Never-Fail Christmas Fudge

Even if you've never made candy before in your life, give this fudge a try. True to its name (and thanks to the presence of marshmallows), it won't seize or crumble or make you tear your hair out. The recipe comes from Priscilla Soule, a lifelong candymaker from Sangerville, Maine, and ran in Yankee's December 2001 issue. Come Christmastime in her family, “there were so many friends and relatives to pack boxes for that it seemed we were endlessly making fudge, bonbons, candied citrus, and sugarplums,” she said. “We probably spent four or five days making holiday candy.”


2 cups granulated sugar
2/3 cup evaporated milk
12 regular marshmallows (not minis)
1/2 cup unsalted butter
1/8 teaspoon table salt
1 cup (8 ounces) semisweet chocolate chips
1 cup chopped walnuts
1 teaspoon pure vanilla extract


Grease or line an 8x8-inch pan with nonstick foil. Set aside.

In a 2-quart saucepan over medium heat, combine the sugar, milk, marshmallows, butter, and salt. Cook, stirring constantly, until the mixture is bubbling.

Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted. Add the walnuts and vanilla.

Spread into the prepared pan and cool for 4 to 6 hours in the refrigerator before cutting.

Store in an airtight container in the refrigerator or at room temperature.

Cooking & Recipes


30 pieces

Preparation Time: 

20 minutes

Start to Finish Time: 

20 minutes plus

Preparation Method



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Reader Feedback: The best,

Reader Feedback:
The best, quickest and easiest fudge I have ever made. My guests all raved about it and wanted the recipe. – Anonymous Review

Try adding mint flavored chocolate chips to this recipe. – Reviewed by Jerry Mckillop

I have made this recipe for almost 30 yrs. I got the recipe booklet out of a TV Guide in the middle 70's around Christmastime. Its name- "Festive Fudge". People rave over this fudge. (I use pecans instead of walnuts.) It is rich; but oh so good! – Reviewed by Sandy Brady

I have made this "Quick fudge" for at least 65 years and will make it again. Rich, but oh so good!! – Reviewed by James Jewell

Also try this with varying proportions of butterscotch morsels replacing some of the chocolate morsels. And by all means, use black walnuts! – Reviewed by Ray Walker

You can also change the chocolate chips for peanut butter. Very good. – Reviewed by Bonnie Nichols

I have been making this recipe for many years also! It is always a favorite! Also, it freezes well and can be eaten right out of the freezer. – Anonymous Review

I've been making this recipe for years and it's wonderful. I use a dutch oven-sized kettle and it doesn't splatter as much. I also like a piece of this fudge dropped into a cup of coffee — YUM! When it melts it's just like Mocha, only better! – Anonymous Review

If you live at a high altitude (we live in Colorado Springs), decrease cooking time to about 3 minutes or 222 degrees on a candy therm. It worked and turned out so great. Yummy and creamy! We used 2 different recipes before we tried this one. This is the easiest and the best!!! Thank you so much. – Reviewed by Caryn Kessinger

This is the same recipe my

This is the same recipe my aunt taught me to make, outstanding!! :-]