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!
Recipe Card
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. Â 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
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
follow the directions.
I make 2-tone with peanut butter fudge on the bottom and semi on the top.
Yum!
Hi Stacy! I love toffee too!
Thanks for the recipe!
Merry Christmas
Sandy
Hope you’ll enjoy it, Sandy!
Can you substitute marshmallow cream with regular marshmallows?
I wouldn’t recommend it.
I made a half batch for Christmas gifts, turned out great.
Glad it turned out great for you!
I noticed some recipes call for 1 tsp vanilla, what are your thoughts on this?
Thank you!
I think you could absolutely add it without any problem.
My favorite fudge! I make it every year for gifts and treats, and it receives rave reviews. I tell them where to find the recipe each time. Thank you for sharing!
Thank you so much, LJ! I’m so glad to hear this one is your favorite!
Stacey
Have you ever made a 2 tone fudge using semi and milk chocolate morsels? Semi chocolate in 1st layer and milk chocolate on top.
I’ve never done that, but it sounds so fun!
what is the 5oz measure to not sure how much to measure in cup thank you
They sell the milk in small 5-ounce cans, but 5 ounces should equal to slightly less than 2/3 of a cup. Hope that helps!
This isn’t a new recipe. I’m 73 and can remember making this in jr. high school when I was about 13 (8th grade) in our cooking class — early 60s. It is real easy and really delicious though.
Oh, no. It’s definitely not new. I’m just sharing it again. My mom has been making it this way since I was a child.
This year will be my first time making fudge and I want to try your recipe. Just wondering how you store yours? In a sealed container on the counter or in the fridge? I read that you make yours the week before but can it be done even earlier? Thanks!
Yes! We keep it right on the counter in an airtight container. Hope it turns out great for you!
Do you use salted or unsalted butter?
In this case, either will work, but I normally use unsalted unless otherwise specified. Hope it turns out great for you!
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
No, it’s correct. They do make a 5-ounce can – but measuring it out of a larger can, of course, will work, too.
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.
Sounds perfect!! Thanks for sharing!
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.
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
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. “
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.
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.
This is the fudge recipe I have been using for years and it is so good.
Same with our family! It’s just not Christmas without it!
Can you use Splenda instead of sugar for sugar free fudge.
No. Unfortunately that just won’t work in this recipe.
This is the recipe I’ve used for years, too. The microwave makes it much easier to make than it used to be!
🙂 I’ve never done it in the microwave. Can you share how you do it?
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.
See my post dated April 3, 2014
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!
Exactly! That’s why I love this recipe so much. Many folks are intimidated by fudge, but this one is easy and delicious!
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????
Yep. Cooking time is certainly what makes it too soft or too grainy.
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!
Can you sub peanut butter for the choc chips to make pnut butter fudge? and if so, how much peanut butter?
I’ve never done it with anything other than chocolate, so I can’t tell you exactly.
@Lori, use peanut butter chips in place of chocolate chips.
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.
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.
You definitely can substitute peanut butter for the chocolate chips. I make half the recipe chocolate and half peanut butter and later it.
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!
Does this fudge stay soft or does it get firm once it has cooled?
This recipe firms up pretty well. 🙂
Help please… I made this fudge and it didn’t get firm. What can I do to make it firm?
Sounds like it didn’t quite cook long enough. Regardless, placing it in the fridge should firm it up.
Trid that over nite and it did firm up alittle but just on the top. When cut you see it is still soft.
Can I Remer and try cooking alittle longer?
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.
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.
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.
This is a YUMMY fudge! It beats Fair Fudge hands down.
I just made this fudge and mine did not get firm. It’s like frosting. What can I do to make it get firm?