Fantasy Fudge for all my friends every Christmas.
I use the microwave recipe and it makes the fudge
fool-proof every time. Melt the butter for 1 min.
Stir together sugar and milk and microwave 3
min...stir...2 min...stir...3 min...stir and
finally 2 1/2 min. Stir in chocolate chips,
marshmallow crème, vanilla and nuts. Pour into
pan and let cool. Everyone always wants the
I am yet
another frustrated Fantasy Fudge maker. I, too,
tried the new recipe and no one likes it. To many
nuts, not sweet enough, etc. My dog won't even
eat it and she eats anything! I do have a family
secret to share regarding the original Fantasy
Fudge recipe. If you will toast your pecans a
little bit and then let them cool before adding
them to your fudge, there is a noticeable
difference in the taste and it is very good. In
side-by-side taste tests at office parties, etc.,
mine always comes out on top. Try it and thanks
know that if they do make a mistake with their
fudge or use the wrong recipe, do what I did to
save the day when it happened to me so as not to
waste my ingredients. Chill, roll into balls, and
dip in melted white chocolate. Sprinkle tops with
green and red Christmas "fancies" to
appear like holly. Makes a wonder
"truffle". People think they were
I had the sense to look on the web for the
Fantasy Fudge recipe, because the one on the
"new, improved" (yeah, right) Kraft
marshmallow creme jar didn't look or sound right.
Here's my contribution to the effort: At holiday
time I always make two batches of chocolate
fudge, one of peanut butter fudge (using Reese's
peanut butter chips) and one of cherry fudge (you
read that right.) To make the cherry fudge I
follow the original recipe, substituting vanilla
chips for the chocolate ones, and then add about
8-10 oz. of chopped maraschino cherries. I have
to drain those rascals quite thoroughly with
multiple layers of paper towels, pressing all the
juice out of them, but a bit of the juice always
gets into the fudge, giving it a most appealing
color. It's great for people like me who don't
posting the fudge recipe. The Kraft's people
bought Planters and now the recipe is more like
chocolate covered walnuts (2 cups of them).
to look up the recipe for fantasy fudge, since
the recipe changed on the marshmallow jar. Thanks
for providing it! I used the mixed bag of
morsels. Nestles peanut butter/chocolate...turned
out great, chocolate with a hint of peanut
butter...try it! you might like it also.
the recipe-don't know what Kraft was thinking.
Try substituting white chocolate chips. Makes a
make the peanut butter version, I just put one
cup of chunky peanut butter in place of the
chocolate chips and the nuts...works great! I
decrease the butter by 1/4 cup, also...and it's
pretty yummy! Thanks so much!
of mine made some substitutions to this recipe
and came up with the most incredible Peanut
Butter fudge. Just change the chocolate chips to
peanut butter chips and the nuts to a bag of
Brickle or Heath Toffee chips. The brickle
softens in the fudge and is just wonderful.
great idea is to substitute the chocolate chips
for butterscotch chips. Thanks again!
the recipe. I too lost mine and am grateful you
had this posted. Instead of marshmallow cream,
you can use marshmallows ..just make sure they
melt completely. Also, if you use the white choc.
chips, you can replace the vanilla with whatever
extract you may have...my favorite is to add
maple extract and walnuts.
have been searching for my recipe of this old
fantasy fudge recipe. I knew the jar this time
aroubd was not my original recipe. It was driving
me crazy. I was so glad to find your site.
Another good way for the lady who made the wht.
fudge with adding the maraschino cherries is to
buy the candied cherries and no need to go to all
that draining of the juice from the maraschino
cherries...Thanks again so much!
preserving the "real" recipe! I have
for years (after seeing this at a kite festival)
poured the fudge into cupcake papers. It's easy
to find cupcake papers to fit what ever holiday
or reason you want to these days! You can put the
fudgecakes in festive plastic wrap and they keep
fresh. It's a great amount for an individual
I too was
very disappointed in the "NEW" recipe
for the fudge. I saved the recipe from the jar
but have used it so much I couldn't read it
anymore. Thanks for posting it. I have used the
white chips and added the bits of green and red
peppermint candies to make a peppermint fudge
that has gone over very well at Christmas. Thanks
years ago, I started making the fudge and
realized I didn't have evaporated milk, so my
butter and sugar mixture sat on the counter for a
few hours until I could get some. It was the best
fudge I ever made! The sugar dissolved to make it
very creamy. Now I always let the mixture set at
least 4 hours - overnight is better.
tried the Fantasy Fudge recipe and added 1/2
teaspoon crushed, dried, habanero pepper. What a
taste treat. Just be sure to inform people before
they have a piece.
