This easy recipe, often known as Fantasy Fudge, originated from the back of the Kraft Jet-Puffed Marshmallow Creme jar and has stood the test of time with its foolproof method and irresistible chocolatey richness. Perfect for beginners, this homemade kraft marshmallow creme fudge recipe combines simple pantry staples like sugar, butter, evaporated milk, chocolate chips, and the star ingredient—marshmallow creme—to create a smooth, velvety texture without the need for a candy thermometer in most cases.
Whether you’re whipping it up for Christmas gatherings, gifting to friends, or satisfying a sweet tooth craving, this step-by-step guide ensures success every time. Not only is it quick to prepare, but it also evokes nostalgic flavors of old-fashioned fudge shops.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes plus 2 hours cooling | Servings: 40 pieces
Ingredients for Kraft Marshmallow Creme Fudge Recipe
| Ingredient | Measurement | Notes |
|---|---|---|
| Granulated sugar | 3 cups | Provides the base sweetness |
| Butter or margarine | 3/4 cup | Use unsalted for best control over flavor |
| Evaporated milk | 2/3 cup (5 oz can) | Do not substitute with sweetened condensed milk |
| Semi-sweet chocolate chips | 12 oz (2 cups) | High-quality chips melt smoothly |
| Kraft Jet-Puffed Marshmallow Creme | 7 oz jar (about 1.5 cups) | The key to creamy texture |
| Vanilla extract | 1 teaspoon | Pure extract for authentic taste |
| Chopped nuts (optional, like walnuts) | 1 cup | Adds crunch; omit for nut-free version |
Equipment Needed for Kraft Marshmallow Creme Fudge Recipe
| Equipment | Description/Purpose | Notes/Tips |
|---|---|---|
| Heavy-bottomed saucepan (2-3 quart) | Used for boiling the sugar mixture evenly without scorching | Essential for even heat distribution; avoid thin pans |
| Wooden spoon or heat-resistant spatula | For constant stirring during boiling and mixing | Wooden prevents scratching and handles heat well |
| 9×13-inch baking pan | To pour and set the fudge | Glass or metal works; line with foil for easy removal |
| Aluminum foil or parchment paper | Lining the pan for effortless fudge release | Grease lightly with butter to prevent sticking |
| Measuring cups and spoons | For precise ingredient measurements | Dry and liquid measures separately for accuracy |
| Candy thermometer (optional) | To check if the mixture reaches 234°F (soft-ball stage) | Highly recommended for beginners to avoid guesswork |
| Rubber spatula | For scraping the bowl and spreading fudge evenly | Flexible for getting every bit of mixture |
Step-by-Step Instructions for Kraft Marshmallow Creme Fudge Recipe
- Prepare the Pan: Line a 9×13-inch baking pan with aluminum foil and grease it lightly with butter. This makes removing the fudge easy once set.
- Boil the Base: In a heavy saucepan over medium heat, combine 3 cups sugar, 3/4 cup butter, and 2/3 cup evaporated milk. Stir constantly until the mixture comes to a full rolling boil. Continue boiling for exactly 5 minutes, stirring nonstop to prevent burning. If using a thermometer, reach 234°F.
- Add Chocolate: Remove the saucepan from heat. Immediately stir in 12 oz semi-sweet chocolate chips until fully melted and smooth.
- Incorporate Marshmallow Creme: Add the entire 7 oz jar of Kraft Marshmallow Creme, 1 teaspoon vanilla extract, and 1 cup chopped nuts (if using). Beat vigorously with a wooden spoon until the mixture is well-blended and starts to lose its gloss, about 1-2 minutes.
- Pour and Set: Quickly pour the mixture into the prepared pan. Spread evenly with a spatula. Let it cool at room temperature for 2 hours or until firm. Once set, lift out using the foil, cut into 1-inch squares, and enjoy your homemade kraft marshmallow creme fudge recipe!
Cooking Tips for Perfect Results
- Stir constantly during boiling to avoid crystallization or scorching—patience is key!
- Use fresh marshmallow creme; older jars may harden and affect texture.
- If the mixture separates, beat longer after adding creme for better emulsion.
- For high-altitude areas, reduce boiling time by 1 minute to prevent overcooking.
- Test readiness by dropping a bit into cold water; it should form a soft ball.
Serving Ideas
Elevate your kraft marshmallow creme fudge recipe with creative serving suggestions. Cut into festive shapes for holidays and arrange on a platter with powdered sugar dusting. Pair with hot cocoa or coffee for a cozy dessert. For parties, wrap pieces in wax paper as edible gifts. It’s versatile—serve at room temperature for the best texture.
Storage Tips
Proper storage keeps your homemade kraft marshmallow creme fudge recipe fresh. Store in an airtight container at room temperature for up to 2 weeks. For longer, refrigerate up to 1 month, but bring to room temp before eating to restore creaminess. Freeze in layers separated by wax paper for 3 months; thaw overnight in the fridge.
Variations of Kraft Marshmallow Creme Fudge Recipe
| Variation | Key Change | Flavor Twist |
|---|---|---|
| Peanut Butter | Swap half chocolate chips with peanut butter chips | Nutty and rich |
| Mint Chocolate | Add 1/2 tsp peppermint extract | Refreshing and cool |
| Rocky Road | Mix in mini marshmallows and almonds | Textured and crunchy |
| White Chocolate | Use white chips instead of semi-sweet | Sweeter and milder |
Substitutes for Ingredients
- Butter: Margarine or coconut oil for dairy-free.
