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My Christmas Fudge Recipe
My Christmas Fudge Recipe photo by Taste of Home

My Christmas Fudge Recipe

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4.5 15
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This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 10 min. + cooling
MAKES:96 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min. + cooling
MAKES: 96 servings


  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 4-1/2 cups miniature marshmallows
  • 2 ounces unsweetened chocolate, chopped
  • 3 cups chopped walnuts, toasted
  • 2 teaspoons vanilla extract
  • 4 ounces white baking chocolate, melted

Nutritional Facts

1 piece equals 127 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 18 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.


  1. Line a 13x9-in. pan with foil; coat with cooking spray.
  2. In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
  3. Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers. Yield: 5-3/4 pounds (96 pieces).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as My Christmas Fudge in Taste of Home December 2013

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Reviewed Dec. 22, 2014

"Great fudge! I made it today and it was so super easy to make! I made mine without nuts as my family doesn't care for them! Still a great yummy fudge! No thermometer needed."

Reviewed Dec. 21, 2014

"I wish I had the success everyone else had which is why I gave 2 stars for possible user error? But this recipe is not fool proof! And I love baking! Use to stay up from 10 to 4am just baking before I had my daughter. The sugar would not melt I boiled past the 5 minutes because I could tell it was still gritty and it stayed that way.... Maybe add water? but I was scared it would burn if I waited much longer so I started mixing in the ingredients after 10 minutes of slow bubbling. The whole thing is super gritty! It's because of the sugar I've never made fudge with sugar in it but thought this recipe would be good. I'm throwing it out :(. Wasted money! Wish it were salvageable not happy."

Reviewed Dec. 20, 2014

"I'm a regular baker and have made numerous kinds of fudge. I figured I'd give this one a try since it got such great reviews. Someone please tell me why both times I attempted this one, the chocolate seized? The first time I thought it was because I put the marshmallows and chocolate in at once, so the second time i added the chocolate chips slowly before adding the rest. But it seized before I had a chance to add all the chips. Why???"

Reviewed Dec. 18, 2014

"This is absolutely the best chocolate fudge I have ever had and so easy to fix!! I will never use any other recipe."

Reviewed Dec. 16, 2014

"This was very easy to prepare (no candy thermometer needed!). I used chopped hazelnuts instead of walnuts, which worked out very well. Also, I used 4 oz of the bittersweet chocolate and cut back a tad on the milk chocolate for a slightly richer chocolate flavor. This was tasty and made enough to last the entire holiday season. Thanks for a great recipe!"

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