Grandma Strait's Fudge


"This was my Grandmother's recipe for fudge that she sold in her candy shop. It is the best fudge I have had and it is very easy to make. If pecans aren't your forte, substitute walnuts or almonds!"

Ingredients {{adjustedServings}} servings 672 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 116.5g
  • 38%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Grease an 8x8 inch baking pan. Set aside.
  2. In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.
Tips & Tricks
Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Creamy Peanut Butter Fudge

This smooth fudge combines the flavors of peanut and marshmallow. Delicious!

Rate recipe

Your rating


Reviews 23

  1. 26 Ratings


This fudge was great. I guess I guessed correctly that you should use POWDERED sugar, not granulated. This explains the large quantity.


This is a terrible recipe for fudge! It is not descriptive enough about the cooking techniques - very bad for beginners like me! It says to heat the mixture, but it doesn't say what heat setting on your stove, and whether or not to stir it. After you remove it from heat, it doesn't say if it should cool down to room temperature before adding the marshmallow, and it doesn't say if you should let it set in the refrigerator or not. As a result, my first try at fudge came out terrible - the chocolate burned in the pan either because I had the heat too high (I had it set on the "medium" setting of my dial) or because I didn't stir and maybe I should have.


This recipe has been far from rewarding for the effort and time involved. Despite my stirring constantly for 45 minutes, the sugar never really melted to give the fudge the smoothness it should have. Moreover, it got burned at the bottom, although I used the low setting on the range. After pouring the fudge in the pan, it hardened like a rock, making cutting difficult. A total waste of time and ingredients.