I have been making this Kraft Fantasy Fudge for decades now. I make it for friends and family in lieu of other kinds of Christmas cookies. I also call this "No Fail Fudge". Forget about the candy thermometers. If you bring the butter, sugar, evaporated milk mixture to a rolling boil and THEN turn your timer to 5 minutes, it will be cooked to the right level. I also ALWAYS use the original brands called for by the original recipe: Parkay margarine, Kraft Marshmallow Creme, Nestle Chips,Carnation Evaporated Milk. My BIG no-so-secret addition to this fudge is that I add a cup of raisins to each batch. (If I double the recipe, and I usually do, that would be 2 cups.) I add the raisins last. EVERYone loves this!Trust me. People will rave about the raisins. My 28 year old son has been experimenting for the last few Christmas seasons by adding other things to the fudge. He has added a layer of dulce du leche in between two layers of fudge, or peanut butter. Last week he added a layer of creme de menthe flavor. I am not going to mess with success.I like the original!
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I have been making this Kraft Fantasy Fudge for decades now. I make it for friends and family...