“A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.”

Ingredients Nutrition


  1. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil for 4-5 minutes, stirring constantly.
  4. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
  5. Stir vigorously for 1 minute or until marshmallows are melted.
  6. Pour into foil-lined 8-inch square baking pan.
  7. Sprinkle with additional nuts if desired.
  8. Chill until firm.
  9. Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
  10. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
  11. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a