Fantasy Fudge

Recipe from KRAFT Foods
Fantasy Fudge
2  squares
10 mins
25 mins
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    What You Need
    • 3 cups sugar
    • 3/4 cup butter or margarine
    • 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
    • 1 1/2 packages (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
    • 1 7 ounce jar JET-PUFFED Marshmallow Cream
    • 1 cup chopped PLANTERS Walnuts
    • 1 teaspoon vanilla
    Make It
    Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter, and evaporated milk to full rolling boil in 3-quart saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234 degrees 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 squares.
    Kraft Kitchen Tips
    Size-Wise: A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
    Kraft Kitchen Tips
    Classic Fantasy Fudge: Prepare recipe as directed, using 3/4 cup butter and substituting 1 package (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch pan for the 9-inch square pan.
    Kraft Kitchen Tips
    Use Your Microwave: To prepare the fudge in the microwave, place butter in 4-quart microwaveable bowl. Microwave on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Stir well, scraping down side of bowl. Microwave 5-1/2 minutes, stirring after 3 minutes. Let stand 2 minutes. Add chocolate and marshmallow creme; continue as directed.

    nutrition information

    Per Serving: cal. (kcal) 170, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 4, carb. (g) 25, fiber (g) 1, pro. (g) 1, vit. A (IU) 97, sodium (mg) 40, Percent Daily Values are based on a 2,000 calorie diet
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