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Rich Candy Bar Fudge Recipe

Rich Candy Bar Fudge Recipe

"I created this recipe to duplicate a delightful rich fudge I tried in a shop while visiting our daughter," explains Mary Lou Bridge of Taylor Ridge, Illinois.
TOTAL TIME: Prep: 20 min. + cooling YIELD:84 servings


  • 6 Snickers candy bars (2.07 ounces each)
  • 3 cups sugar
  • 3/4 cup butter, cubed
  • 2/3 cup evaporated milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract


  • 1. Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
  • 2. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.
  • 3. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Yield: 4 pounds (about 7 dozen).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 each: 75 calories, 3g fat (2g saturated fat), 5mg cholesterol, 23mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

Reviews for Rich Candy Bar Fudge

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Miraoli User ID: 7368454 203570
Reviewed Oct. 4, 2013

"If you wanna save a little time and effort on these you can use the new snickers bites in them.

Either way this fudge is quite tasty.
Theres a coupon for them here:"

SarahEK User ID: 5464359 22818
Reviewed Oct. 5, 2010

"This is a rave especially at Christmas! Thank you!"

sclr4 User ID: 5457678 39021
Reviewed Aug. 2, 2010

"This is my favorite candy bar fudge that I have tried. It's fast & easy to make"

ChildOfThe80z User ID: 2549702 22813
Reviewed Jan. 26, 2008

"A bit expensive to make... but SO worth it! :D"

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