Every year, it’s a tradition in my family to gather the week before Christmas to do all of our Christmas baking and candy making together. We’ve been doing it for years and people are always anxious to know when it happens so they can raid the sweets and treats when we’re done. And, of course, we’re happy to share!
And one of the candies that is always on our list is fudge.
Now my mom has been making this particular quick and easy, no-fail fudge recipe forever. It’s creamy, rich and, super delicious!
A jar of marshmallow cream made it famous, and we’re perfectly fine with that because it makes it so easy! Nothing fancy needed here – no double boiler or candy thermometer required. Just easy deliciousness.
We always use chopped pecans in our, but other nuts will work as well. It always works perfectly without any nuts at all – if that’s your jam. One recommendation I might add is to toast your nuts in advance. This amps up the flavor of the pecans and gives the fudge even more flavor.
Y’all enjoy!
Easy Christmas Fudge
Ingredients
- 3 cups sugar
- 1 (5-ounce) can evaporated milk
- 3/4 cup butter
- 1 (7-ounce) jar marshmallow creme
- 1 (12-ounce) package semi-sweet chocolate chips
- 1 cup chopped nuts, optional (we like pecans)
Instructions
- Butter an 8x8-inch baking dish or spray it with nonstick cooking spray and set aside. Combine the sugar, milk, and butter in a medium sized pot and cook on medium-low heat until the mixture comes to a boil. Be sure to stir frequently.
- Once it has reached the boiling point, boil for 5 minutes. Stir constantly. Seriously. Constantly. The mixture can scorch and you don't want that. You can even adjust the heat down some to maintain a boil without it scorching. The goal here is to get the mixture to the soft ball temp of 235°F. Having a candy thermometer is a bit of an insurance policy, but it's not required if you cook it per the instructions.
- Remove from the heat and stir in the chocolate chips and marshmallow creme. Stir until mixture is creamy and smooth. Add the chopped nuts (reserving a few to sprinkle on the top) and mix well.
- Pour into the prepared baking dish.
- Cool completely and cut as desired.
Notes
follow the directions.
Misty says
This is a YUMMY fudge! It beats Fair Fudge hands down.
Cathy says
I just made this fudge and mine did not get firm. It’s like frosting. What can I do to make it get firm?
Lisa says
Does this fudge stay soft or does it get firm once it has cooled?
Stacey says
This recipe firms up pretty well. 🙂
Cathy says
Help please… I made this fudge and it didn’t get firm. What can I do to make it firm?
Stacey says
Sounds like it didn’t quite cook long enough. Regardless, placing it in the fridge should firm it up.
Cathy says
Trid that over nite and it did firm up alittle but just on the top. When cut you see it is still soft.
Cathy says
Can I Remer and try cooking alittle longer?
Stacey says
I’m not super well-versed on all the chemistry involved here, but I’m pretty sure it has to be done in that first step. I don’t think you can heat it again, but if it’s not working now, I suppose there’s nothing to lose.
Cathy says
Ok well I tried to reheat it mixture again and found out that doesn’t work either.. So Im starting over again and will cook it long this time. Keeping my fingers crossed.
Stacey says
If you have a candy thermometer, be sure to get that boiling mixture to at least 234°F be roe removing it form the heat to stir in the other ingredients.
tommajean says
That’s the same recipe as in my 1972 PA State Grange Cookbook, and the ONLY fudge recipe I can make. It turns out perfect every time, and tastes so good!
Lori says
Can you sub peanut butter for the choc chips to make pnut butter fudge? and if so, how much peanut butter?
Stacey says
I’ve never done it with anything other than chocolate, so I can’t tell you exactly.
Carol says
@Lori, use peanut butter chips in place of chocolate chips.
Walda says
When I make this fudge, I add about a cup of crunch peanut butter to it, and it comes out fine.
I’ve also made it using the following variations:
white Nestlé chips and a tsp of coconut extract to it, or
with milk chocolate chips and about a half to 3/4 of a cup of Bailey’s Irish Cream or
semi-sweet chocolate chips and a bag of Hath bar chips, the chocolate ones or
Creamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour about 2/3 the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts if desired.or
Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).or
If you will toast your pecans a little bit and then let them cool before adding them to your fudge, there is a noticeable difference in the taste and it is very good.
If you do make a mistake with their fudge or use the wrong recipe, here’s how to save the day so as not to waste the ingredients. Chill, roll into balls, and dip in melted white chocolate. Sprinkle tops with green and red Christmas “fancies” to appear like holly. Makes a wonderful “truffle”.
If you use the white choc. chips, you can replace the vanilla with whatever extract you may have, a favorite is to add maple extract and walnuts.
If you don’t have evaporated milk, let butter and sugar mixture sit on the counter for a few hours until you get some. It makes the best fudge ever! The sugar dissolves to make it very creamy. Let the mixture set at least 4 hours – overnight is better.
