Creamy Fudge from Kraft

READY IN: 20mins
Recipe by Steve_G

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...

Top Review by Cooking as Therapy

This has been my go to fudge recipe for ages. People literally beg me for this & I actually had friends with a restaurant that were considering having me make it for them. The only thing I do differently is that I always use the Dark 60% Cocoa usually Ghiradelli which just seems to make it really delicious. I've also added peanut butter to make it chocolate peanut butter fudge & peppermint pieces to make peppermint fudge...different people adore different ones. Anyway you go thanks for posting so it gets it's due.

Ingredients Nutrition


  1. Lightly grease a foil-lined 9x9x2 inch pan; set aside.
  2. 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.
  3. Boil and stir for exactly 5 minutes.
  4. Add chocolate chips and vanilla extract.
  5. Stir until smooth.
  6. Stir in optional walnuts.
  7. Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
  8. Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.

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