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This easy recipe results in rich, creamy fudge with a minimum of fuss.

Source: Everyday Food, July/August 2008



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How would you rate this recipe?
  • laurahjbltdco
    27 MAR, 2016
    I just made this. it turned out great. i only used 1/2 cup of sugar instead of full cup. perfect! Make sure the sugar is disolved well with the butter and microwave the cream for 20 secs. this should prevent a grainy texture. I did this and it was creamy and smooth!
  • 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.
  • MS12409893
    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
  • 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

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