- Evaporated Milk: Half-and-half, but reduce sugar slightly.
- Chocolate Chips: Chopped baking chocolate bars.
- Marshmallow Creme: Homemade version with marshmallows melted in syrup, though Kraft is recommended for authenticity.
Health Options and Benefits
While indulgent, the kraft marshmallow creme fudge recipe can be tweaked for healthier twists. Use dark chocolate chips for antioxidants and reduce sugar by 1/4 cup for lower calories. Nuts add healthy fats and protein. Opt for organic ingredients to avoid additives. This homemade treat provides quick energy from natural sugars, but portion control is key— one piece satisfies without overdoing it.
Expert Notes
Experts swear by the original kraft marshmallow creme fudge recipe for its reliability. Avoid humid days for setting, as moisture can make it sticky. For a professional finish, score the top before fully set. This step-by-step guide draws from decades of home cooks’ success, ensuring even novices achieve candy-shop quality.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 140 | 7% |
| Total Fat | 7g | 9% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 21g | 8% |
| Sugars | 18g | – |
| Protein | 1g | 2% |
| Sodium | 30mg | 1% |
Conclusion
This classic Kraft Marshmallow Creme Fudge recipe is the ultimate easy, no-fail homemade treat that delivers rich, creamy chocolate fudge every single time. With simple ingredients, minimal equipment, and a straightforward step-by-step process, even beginners can create professional-quality fudge perfect for holidays, gifting, or everyday indulgence. Once you try this timeless recipe, it’ll become your go-to dessert—quick to make, endlessly customizable, and always a crowd-pleaser. Enjoy every decadent bite!
Read Also:
Delicious Obatzda Recipe: Traditional Bavarian Spread (15-Minute)
Frequently Asked Questions (FAQs)
What makes the kraft marshmallow creme fudge recipe different from traditional fudge?
The kraft marshmallow creme fudge recipe stands out due to the addition of marshmallow creme, which creates a smoother, creamier texture without the graininess often found in old-school fudge. It eliminates the need for precise temperature control, making it more beginner-friendly than recipes relying solely on sugar crystallization.
Can I make this easy recipe without nuts?
Absolutely! The nuts in the kraft marshmallow creme fudge recipe are optional and primarily add crunch. Omit them for a nut-free version, or replace with seeds like sunflower for a similar texture. The flavor remains rich and chocolatey, perfect for allergies or preferences.
Why did my homemade kraft marshmallow creme fudge recipe turn out grainy?
Graininess usually occurs from insufficient stirring during boiling or cooling too quickly. In this step-by-step guide, emphasize constant stirring for 5 minutes at a full boil. If it happens, remelt gently with a splash of milk and re-beat for smoothness.
Is the kraft marshmallow creme fudge recipe suitable for vegans?
The classic version uses butter and evaporated milk, which aren’t vegan. For a plant-based twist, substitute with vegan margarine, coconut oil, and plant-based evaporated milk alternatives like oat or coconut. The marshmallow creme is typically vegan, but check labels.
How can I tell if my kraft marshmallow creme fudge recipe is done boiling?
Look for a full rolling boil that doesn’t stop when stirred—boil exactly 5 minutes. If using a thermometer, aim for 234°F (soft-ball stage). This ensures the right consistency; under-boiling leads to soft fudge, while over-boiling makes it hard.
Kraft Marshmallow Creme Fudge Recipe
Equipment
- Heavy-bottomed saucepan (2-3 quart)
- Wooden spoon or heat-resistant spatula
- 9×13-inch baking pan
- Aluminum foil or parchment paper
- Measuring cups and spoons
- Candy thermometer (optional)
- Rubber spatula
Ingredients
- Granulated sugar
- Butter or margarine
- Evaporated milk
- Semi-sweet chocolate chips
- Kraft Jet-Puffed Marshmallow Creme
- Vanilla extract
- Chopped nuts optional, like walnuts
Instructions
- Prepare the Pan: Line a 9x13-inch baking pan with aluminum foil and grease it lightly with butter. This makes removing the fudge easy once set.
- Boil the Base: In a heavy saucepan over medium heat, combine 3 cups sugar, 3/4 cup butter, and 2/3 cup evaporated milk. Stir constantly until the mixture comes to a full rolling boil. Continue boiling for exactly 5 minutes, stirring nonstop to prevent burning. If using a thermometer, reach 234°F.
- Add Chocolate: Remove the saucepan from heat. Immediately stir in 12 oz semi-sweet chocolate chips until fully melted and smooth.
- Incorporate Marshmallow Creme: Add the entire 7 oz jar of Kraft Marshmallow Creme, 1 teaspoon vanilla extract, and 1 cup chopped nuts (if using). Beat vigorously with a wooden spoon until the mixture is well-blended and starts to lose its gloss, about 1-2 minutes.
- Pour and Set: Quickly pour the mixture into the prepared pan. Spread evenly with a spatula. Let it cool at room temperature for 2 hours or until firm. Once set, lift out using the foil, cut into 1-inch squares, and enjoy your homemade kraft marshmallow creme fudge recipe!
