If your childhood holidays smelled like melted chocolate and sugar, chances are someone in your family made Kraft Fantasy Fudge. This beloved recipe — printed for decades on the back of jars of marshmallow creme — has been part of American Christmas traditions for generations. It’s the fudge that shows up on cookie trays, gets tucked into gift boxes, and disappears first at every holiday gathering.
Over the years, the recipe has changed a little. The original version called for Parkay margarine — a Kraft product — but many home cooks (me included!) swear by real butter. Butter gives fudge a richer flavor and smoother texture, and it helps the mixture set up beautifully.
You might even remember those old Parkay commercials with the talking tub — but whether you grew up on the original or just discovered this recipe recently, one thing hasn’t changed: Fantasy Fudge is creamy, chocolatey, and absolutely irresistible. 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.
Fudge is a relative newcomer to the candy world. Its exact origin — and the name of the clever cook who first created it — are still debated. What we do know is that this rich, chocolatey treat is almost certainly an American invention.
One popular story claims fudge was born by accident in Baltimore, Maryland, on Valentine’s Day in 1886, when someone “fudged” a batch of caramels and ended up with something even better.
However it began, fudge quickly captured America’s heart. Today, we consume about 2.8 billion pounds of chocolate each year, and fudge remains a star of holiday dessert tables everywhere.
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. (This is the hard part for me.)
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 love Reynolds parchment paper with gridlines that make it so easy to precisely cut an accurate pan liner or space cookies!
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 the fudge is cooking, it gets much hotter than boiling water.
Invest in a candy thermometer. I've been very happy with the Taylor candy and deep fry thermometer I 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.
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.
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!
I suggest you cut the fudge 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 with a gift of homemade fantasy Fudge!!
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!
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.
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, Chocolate Covered Coconut Balls, Peanut Butter Fudge, or Peanut Butter Balls!
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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I use the fantasy fudge recipe and substitute 1 cup of peanut butter for the chocolate chips. So delicious
Man oh man that sounds amazing!! Thank you, my family will thank you!
ABSOLUTELY FABULOUS FUDGE and so easy to make. I made three batches and plan to give it as Christmas gifts along with my cookies.
Thank you for taking time to comment!! It is a great old recipe and I bet everyone will love your gift of fudge!!!