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Making Fudge

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Kids can practically make this fudge recipe by themselves. Just don't let them eat it alone. The steps move along quickly, so read the recipe carefully before starting and have all the tools and ingredients ready.

Source: Martha Stewart Kids, Holiday 2003
Total Time Prep Yield

Ingredients

For the Fudge

For the Mix-Ins (Optional)

Directions

Variations

You can use cookie cutters to delight your loved ones with fudge shaped as snowflake or bite-size "drops." For the snowflakes, dust the fudge with confectioners' sugar.

Cook's Notes

Instead of using a loaf pan, pour a double batch of fudge into a lined and greased 9-by-13-inch pan; let cool, remove from pan, then cut with cookie cutters. The fudge will keep at room temperature for 10 days in an airtight container.

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Reviews

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How would you rate this recipe?
65
  • MrsNealon
    15 SEP, 2014
    This was the easiest fudge that I have made. Very easy, quick and easy to mix up the flavors. First time I made this I made just as the reciepe said and the next batch changed it up a bit with Mint Chocolate chips. It was great, some fudge reciepes are gritty and just not smooth, this was very smooth and rich. Worth the 10 minutes it takes to make, waiting for it to set up.....not easy. Very Good!
    Reply
  • brabsus
    15 DEC, 2009
    My fudge keeps turning out oily, what am I doing wrong?
    Reply
  • jeanob14
    4 JAN, 2009
    This fudge is absolutely delicious and super easy!
    Reply

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