ADVERTISEMENT
- Real Recipes from Real People -

re: ISO Fudge with Marshmallow Cream

Misc.
Finally, someone else remembers that the original Kraft Fantasy Fudge recipe on the Marshmallow Creme jar was using a full 13-oz jar!!! I made that every year at Christmas, with 2 13x9 pans that gave me enough to take to all our family's homes. When I saw it again, it had went down to a 7 oz jar and made one batch. Even Googling it doesn't give the 13 oz jar recipe. But the ones the others have given you are correct, for one pan, anyway, and since the family has moved, gotten diabetes, and/or lost some, I only need one pan anyway.

Original 13 oz jar Kraft Fantasy Fudge Recipe
MsgID: 0087124
Shared by: G Daniel, IN
In reply to: ISO: FUDGE WITH MARSHMELLOW CREAM
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  BERNIE
2
  Juanita/Carolina
3
  Cheesehead
4
  Katsy, Spartanburg, SC
5
  Sheryl, Texas
6
  Nancy - Illinois
7
  Maggie in Indy
8
  Denise (Apache Junction, AZ)
9
  G Daniel, IN
ADVERTISEMENT
Random Recipes
  • Chocolate-Dipped Brownies (Betty Crocker, 1987)
  • CHOCOLATE-DIPPED BROWNIES 1 package Betty Crocker walnut brownie mix 4 ounces semisweet chocolate 1 tablespoon shortening Chocolate sprinkles Plain and toasted flaked coconut Grated semisweet chocolate Heat oven to 3...
  • Helm's Bakery Brownies
  • HELM'S BAKERY BROWNIES 3/4 cup butter OR margarine, cut in chunks 3 ounces unsweetened chocolate 1 1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup chopped nuts Prel...
  • Corn Bread for Fifty People
  • CORN BREAD FOR FIFTY PEOPLE 12 eggs, lightly beaten 6 cups milk 1 1/2 cups vegetable oil 9 cups self-rising yellow cornmeal 6 cups all-purpose flour 1 1/2 cups sugar Grease two 12x20x2-inch pans and set in the oven t...
  • Quick and Easy Chocolate Frosting (Hershey's recipe)
  • QUICK AND EASY CHOCOLATE FROSTING 3 squares (1 oz. each) Hershey’s Unsweetened Baking Chocolate, broken into pieces 1 cup miniature marshmallows 1/2 cup (1 stick) butter or margarine, softened 1/3 cup milk 2 1/2 cups ...
  • Rhode Island Peach Slump (with biscuit topping)
  • RHODE ISLAND PEACH SLUMP 6 cups fresh sliced peeled ripe peaches 1 cup sugar 1 1/2 tsp ground cinnamon 1/2 cup water 12 baking powder biscuits (about 1 1/2 inch size) Combine first four ingredients in a heavy skillet...
ADVERTISEMENT
  • Festive Party Salad
  • FESTIVE PARTY SALAD A great salad to serve at a brunch. 1 head romaine lettuce, washed, dried and torn into bite-sized pieces 1 bag fresh baby spinach leaves, cleaned and dried 3 seedless oranges, peeled and choppe...
  • Green Chile Biscotti
  • GREEN CHILE BISCOTTI "Biscotti are Italian biscuits or cookies, which are baked twice to make them very firm and crisp. This savory version is enhanced with a topping of cream cheese and jalapeno jelly." ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: ISO Fudge with Marshmallow Cream
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!