Kraft Fantasy Fudge

Kraft fantasy fudge is a classic treat that’s always a big hit!

These rich and chewy chocolatey squares are full of fluffy marshmallow creme and crunchy walnuts. It’s the perfect holiday treat!

Kraft Fantasy Fudge

Fudge has been around for more than 100 years. And Kraft fantasy fudge is a family-favorite. 

What makes it so special is the addition of marshmallow creme. In fact, the original recipe appeared on the back of the jar of marshmallow Fluff.

The recipe is very easy, too. You need just a handful of basic ingredients and a few minutes of prep. 

So indulge your chocolate cravings with this ooey-gooey Kraft fantasy fudge recipe. It’s simple enough to make any time of year!

Ingredients

You only need six ingredients for this Kraft fantasy fudge recipe. Here’s the list:

• Sugar – It’s the sweetness that makes fudge, fudge!

• Margarine – Unsalted butter works, too. In fact, it will give you a much smoother fudge.

• Evaporated Milk – For a rich and creamy fudge.

• Semi-Sweet Chocolate – Either blocks of chocolate or semi-sweet chocolates work. Whichever one you use, be sure it’s at room temperature. 

• Marshmallow Creme – The original recipe calls for marshmallow creme, but you can also use mini-marshmallows.

• Walnuts – Crushed almonds, pecans, or cashews will work as well. Any type of nut will do!

Tips for the Best Fudge

Making fudge is super fun. However, it can be a little tricky. But don’t worry, these tips will help:

• Mind the humidity. Do not make fudge when it’s raining. Otherwise, it won’t set properly. Humidity is the enemy of fudge because it absorbs moisture easily.

• Use quality chocolate. The flavor of the fudge relies heavily on the chocolate. So pick one that’s of excellent quality.

• Try mix-ins. For more flavor and texture, add your favorite mix-ins. You can’t go wrong with chocolate chips and chopped nuts, but dried fruit tastes great, too.

• Use room temperature ingredients. Cold chocolate and marshmallow creme will quickly cool the mixture, resulting in an off-textured fudge.

• Grease the pot. It only takes one sugar crystal to affect the consistency of fudge. So before cooking, grease the sides of the pot with butter or margarine. This will prevent sugar crystals from sticking to the sides. 

• Use a heavy-duty pot. A 3-quart saucepan with a thick bottom is ideal.

• Speed up the rest time. Can’t wait 4 hours for your fudge to set? You can refrigerate or freeze it to speed up the process. Just be sure to serve it at room temperature.

• Try other shapes. You don’t have to be so square about fudge. You can try other shapes, too! Just use various cookie cutters for fun-shaped fudge.

Do I Need a Candy Thermometer?

If you want to make your life easier and ensure perfectly cooked fudge, then yes, you do. 

You’ll want to check the temperature of the margarine-sugar-milk mixture before adding the rest of the ingredients.

Otherwise, you won’t get that super smooth consistency. 

That said, the ideal fudge temperature is 234 degrees Fahrenheit. Once it reaches that temperature, it’s time to quickly stir in the chocolate and marshmallow creme.

If you still want to make fudge but don’t have a candy thermometer, you can try to gauge it by timing it.

Let the mixture continue boiling for 4 minutes, then add the chocolate and marshmallow creme.

How to Store Kraft Fantasy Fudge

Leftover fudge is great to have on hand, especially around the holiday season.

I love adding it to a Christmas cookie platter or passing it out as gifts. However, the key to its long lifespan is to store it the right way.

Here’s how:

To Store: Place fudge squares in an air-tight container. To avoid sticking, place a sheet of wax or parchment paper in between layers. Store at room temperature for up to 2 weeks. Likewise, you can refrigerate fudge for 3 weeks.

To Freeze: Wrap each fudge square with plastic wrap. Then place in a freezer-safe bag or air-tight container. If using the former, squeeze out as much excess air as you can before sealing. Label accordingly and freeze for up to 3 months.