Holiday Fudge

5 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Marc Boyer
Recipe by  Marc Boyer

“This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Lightly butter a 9x13 inch baking dish. Set aside.
  2. Combine milk, butter, sugar, and salt in a large heavy saucepan. Bring to a boil over medium-high heat. Then cook, stirring constantly, for 6 minutes.
  3. Combine marshmallow cream, candy bar, and chocolate chips in a large bowl. Pour hot sugar syrup over mixture, stir until chocolate is melted and well blended. Stir in walnuts and vanilla. Pour into prepared baking dish. Allow to cool before serving.

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Reviews (5)

Rate This Recipe


This fudge came out well, set perfectly, and tasted yummy. I didn't have the problem that the other Denver reviewer had, and my fudge looked great. My only problem was a significant one. The texture was a little embarrassing, as you wind up chewing on the sugar granules. Anyone who makes this recipe should use a very fine white sugar, and not the ordinary variety. If this is done, then the fudge should come out great.

Jessi C.

Jessi C.

Mine came out a bit gooey. I had to freeze it before I could cut it up. The marshmallow also seems to undermine the chocolate flavor. I don't think I'll use this recipe again.



A Thanksgiving Hit!

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Amount Per Serving (24 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 73.1 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



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Holiday Fudge Bites


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Pumpkin Fudge