Best Ever Fudge

Best Ever Fudge

28
Lori 0

"This fudge is easy and delicious! Making this is our Christmas tradition. Also, you can make it ahead and freeze it for up to 3 months!"

Ingredients {{adjustedServings}} servings 346 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Grease 1 - 11x16 inch jelly roll pan. Set aside.
  2. Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
  3. Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
  4. Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.
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Reviews 28

  1. 37 Ratings

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CONNIELUNA
4/14/2003

I've been testing fudge recipes lately, so I've had the opportunity to compare. Most other recipes topped this one; this one is too much trouble for what is really a marshmallow-type fudge, and it's a little icky (over-sweet, over-rich, over-soft).

KIMMYPICKLES
12/11/2003

Very good and creamy fudge. I would suggest lining the pan with parchment or waxed paper before poring in the fudge so you can just lift it out for ease in cutting. Great recipe, thanks!

George Nelson
11/21/2005

This is a great recipe for fudge. Very smooth and creamy. I think the people that have reviewed this recipe by saying it was grainy, did something wrong. My guess is they used mini-marshmallows instead of the large ones. That would definately make them grainy.