No candy thermometer required. *mic drop*
Okay, I’ll tell you more. This is a classic old-school fudge recipe and the only reason I make it is because it is truly the only foolproof fudge I’ve ever made. I have made countless batches that turned into crystallized slabs or crumbly hot messes. The thought of using a candy thermometer and that one degree above will ruin a recipe gives me the cold sweats. For this one, all you need is the ability to mix, pull the stuff off of the heat exactly when you’re supposed to and mix again. If you can do that, you can make this fudge! I promise!
I recommend using Ghirardelli’s 60% chocolate chips for the majority of your chips because it gives a richer flavor so get two bags of those and one bag of their or Hershey’s milk chocolate chips. Supplement with good ol’ fashioned bittersweet. I say supplement because the recipe was written back in the 60’s before bags began the shrinking process by 2 ounces per bag. *gritting teeth* I have had people who hate fudge brace up remembering Aunt Mabel’s dry fudge from back in the day only to light up, and almost weep as heavenly light streamed behind them when they bit into this. True story.
Ready to make some fudgy magic? You’ve got this! The video shows you how to bring it all together and what the recipe should look like in different stages.
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Notes
Total time includes cooling time in the fridge.
Variations-
Sea Salt Fudge- Sprinkle fleur de sel salt on top of the fudge after 20 minutes of cooling.
Toffee Fudge- Sprinkle toffee bits on top of the fudge after 20 minutes of cooling.
Chocolate Caramel Fudge- Pour half of the fudge into the pan. Add half a bag of caramel squares on top. Pour the second half of the fudge on top.
Ingredients
- 1/3 cup butter
- 4 1/2 cups granulated sugar
- 15.5 oz evaporated milk (Use one 12 oz can of evaporated and 3.5 ounces of regular milk)
- 2 tsp vanilla
- 1 cup marshmallow fluff
- 13 oz milk chocolate chips
- 24 oz semi-sweet or dark chocolate chips (you will need 3 bags and measure it out)
Instructions
- Combine butter, milk and sugar in a large dutch oven.
- Bring to a boil for 5 1/2 minutes exactly. (When you start to see a boil, then set your timer.)
- Remove from the heat and add the fluff, vanilla and all of the chips. Stir until well combined and uniform in color.
- Pour into a 13x9 buttered pan and smooth out the top until even. Cool in the fridge uncovered for 30 minutes then cover with wrap and allow to cool until set.
- Makes 5 lbs. You can cut into squares/slices, wrap well in individual servings, place in freezer bag and freeze for up to 2 months.
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29 Comments
I have confession: I don’t like fudge. NOW, I do like fudge if it has nuts or potato chips or pretzels in it but not straight fudge. But the thought of the marshmallow fluff in this recipe makes me willing to try it.
Maybe I should pull a Julie/Julia and start making all of your recipes in 2019.
Wait, I need to LOSE weight.
Still an idea…..
Feel free to add in whatever you like girlie! You can make and gift. I send everything to the hubby’s work. 😉
Wow, this sounds wonderful. We’ll have to add it to our list of things to try. Thanks for sharing.
I hope you and anyone lucky enough to get some, love it!
Looks wow ! What can I replace the marshmallow fluff with ?
Regards
Naush
You can always melt 16 regular marshmallows down with 2 tsp of corn syrup to create “fluff” but I don’t know of any other substitutes if you don’t want to use marshmallow at all. If you’re looking to make fudge without marshmallows altogether, check out my fudge section. https://www.mrskringleskitchen.com/category/fudge/ For regular chocolate fudge, omit the Nutella on the recipe Easy Nutella Fudge and you’re good to go! 😀
Hallelujah! Fudge that doesn’t require a candy thermometer! I love rich, dark fudge, especially with chunks of nuts, marshmallows, or peanut butter. Have you ever added any “mix-ins” to this recipe?
I know, right!?! I added a bit of salt to some of these (just pushed it in when it was at room temp) but you could add anything your heart desires to this bad boy once it’s all stirred up! Go nuts! (No pun intended!)
Yum! Sadly, I can’t eat this because I’m living the keto life, but I can definitely make this for my family! I’m excited, thank you for sharing! – From the Blogger’s Pitstop
Your family will love it!
Nice. Thanks for sharing at Fiesta Friday.
Thanks, Rita!
Looks delicious. I have not had luck making fudge the past few years. I like that yours doesn’t have tons of ingredients.
It can be a tricky lil monster, can’t it? This recipe hasn’t failed me yet where others have.
This Fudge recipe sounds awesome !
Thanks for sharing. Pinning.
Merry Xmas,
Fabby
Thanks so much!
Fudge has always been one of my favorites! Thanks for sharing with us at The Blogger’s Pit Stop!
Me too!
Mmmm….delicious!
Absolutely!
I like the idea of putting the fluff in! Thanks for sharing at the What’s for Dinner party – have an amazing, relaxing week!
It’s SO yummy!
I’m almost done decking the halls and a pantry full of chocolates. I am seriously making this today! Looks and sounds easy!
Christine
http://www.rustic-refined.com
It’s the perfect recipe to use up a good amount of extra chocolate. (Like that’s ever a bad thing!)
Will Almond Milk work in place of regular milk? Are these chewy or solid?
The recipe as listed yields solid fudge. I haven’t used almond milk so I can’t speak to the consistency if you use that. If you give it a try, please swing back and let us know how it turned out!
Hello I’m wondering how I would cut this recipe in half I don’t have all those ingredients I got evaporated milk butter salt almond flavored extract chocolate chips and 8 to 16 oz of bacon to chop up. TU
This article has a great chart you can refer to for halving recipes. https://food.unl.edu/article/reducing-size-recipes
I would recommend getting the ingredients listed since I can’t vouch for mixing and matching items. It’s worth the grocery order and makes great gifts! (With some test pieces of course!)
Can you just use 3- 12oz bags of semi sweet choc. Chips?