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!
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!
If you are interest in lots of easy fudge recipes and some great teaching check out my friend Beth’s site How To Make Easy Fudge. She is amazing and has some great resources you are going to love!
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!
Classic Easy Fudge
Ingredients
- 1 ½ cups salted butter
- 1 can evaporated milk 12oz
- 6 cups sugar
- 16 oz marshmallows
- 24 oz semi-sweet chocolate chips
- 1/8 - 1/4 tsp. salt
- 2 Tbsp. vanilla
Instructions
- Grease a jelly roll pan or a rectangular baking pan with butter (do not use oil or oil spray).
- 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.
- Once it comes to a rolling boil, continue to stir over the same heat for five minutes.
- Meanwhile put the marshmallows in a large microwave safe bowl and cook for two minutes or until they are pretty melted.
- 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.
- Poor into greased cookie sheet and cool on racks at room temperature. Cut into desired size squares when ready.
- Store in an air tight container for short term or freeze for longer term storage.
Notes
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
Courtney says
Do the chocolate chips have to be semi-sweet or can I use any kid of chocolate chip?
Mirlandra says
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!
Denise says
How much pecans can be added ??
Mirlandra says
I would add 3-6 cups depending on how nutty you wanted the fudge.
Brittany says
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!
Mirlandra says
It is so much easier and I have never lost a batch!
Chrisy @ Homemade Hooplah says
I haven’t seen fudge made with marshmallows before – but I love the idea! Looking forward to trying these 😀
Mirlandra says
It makes the process a lot easier and the results are still spectacular!
Erin says
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.
Mirlandra says
It simplifies the process a lot!
Sabrina @ Dinner, then Dessert says
LOVE fudge and never knew about using marshmallows in it! I never make it because it is so complicated but I could totally rock your recipe! Looks amazing!
Mirlandra says
Yeah! The world is a better place with more fudge in it!
Trish - Mom On Timeout says
Fabulous! This is one of my favorite “easy” fudge recipes to use during the holidays. The variations are endless!
Mirlandra says
They are!
Joan says
If I want to add the cherries and almond extract, do I leave out the vanilla extract?
Mirlandra says
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!
Joann says
Can you add nuts to the fudge recipe?
Mirlandra says
Of course! My cousin who got me started on this fudge version is famous for her walnut fudge. Everybody has a different opinion on the amount. I would add a few handfuls of your favorite nut and then see how the consistency looks to you. Add more as desired. Enjoy!
Denise says
Thank u
Mirlandra says
You are most welcome!
Debbie says
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
Mirlandra says
This recipe has been around forever! I live in the Boise are and just cooled a pan outside in my garage 🙂
Denise says
This is the recipe on the back of the marshmallow jars that has been around for many, many years.
Mirlandra says
Yep, it is an old, old recipe. I
Donna says
Can you just use marshmallow creme instead of melting marshmallows? 2 jars?
Mirlandra says
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 🙂
Jeanisa says
My recipe says a jar of marshmallows fluff. Is this the same as the mini marshmallows?
Mirlandra says
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.
Naomi says
SIX cups of sugar??? That is SO wrong!!!
Mirlandra says
It is candy and this recipe makes 50 servings! Takes a lot of sugar to make that much candy 🙂
loretta says
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.
Mirlandra says
I always find the marshmallows easier and more cost effective. And I confess that sometimes I might nibble the marshmallows just a bit…
Frieda says
I am having trouble finding a 16 ounce bag of marshmallows; just 10 ounce. Do you happen to know how many cups of marshmallow are 16 ounces. I have googled it and it comes up with several different answers. Thanks!
Mirlandra says
Hi Frieda,
I’m sorry to say that this is a frustrating situation! They have changed the bag size a lot over the years. And because different brands are different I can’t give you a one size fits all solution for the measuring… What I do is use my kitchen scale to weigh the marshmallows. It is my one size fits all solution for all sorts of baking and cooking.