Never-Fail Christmas Fudge

Recipe for Never-Fail Christmas Fudge


2 cups sugar
2/3 cup evaporated milk
12 marshmallows (not minis)
1/2 cup (1 stick) unsalted butter
1/8 teaspoon salt
1 cup 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.


30 pieces



Reader Comments

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Can you cook to a certain

Can you cook to a certain temperature on a candy thermometer?

how much do the 12 large

how much do the 12 large marshmallows weigh? I only have small ones.
can marshmallow creme be used?

If you only have small

If you only have small marshmallows, measure out 1-¾ cups. We would not recommend using marshmallow creme.

Why not small marshmallows ?

Why not small marshmallows ?

I've used mini marshmallows

I've used mini marshmallows before and it turns out fine. I used about 1 3/4 cup mini. Hope this helps. Great recipe!


Great sounding recipe!

Can this recipe be doubled to fit a 9X13 inch pan, and is it best to to use a glass pan or metal?

Thank you to all and HAPPY HOLIDAYS!!!

We would not recommend

We would not recommend doubling the fudge recipe, just make one batch at a time. A glass dish will be perfect. Enjoy!

This is the same recipe my

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

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