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Simple Chocolate Fudge

  • Yield: Makes 36 squares
Simple Chocolate Fudge

Source: Everyday Food, July/August 2008

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, plus more for pan
  • 3 cups mini marshmallows
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 bag (12 ounces) semisweet chocolate chips
  • 1 cup walnuts, coarsely chopped

Directions

  1. Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.

  2. In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.

  3. Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.

  4. Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

Cook's Note

To store, refrigerate in an airtight container, up to 5 days.

Reviews (44)

  • Happy_Birthday_Dr_Seuss 14 Jan, 2013

    Simple Chocolate Fudge
    Russell's Monday Brunch
    Nutritious and Delicious!

  • Julie Hillestad 19 Dec, 2012

    This is the best fudge ever. It is simple, foolproof and stays fresh in the fridge for months. My grandson LOVES this, and I make it for him a few times a year. I love walnuts, but he doesn't - it's just as good plain.

  • Tania67 24 Feb, 2011

    can you use large regular size marshmallows rather than mini marshmallows I find minis tasteless.

  • tuppa 15 Dec, 2010

    Read the bottom helpful hints " to store, refrigerate in an airtight container, up to 5 days".

  • kgalford 14 Dec, 2010

    How long does this fudge stay good for after its made? I am wanting to give some as gifts but not sure how far in advance I can make it?

  • stephmonster87 14 Dec, 2010

    This looks incredible! I can't wait to try it. Perfect with this homemade eggnog recipe

    http://www.fourgreensteps.com/community/recipes/60/327

  • skippersmom 14 Dec, 2010

    I made this wonderful, simple, fudge. It came out perfectly! Thank you Martha!

  • FrancescaW 6 Dec, 2009

    Easy and Wonderful fudge. Seems best to let set in refrigerator overnight. I use powdered sugar lightly dusted on top when not using walnuts... makes it pretty. Love this recipe.

  • kea9797 9 Jun, 2009

    Could I use 1/2 and 1/2 in place of the heavy cream.

  • julaphina 8 Jun, 2009

    I followed this recipe exactly. It is so simple and fool-proof. I bring it to work. My grandson loves it. Perfect

  • MrsQriist 10 Feb, 2009

    Simplest and most personalize-able fudge recipe I've ever used? One can of sweetened condensed milk and about a package and a 1/4 (3 cups? 4?) of melting chips. I've used Ghirardheli (spelling?) 70% cacao, the nestle mint swirls, butterscotch, and white chocolate chips. Add a complementing extract (vanilla, orange, mint, and almond all work well), melt it all in a saucepan, and pour the mixture into a wax paper-lined pan. So simple, and never gritty or runny.

  • ajcuomo 3 Jan, 2009

    I'm not a big fudge fan, but I love this fudge. It's creamy, chocolatey and not too sweet. I omitted the nuts and it still turned out great. I've gotten lots of compliments on it! Will definitely keep this recipe handy.

  • JulieBethTaylor 8 Aug, 2008

    Delicious and very easy to do. I made it with the help of four children, taking turns stiring, mixing and adding the ingredients. Simple and Fun!! They loved how it tasted too! A big hit!

  • EWjunk 28 Jul, 2008

    I made this with 12 oz. of bittersweet (eating) chocolate instead of the chips. The flavor was excellent and everyone who ate it raved (even my hubby who does not like fudge). My one complaint is that it is soft at room temp - like eating a blob of stiff frosting. I wonder if it has to do with the fact that I used "eating" chocolate and not chocolate chips which are "waxier". I'm actually considering making it the same way again and using this as a frosting for vanilla cupcakes!

  • julaphina 21 Jul, 2008

    WONDERFUL!!! I have made every kind imagineable, however, this was super easy and delicious. I was happy to have had cream in fridge - not a usual staple. It took just a few minutes and set up beautifully - the taste was great.

  • meshu 15 Jul, 2008

    yes it was wicked easy and good !
    certainly making it again ....

  • agraham 13 Jul, 2008

    This was easy and yum. I didn't mix in the walnuts for friends that don't like nuts. Instead, I sprinkled them on top of half of the chilling product. Did I mention it was EASY?

  • lilysnana55 13 Jul, 2008

    Just for fun: the nutritional breakdown. All values are from Netzer's Food Counts book except the chocolate chips, which I got on the Nestle web site.
    Assuming 36 pieces, values per piece: cal:122, prot: 1 gm, carb: 17 gm, fat: 7 gm, chol 7 mgs, sodium: 41 mgs, fiber <1 gm

  • lilysnana55 13 Jul, 2008

    Just for fun: the nutritional breakdown. All values are from Netzer's Food Counts book except the chocolate chips, which I got on the Nestle web site.
    Assuming 36 pieces, values per piece: cal:122, prot: 1 gm, carb: 17 gm, fat: 7 gm, chol 7 mgs, sodium: 41 mgs, fiber <1 gm

  • Trumpet 11 Jul, 2008

    I made 2 batches today and it was SO easy and really tasty, I will definetly be making this fudge again. Very creamy too. Everyone who tasted it so far loved it, the big test will be at the family reunion but I am sure it is going to be a hit!

