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Three-Chocolate Fudge Recipe

Three-Chocolate Fudge Recipe

I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
TOTAL TIME: Prep: 35 min. + chilling YIELD:150 servings


  • 1 tablespoon butter
  • 3-1/3 cups sugar
  • 1 cup packed dark brown sugar
  • 1 can (12 ounces) evaporated milk
  • 1 cup butter, cubed
  • 32 large marshmallows, halved
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 14 ounces milk chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
  • 2 cups chopped pecans, toasted


  • 1. Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
  • 2. In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
  • 3. Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 5-1/2 pounds.

Recipe Note

Test Kitchen Tips

  • To achieve a smooth, shiny surface on your fudge, work quickly when spreading it into the pan, and touch it as little as possible. Gently tap and shake the pan to smooth out the top.
  • Avoid ragged edges on fudge pieces by cleaning your knife between cuts.
  • Nutritional Facts

    1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 16mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.

    Reviews for Three-Chocolate Fudge

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    Margaret Anne User ID: 8980285 259152
    Reviewed Jan. 3, 2017

    "This is the easiest and best fudge I have ever made."

    Melissa User ID: 9005892 258790
    Reviewed Dec. 29, 2016

    "This is THE best fudge I have ever made. It's so rich and creamy and doesn't have that gritty texture I tend to get with other recipes. I did use 2 ounces of white chocolate instead of the additional 2 ounces of chopped semi sweet. I also used light brown sugar and skipped the nuts. It makes so much that I was able to give some away and keep plenty! This will be the only fudge I will ever make again!"

    Appy_Girl User ID: 1132413 258706
    Reviewed Dec. 27, 2016

    "Each year like to include a new Fudge recipe to my chocolate Tray This was a very choice for this years pick. I did make a few changes based on what I had on hand. I used White chocolate as the third choice. I used mini Marshmallows and Light brown sugar. This is very rich and wonderful fudge. One recipe that I will make again. Its very adaptable and it sets up perfectly. I also used buttered parchment paper. Be sure to use enough paper to create an over hang. This makes it Much easier to remove the fudge from the pan. It cuts into perfect clean cuts when properly chilled.

    I will be making this one again.
    Happily tested in my Kitchen
    Taste of Home Volunteer Field Editor"

    Brenda User ID: 8984164 257980
    Reviewed Dec. 11, 2016

    "I have made this for more than 20 years. Maybe there is a mistake in the 2 semisweet chocolates. Mine calls for 2 ounces of unsweetened chocolate (I use Bakers). Also Mamie Eisenhower's fudge uses only Baker's German chocolate bars. Used to make it till I discovered this one. Like it better cause marshmallows are less messy to use than marshmallow creme. In fact, I'm getting ready to make my yearly 20 batches??."

    pajamaangel User ID: 1603339 253333
    Reviewed Aug. 29, 2016

    "Great recipe! Making sure you are patient with the caramel sauce is key. It must come to a rapid boil in order to set. It's hard to stop yourself from eating more than one piece!"

    kaskren User ID: 1292799 242180
    Reviewed Jan. 20, 2016

    "My daughter was looking for a yummy fudge recipe. She was super happy with the result! I do not make fudge usually, have only tried one other recipe and this was very good and came out perfect."

    ejshellabarger User ID: 3870843 242165
    Reviewed Jan. 20, 2016

    "I haven't had luck in the past with fudge recipes. But, this recipe turned out great! Yum!"

    nana2353 User ID: 8674395 240108
    Reviewed Dec. 24, 2015

    "There is only one reason I joined. To say this is the worst fudge I have ever made. Followed directions to the T. It never set up, could not even spoon it out, it was even too sticky and thick to work with to salvage it. In the trash it went. Such a total waste of money, time and effort. Never will I use this or any other Taste of Home recipes. So annoyed!!"

