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Making Fudge


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.

  • Prep:
  • Total Time:
  • Yield: Makes about 24 one-inch-square pieces of fudge

Source: Martha Stewart Kids, Holiday 2003


For the Fudge

  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 3/4 cups mini marshmallows
  • 3 tablespoons unsalted butter
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 teaspoon pure vanilla extract

For the Mix-Ins (Optional)

  • 3/4 cup chopped walnuts
  • 3/4 cup crushed peppermints


  1. Line 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside.

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

  3. Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. An adult should remove the pan from the heat.

  4. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts.

  5. An adult should pour hot fudge into the loaf pan. Top with remaining mints or nuts.

  6. Cool fudge in the pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. An adult should cut fudge into squares. Pack in a box lined with waxed paper to avoid sticking.


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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