How To Make Kraft Fantasy Fudge | GB's Kitchen (2024)

The Original Fantasy Fudge Recipe

Thanks to the addition of marshmallow creme, Kraft Fantasy Fudge melts in your mouth. The good old reliable recipe is beloved because it's easy to make and hard to get wrong.

How To Make Kraft Fantasy Fudge | GB's Kitchen (1)

I searched unsuccessfully to find exactly when this iconic recipe first appeared and who created it. It has been printed on the back of every jar of Kraft marshmallow creme for as long as I can remember, and that's getting to be a very long time!

Over the years, there have been changes to the recipe. For example, one of the ingredients listed in the original recipe was Parkay margarine, which was, not surprisingly, a product manufactured by Kraft Foods.

Some of you may be old enough to remember the famous commercials for Parkay featuring a talking tub of margarine. If you don't, just for fun,here's a clip.Today, most experts suggest using real butter in the fudge because margarine has more water content, which prevents the fudge from setting up properly.

Fudge Has Only Been Around Since About 1880

Fudge is a relative newcomer to candy land. The exact origin and inventor of this delicious chocolate treat are hotly debated. No one knows for sure who dreamed up this beloved confection. It does appear to be an American invention, however.

One legend suggests fudge was a happy kitchen accident in Baltimore, Maryland, on Valentine's Day in 1886 when someone "fudged" a batch of caramels.

Americans have a love affair with chocolate; we eat about 2.8billionpounds a year.

Begin by getting all your ingredients gathered and measured. Nothing is more aggravating than discovering someone ate the chocolate chips or you only have two cups of sugar. While cooking, you need to watch and pay attention, and you don't want any distractions.

Choose a heavy pot with high sides because the fantasy fudge will bubble up as it cooks. Line your pan with parchment paper or aluminum foil and set it aside until needed. I loveReynolds parchment paper with gridlines that make it so easy to precisely cut an accurate pan liner or space cookies!

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Use a wooden spoon or, better yet, a silicone spatula. The mixture gets hot and thick, so you want something sturdy to stir that won't conduct heat. When fudge cooks, it gets much hotter than boiling water.

How To Make Kraft Fantasy Fudge

Invest in a candy thermometer. I've been very happy with theTaylor candy and deep fry thermometerI purchased. It is easy to read and clips right on the side of my saucepan, a great value for just $10. With care, it will last for years.

How To Make Kraft Fantasy Fudge | GB's Kitchen (3)

Use a candy thermometer to check the temperature of the sugar mixture as it is boiling. The temperature should reach at least 234 degrees F but no higher than 238 degrees. This is important because if you don't get the temperature high enough, the fudge won't set.

If you overcook it to too high a temperature, you will remove too much moisture from the fudge, making it grainy and crumbly. I tried to wing it without a thermometer, followed the "boil for exactly five minutes" instruction, and got dull, dry, grainy fudge. It was disappointing.

Every stove and every pot is different, but the candy thermometer doesn't lie, and like Goldilocks, I knew exactly when it was "just right!" The thermometer boosted my confidence that I would have great results. Kraft Fantasy fudge, take two; so much better!

Once your sugar mixture hits 234 degrees, add the chocolate chips and stir until the chocolate chips are completely melted and blended in. Finally, add the marshmallow creme, vanilla, and nuts if you want them, and stir vigorously until you have a uniformly chocolatey mixture with no marshmallow streaks.

Pour the mixture into your prepared pan and use a spatula to smooth the surface.

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Let the fudge cool for two hours, as hard as it is to wait and stay out of it! Do not try to hurry it by putting it in the refrigerator to cool; it will affect the texture of the fantasy fudge. You want a slow cooling for the best results! I guess that's why we lick the pot!

How To Store Kraft Fantasy Fudge

Now cut it into one-inch squares to serve. If you plan to eat the fudge within a couple of weeks, you can leave it at room temperature, tightly sealed. Putting wax paper between the layers is helpful if you move it into another container.

