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Never-Fail Christmas Fudge

by

Total Time: 20

Yield: 30 pieces

An easy fudge recipe that takes the trouble out of homemade. Perfect for the holiday season - or any time!

Never-Fail Christmas Fudge
Photo/Art by Aimee Seavey

Ingredients:

  • 2 cups granulated sugar
  • 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 (optional)
  • 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.

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Updated Sunday, April 21st, 2002
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10 Responses to Never-Fail Christmas Fudge

  1. Anonymous November 30, 2002 at 3:08 pm #

    Try adding mint flarvored chocolate chips to this recipe.

  2. Anonymous December 8, 2002 at 3:02 pm #

    The best ,quickest and easiest fudge I have ever made. My guests all raved about it and wanted the recipie.

  3. Anonymous August 23, 2003 at 10:56 pm #

    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!

  4. Anonymous September 4, 2003 at 10:50 pm #

    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!

  5. Anonymous November 6, 2005 at 4:38 pm #

    I have made this “Quick fudge” for at least 65 years and will make it again. Rich, but oh so good!!

  6. Anonymous November 20, 2005 at 8:26 am #

    Also try this with varying proportions of butterscotch morsels replacing some of the chocolate morsels. And by all means, use black walnuts!

  7. Anonymous December 7, 2005 at 5:17 am #

    You can also change the chocolate chips for peanut butter. Very good.

  8. Kathleen Heil January 11, 2006 at 11:59 am #

    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.

  9. Anonymous November 21, 2006 at 4:08 pm #

    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

  10. Caryn Kessinger December 22, 2007 at 4:41 pm #

    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.

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