Best Fudge | Ever

Best Fudge recipe, easy fudge recipe, no candy thermometer fudge

The Best Fudge

Fudge. What more can you say? Smooth? Delicious? Chocolate? Melt in your mouth delightful? How does THAT grab you!  Well, this is it…the best fudge.  Just in time for the holidays!

I’m sure a million people have a similar recipe…but if you have never tried fudge before…you MUST try this one.  It really is so very easy…

This recipe is like Goldilocks and the Three Bears…if you cook it too low of temperature, it won’t set; If you cook it at too high a temperature it will set too hard; if you use between medium and medium high heat, it will be just right.  Every time.

Of course, this fudge comes with another story.  But, this story? Well, you could put it into the Holiday Recipes of Dysfunctional Families Cookbook.  It would fit right in!

My mother used this recipe for years and years. I obtained the recipe from her, but her recipe card was wrong, intentionally. It took me years of failed fudge and an accidental slip on her part for me to realize how she had altered her recipe card.

This, however, is the honest-to-Pete recipe here (I made some slight alterations to the original recipe to account for modern packaging volumes). And this is the easiest fudge ever. Use a deep, heavy bottomed saucepan for this recipe, as it will bubble up a lot; you really must keep it at a full-rolling boil (a full rolling boil means that it still boils when you are stirring it), and stir it during the eight minute cooking time. You may think it’s boiling too hard, but do not turn down the heat. This is essential. Position your burner temperature just in the middle setting between medium and medium-high and leave it there.

If you follow the recipe, it will not fail.  And by all that is sacred about recipe sharing…it is now yours too!  Go forth and make fudge!


5.0 from 8 reviews
Best Fudge
Delightful fudge...very easy to make, simple and quick! Don't fear the fudge!
  • 4½ cups granulated sugar
  • 1 stick butter (8 tablespoons)
  • 1 -12 ounce can evaporated milk
  • 18 ounces dark chocolate (semi-sweet chips work - I used 60% cacao Ghirardelli)
  • 1 -7 ounce jar marshmallow creme
  • 2 teaspoons vanilla
  • Nuts optional...I don't add any.
  1. Grease a 9" x 13" pan.
  2. Put your chips, marshmallow creme and vanilla in a bowl. Set aside.
  3. Put the sugar, butter and evaporated milk in a large heavy sauce pan.
  4. Turn your stove top to right between medium/medium-high heat , bring the sugar/butter/milk mixture to a FULL ROLLING boil (this means that the mixture will continue to boil even though you are stirring it), stirring constantly with a long-handled wooden spoon.*
  5. Once the mixture comes to a boil, set your timer for 8 minutes. Maintain a FULL ROLLING boil.
  6. Continue to stir constantly.**
  7. At the end of 8 minutes remove from heat.
  8. Working QUICKLY...Add the chocolate, the marshmallow creme and vanilla (and nuts, if desired) and stir until all the chocolate and marshmallow creme has melted and the mixture is well blended.****
  9. Pour into the greased pan.
  10. Allow to cool completely.
The measurements of some of these items I have altered from the original recipe to conform to the sizes that are currently available in the market.

*Do not bring this to a boil over high heat, use right in the middle of medium/medium-high on your stove top setting. If you are uncertain of the heat, use a candy thermometer and bring the temperature to at LEAST 230F.

Also, the long handle on the wooden spoon will prevent you from being burned if this mixture pops.

**It's VERY important to stir this CONSTANTLY...if you don't it will either stick or boil over.

***If you decide to use a candy thermometer, full soft ball stage (240F) is a bit harder than I prefer.

****You MUST work quickly at this stage or the fudge could start setting up on you before the marshmallow creme and chocolate is completely melted (this is why it's good to have the chips, marshmallow creme and vanilla in a bowl for quick transfer to the pan).

IF IT IS SETTING UP BEFORE THE MARSHMALLOW CREME FULLY MELTS...just slide the pan BACK ON THE HEAT while you complete the stirring.


Over medium heat, bring the sugar, butter and evaporated milk to a boil…stirring constantly…


This is what it looks like while it’s boiling…stirring constantly with a wooden spoon will keep it from sticking and boiling over…

In the pan…there are no photos of the addition of the chocolate, marshmallow creme and vanilla, because this stage is essential to work quickly…

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Candy, Desserts, Holiday Cooking, Saucy Southerner Recipes. Bookmark the permalink.