    Galiahutchinson User ID: 8140477 239148
    Reviewed Dec. 10, 2015

    "I have a fudge recipe that is a favorite with friends and family but wanted to try something different. I made this recipe exactly as written and I'm delighted with the results. It seems to be better after a couple of days in the fridge. Take it out and let it warm a bit so it will cut nicely. Thanks for sharing. This recipe has gone into my box of favs."

    Georgia Emmert User ID: 7019172 238765
    Reviewed Dec. 5, 2015

    "Would like to know how much marshmallow creme would be equal to 32 large marshmallows ? Great Fudge."

    robbrd User ID: 1292786 238639
    Reviewed Dec. 2, 2015

    "A little more work than my regular fudge but equally as good. My husband was little help in critiquing saying "fudge is fudge." Not true. He did offer up that this doesn't leave a burn/taste after he has swallowed it, which is a good thing. I like that it makes so much. I send 2/3 of the pan off with my son."

    justmbeth User ID: 1196484 236025
    Reviewed Oct. 31, 2015

    "I have been making this for several years. I typically leave out the nuts but it is still very good."

    stemsandjugs User ID: 8168079 226584
    Reviewed May. 19, 2015

    "Nearly exact recipe I have for a 1/8 recipe of Fanny Mae Fudge right down to 32 marshmallows! Great fudge!"

    Mamie60 User ID: 7496341 215945
    Reviewed Dec. 26, 2014

    "The best fudge I have ever tasted! Smooth & creamy texture; melts in your mouth. I have several people who asks for more. I am now known as the "Fudge Lady"!!! Thanks. ???"

    Angiethesinger User ID: 6893459 215455
    Reviewed Dec. 21, 2014

    "This is a foolproof recipe! I've made this for years and always get rave reviews, and comments on the creaminess of the fudge. Thank you for sharing this recipe."

    Marinetta User ID: 8078829 215294
    Reviewed Dec. 18, 2014

    "Recipe sounds wonderful and I will try it, but this recipe is not Mamie Eisenhower's Million Dollar Fudge. I have a card with the original recipe that was printed in the Women's National Press Club's "Who Says We Can't Cook!" At that time copies could be purchased for two dollars plus fifteen cent postage. Lucy"

    meganshakes User ID: 4295286 214359
    Reviewed Dec. 8, 2014

    "I haven't made this yet, but I definitely plan to! To answer the first reviewer's question about using chocolate chips versus chocolate bars- chocolate chips have stabilizers in them to help them keep their shape when melted, whereas the bars don't, so that could be why the chocolate bars are used instead. Can't wait to try this!!!"

    MrKapler User ID: 8133078 7464
    Reviewed Nov. 30, 2014

    "can fudge be kept out of the refrig after it becomes firm?"

    Paulaleigh User ID: 8000680 3432
    Reviewed Nov. 23, 2014

    "This is the original Mami Eisenhower Fudge Reciepe, and is the best ever."

    [email protected] User ID: 827602 5243
    Reviewed Feb. 11, 2014

    "This is the BEST FUDGE anywhere! You can't find any better! Been making it for the Holidays for 5 years, family and Friends just love it! I use all the best chocolate I can find...its so creamy and smooth.............follow the Recipe exactly, you can't go wrong! If somethings not right, it's because YOU did something wrong! Use Hershey Milk chocolate Bars for the Milk Choc. the plain. The 2 types of semi sweet are the "baking choc squares" and the Choc chips........only use the best Brands!"

    tangona User ID: 4231713 4746
    Reviewed Dec. 10, 2013

    "I had the same question as zady05. Thought maybe dark choc could replace one of the semi-sweet chocolates? Can't wait to try it!"

    savingssally User ID: 7488562 2329
    Reviewed Nov. 17, 2013

    "This fudge had a very good taste to it, but the texture was an issue for me. I'm not sure what exactly it is that's making the texture odd...maybe the type chocolate I used? Since there are several positive comments about this recipe, I may try it again in case I overlooked something. I'm sure it' something on my end though."

