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My Christmas Fudge

This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
  • Total Time
    Prep: 15 min. Cook: 10 min. + cooling
  • Makes
    96 pieces (5-3/4 pounds)


  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 4-1/2 cups miniature marshmallows
  • 2 ounces unsweetened chocolate, chopped
  • 3 cups chopped walnuts, toasted
  • 2 teaspoons vanilla extract
  • 4 ounces white baking chocolate, melted


  • Line a 13x9-in. pan with foil; coat with cooking spray.
  • In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
  • Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.

Test Kitchen Tips
  • For this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar.
  • Find more of our favorite fudge recipes here.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.

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    Average Rating:
    • Gerald
      Dec 31, 2019

      OK, re-did the recipe but altered it and it tastes like See's candy fundge (that's why I've changed my rating from 3 stars to 5 stars)!! Smooth, but with my changes. My changes: 3 c sugar, use semisweet choc chips (not milk chocolate), 4 c marshmallows, and leave out the 2 oz unsweetened chocolate; save the money and leave out the 4oz of white choc (it's only a decoration and doesn't enhance the taste). Once the pot is transferred off the heat, add all ingredients per the recipe but use a mixer to blend it smooth. Mix it on high for at least 5 minutes (or more). Do everything else per the recipe - and its perfect!

    • kopcat
      Dec 21, 2018

      Great recipe! Easy to make and turns out smooth and creamy.

    • judelos
      Dec 13, 2018

      This fudge recipe is a keeper. I have been trying to find one that my family loves for years and this is it. It turns out great and doesn't have to be refrigerated. Nice firm creamy texture.

    • gunnarsmom
      Jun 7, 2018

      YUM... used mint extract instead of vanilla and semi-sweet chips. So good.

    • bwilkin
      Mar 21, 2018

      Although I had no issues making the recipe as some did, I simply did not care much for the flavor of this fudge. It was simple to make and set up perfectly. Perhaps a darker chocolate to give it more flavor?

    • Dctt
      Dec 14, 2017

      Follow the directions and you will be pleased. This is my first time making fudge and it was delicious. Be sure to get all the sugar granules off the side of the pan as you stir. I like semi sweet chocolate chips so you can substitute them, or dark chocolate whichever you prefer.

    • Glen
      Dec 7, 2017

      DO NOT STIR AFTER SUGAR IS BOILING!!! This is the biggest flaw in how the recipe is written out. If you stir it WILL seize on you and be gritty. Otherwise this recipe is SOOOO good. Best fudge I've ever had and my grandma did the old school fudge method that is outrageously good...this is better than that by a good bit I'm sad and delighted to say. It's so easy once you get it down and DON'T STIR THE SUGAR AND MILK MIXTURE AFTER IT BOILS!!!

    • pinkapron
      Dec 17, 2016

      I followed this recipe as written and the result was a slightly grainy texture and too soft. I prefer a darker chocolate flavor. To me I could have just eaten the chocolate chips as that is what it tasted like.

    • hubbard1224
      Dec 22, 2014

      Great fudge! I made it today and it was so super easy to make! I made mine without nuts as my family doesn't care for them! Still a great yummy fudge! No thermometer needed.

    • Baybepatch
      Dec 21, 2014

      I wish I had the success everyone else had which is why I gave 2 stars for possible user error? But this recipe is not fool proof! And I love baking! Use to stay up from 10 to 4am just baking before I had my daughter. The sugar would not melt I boiled past the 5 minutes because I could tell it was still gritty and it stayed that way.... Maybe add water? but I was scared it would burn if I waited much longer so I started mixing in the ingredients after 10 minutes of slow bubbling. The whole thing is super gritty! It's because of the sugar I've never made fudge with sugar in it but thought this recipe would be good. I'm throwing it out :(. Wasted money! Wish it were salvageable not happy.