No-Fail Fudge Recipe
No-Fail Fudge Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.—Jeannie De Vries, Martinton, Illinois
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 teaspoon plus 1/2 cup butter, softened, divided
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup M&M's minis

Directions

Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.
Originally published as No-Fail Fudge in Country Woman September/October 2002, p35

Nutritional Facts

1 piece: 59 calories, 2g fat (1g saturated fat), 4mg cholesterol, 25mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

  • 1 teaspoon plus 1/2 cup butter, softened, divided
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup M&M's minis
  1. Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.
  2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.
Originally published as No-Fail Fudge in Country Woman September/October 2002, p35

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Reviews forNo-Fail Fudge

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MY REVIEW
Louise User ID: 9183545 267570
Reviewed Jun. 1, 2017

"Don't know if I did it wrong or what but it never set up, after 5 hours in fridge it still isn't set. I measured everything exactly, buttered the foil, mixed in the right order, it's basically a more difficult icing recipe. Never making it again."

MY REVIEW
[email protected] User ID: 7247578 216341
Reviewed Dec. 30, 2014

"It was quick easy & delicious. Also, i'd like to suggest that toh design an app for android tablets & phones. It would be awesome for fans and easier to access on a tablet."

MY REVIEW
T.B User ID: 7101432 115046
Reviewed Nov. 13, 2014

"I was wondering if the fudge i supposed to turn out softer than normal,mine did. I was wondering if there is any way to fix it? (tastes awesome though)"

MY REVIEW
scorpiogirl64 User ID: 8030447 87611
Reviewed Nov. 12, 2014

"very easy to make and so good!! i omitted the candy pieces and instead sprinkled the top with crushed peppermint candies. will make again!"

MY REVIEW
BonnieBryant User ID: 770618 58805
Reviewed Dec. 9, 2010

"easy to make and so easy to eat, yummy. I omitted the candies as the fudge is plenty sweet on its own. Everyone really enjoyed this treat."

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