• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Recipes » Desserts

Easy Christmas Fudge

Stacey – December 1, 2010 – 62 Comments

Jump to Recipe Save Recipe

Easy Fudge on blue and white plateEvery 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!

Close photo of Easy FudgeA 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!

Close photo of Easy Fudge
Print Pin Save
5 from 3 votes

Recipe Card

Easy Christmas Fudge

Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Stacey Little | Southern Bite

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

For even more flavor try toasting the nuts on the stovetop or in the oven before adding them to the fudge.  
Close photo of Easy Fudge
Did you make my Easy Christmas Fudge?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Easy Fudge for Pinterestfollow the directions. 

Know some folks who would like this?

Related Posts

Close up of Peanut Butter Balls
Peanut Butter Balls
pieces of Microwave Peanut Brittle
Easy Microwave Peanut Brittle
Scoop of Crunchy Creole Green Bean Casserole
Crunchy Creole Green Bean Casserole
sliced Cake Mix Cookie Bars
Easy Cake Mix Cookie Bars
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Sandra SCHNIEDERS

    December 24, 2022 at 12:45 pm

    Hi Stacy! I love toffee too!
    Thanks for the recipe!
    Merry Christmas
    Sandy

    Reply
    • Stacey

      December 27, 2022 at 1:55 pm

      Hope you’ll enjoy it, Sandy!

      Reply
  2. Louise

    December 16, 2022 at 5:18 pm

    Can you substitute marshmallow cream with regular marshmallows?

    Reply
    • Stacey

      December 20, 2022 at 4:34 pm

      I wouldn’t recommend it.

      Reply
  3. Sherry Lambert

    December 14, 2022 at 11:19 am

    I made a half batch for Christmas gifts, turned out great.

    Reply
    • Stacey

      December 14, 2022 at 8:43 pm

      Glad it turned out great for you!

      Reply
  4. Vikki

    December 10, 2022 at 11:17 am

    I noticed some recipes call for 1 tsp vanilla, what are your thoughts on this?

    Thank you!

    Reply
    • Stacey

      December 12, 2022 at 9:22 am

      I think you could absolutely add it without any problem.

      Reply
  5. LJ

    December 2, 2022 at 4:38 pm

    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!

    Reply
    • Stacey

      December 5, 2022 at 9:03 am

      Thank you so much, LJ! I’m so glad to hear this one is your favorite!

      Reply
  6. Audrey

    December 23, 2021 at 2:37 pm

    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.

    Reply
    • Stacey

      December 23, 2021 at 2:38 pm

      I’ve never done that, but it sounds so fun!

      Reply
  7. louise elmer

    December 17, 2021 at 4:27 pm

    what is the 5oz measure to not sure how much to measure in cup thank you

    Reply
    • Stacey

      December 20, 2021 at 10:23 am

      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!

      Reply
  8. Cynthia

    December 13, 2021 at 7:06 pm

    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.

    Reply
    • Stacey

      December 14, 2021 at 2:49 pm

      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.

      Reply
  9. Catherine

    December 2, 2021 at 12:26 pm

    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!

    Reply
    • Stacey

      December 2, 2021 at 1:24 pm

      Yes! We keep it right on the counter in an airtight container. Hope it turns out great for you!

      Reply
  10. Rachel Hill

    November 23, 2021 at 2:49 pm

    Do you use salted or unsalted butter?

    Reply
    • Stacey

      November 23, 2021 at 3:02 pm

      In this case, either will work, but I normally use unsalted unless otherwise specified. Hope it turns out great for you!

      Reply
  11. Michelle A. Brown

    December 15, 2020 at 11:40 am

    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

    Reply
    • Stacey

      December 15, 2020 at 11:45 am

      No, it’s correct. They do make a 5-ounce can – but measuring it out of a larger can, of course, will work, too.

      Reply
  12. Carl Moran

    December 14, 2020 at 4:33 pm

    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.

    Reply
    • Stacey

      December 15, 2020 at 11:51 am

      Sounds perfect!! Thanks for sharing!

      Reply
  13. Louise

    December 14, 2020 at 1:02 pm

    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.

