recipe off the jar. I panic when it wasn't there. This time I printed it and it's going into my recipe box. Again thank you Ruthie
- Ruthie in Lewisburg Tn.

Thank goodness you saved and posted the original recipe cuz I lost my entire recipe box a year ago and couldn't ever remember using blocks of chocolate instead of choc chips. After reading this recipe, I realized it's the same one I used for over 30 years and it IS THE BEST FUDGE YOU'LL EVER HAVE! Thank you very much and Happy Holidays!
- Dee

My mom would make 3 batches during the holidays! She would add pecans instead of walnuts! Now that make it I use butter instead of margarine! It’s all good either way! Enjoy
- Jeffrey

Been making this since the 1970s. I add 1/2 to 3/4 cup of Laura Scudder Creamy Peanut butter to the recipe. Sooooo Gooooood!
- Amm

This ORIGINAL recipe is FAR BETTER than the newer one. Stay with name brands and good margarine. Don't overcook or and don’t overcook or overbeat for creamy, delicious fudge that is foolproof. BEST RECIPE
- A Baker

I have been making this fudge for over 25 years. I always do the microwave method. So easy and delicious. I do substitute butter. Awesome fudge.
- Carolyn

Outstanding stuff, and yes I've made the peanut butter fudge also!
- Canyon daze

Made this fudge for 30+ years. Never fail great recipe. The family and friends love it!
- Fudge lover

I have tried many fudge recipes, this by far is the best homemade fudge recipe that I have ever tried. In my family, for our holidays this is a tried and true recipe that we make at least twice a year. The recipe is very basic and very simple to make and it comes out perfect every single time. We find that it is especially good when slightly chilled, it is good with and without nuts. We have also found you can modify the recipe by omitting the chocolate chips and adding 1 1/2 cups of peanut butter, it makes a heavenly peanut butter fudge as well. I encourage everyone to try this recipe, I have yet to find a better one, Thank you for sharing this recipe!
- A Baker
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