    zady05 User ID: 6046821 4694
    Reviewed Nov. 13, 2013

    "Question. Why two types of semisweet chocolate?"

    shoegodess User ID: 3893680 5348
    Reviewed Nov. 13, 2013

    "kysugarcookie....I would definitely say yes to the chocolate bars beginning with Hers! As for the 2 oz of semisweet chocolate, use the baking bars. The bark ones can sometimes be very waxy. I am going to try this soon!"

    kysugarcookie User ID: 1684337 3941
    Reviewed Nov. 13, 2013

    "Hi it's not a review, but I have a few questions? I'm not much of a cook & I would love to make this fudge, question...for the (2) milk choc candy bars would you been talking about the bars that start with a Hers and for the other choc 2 oz semisweet choc, what kind is it the bark or the squares for baking choc.? Thanks !!!!"

    kat83 User ID: 2934264 4371
    Reviewed Dec. 20, 2011

    "Best fudge ever! Have taken this to 3 gatherings and every one loves it, finally something the inlaws dig!"

    Downeybunch User ID: 6412959 6893
    Reviewed Dec. 19, 2011

    "I've been making this since it first appeared in TOH years ago. I love that I don't need a candy thermometer, and I've never had trouble with it setting up right or having the sugar be crystalized. I vary it quite a bit. We like dark chocolate, so sometimes I replace the candy bars with more semisweet, and often I'll use peppermint extract in that batch for dark chocolate/peppermint fudge. Only time I ever had trouble was the year I tried using the bittersweet chips. I don't think there was enough fat or sugar in them or something, because that really didn't work well. However, that was my only fail in years of making a couple of batches every Christmas for many, many years. (Oh, and it DOES make a big batch! I just have a very large family and take this everywhere we go!) :D"

    littlelady88207 User ID: 432885 5963
    Reviewed Dec. 1, 2011

    "This is the best fudge ever! Very creamy and it makes a big batch.. Never sugary."

    2124arizona User ID: 845443 7463
    Reviewed Oct. 27, 2011

    "I've tasted lots of fudge and this is the best fudge I've ever had!"

    liberty_16 User ID: 5449991 4731
    Reviewed Dec. 10, 2010

    "totally gr8!"

    krislix User ID: 1426702 4691
    Reviewed Nov. 17, 2010

    "Everyone loved this recipe...great consistency, taste, everything. Delicious."

    [email protected] User ID: 827602 6889
    Reviewed Jul. 6, 2010

    "Make exactly as shown! Best fudge ever! Everyone raves about this recipe! Don't make changes!"

    pepper6 User ID: 1017789 5093
    Reviewed Dec. 10, 2009

    "This recipe turns out perfectly every time."

    cukkin2pleze User ID: 4566177 5054
    Reviewed Dec. 9, 2009

    "The BEST fudge I have ever made-fudge is sooo hard to make if your a novice, but this is foolproof. Will make again this Christmas-2009-thank you for submitting this recipe for all to share"

    [email protected] User ID: 2028726 3428
    Reviewed Dec. 26, 2008

    "Plan to try with high quality dark chocolate"

    celder User ID: 1079957 4324
    Reviewed Dec. 13, 2008

    "it looks great!"

    Aquarelle User ID: 985301 6877
    Reviewed Jun. 16, 2008

    "I don't see why you couldn't substitute milk chocolate chips for the chocolate bars. A bag of chips is 12 ounces, but I don't think a difference of 2 ounces of milk chocolate is going to mean the recipe doesn't work. I agree, this looks delicious. Will have to try this one next Christmas."

    pawla656 User ID: 200729 2324
    Reviewed Jun. 3, 2008

    "OK, if all the chocolate is melted, couldn't you just use milk chocolate chips and an extra 2 ounces of semi-sweet chips? Looks real good though."

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