Jean's Fudge

Jean's Fudge

18 Reviews 1 Pic
Cindy Carnes
Recipe by  Cindy Carnes

“Jean is very dear friend that gave me this recipe when we worked together, she was a mentor, friend and colleague. The marshmallows make this recipe fail-proof easy. This is smooth and perfect every time.”

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Adjust Servings

Original recipe yields 1.25 pounds fudge



  1. Butter a 7 x 11 inch pan. Set aside.
  2. In a 3 quart saucepan, mix together sugar, condensed milk, butter or margarine, and marshmallows. Cook over low heat and bring to a boil. Boil 5-7 minutes. Remove from heat.
  3. Add vanilla, nuts, and chocolate chips. Stir until chips are melted.
  4. Pour into prepared pan. Cool. Cut.

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Reviews (18)

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In the directions I think it should say to boil all of the ingredients till the sugar melts. There was so much sugar in the recipe that even when I let it boil for 7 minutes, the sugar wouldn't melt. You also have to stir it constantly or else it burns. I ended up with really granular burnt fudge. The directions need to be clearer.



This recipe is perfect every time! I start the time when the syrup starts to boil, another recipe on this site says to do that, too! I have not had it burn, I stir it quite a bit while it cooks. Watch the heat. Thanks for the great recipe, I now can make chocolate and the peanut butter fudge (from this site) without fail! My mother used to say some people are candy makers and some not, I am so glad I can do it!



Yikes! Not EXACTLY "fool-proof." What went wrong? The sugar never melted and started to scorch. (I remember a recipe like this from years ago, but never had trouble with it before) Seemed liked there was too much sugar in proportion to the other ingredients?

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Amount Per Serving (15 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet



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Orange Cream Fudge


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Pumpkin Fudge