No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Foolproof Holiday Fudge

Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this streamlined recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.

  • Yield: Makes 24 two-inch pieces
Foolproof Holiday Fudge

Photography: Sang An

Source: Martha Stewart Living, Special Issue 2008


  • Vegetable oil, cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candy


  1. Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.

  2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost
    melted, 5 to 6 minutes.

  3. Bring mixture to a boil; cook, stirring occasionally,
    5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.

  4. Let fudge cool in the pan at room temperature,
    3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.

Cook's Note

Fudge can be stored in an airtight container at room temperature up to 1 week.

Reviews (22)

  • AuroraMarie 20 Dec, 2013

    The recipe was okay, I've made fudge before, but its been a long time. The fudge is a little greasy, and it didn't set up in 3 hours, and by that, I mean it was still very soft. It did help though, because I cut it into circles, and I was able to combine the scraps and make more in a matter of seconds. I don't know if I'll use this recipe again, but at least I know how it works if I need to make fudge again.

  • SweetestPea 1 Jan, 2013

    Wonderful. And YES it is not only possible but easy to blend/incorporate the chocolate into the marshmallow concoction. Just be persistant. I didn't even use a whisk or anything special...just a rubber spatula. You just have to be slightly quick/strong with it and keep mixing til it's blended through. Nice recipe.

  • Ceara Dowell 20 Dec, 2012

    I made this recipe tonight, and it is amazing. Seriously, this is my first attempt at making fudge and I was nervous, especially after a few of the reviews, but it couldn't have turned out better. I did use milk chocolate morsels instead of semi-sweet chocolate, because I was told that the fudge would be less greasy that way. That was my only change, though, and it turned out great. It was so easy! My husband doesn't even really like chocolate, and he is in love. I'd recommend it to anyone!

  • angelalemmons 19 Dec, 2012

    I made this today and followed the recipe exactly. If it matters, it certainly is NOT appropriate for children to make even with adult supervision. Molten sugar, cream, butter, and marshmallows do not mesh with kids!! The chocolate almost NEVER incorporated fully but I used a heavy-duty whisk and that worked! I think the reviewers who had trouble with it being greasy didn't stir the mixture until fully incorporated. I'm almost certain that that is the key. And it tastes DELICIOUS!!

  • JQMomma 14 Dec, 2012

    I made this for the first time the other day. I must say the recipe was easy to follow and the fudge turned out perfect. Very pleased I found this in time for the holidays.

  • GorgeousRed 9 Dec, 2012

    First time making this and it turned out good--a little greasy, yes but all an all a good recipe.
    I recommend Hershey's Chocolate Peppermint candy canes--adds a really nice zing!

  • baylorbear 1 Jan, 2012

    Not sure what you did wrong Althea99, but I tried this for the first time this year and it turned out perfect. I used white chocolate semi-sweet and they were good, but the regular chocolate semi-sweet were better. Didn't have any problem with any of it being greasy. First time making fudge (or foolproof fudge I should say). I would recommend this recipe to anyone.

  • Althea99 16 Dec, 2011

    All of Martha's candy recipes are ... less than great. I followed this recipe to the letter and the fudge turned out greasy. I did not let water get into the mixture. I think that some of the previous commenters had it... Using semi sweet chocolate, which has a higher fat content... makes this recipe greasy.

  • Leans 15 Dec, 2011

    I made 4 batches of this recipe.The 1st batch came out a little grainy, the second one was a little oily, like it was separating. I don't think the butter amount is the issue since I used the same amount of butter for each batch. Problem with the 1st batch was I didn't bring the cream and marshmallow mixture to a boil thus the sugar didn't dissolve completely. With the 3rd and 4th batch, when I added the chocolate, I kept it on low and quickly stirred until blended then poured in pan- Better!!

  • janierock 14 Dec, 2011

    When you add the chips and vanilla to the mixture, you have to make sure you blend everything thoroughly before you pour it in the dish to cool and set. Make sure everything is mixed through very well and that the entirely mixture is the same dark brown color. This recipe is perfect. We made our fudge at 2PM and by 6PM we had well set, cool, silky fudge. The problem isn't with the reciple, so I'm confused as to why some people are having problems. We're thrilled with the results.

  • MrsElleDee 13 Dec, 2011

    As other reviewers mentioned, this fudge came out incredibly greasy and looked as if it separated. I think the problem is with the quantity of butter. Most recipes I've seen either do not use it or only use a couple of tbsp. I also think the quality of the chocolate may make a difference. I used semi sweet chocolate chips, which will have much more fat in them than 72% dark chocolate, for example. This recipe needs to be retested and rewritten, in my opinion.

  • Lisoochs 29 Nov, 2011

    I started making this fudge the year the special issue came out (2008 it appears!) because it said it was easy enough for children to make. My son was thrilled to be able to help so much and it was delicious! So easy, so delicious, it's a family favorite!

  • beckykbutler 24 Nov, 2011

    BEST FUDGE I HAVE EVER MADE! I followed the recipe exactly (even the butter) It was oily when I first made it but I left it overnight and the oil was gone and it tastes great. This recipe was like the title says foolproof and easy to make. I will keep this in my chistmas cookbook for the future.

  • stephmonster87 21 Dec, 2010

    This looks fab, I just found this fudge cupcake recipe, I think Im going to do a fudge buffet for Saturday

  • setmeonfire 8 Dec, 2010

    I also followed the recipe exactly and let it cool exactly as it said. When I cut into it the next day, it was more like frosting then fudge.

  • LindenBlossom 29 Nov, 2010

    Easy to make with fabulous results. I've just made up a batch and halved it after step 2; adding plain chocolate to one half and white to the other. Then marbled it it the pan. Looked great. Going to try strawberry and mint flavours next. Plan to make lots for my school's Christmas Fayre next weekend - it's fairly economic to make if you use a budget chocolate so hope it will be a good fundraiser.

  • JRSimma 24 Nov, 2010

    Delicious fudge! I followed Americana's suggestion and only used 4 tablespoons of butter and it turned out great! So smooth and delicious! I will definately be keeping this recipe!

  • Americana 25 Sep, 2010

    I just read the recipe again and noticed it said 6 tablespoons butter, I use 4 at a max.

  • Americana 25 Sep, 2010

    I use this recipe all the time and people love it. I cut down on the butter and boil it for a long time untill it starts to brown. I freeze it and send in my kids lunches. I make white chocolate and cranberry, dark chocolate and walnut and Bailys and cream, the combinations are endless. LOVE IT!

  • yellowduckie 23 Dec, 2009

    I agree with the previous poster, the fudge came out very oily. It almost appeared that the chocolate and the sugar mixture separated, leaving a watery liquid on top and therefore never setting correctly. Something is wrong with this recipe

  • MamaAnachronism 15 Dec, 2009

    I want to try this recipe to make for a gift for family and want to know if it can be stored in the fridge or freezer to last longer?

  • dianabees 14 Dec, 2009

    I followed this recipe exactly, but my fudge came out very oily. Any tips?

Related Topics