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

Preparation Time

20 Minutes

Total Time

20 Minutes

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

The Editors's picture

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

The Editors's picture

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,

The Editors's picture

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