Best Ever Fudge28 Reviews
“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!” - by Lori
Original recipe yields 1 - 11x16 inch jelly roll pan
- Grease 1 - 11x16 inch jelly roll pan. Set aside.
- Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
- 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.
- Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.
Amount Per Serving (24 total)
- 346 cal
- 20.5 g
- 42.8 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 ..." See morea little icky (over-sweet, over-rich, over-soft)."
"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!..." See more"
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