  • patriciayvonne 8 Jul, 2008

    This is very much like the recipe that I remember from childhood but my mom used marshmallow cream rather than the mini marshmallows. I think I will have to try this recipe a few times and see if that will work also. Plus, I will probably use pecans instead of walnuts. Still, I can't wait to try this!

  • debbiecarrica 8 Jul, 2008

    In the evaporated milk version that I use, I sometimes substitute milk chocolate chips, peanut butter chips, etc for different flavors of fudge.

  • roserobin 8 Jul, 2008

    NOW THAT I CAN COUNT FUDGE AS A COOKIE, DOES THAT MEAN I CAN EAT THEM LIKE COOKIES? NEVER CAN HAVE LESS THAN THREE!!

  • miria 7 Jul, 2008

    Just as I am trying to cut down after so many pot lucks lately, this yummy fudge recipe stares me in the face. Cream instead of milk would taste sooo much better. I like pecans better than walnuts, but I would use what I have. It's good to know once you refrigerate it, all the calories disappear. Have to save this one!

  • miria 7 Jul, 2008

    Just as I am trying to cut down after so many pot lucks lately, this yummy fudge recipe stares me in the face. Cream instead of milk would taste sooo much better. I like pecans better than walnuts, but I would use what I have. It's good to know once you refrigerate it, all the calories disappear. Have to save this one!

  • carolwatters 7 Jul, 2008

    It's the same as double-cream there.

  • slee73ca 7 Jul, 2008

    I think it's whipping cream, 35% MF.

  • marggiewj 7 Jul, 2008

    I am English and we do not have heavy cream here, do could somebody please tell me what it is so I can have a go at this recipe . MARGIE

  • SpenceF 7 Jul, 2008

    This is very similar to the recipe for "Carnation" fudge using evaporated milk. Should be able to find a can with the recipe on it. This has more marshmallows and less sugar and cream instead of evap milk. This is the one I grew up with.

  • jblum 7 Jul, 2008

    Unless I'm missing something, fudge is candy not a cookie.

  • Marfoody 7 Jul, 2008

    Years ago I heard Jack Parr of the "old Tonight Show" make this comment. "I really don't think God meant for humans to eat fudge"-SO SWEET. But hey, if you have to analyze the nutritional value of fudge, you propably should not even think of eating it. LOL

  • BTERRY 7 Jul, 2008

    can 1% or evaporated milk be substituted for the heavy cream?

  • myrafowler 7 Jul, 2008

    Thanks I needed an easy fudge recipe for summer get togethers. This one looks quick and easy. Even though I am retired I still don't want to spend time over a hot stove this summer.

  • patwebb 7 Jul, 2008

    This is just about as good as it gets~! I used pecans because I had them and it is just wonderful, simple, easy and Sooooo good!! Enjoy!

  • quilterscookie 7 Jul, 2008

    years ago this receipe was known as fail proof fudge. and back then instead of the heavy cream , it called for Eagle Brand sweetened condensed milk but I believe all other ingredients are correct as well as the mashmallows. and it was so good I bet ya you cant eat just one!

  • SweetSue44 7 Jul, 2008

    I couldn't make this recipe cause I didn't have heavy cream, anyone have a recipe that doesn't have heavy cream but would taste as good?

  • cmsm0040 7 Jul, 2008

    Has anyone tried this recipe?

  • wduke2 7 Jul, 2008

    Well, I for one don't eat fudge for the nutrition. I do it for the addiction. I won't extrapolate any information on this one. LOL I'll just enjoy and try not to over-indulge.

    Joan

  • sarah0210 7 Jul, 2008

    But if you leave the fudge to set in the fridge uncovered the calories will evaporate!

  • OhioPat 7 Jul, 2008

    if you have a health concern, or dietary restrictions having the nutritional breakdowns makes having something much easier !

  • GlenIslaBaker 7 Jul, 2008

    You can simply look at the nutritional content on the package of each ingredient and extrapolate for the actual amount used. The caloric value of heavy cream varies on the butterfat content and some chocolate even differs slightly from brand to brand.

  • Barbara1243 7 Jul, 2008

    hehehe

  • kimberly 7 Jul, 2008

    Champagne, do you REALLY want to know the nutritional breakdown of fudge?

  • Champagne 7 Jul, 2008

    Where does one get the nutritional information of these recipes?

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