Simple Chocolate Fudge

323 Ratings
  • 5 70
  • 4 98
  • 3 89
  • 2 43
  • 1 23

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

Everyday Food, July/August 2008

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Recipe Summary

Yield:
Makes 36 squares
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Ingredients

Directions

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

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  • 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.

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

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

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Reviews (44)

323 Ratings
  • 5 70
  • 4 98
  • 3 89
  • 2 43
  • 1 23
Martha Stewart Member
03/27/2016
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!
Martha Stewart Member
12/19/2012
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.
Martha Stewart Member
02/24/2011
can you use large regular size marshmallows rather than mini marshmallows I find minis tasteless.
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Martha Stewart Member
12/15/2010
Read the bottom helpful hints " to store, refrigerate in an airtight container, up to 5 days".
Martha Stewart Member
12/14/2010
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?
Martha Stewart Member
12/14/2010
This looks incredible! I can't wait to try it. Perfect with this homemade eggnog recipe http://www.fourgreensteps.com/community/recipes/60/327
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Martha Stewart Member
12/14/2010
I made this wonderful, simple, fudge. It came out perfectly! Thank you Martha!
Martha Stewart Member
12/06/2009
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.
Martha Stewart Member
06/09/2009
Could I use 1/2 and 1/2 in place of the heavy cream.
Martha Stewart Member
06/08/2009
I followed this recipe exactly. It is so simple and fool-proof. I bring it to work. My grandson loves it. Perfect
Martha Stewart Member
02/10/2009
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.
Martha Stewart Member
01/03/2009
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.
Martha Stewart Member
08/08/2008
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!
Martha Stewart Member
07/28/2008
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!
Martha Stewart Member
07/21/2008
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.
Martha Stewart Member
07/15/2008
yes it was wicked easy and good ! certainly making it again ....
Martha Stewart Member
07/13/2008
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?
Martha Stewart Member
07/13/2008
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
Martha Stewart Member
07/13/2008
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
Martha Stewart Member
07/11/2008
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!
Martha Stewart Member
07/08/2008
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!
Martha Stewart Member
07/08/2008
In the evaporated milk version that I use, I sometimes substitute milk chocolate chips, peanut butter chips, etc for different flavors of fudge.
Martha Stewart Member
07/08/2008
NOW THAT I CAN COUNT FUDGE AS A COOKIE, DOES THAT MEAN I CAN EAT THEM LIKE COOKIES? NEVER CAN HAVE LESS THAN THREE!!
Martha Stewart Member
07/07/2008
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!
Martha Stewart Member
07/07/2008
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!
Martha Stewart Member
07/07/2008
It's the same as double-cream there.
Martha Stewart Member
07/07/2008
I think it's whipping cream, 35% MF.
Martha Stewart Member
07/07/2008
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
Martha Stewart Member
07/07/2008
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.
Martha Stewart Member
07/07/2008
Unless I'm missing something, fudge is candy not a cookie.
Martha Stewart Member
07/07/2008
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
Martha Stewart Member
07/07/2008
can 1% or evaporated milk be substituted for the heavy cream?
Martha Stewart Member
07/07/2008
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.
Martha Stewart Member
07/07/2008
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!
Martha Stewart Member
07/07/2008
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!
Martha Stewart Member
07/07/2008
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?
Martha Stewart Member
07/07/2008
Has anyone tried this recipe?
Martha Stewart Member
07/07/2008
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
Martha Stewart Member
07/07/2008
But if you leave the fudge to set in the fridge uncovered the calories will evaporate!
Martha Stewart Member
07/07/2008
if you have a health concern, or dietary restrictions having the nutritional breakdowns makes having something much easier !
Martha Stewart Member
07/07/2008
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.
Martha Stewart Member
07/07/2008
hehehe
Martha Stewart Member
07/07/2008
Champagne, do you REALLY want to know the nutritional breakdown of fudge?
Martha Stewart Member
07/07/2008
Where does one get the nutritional information of these recipes?
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