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Recipe for Never-Fail Christmas Fudge | Almanac.com

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Never-Fail Christmas Fudge

Photo Credit
GreenArt/shutterstock
Yield
30 pieces
Category
Candy
Course
Desserts
Occasions
Christmas
Preparation Method
Slow Cook
Sources
Yankee Magazine's Lost and Vintage Recipes

Never-Fail Christmas Fudge
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Even if you’ve never made candy before in your life, give this easy fudge recipe a try. True to its name (thanks to the presence of marshmallows), it won’t seize or crumble or make you tear your hair out. It’s a tasty, homemade treat that’s perfect for Christmastime!

Sweet tooth not yet satisfied? See more of our favorite Christmas dessert recipes!

Ingredients
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
Instructions

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.

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Comments

Sherry (not verified)

1 year 1 month ago

Even though I followed the recipe as written, mine failed. It was delicious, but never firmed up. We ate it with spoons and even heated it up for ice cream.

This recipe is identical to my 50 year old family recipe - except for the quantities.

The key secret to getting fudge to 'firm-up', is to boil, (stirring constantly), until it reaches 235 degrees. This is called the 'soft-ball' stage - and it's critical to making fudge. An electronic thermometer works perfect for checking the temperature.
I just made, (last night), two batches. And I even doubled the recipe.

I had the same problem, mine never firmed up enough to satisfy me. I didn't have to spoon it out, I could cut it but it was very soft.

I had the same problem too! I didn’t actually use this recipe though. The one I had was for Carnation Fudge....but the ingredients and instructions are the same. So there’s yet another name for it! 😉 I find that boiling it for 5 minutes isn’t enough time for it to set up properly. Mine was soft and gooey too and I tried to redo it but it came out the same. I recently used another fudge recipe I had and cooked it to 234 degrees (as the other commenter said to do below) and it turned out fine! So I don’t think this recipe gives accurate instructions. Try using a candy thermometer next time. I’m going to try again too and see if it works this time.

Use a candy thermometer. Cook until it reaches 234°