59 Responses to Best Fudge | Ever

  1. emily says:

    I can’t wait to try this! I tried to make fudge once in the past but failed miserably. I ended up with chocolate goo. Thanks!

    • P~ says:

      Oh, that’s WONDERFUL that you’re going to try it, Emily! I gave this recipe years ago to Megan…she’s made it. I promise, it’s easy and it never fails me.

      Let me know how you like it! P~

  2. essjay
    Twitter: popqueenie

    I have always been too terrified to pass on lessipes. I’m always afraid that if it’s not as good as mine I’ll be found out and confronted.

    This is why I don’t generally share.

    • P~ says:

      Oh, it’s so nice to share, though. If you give the proper recipe and it doesn’t turn out, it is likely the cook. 😉

      Lessipers are not good, though. P~

  3. Natasha says:

    Hi there, Emily sent me over here and OMG I am so excited about this fudge recipe. I am going to definitely try this for my Christmas baskets.

    • P~ says:

      Natasha, that makes me SO HAPPY! It makes wonderful Christmas gifts! I give boxes of it away every year.

      Please let me know if you like it. P~

  4. emily says:

    Thanks for the info re. candy thermometer. I haven’t had a chance to try it yet, but I’ll feel much more confidant with this information.

    • P~ says:

      Emily…I have never used a candy thermometer when making it before today. But I DID do two batches, intentionally making them at two different temperatures to see what happened.

      I was just flummoxed as to how it could fail. Now, I don’t know how it could possibly.

      Depending on how you like your fudge, take it to either 230 (if you like softer melt in your mouth fudge) or 240 (if you want it firmer).

      Please let me know how it goes. P~

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  6. Sarah Myers says:

    You should be stirring CONSTANTLY so sticking should NOT be a problem. This REALLY IS A NO FAIL RECIPE. It is well…just…THE BEST FUDGE. Melts in your mouth.

    My 9 year old made this the other day. She loves it as peanut butter fudge. Was perfect!! Just the BEST!! 🙂

    Try again. Just remember! TEMPERATURE

    • P~ says:


      Thank you for your feedback. P~

    • emily says:

      Hi Sarah,

      How did you adapt the recipe for peanut butter fudge? I was wondering this earlier.

      (This is, of course, depending on whether I was able to get the fudge to fudge. I just finished fudging, so I’ll let all know how it goes tomorrow I guess?)

  7. Sarah Myers says:

    Emily ~ I left the recipe the same. Added a 1lb jar of peanut butter. Nestle makes chips that are a combination of peanut butter/chocolate. Also they make just the peanut butter chips. They are 11oz bags. I use approx 1and 1/2 bags of the combination chips. We like a hint of choc in the fudge. Is perfect every time we make it. I also use regular peanut butter. Crunchy is good too if you like nuts.

    You need to have the temperature to a (medium/med high) from the start of making this recipe and stir constantly. Make sure you are not buying the fat free in the evaporated milk. That makes a big difference.

    We have made all different sorts of fudge using a variety of chips. There is also an Andies Mint chips out. This bag is an assortment of mint and choc chips. I have taken out the choc chips in it and only used the mint for the green colored fudge. *note* when making it this way you need to buy extra chips because you are removing the choc ones. Just save them for a different batch later. NOM .. Enjoy!

  8. emily says:

    I just made this and it is so delicious! It set right away (it didn’t even fill out to the edges of the pan) so I got to eat some when it was still warm. So tasty!

  9. Marcie Smith says:

    Thank you for the info re: the heat!! The first time I made it, I was a little too cautious with the temperature and it wouldn’t set up. My second try was SUCCESS! WE HAVE FUDGE!! I resisted the urge to lower the temp just a little thinking I had it set too high… nope… I just had to let it boil and stir it constantly. PERFECT.

    Thanks so much.

    • P~ says:

      That is wonderful, Marcie! Oh, it doesn’t have any calories, just so you know. It’s magic fudge. 😉


    • Sarah Myers says:

      YAYAYAYAYAY Marcie!!! Nom Nom. I agree with the temperature though. At such a rapid boil .. it IS hard not adjusting the temperature. So glad you resisted the urge <3 Happy Eats 🙂

  10. Marcie Smith says:

    …and I now give it a ……

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  12. m. paccione says:

    How sad that your own mother would do that to you. Fudge is not cheap, and all those years of wasted time & ingredients must have been frustrating. How wonderful that you rose above it all & are caring & sharing! Kudos & thank you.

