Kraft Marshmallow Creme Fudge Recipes

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

FANTASY FUDGE

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
• Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

KRAFT FANTASY FUDGE

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!

PEANUT BUTTER FANTASY FUDGE

Steps:

• Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
• Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
• Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
• Let cool at room temperature until set; cut into squares.

CREAMY FUDGE FROM KRAFT

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.

KRAFT'S FANTASY FUDGE

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.