Fantasy Fudge

This is too easy to be this good! I've been using this same recipe for three years now and never a complaint -- It's awsome with milk chocolate chips, semi-sweet or, (my favorite) Giridellhi Double Chocolate Chips. With regard to nuts, what ever you use be sure to toast them first. Pecans are a bit better than the walnuts, but try almonds or hazlenuts for something different.

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Excellent and easy recipe. I had never made fudge before this past weekend. It was so easy, I ended up making three kinds to give as office gifts...chocolate, peanut butter, and white chocolate. All were easy and delicious.

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I too have made this recipe for years and noticed they changed it this year. I made it the new way and it is very tasty and turns out well. Thank you for the idea of different chips. Happy New Year.

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This is a no fail recipe. My family has made this one for years without ever having any problems. Haven't tried any but the chocolate, but I am sure that the other flavors would be great too.

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I make this recipe every year. Excellent! You'll have to try cinnamon chips and 1/2 teaspoon of pumpkin pie spice. It taste like a pumpkin pie without the crust but a little sweeter but GOOD!

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This is the best fudge I've ever made, and I've tried them all!! To make it even easier, I have always added half of a jar of peanut butter instead of chips, and once it reaches the boiling point, stir constantly for five minutes ( I know, it's not fun, I pull up a chair and a book!) and then immediately take it off of the heat. I find that that's the trick with this recipe: always let it boil a full five minutes!! ENJOY!!!

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I made this recipe today and it was very easy to make. I made it with Milk Chocolate Chips this time, but I think I will stick with Semi-Sweet Chocolate chips in the future because I like a more rich and deep chocolaty flavor. I did note, that even with my candy thermometer that after the mixture comes to a rolling boil, it takes about 5 minutes exactly to come to the 230 degree temp. (just like the recipe says for those of you who don't have a thermometer). NOTE: I had to remember what my mother told me as a little girl, which was NEVER scrape the sides of the pot during while adding the last ingredients because even one (1) grain of sugar re-stirred into the mixture will cause the fudge to be gritty and grainy as the sugar re-crystalizes - use water on a brush to get all of the sugar off of the sides if necessary. Also, the same applies when pouring the mixture into the buttered pan. Never scrape the sides of the pan to 'clean' the remaining fudge mixture off of the sides of the pot, or the same thing will happen. Also, she always had me beat the fudge, after pouring in the vanilla, until it had a high gloss shine. Love this kind of fudge! Hope this helps you make yours a success as well.

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I, too, like everyone else, have been using this for many, many years!! I always get the best compliments! One of our favorites that I haven't seen mentioned yet, are the MINT CHOCOLATE CHIPS!!!! In a word, YUM!!! Thanks for posting!

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thanks for posting this recipe. i, too, was upset when kraft changed the recipe on the marshmallow creme jar. however, it just doesn't seem the same. it doesn't seem as fudgy as i remember. i used ghiradelli semi sweet chips and i think i may try again with a half anf half mixture of bittersweet chocolate and semi sweet chips. thanks for the ideas for different flavors. i have made the peanut butter before and will try that again along with trying some butterscotch for a change!

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This recipe is the best. I have used it for years. I didn't even know they had changed it until last week! I always add an 8oz Hersheys with almonds candy bar with the chocolate chips

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This has been my go to fudge recipe for years. It has never failed me. I've also made it with peanut butter chips which makes a lightly flavored yet totally addictive fudge.

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This is an awesome recipe that is very rich! I love the smoothness of it. It also makes ALOT, so you can share!

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Perfect recipe. So versitile, I made three batches of it this year. One was chocolate w/ walnuts, peanut butter and white chocolate w/ cherries and almonds....yummy, all three delicious. Thank you for a wonderful addition to my holiday trays ...... Stephanie

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Always an excellent batch of fudge. I called Kraft, and they told me they changed the recipe because they had different "partners" or "sponsors" or something like that. I think maybe one year they use "HERSHEY'S" chips, and the next year they use "BAKER'S" chips. They must have to change the recipe slightly if they use a different company's products.

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I have been looking for my mother recipe for years. And Guess what I just found it... As soon as I saw this I knew this was the same recipe. Thank you for posting it and yes it is YUMMY....Licking fingers right now!!!!

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Ditto. Why did they change the recipe? Thanks so much for writing it down...just makes my Christmas!

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I knew someone would come through with this recipe. make it every year at Christmas but didn't have time this year so was going to make it for Super Bowl sunday. Only the recipe on the jar had changed. It is a good chocolatey fudge. This is not creamy but a nice solid fuge. It is also good with mint chips and peanut butter chips.

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I was on the hunt for the old Fantasy Fudge recipe when I stumbled upon Karen's recipe. I will admit I struggled a bit trying to get the mixture up to 230 degrees (wasn't sure how long this was supposed to take) due to my lack of candy making experience. End result, my fudge turned out a bit firmer than I would have liked (need more practice with my candy making skills) but my family has enjoyed the buttery chocolate fudge (my 6 yr old absolutely loves this fudge). I can't wait to try this recipe with different flavored chips, and I hope to be a bit more successful with my final results next time.

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This is the recipe I've been using for year! This is a can't fail recipe! Awesome fudge!!!

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I made it butterscotch flavor today and it is great!! I plan to try it with orange and lemon chips. Thanks for the recipe!!

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