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Never-Fail Christmas Fudge

Photo Credit
GreenArt/shutterstock
Written By: Sarah Perreault Managing Editor
Yield
30 pieces
Category
Candy
Course
Desserts
Occasions
Christmas
Preparation Method
Boil
Sources
Yankee Magazine's Lost and Vintage Recipes

Even if you’ve never made candy before in your life, give this easy fudge recipe a try. True to its name (thanks to the presence of marshmallows), it won’t seize, crumble, or make you tear your hair out. It’s a tasty, homemade treat that’s perfect for Christmastime! This is the perfect addition to cookie platters and dessert trays, and it will quickly become a beloved holiday tradition.

Sweet tooth not yet satisfied? See more of our favorite Christmas dessert recipes!

Ingredients
2 cups sugar
2/3 cup evaporated milk
12 marshmallows (not minis)
1/2 cup (1 stick) unsalted butter
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla extract

Instructions

  1. Grease or line an 8x8-inch pan with nonstick aluminum foil. Set aside.
  2. In a 2-quart saucepan over medium heat, combine sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, until the mixture is bubbling.
  3. Boil and stir for 5 minutes; remove from heat. Stir in chocolate chips until completely melted. Add walnuts and vanilla.
  4. Spread into the prepared pan and cool in the refrigerator for 4 to 6 hours before cutting.
  5. Store in an airtight container in the refrigerator or at room temperature.

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
Read More from Sarah Perreault

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Comments

<span>Betty Fournier</span> Sat, 12/17/2016 - 17:57
Why not small marshmallows ?
<span>Kim</span> Sun, 12/18/2016 - 07:00
I've used mini marshmallows before and it turns out fine. I used about 1 3/4 cup mini. Hope this helps. Great recipe!
<span>Antbee</span> Wed, 12/09/2015 - 15:01
Great sounding recipe! Can this recipe be doubled to fit a 9X13 inch pan, and is it best to to use a glass pan or metal? Thank you to all and HAPPY HOLIDAYS!!!
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 12/11/2015 - 14:37

We would not recommend doubling the fudge recipe, just make one batch at a time. A glass dish will be perfect. Enjoy!

 <span>Myskat</span> Tue, 12/07/2010 - 23:39
This is the same recipe my aunt taught me to make, outstanding!! :-]
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 12/04/2009 - 11:33
Reader Feedback: The best, quickest and easiest fudge I have ever made. My guests all raved about it and wanted the recipe. – Anonymous Review Try adding mint flavored chocolate chips to this recipe. – Reviewed by Jerry Mckillop I have made this recipe for almost 30 yrs. I got the recipe booklet out of a TV Guide in the middle 70's around Christmastime. Its name- "Festive Fudge". People rave over this fudge. (I use pecans instead of walnuts.) It is rich; but oh so good! – Reviewed by Sandy Brady I have made this "Quick fudge" for at least 65 years and will make it again. Rich, but oh so good!! – Reviewed by James Jewell Also try this with varying proportions of butterscotch morsels replacing some of the chocolate morsels. And by all means, use black walnuts! – Reviewed by Ray Walker You can also change the chocolate chips for peanut butter. Very good. – Reviewed by Bonnie Nichols I have been making this recipe for many years also! It is always a favorite! Also, it freezes well and can be eaten right out of the freezer. – Anonymous Review I've been making this recipe for years and it's wonderful. I use a dutch oven-sized kettle and it doesn't splatter as much. I also like a piece of this fudge dropped into a cup of coffee — YUM! When it melts it's just like Mocha, only better! – Anonymous Review If you live at a high altitude (we live in Colorado Springs), decrease cooking time to about 3 minutes or 222 degrees on a candy therm. It worked and turned out so great. Yummy and creamy! We used 2 different recipes before we tried this one. This is the easiest and the best!!! Thank you so much. – Reviewed by Caryn Kessinger