My Christmas Fudge
Total TimePrep: 15 min. Cook: 10 min. + cooling
Makes5-3/4 pounds (96 pieces)
- 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
- Line a 13x9-in. pan with foil; coat with cooking spray.
- 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.
- 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.
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
Editor's NoteTo 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.
Nutrition Facts1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Jun 7, 2018
YUM... used mint extract instead of vanilla and semi-sweet chips. So good.
Mar 21, 2018
Although I had no issues making the recipe as some did, I simply did not care much for the flavor of this fudge. It was simple to make and set up perfectly. Perhaps a darker chocolate to give it more flavor?
Dec 14, 2017
Follow the directions and you will be pleased. This is my first time making fudge and it was delicious. Be sure to get all the sugar granules off the side of the pan as you stir. I like semi sweet chocolate chips so you can substitute them, or dark chocolate whichever you prefer.
Dec 7, 2017
DO NOT STIR AFTER SUGAR IS BOILING!!! This is the biggest flaw in how the recipe is written out. If you stir it WILL seize on you and be gritty. Otherwise this recipe is SOOOO good. Best fudge I've ever had and my grandma did the old school fudge method that is outrageously good...this is better than that by a good bit I'm sad and delighted to say. It's so easy once you get it down and DON'T STIR THE SUGAR AND MILK MIXTURE AFTER IT BOILS!!!
Dec 17, 2016
I followed this recipe as written and the result was a slightly grainy texture and too soft. I prefer a darker chocolate flavor. To me I could have just eaten the chocolate chips as that is what it tasted like.
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.
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.
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???
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.
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!