I made the
mocha variation this Christmas and everyone loved
it! It's very rich, so you don't need to give
much if you're using it as gifts.
I use a
double batch of this recipe for a 13" x
9" pan to make thick fudge like the kind you
buy at a candy shop.
- cut with a plastic knife instead of a metal one
for smooth cut edges!
Kahlua in my fantasy fudge in place of the
vanilla. It works with almost any liquor :)
hint when making the ever-fabulous Fantasy Fudge:
Instead of greasing your pan, line it with wax
paper , leaving some over the edges of the pan .
You can carefully lift the fudge (once its
cooled and set) out of the pan by holding on to
the wax paper. Makes it really easy to cut and
the clean up is great!
I make one batch Rocky
Road by adding min. marshmallows at the last minute so they don’t
melt but stick.
My sister uses the
cinnamon chips and it is very good. It has a mild flavor that we
both like a lot.
We make double layer
fudge. The bottom layer is chocolate with a peanut butter layer on
top. Over the top you can drizzle melted unsweetened chocolate which
will harden and counteract a bit of the sweetness.
Fantasy fudge cuts as
smooth as butter with a metal pizza cutter. All smooth edges. Cool
the fudge completely before slicing.
Something I didn't see
mentioned is that you can refrigerate fudge until it is cold and cut
out shapes with small cutters. This is also handy for Valentine's
day, to use up leftover fudge ingredients that I didn't use at
I love fantasy fudge
because it is so easy, My favorite is a variation of fudge use
butterscotch chips and then add Skor package of pieces, sold where
the all the choc. chips are. Also I made milk chocolate and threw in
coconut, raisins and nuts and guess what it was a hit also. Thank
you for your website, I'm going to try the orange one now!
I had a bad experience
with using wax paper in my pans. It leaves a waxy residue on my
pans. I have found the parchment paper is much better. It lifts out
easy, and doesn't leave any residue.
I grew up with my
grandmother making Fantasy Fudge; I love it. Once a few years ago I
messed up and poured a whole can--large not small--of evaporated
milk into the fudge. I decided to just see what happened. It took a
long time to get it to the right temperature, but it made a creamier
fudge. Now I always use more evaporated milk and enjoy the
creaminess it adds.
My family likes a more
chocolately fudge, so I use 4 oz. bittersweet chocolate and 8 oz.
semisweet chocolate when I make this fudge. Also, we live near
Boulder, CO (high altitude) and I found out (accidentally) that I
got a smoother fudge when I cooked the marshmallow cream with the
evaporated milk, sugar, and butter. I make it that way now and
always get a nice smooth fudge that sets up to the right texture,
and has the dark-chocolate taste that my family loves.
Thanks for the recipe…was
a huge hit! For the cookies and cream recipe, I used yogurt chips
instead of white chocolate – it gave it more of a “cream” flavor
rather than a white chocolate flavor. Also, to cut down on the
sweetness, I removed the white cream from the cookies before I
chopped them. A new big favorite in my house!
I substitute the
chocolate chips with white chocolate chips and instead of vanilla
use maple extract or flavoring and then the walnuts for a "Maple
Walnut" type fudge and get nothing but RAVE reviews when I make it
I have tried several
peanut butter fudge recipes over the years since my husband loves it
and none have ever set up, you had to eat it with a spoon. Great
flavor, too soft. This is the first recipe I have found that I can
actually fix right!! I used a cup of peanut butter instead of the
chips though. Great recipe!!
Here's one I made up: If
you like rum and raisin ice cream, try this fudge. Use white chips,
omit vanilla, add 3 tsp (or adjust to taste) rum extract, plus 1 cup
We too use only the
"original" recipe. My wife has made it for years and now makes it in
the microwave. But I like penuche fudge, so I adapted the recipe by
substituting 1 cup of the white sugar with 1 cup of brown sugar and
use butterscotch chips instead of chocolate chips. Thanks.