Creamy Fudge From Kraft Recipe Makers

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KRAFT FANTASY FUDGE



Kraft Fantasy Fudge image

Provided by insanelygood

Categories     Desserts     Recipes

Number Of Ingredients 7

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

Steps:

  • 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!

Nutrition Facts :

KRAFT'S FANTASY FUDGE



Kraft's Fantasy Fudge image

Make and share this Kraft's Fantasy Fudge recipe from Food.com.

Provided by bigherbncv

Categories     Candy

Time 35m

Yield 90 serving(s)

Number Of Ingredients 7

3 cups sugar
3/4 cup margarine
1 (5 ounce) can evaporated milk
12 (1 ounce) semi-sweet chocolate baking squares, chopped
1 1/2 cups marshmallow creme
1 cup walnuts, chopped
1 teaspoon vanilla

Steps:

  • Line 9" Square pan with foil.
  • Bring Margerine, sugar & evaporated milk to.
  • a full boil, stirring constantly.
  • Boil 4 Minutes, stirring constantly, until.
  • candy reaches 234 degrees.
  • Remove from heat.
  • Add Chocolate & Marshallow creme,until.
  • melted.
  • Add walnuts and vanilla, mix well.
  • Spread evenly in prepared pan.
  • Let stand at room temperature for 4 hours.
  • Cut into 1" squares.

Nutrition Facts : Calories 73.7, Fat 2.9, SaturatedFat 1, Cholesterol 0.5, Sodium 14.1, Carbohydrate 12.4, Fiber 0.3, Sugar 10.5, Protein 0.5

CREAMY FUDGE FROM KRAFT



Creamy Fudge from Kraft image

Right off an old Kraft marshmallow creme jar. It has changed over the years, but I think this one is still the best. I have used an equal weight of a good grade of dark chocolate in place of the chips...

Provided by Steve_G

Categories     Candy

Time 20m

Yield 81 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar (300 gms)
1/2 cup butter (1 stick, 114 gms)
2/3 cup evaporated milk (5 oz can)
1 (7 ounce) jar marshmallow creme
1 pinch salt
3 cups semi-sweet chocolate chips (1 1/2 12 oz bags)
1/2 teaspoon vanilla extract
2 cups chopped walnuts (optional)
1 cup milk chocolate chips (optional)

Steps:

  • Lightly grease a foil-lined 9x9x2 inch pan; set aside.
  • Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
  • Boil and stir for exactly 5 minutes.
  • Add chocolate chips and vanilla extract.
  • Stir until smooth.
  • Stir in optional walnuts.
  • Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
  • Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.

CREAMY FANTASY FUDGE



Creamy Fantasy Fudge image

This fantasy fudge recipe uses half as much sugar and less butter than the "standard" fantasy fudge recipe. The result is very creamy fudge with no sugar granules! I have made this for 20+ years and always get raving complements when I take it to church or work. Janet Rogers gave me the recipe. Be careful with the quantities and be sure to boil the candy long enough. Unfortunately I do not have a temperature guideline, but it seems to me the bubbles in the boil get larger when it is ready. The fudge tends to be somewhat gooey when it is first unmolded, but it firms/dries nicely after a day or so. Note: I always make the "double" recipe shown below. The recipe can be halved; use one 7 oz. jar of marshmallow cream and 8X8 pan.

Provided by JimRog

Categories     Candy

Time 4h15m

Yield 96 ~1 inch pieces

Number Of Ingredients 7

1 1/3 cups evaporated milk (not a whole 12 oz. can)
3 cups sugar
1/2 cup butter
24 ounces semi-sweet chocolate chips
1/2 teaspoon salt
2 teaspoons vanilla extract
1 (13 ounce) jar marshmallow cream

Steps:

  • Grease a 13X9 metal pan with butter and set aside.
  • Add the first three ingredients to a large (4 qt.) sauce pan.
  • Bring to boil over medium heat, stirring continuously with a wooden spoon.
  • Boil, stirring continuously, over medium heat for five minutes.
  • Remove from heat and stir in the next three ingredients.
  • Stir in the marshmallow cream until well mixed.
  • Pour/spread into pan and chill.
  • To remove, dip pan in hot water for about 15 seconds, invert over a cutting board and shake and twist the pan until the fudge releases.
  • If you have time and space; put the fudge and cutting board back in the refrigerator for a while to let it re-set. The fudge tends to be sticky when it is fresh.
  • To get 96 pieces, cut the 13X9 rectangle in quarters, cut each quarter in half (across the short side), and each of the 8 small rectangles 3X4.

Nutrition Facts : Calories 83.9, Fat 3.4, SaturatedFat 2, Cholesterol 3.6, Sodium 26.5, Carbohydrate 14.1, Fiber 0.4, Sugar 11.9, Protein 0.6

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