    Reply
  14. Christy

    December 14, 2020 at 10:29 am

    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

    Reply
    • Stacey

      December 14, 2020 at 11:18 am

      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. “

      Reply
  15. Kyle

    December 9, 2020 at 8:10 pm

    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.

    Reply
    • Stacey

      December 10, 2020 at 12:48 pm

      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.

      Reply
  16. Jeanie Sanders

    December 11, 2019 at 1:26 pm

    This is the fudge recipe I have been using for years and it is so good.

    Reply
    • Stacey

      December 12, 2019 at 2:10 pm

      Same with our family! It’s just not Christmas without it!

      Reply
  17. Paula Humphrey

    December 18, 2018 at 4:03 pm

    Can you use Splenda instead of sugar for sugar free fudge.

    Reply
    • Stacey

      December 19, 2018 at 9:49 am

      No. Unfortunately that just won’t work in this recipe.

      Reply
  18. Jeanie

    December 18, 2018 at 2:07 pm

    This is the recipe I’ve used for years, too. The microwave makes it much easier to make than it used to be!

    Reply
    • Stacey

      December 19, 2018 at 9:49 am

      🙂 I’ve never done it in the microwave. Can you share how you do it?

      Reply
  19. Del Howard

    March 14, 2014 at 4:03 pm

    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.

    Reply
    • Walda

      April 3, 2014 at 9:36 pm

      See my post dated April 3, 2014

      Reply
      • Valerie L.

        December 15, 2017 at 4:25 pm

        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!

        Reply
        • Stacey

          December 18, 2017 at 10:00 am

          Exactly! That’s why I love this recipe so much. Many folks are intimidated by fudge, but this one is easy and delicious!

          Reply
  20. Vickie

    December 16, 2013 at 12:04 pm

    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????

    Reply
    • Stacey

      December 23, 2013 at 9:11 am

      Yep. Cooking time is certainly what makes it too soft or too grainy.

      Reply
  21. Nancy

    December 16, 2012 at 6:15 pm

    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!

    Reply
  22. Lori

    December 5, 2012 at 6:25 pm

    Can you sub peanut butter for the choc chips to make pnut butter fudge? and if so, how much peanut butter?

    Reply
    • Stacey

      December 6, 2012 at 9:07 am

      I’ve never done it with anything other than chocolate, so I can’t tell you exactly.

      Reply
    • Carol

      December 6, 2012 at 10:08 am

      @Lori, use peanut butter chips in place of chocolate chips.

      Reply
    • Walda

      April 3, 2014 at 9:32 pm

      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.

      Reply
    • Toni

      December 22, 2015 at 2:27 pm

      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.

      Reply
    • Brenda

      December 18, 2018 at 8:15 pm

      You definitely can substitute peanut butter for the chocolate chips. I make half the recipe chocolate and half peanut butter and later it.

      Reply
  23. tommajean

    December 17, 2011 at 7:53 pm

    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!

    Reply
  24. Lisa

    December 15, 2011 at 5:34 pm

    Does this fudge stay soft or does it get firm once it has cooled?

    Reply
    • Stacey

      December 16, 2011 at 9:29 am

      This recipe firms up pretty well. 🙂

      Reply
      • Cathy

        December 23, 2019 at 11:31 am

        Help please… I made this fudge and it didn’t get firm. What can I do to make it firm?

        Reply
        • Stacey

          December 23, 2019 at 2:22 pm

          Sounds like it didn’t quite cook long enough. Regardless, placing it in the fridge should firm it up.

          Reply
          • Cathy

            December 23, 2019 at 4:04 pm

            Trid that over nite and it did firm up alittle but just on the top. When cut you see it is still soft.

          • Cathy

            December 23, 2019 at 4:07 pm

            Can I Remer and try cooking alittle longer?

          • Stacey

            December 23, 2019 at 5:35 pm

            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

            December 24, 2019 at 10:50 am

            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

            December 24, 2019 at 11:14 am

            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.

  25. Misty

    December 1, 2010 at 5:48 pm

    This is a YUMMY fudge! It beats Fair Fudge hands down.

    Reply
    • Cathy

      December 23, 2019 at 11:04 am

      I just made this fudge and mine did not get firm. It’s like frosting. What can I do to make it get firm?

      Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.