Use Kahlua in Fantasy Fudge in place of the vanilla. It works with almost any liquor.
Toni says
I have used many flavors of chips with this basic recipe. They all turned out great and I found I could even change out pecans for things like coconut and toasted almonds. It’s just a wonderful recipe. I used walnuts with butterscotch chips, and put a generous sprinkle of chocolate mint chips on the top of milk chocolate fudge when it was about half way set. Just use your imagination. As long as you don’t change the basic chemistry of the basic recipe, you’ll make perfect fudge every time.
Brenda says
You definitely can substitute peanut butter for the chocolate chips. I make half the recipe chocolate and half peanut butter and later it.
Nancy says
Best recipe ever! Have used it for years! I add 1 tsp vanilla with the nuts. One hint-when boiling for the 5 minutes, cook over medium to medium high heat not high (my kids were making it, cooked it too hot and it was grainy). I use a 10×13 pan, not 8×8, and the pieces are plenty thick! Enjoy!
Vickie says
I love this recipe, I do in the microwave… any thoughts on when it is too soft or it is grainy? I think cooking time… Yes????
Stacey says
Yep. Cooking time is certainly what makes it too soft or too grainy.
Del Howard says
This is the recipe from Kraft Marshmallow crème. It’s been a favorite in my family since it was named “Fantasy Fudge” on the back of the glass containers of marshmallow crème.
From this recipe, I’ve made white chocolate, maple, peanut butter, butterscotch, peppermint, lemon, orange, etc. Get creative with the combination of the Nestle chips and flavoring.
Walda says
See my post dated April 3, 2014
Valerie L. says
My Mom used to make this delicious fudge recipe every year for Christmas, and then whenever I got married and had a home of my own, I made it, too. It’s so very easy and rather foolproof, too. So if you’ve ever tried to make fudge in the past and had problems with it, you simply must try this recipe, because it’s not only easy, it’s delicious, too!
Stacey says
Exactly! That’s why I love this recipe so much. Many folks are intimidated by fudge, but this one is easy and delicious!
Jeanie says
This is the recipe I’ve used for years, too. The microwave makes it much easier to make than it used to be!
Stacey says
🙂 I’ve never done it in the microwave. Can you share how you do it?
Paula Humphrey says
Can you use Splenda instead of sugar for sugar free fudge.
Stacey says
No. Unfortunately that just won’t work in this recipe.
Jeanie Sanders says
This is the fudge recipe I have been using for years and it is so good.
Stacey says
Same with our family! It’s just not Christmas without it!
Kyle says
I haven’t tried the recipe yet, but had to laugh for “No Fail Fudge” sounds like plenty have failed. Also the article states no double boiler or thermometer needed, the the recipe states place in a boiler and boil until temp reaches a certain amount? What happened to no fail no boiler and no thermometer? I think I’ll find another recipe without so many contradictions.
Stacey says
Fudge can be VERY tricky to get right so the title no-fail is to give folks a little confidence that the recipe will work. Starting with the marshmallow fluff gets us part of the way there without having to deal with a candy thermometer. The boiler made reference to in the recipe is just a plain pot – otherwise known as a boiler. So no, there’s no double boiler in the recipe at all. That’s when you have to place a bowl over boiling water to melt something – normally chocolate. You don’t have to do that at all. And the mention of the temp in the recipe is only for those wanting to be a little more precise. This recipe will work just fine without having a candy thermometer.
Christy says
Stacey,
In step 2 of the instructions it states “Having a candy thermometer is a bit of an insurance policy, but it’s not required if you” –if you what??? Just wondering?
Regards,
Christy
Stacey says
Hey there! Not sure what happened to last part of that sentence. It should read: “Having a candy thermometer is a bit of an insurance policy, but it’s not required if you cook it per the instructions. “
Louise says
This is good. Another even easier fudge recipe is a bag of chocolate chips and a can of frosting,( I prefer Chocolate Frosting) chips melted and frosting softened in microwave. Stir together and add chopped nuts, coconut, whatever you want. Easy, good, and never failed for me.
Carl Moran says
I use this basic recipe, but use half and half instead of evaporated milk, real butter and vanilla and always Ghirardelli Chocolate chips. I have been making it this way for many years and it hasn’t disappointed yet.
Instead of putting the nuts in the fudge, I put a pecan (great Alabama pecans from Fairhope) on the top of each piece.
Stacey says
Sounds perfect!! Thanks for sharing!
Michelle A. Brown says
it says 5 oz of evaporated milk,,,most cans are 12 oz …don’t mind measuring out 5 ounces but wanted to make certain that wasn’t a typo
Stacey says
No, it’s correct. They do make a 5-ounce can – but measuring it out of a larger can, of course, will work, too.