Everyone loves to get fudge for gifts. This recipe makes about three pounds, which gives you plenty to share and give away! It's so much fun to make someone happy!

Fudge freezes well for three to six months if you wrap it properly. Wrap it first in wax paper or plastic film between the layers, then in aluminum foil or a sturdy freezer bag, squeezing out as much air as possible.

If the fantasy fudge is cut into small squares before you freeze it, it's easier to take out small portions and less tempting to overindulge!

Yield: 3 pounds of fudge

Kraft Fantasy Fudge

How To Make Kraft Fantasy Fudge | GB's Kitchen (5)

Here is the original recipe that was printed on the back of the Kraft Marshmallow Creme Jar. It's still the best fudge recipe for the average home cook.

Prep Time10 minutes

Cook Time10 minutes

Additional Time2 hours

Total Time2 hours 20 minutes

Ingredients

  • 3 cups granulatedted sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 2 cups semi-sweet morsels (Toll House)
  • One 7-ounce jar of Kraft marshmallow creme
  • 1 tsp vanilla
  • 1 cup chopped nuts, optional

Instructions

  1. Line a 9×13-inch pan* with parchment paper.
  2. Mix the sugar, butter, and evaporated milk in a large saucepan over medium heat.
  3. Bring the mixture to a boil, stirring constantly. Leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
  4. Remove from heat and stir in chocolate chips until melted and thoroughly combined.
  5. Add the marshmallow creme, walnuts, and vanilla extract. Stir to incorporate.
  6. Transfer the fudge to the prepared pan and cool for about 2 hours, or until firm, before cutting and serving.

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving:Calories: 109Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 38mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 1g

Christmas and sweet snacks go hand in hand. Here are two easy snacks you can whip up in a jiffy! Chocolate Chex Caramel Crunch, and Two Ingredient Puff Corn Snack.

If you liked this recipe,you are my people!If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me onFacebookandPinterest, where I will share easy, delicious, family-friendly recipes every week!

Love, GB (Betty Streff)

How To Make Kraft Fantasy Fudge | GB's Kitchen (2024)

FAQs

How do you make fantasy fudge not grainy? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

How to store fantasy fudge long term? ›

Yes, you can freeze fantasy fudge for up to three months. Wrap it in wax paper, then wrap it again in aluminum foil. Place the foil-wrapped fudge in a freezer-safe container or wrap it in another layer of foil.

How to stop fudge from crystallizing? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

What is the secret to smooth fudge? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

Why did my fantasy fudge turn out crumbly? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Why should you not refrigerate fudge? ›

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Can you freeze fudge without ruining it? ›

If you're hoping to keep your fudge tucked away for quite some time, storing it in the freezer is a great option. Fudge properly stored in the freezer will last for 2 to 3 months. Some fudge can last up to a year in the freezer.

How to tell if fudge has gone bad? ›

Dry, hard, crumbly fudge, or fudge with a white coating (crystallised sugar or mould) may indicate spoilage. Storage conditions greatly influence fudge's freshness; it should be kept in a cool, dry place away from direct sunlight and heat.

Should I stir fudge while boiling? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

What is the key to successful non-grainy fudge? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Can I reheat fudge that is too grainy? ›

Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.

Why won't my 3 ingredient condensed milk fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Why does my fudge have a grainy texture? ›

When making fudge, you are actually creating very tiny sugar crystals that feel velvety on the palate. The issue arises when large crystals form, which in essence create that grainy texture. This can happen from stirring the sugar mixture after it starts to boil, or from stirring it once it is already starting to cool.

What gives fudge the creamy texture and dull appearance? ›

Desired texture

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Why is my chocolate fudge frosting grainy? ›

Why is my frosting grainy? If your frosting is grainy it is likely the heat was too high when you were melting your chocolate.

How do you keep fudge soft? ›

If fudge is left unwrapped or accidentally put in a cold area/refrigerator then the result can be hard fudge. It is possible (but not guaranteed) to reverse this process by wrapping up your fudge in several layers of clear wrap. This allows the moisture to re-permeate into the fudge & make it soft again.

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