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Never-Fail Christmas Fudge

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Your rating: None Average: 3.9 (12 votes)

This tasty fudge is soft, but not gooey. Wear long sleeves or oven mitts when stirring; it tends to splatter as it cooks. If you live at a high altitude, decrease cooking time to about 3 minutes or 222 degrees on a candy therm.

Yield: 30 pieces

  • 2 cups sugar
  • 2/3 cup evaporated milk
  • 12 regular marshmallows
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla

In a 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, over medium heat until the mixture comes to a boil and is bubbling. Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted; stir in the walnuts and vanilla. Spread into a buttered 8-inch-square pan and cool before cutting.

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Reader Feedback: The best,

Submitted by Almanac Adminis... on Fri, 2009-12-04 12:33.

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