1 hr 20 mins
This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips – use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.
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Units: US | Metric
- 1 (16 ounce) jar marshmallow creme
- 2 2/3 cups white sugar
- 1 (12 ounce) can evaporated milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 4 cups semi-sweet chocolate chips (or 24 ounces of chocolate cut up) or 4 cups milk chocolate chips (or 24 ounces of chocolate cut up)
- 2 cups chopped walnuts (optional) or 2 cups pecans (optional)
- 2 teaspoons vanilla extract
- 1Butter a 13x9 inch pan, set aside.
- 2In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
- 3Bring to a full boil, and cook for exactly 5 minutes (don’t guess – use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
- 4Remove pan from heat and add chocolate chips and vanilla.
- 5Stir until chocolate is melted and mixture is smooth.
- 6Stir in nuts if using.
- 7Pour and spread into prepared pan.
- 8Let stand at room temperature until firm.
- 9Cut into squares.
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Nutritional Facts for Easy No Fail Chocolate Fudge
Serving Size: 1 (49 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 169.2
- Calories from Fat 60
- Total Fat 6.6 g
- Saturated Fat 4.0 g
- Cholesterol 7.1 mg
- Sodium 54.9 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 0.8 g
- Sugars 23.4 g
- Protein 1.1 g