Never-Fail Christmas Fudge

Recipe for Never-Fail Christmas Fudge
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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.

Yield: 

30 pieces

Preparation Time

20 Minutes

Total Time

20 Minutes

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Reader Comments

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Fudge

I’ve made this melting chips in microwave along with evaporated milk and sugar. When you stir in marshmallows use dough hooks on mixer or food processor with dough blade.

I've made a recipe similar to

I've made a recipe similar to this with the same ingredients for years that my mother passed down called Farmers Fudge. It has turned out every time for the last 45 years. Sometimes I substitute peanutbutter instead of the chocolate chips and it makes a really good peanutbutter fudge. My recipe says to beat it with a spoon until it starts to get thick. That might get rid of the grittiness mentioned in one of the comments.

Not quite 'Never Fail' fudge

I made this recipe two times, following the recipe to the letter the first time, and making one substitution the second. The second recipe was better by far, but both turned out with a gritty texture, and the first recipe was just sticky and not right. I did carefully time the cooking, but I have an old electric stove, so I'm willing to say that there was so user error, however, the second batch turned out so much better, I'm just not sure that the cook time was the issue. For the second recipe, I used unsweetened bakers chocolate (6 oz) instead of the semi-sweet chocolate chips, and the flavor and texture was vastly improved, but, still had the gritty-ness in the mouthfeel when eating the fudge. It's a good recipe, but I hesitate to call in Never Fail. :)

Chocolate Fudge recipe

I wanted to share this on my Facebook page. The picture of the finished product does not show.

SALTED BUTTER

Most, if not all, recipes will tell you to use unsalted butter as there's no way of controlling how much salt is in the salted variety. It may be too much for the recipe you're making. Better to use unsalted as you can always add more salt if you need to but can't take it away if it's too salty due to the butter you've used.

To: Sally salted butter vs. unsalted

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through. 99% of recipes assume that you use unsalted butter. They usually will say salted butter if it is required.

Fudge

Why recipe says to use unsalted butter, next ingredient adds salt, doesn’t make sense?

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!

DOUBLE 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