If your childhood holidays smelled like melted chocolate and sugar, someone in your family probably 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. This good old, reliable recipe is beloved because it's easy to make and hard to get wrong.
Start by gathering and measuring all your ingredients. Nothing is more aggravating than discovering someone ate the chocolate chips, or you only have two cups of sugar. While cooking, you need to stay focused and avoid 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 the pan you will pour the finished fudge into with parchment paper or aluminum foil, then set it aside until needed. I love Reynolds parchment paper with gridlines, which makes it easy to 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. As the fudge cooks, it gets much hotter than boiling water.
For the best results. I suggest investing 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 sugar mixture's temperature as it boils. The temperature should reach at least 234°F but no higher than 238°F. This matters because if you don't reach the temperature, the fudge won't set properly.
If you cook it too long or heat it too high, you will remove too much moisture, making the fudge 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 get great results. Kraft Fantasy fudge, take two; so much better!
Once your sugar mixture hits 234 degrees, add the chocolate chips and stir until they're 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! Don't try to hurry it by putting it in the refrigerator; it will affect the texture of the fantasy fudge. For the best results, let it cool slowly! 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 store it at room temperature in an airtight container. Putting wax paper between layers helps if you move it to another container.
Everyone loves getting fudge as a gift. 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 you cut the fantasy fudge into small squares before freezing, 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.
Fudge is a relatively new addition 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 holiday dessert star everywhere.
Christmas and sweet snacks go hand in hand. Need something fast and sweet?
Here are some easy snacks you can whip up in a jiffy!
Chocolate Chex Caramel Crunch - An easy, sweet snack mix you can make in minutes with Chocolate Chex and simple pantry ingredients.
Two-Ingredient Puff Corn Snack - An easy two-ingredient snack using puff corn and almond bark for a delightful sweet-and-salty treat. Vary the sprinkles and make it festive for any holiday, or use school colors!
Chocolate-Covered Coconut Balls - A quick, easy candy that uses only five ingredients.
Peanut Butter Fudge - Here's a recipe for the easiest, fastest, most delicious peanut butter fudge you will ever eat! So creamy it just melts in your mouth!
Chocolate Peanut Butter Balls - Here's a recipe for an easy-to-make treat with just six ingredients. They are always the first candy to disappear from the candy tray.
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business connect with folks who like to cook like we do- simple but tasty!
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!!!
I haven’t made fudge in years. I remember cooking it before the marshmallow cream fantasy fudge recipe. This is delicious, creamy and so fool proof. my family loves it. Thanks for the tip to use a candy thermometer. Mine took almost 6 minutes to get to 234 degrees.
I am so sorry for the delay in answering! You know, 'tis the season! 😅 I am so glad the candy thermometer thing was helpful- it is to me but then I am old-scool and the thought of wasting time and ingredients with sad results made me want to be sure and do it right the first time! I am delighted your family loves it! Have a Merry, Blessed, and Joyful Christmas my friend!
Can you double the recipe or is it better to cook in batches?
Thank you for asking, 🤎 smart cookie- make one batch a time for controlled temperature- the critical thing for best results! Merry Christmas!