Creamy Fudge from Kraft

Total Time
Prep 5 mins
Cook 15 mins

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...

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.
Most Helpful

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.

Cooking as Therapy December 28, 2010

I thought I followed the recipe to the T but I ended up with a lumpy watery mess. So caution to anyone who makes it...I have no clue what I did wrong...and I'm usually a fairly decent cook...not pro by any means, but I stirred it constantly and no water on any utensils or anything like that either. So I don't know! My (science teacher) husband suggested bad barometric pressure...

viennagirl December 19, 2009

Sometimes the Origanal's are still the best.. this proves that ten times over

GingerlyJ November 29, 2009