Classic Easy Fudge

This classic fudge recipe makes a good sized batch to share with everybody you love at Christmas!  You can make it ahead and freeze it or eat it warm out of the pan.  This is a simple candy recipe that does not require a candy thermometer.  I even make some batches into mint fudge!

This wonderful, simple fudge is based off the original Kraft Fantasy Fudge recipe I grew up with. No candy thermometer needed. Perfect results every time.There are things that make me think of Christmas and then there are things without which there would be no Christmas! Fudge, specifically this fudge, is a Christmas tradition we never skip.

Growing up my cousin always made huge tins of it and a wonderful candy plate was delivered each year. When I was in high school she taught me to make it and I’ve made many a pan since.

Her recipe came from the old recipe for Kraft Fantasy Fudge. It is a simple fudge to make because you don’t have to use a candy thermometer. Just cook and stir and add the marshmallows at the end! It could not be easier.

These days I have gotten smart about adding just a touch of salt to some kinds of candy. It balances out the sweetness and helps develop the chocolate flavor. I have included notes in the recipe for deciding how much salt you personally might want to add.

The recipe is also highly adaptable. My cousin adds walnuts to some batches and mint extract to others. I have added raspberry extract, orange extract, and even dried cherries / almond extract. You can stir in anything you like at the end! When I’m using an extract I start with a little bit, stir and taste, and then add more as needed.

Christmas is right around the corner. It is never too early to whip up a big pan of this to share. Don’t be surprised when you suddenly have more friends than you used to! It is great other times of the year too. We even served a big platter at my August wedding!

 Tools In This Post:  I pour my fudge out into this pan to cool.  It is also my favorite cookie sheet for baking!

If you like easy candy recipes that always turn out great, try these wonderful homemade caramels! 



This wonderful, simple fudge is based off the original Kraft Fantasy Fudge recipe I grew up with. No candy thermometer needed. Perfect results every time.


Classic Easy Fudge
Cook time
Total time
Easy fudge for every occasion.
Serves: 50
  • 1 ½ cups salted butter
  • 1 can evaporated milk, 12oz
  • 6 cups sugar
  • 16 oz marshmallows
  • 24 oz semi-sweet chocolate chips
  • ⅛ - ¼ tsp. salt
  • 2 Tbsp. vanilla
  1. Grease a jelly roll pan or a rectangular baking pan with butter (do not use oil or oil spray).
  2. In a large heavy bottomed pan over medium heat combine the butter, milk and sugar. Bring to a rolling boil over medium, stirring constantly with a strong, flat spatula.
  3. Once it comes to a rolling boil, continue to stir over the same heat for five minutes.
  4. Meanwhile put the marshmallows in a large microwave safe bowl and cook for two minutes or until they are pretty melted.
  5. After five minutes, remove the milk mixture from the stove and add chocolate chips, stirring until melted. Add melted marshmallows, salt and vanilla – beat until well blended.
  6. Poor into greased cookie sheet and cool on racks at room temperature. Cut into desired size squares when ready.
  7. Store in an air tight container for short term or freeze for longer term storage.
Note on salt: A little salt brings out the flavor of the chocolate and cuts the sweetness just right. The fudge is still sweet and won't be salty. If you are sensitive to salt use ⅛ tsp. If you like foods a bit more salty use ¼ tsp.

Serving Size: In this recipe a serving is 2oz.

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32 thoughts on “Classic Easy Fudge

    • You can use any kind of chip or even a mix of chips! The semi-sweet are my favorite. Obviously the flavor of chip you use and the quality of chip you use will define your outcome. I love the Kirkland brand (if you read the ingredients they list the actual chocolate before sugar). This is unique now!

  1. I love fudge but hate making it because of having to get it to the perfect temperature on the candy thermometer. I might go back to making fudge with this no-candy-thermometer-needed recipe!

  2. You are right! Fudge season is fast approaching! YAY! This recipe looks so easy. We love making fudge. I love the idea of using marshmallows. 🙂 Yum.

    • Yum! I want to be at your house tonight – that sounds SO good 🙂 I think you can go either way but most people would leave out the vanilla when using the almond extract. This is going to be a killer pan of fudge!

  3. this fits my fudge recipe from childhood that I got from my mother & still make except for the marshmallows. my brother liked his with nuts but I like it plain. (also no extra salt). in southern ID I’d stick it on top of my dad’s car in the carport to cool as counter space was limited & it set up faster -/ thanks

    • You can. I don’t remember the exact number of ounces of cream needed instead but I’m sure you could find the ratio on the internet 🙂

    • I’m essentially melting the marshmallows down to make fluff. Buying the marshmallows is almost always cheaper and it is a great way to use up old marshmallows which I seem to always have. As long as you have the proportions right, the results are the same either way. My recipe is a big batch, probably double your recipe so make sure you are paying attention to the size.

  4. I am glad to find this recipe with marshmallows. I buy the creme but it goes out of date before I get it used. Marshmallows on the other hand have trouble staying around before I use them in for what I intended.

    • I always find the marshmallows easier and more cost effective. And I confess that sometimes I might nibble the marshmallows just a bit…

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