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Hints from Heloise Best Fudge

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“This is the fudge recipe my mom and I make every single Christmas! We put it in a large jelly roll pan for cooling. It makes less (but thicker) bars in a smaller pan. But will all fit in a 9x13 cake pan or a large jelly roll. The serving size will depend on how you use them and the amount made depends on how big you cut the squares. There are similar recipes on this site that I have tried and in my opnion none taste as good or work as well as this one! The chocolate chips I can never find in a 6 oz package I just use 1.5 of the 12oz packages! Don't bother cutting this in half -- just send some to your work, your spouse's work or you kid's school -- it will be gone in no time! I sent some with DH to work a few days ago (an entire batch) and it was gone two hours, before 11am!”
7 dozen

Ingredients Nutrition


  1. Put sugar and milk in large, very heavy saucepan and bring slowly to a rolling boil.
  2. Let boil for at least seven minutes, but not more than 8 minutes, while stirring constantly.
  3. Remove from heat and add chocolate chips, marshmallows, and butter.
  4. Stir constantly only until chips and marshmallows are melted.
  5. Mix in nuts and vanilla.
  6. Spread in large, ungreased pan.

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