  13. Lissa Gilson says:

    I have made this fudge many many times, with several “additives”, with bacon being a crowd favorite. In fact, it is requested on a fairly regular basis. I follow your recipe RELIGIOUSLY! only today, I find that my stove has gone all ATOMIC on me. Before, (I’m talking more than a dozen batches) it’s PERFECT at a hair past 7 on my stove. Today, (tonight really) my prep is done, children banned from the kitchen, stove at proper temp….I’m not even at the 6 minute mark and it’s burning. Burnt pieces coming up from the bottom, and I’m a continual stirrer!

    My point?! You have an awesome recipe.

    Now. Convince my hubs I need a new stove!

    • Eeep! I’m so happy you’ve liked the recipe, Lissa. I fear I’m going to have some fiddling to do when my new cooktop is installed. I’m so sorry your stove went atomic on you! You tell hubs if he wants more fudge, this must be corrected! 😉 Bacon fudge…brilliant! P~

  14. The best fudge I have ever had. So many failed attempts so I had to write a review.

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  16. Marly says:

    Can I make this w milk chocolate chips instead of dark?

  17. KristinD says:

    I’ve been craving fudge this season, and after two failed attempts I almost gave up. But, determined to add to my holiday hips, I searched and found this recipe. It’s probably not even completely cool yet, but I can tell it is perfect. Thanks for sharing!

  18. Michelle says:

    Hello and THANK YOU for the wonderful recipe and explicit directions. I followed them religiously and voila!!! It set up as I was spreading into the pan. I have 5 excited kids dancing around waiting for it to cool so I can’t yet say for certain that they will love it, but the cook (me!) snuck a taste and I’m pretty sure they will be happy with the results. 😀

    I also loved your story about the recipe and am wondering what intentional “mistake” your Mom made in the recipe? So funny…my Mom was a great cook but never wrote anything down so I am left to experiment endlessly – I think she wanted it that way!!

    Thank you so much! This will be my go-to fudge from now on.

    Michelle in Omena, MI

    • Oh, I’m so happy Michelle. Sounds like it turned out beautifully! My mother’s card had sweetened condensed milk, so the fudge would always turn out gritty. Oy…so many bad batches before she let that one slip out. I couldn’t figure out what I was doing wrong! 😉 P~

  19. Mike says:

    Nothing but sugar worst fudge I have ever put in my mouth.

  20. Michell says:

    I tried making this fudge twice and I can’t seem to get it to harden to be able to cut it. Any tips as I need it for Christmas treats to hand out tomorrow!:)

    • It sounds like you didn’t keep it at a full rolling boil. Normally it will set up completely within an hour or two. You might want to try refrigerating it to help it set (this is not normally necessary). Hope that helps. P~

  21. cd says:

    Made it yesterday for the first time making fudge. Doubled the recipe because of the high reviews and it did not disappoint. I estimated 20$ in supplies yielded close to $200 retail worth of fudge! Texture was perfect and flavor was excellent. Five stars!

  22. Jesse Whiteraven says:

    This is almost identical to my family “Midnight fudge” recipe. The only difference is that they used jet puffed marshmallows and a teaspoon of salt. Although they have been making it over 75 years… I think the recipe came on a name brand product cookbook. I’m giving it a go here tonight. It has already partially set… Its been 45 minutes… I hope it setssets fully. Thanks for the spark of “memories”. I used to be the one that mixed it for Mother after adding the chocolate & marshmallows. I can still hear her ” stir it fast!”.

  23. Steph says:

    I tried this and it turned out wonderful! Thanks for sharing a great recipe!

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  25. Tammy says:

    This was absolutely wonderful. 3 hungry Boys who’ve been playing outside all day ate it up with smiles.

  26. Nancy says:

    I am going to make this soon. What do you grease the pan with? Does a non-stick spray transfer that taste to the fudge?

  27. zehra says:

    This sounds really good but was wondering if the sugar (4 1/2 cups) is too sweet??? please give your feedback as i really want to try it thanks

  28. Tammy says:

    I didn’t notice in directions or comments as to what size pan?
    I understand if you want it thick then a 9×9? Not so thick a 13×9?

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