Never-Fail Christmas Fudge
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Total Time: 20
Yield: 30 pieces
2 cups granulated sugar 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.Ingredients:
2/3 cup evaporated milk
12 regular marshmallows (not minis)
1/2 cup unsalted butter
1/8 teaspoon table salt
1 cup (8 ounces) semisweet chocolate chips
1 cup chopped walnuts
1 teaspoon pure vanilla extractInstructions:
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Try adding mint flarvored chocolate chips to this recipe.
The best ,quickest and easiest fudge I have ever made. My guests all raved about it and wanted the recipie.
Just an FYI… this recipe makes a very nice fudge and we have been using it in my family as long as I can remember, under the name of Quick Fudge. But, “never fail” is a bit misleading. I now live at an elevation of 7,000-feet and it does not work at high-altitude. If you live at a higher altitude, check with your local agricultural extension or in a high-altitude cookbook for tips on cooking candy. I guarantee, you will end up with chocolate soup if you only cook this for five minutes at 7,000-feet!
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!
I have made this “Quick fudge” for at least 65 years and will make it again. Rich, but oh so good!!
Also try this with varying proportions of butterscotch morsels replacing some of the chocolate morsels. And by all means, use black walnuts!
You can also change the chocolate chips for peanut butter. Very good.
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.
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
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.