Never-Fail Fudge

Never-Fail Fudge


"Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness."

Ingredients 45 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Butter a 9x9 inch dish.
  2. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  3. Let cool completely before cutting into squares.
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Reviews 33

  1. 37 Ratings

diane o.

This is the fudge recipe that I've been using for over 20 years. I don't add the nuts, and I don't beat it like mad, I simply stir until melted and smooth, spray pan with PAM, then chill. Perfect every time.


I tried a few recipes before I found this one. This is a great base recipe for perfect fudge. This is my favorite recipe and I highly recommend this for first timers. Don't ever use granualted sugar becauase it never turns out right if you do no matter how hard you try and believe me I tried. Confectioners sugar is the secret ingrediant.


This is an excellent basic fudge recipe that can be added to any way you want, and makes a delicous tasting, rich fudge with a great fudge texture and color. It is also a very simple recipe. Here are a few tricks I have disocvered that help it turn out perfect every time: butter the pan, then spray it with flour cooking spray to ensure it won't stick. Quickly stir in a half to three-quarters of a cup of caramel/chocolate mixed chips (otherwise they will melt), spread the mixture out evenly in the dish, then immediately put it in the refrigerator, uncovered for a few hours to harden.