Kraft Fantasy Fudge

When it comes to classic recipes, Kraft fantasy fudge is always a hit.

If you like the combination of chocolate and marshmallow creme, fantasy fudge is the dessert for you!

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Fantasy fudge is rich, chewy, chocolatey, and absolutely delightful.

It’s the perfect holiday treat, but it’s also easy enough to make any day of the year.

Stacks of Chocolate Fantasy Fudge with Nuts

With just some basic ingredients and a few minutes of your time, you’ll have the most delectable fudge!

Believe me, it’s impossible to stop at just one square. Sure, it’s sinful, but who cares? You know you deserve it!

Make your chocolate fantasies come true! This recipe for Kraft fantasy fudge is all you’ll need.

Kraft Fantasy Fudge

Fudge has been around for more than 100 years, and it’s still just as beloved as ever.

How can you say no to a sweet and ooey-gooey treat? But while fudge seems like total perfection, did you know that it was invented by accident?

The very first fudge came to be when someone had fudged up a batch of caramels. Hence the name!

Fantasy fudge is a fun twist on the classic fudge. What makes it more special is the addition of marshmallow creme.

The original recipe appeared on the back of the jar of marshmallow Fluff.

The recipe is very easy, although you do need to work quickly to get that ultra-smooth and silky consistency. Don’t worry, I’m sure you can pull it off!

Ingredients

  • 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

  • Do not make fudge when it’s raining, otherwise, it won’t set. Humidity is the enemy of fudge because it absorbs moisture easily.
  • Line the baking pan with parchment paper or aluminum foil to prevent the fudge from sticking to the pan. It will be impossible to remove the fudge if you don’t!
  • The flavor of the fudge relies heavily on the chocolate, so pick one that’s of excellent quality.
  • For more flavor and texture, feel free to add your choice of mix-ins. You can’t go wrong with chocolate chips and chopped nuts, but dried fruit tastes great, too.
  • Use room temperature ingredients. If your chocolate and marshmallow creme come straight from the fridge, they will quickly cool the mixture, resulting in an off-textured fudge.
  • Prepare all your ingredients beforehand. Once you turn on the heat, all the steps have to be done quickly. It’s best if you have all the ingredients within reach. 
  • Use a large, heavy-duty pot for cooking the fudge. A 3-quart saucepan with a thick bottom is ideal.
  • It only takes one sugar crystal to affect the consistency of fudge. So before you start cooking, grease the sides of the pot with butter or margarine. This will prevent sugar crystals from sticking to the sides of the pot. 
  • Stir the margarine-sugar-milk mixture constantly while bringing it to a boil and stick to low heat to avoid burning the milk.
  • Give your fudge enough time – at least 4 hours – to set before cutting it into squares. You can refrigerate or freeze it to speed up the process, but be sure to serve it at room temperature.
  • Leave the fudge alone when it’s setting! If you move it around, chances are it will be coarse and grainy.
  • 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.
Fantasy Fudge with Nuts

How Long Does the Fudge Last?

It depends on where you store it. At room temperature, fudge will last for about 1 to 2 weeks.

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In the fridge, give it 2 to 3 weeks. In the freezer, it will last for months – even up to a year!

How Do I Store Kraft Fantasy Fudge?

The key to its long lifespan is to store it the right way. Here’s how:

Room Temperature and Refrigerator

Place fudge squares in an air-tight container, with a sheet of wax or parchment paper in between layers to avoid sticking.

Freezer

Wrap each fudge square with plastic wrap and place it in a freezer-safe bag or air-tight container.

If you are using the former, squeeze out as much excess air as you can before sealing. Label accordingly, and freeze.

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.

Kraft Fantasy Fudge

Servings

90

servings

Ingredients

  • 3 cups sugar

  • 3/4 cup margarine

  • 1 (5-oz) can evaporated milk

  • 12 (1-oz) semi-sweet chocolate baking squares, chopped

  • 1 1/2 cups marshmallow creme

  • 1 cup walnuts, chopped

  • 1 teaspoon vanilla

Directions

  • Line a 9-inch square pan with parchment paper or aluminum foil.
  • In a large pot over low heat, add the margarine, sugar, and evaporated milk. Bring mixture to a full boil, stirring constantly.
  • Keep boiling for 4 minutes or until the candy thermometer reads 234 degrees Fahrenheit.
  • Remove pot from heat.
  • Add the chocolate marshmallow creme. Stir until melted and incorporated.
  • Stir in the walnuts and vanilla.
  • Transfer the fudge onto the lined pan. Spread evenly with an off-set spatula.
  • Let it sit at room temperature for 4 hours.
  • Slice into 1-inch squares. Enjoy!
Kraft Fantasy Fudge

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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