No Fail Chocolate Fudge Recipe, Whats Cooking America (2025)

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This very easy to make and delicious No Fail Chocolate Fudge recipe is originally from the Nestle Carnation Evaporated Milk Company. The recipe seems to have appeared in the 1950s. This recipe has become very popular and famous with many generations of families! You and your family will love this very rich and delicious No Fail Chocolate Fudge. Sometimes the easiest recipes are the best recipes, and this it one!

Photo from the My Very Best Baking web site.

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No Fail Chocolate Fudge Recipe:

Prep Time

15 mins

Course:Dessert

Cuisine:American

Keyword:No Fail Chocolate Fudge Recipe

Servings: 48 pieces

Author: What's Cooking America

Ingredients

  • 1 1/2cups granulatedsugar
  • 2/3cup (5 fluid ounces)Carnation Evaporated Milk
  • 2tablespoonsbutteror margarine
  • 1/4teaspoonsalt
  • 2cups miniaturemarshmallows
  • 1 1/2cups (9 ounce) semisweetchocolatemorsels (chips)
  • 1/2cuppecansor walnuts, chopped (optional)
  • 1teaspoonpure vanilla extract

Instructions

  1. Line an 8-inch square baking dish with either aluminum foil or waxed paper.

  2. In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.

  3. Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.

  4. Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm. When firm, lift from pan and remove foil. Using a sharp knife, cut the fudge into squares.

Troubleshooting Soft Fudge:

Scrape the fudge back into a saucepan and add 1 1/2 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water.
Increase the heat to medium and bring it to a boil for an additional 4 to 5 minutes (or until temperature reaches 244 degrees F with a candy thermometer) , washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Remove the fudge from the heat and taste carefully. You might need to add more vanilla flavoring, as the old flavor will now be diluted. Stir the fudge until it loses some of its gloss and thicken noticeably before you pour it into the pan.

Storage – How To Store Fudge:

No Fail Chocolate Fudge Recipe, Whats Cooking America (2)Room Temperature:Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours.

Refrigerator:Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.

Freezer:Frozen fudgewill keep for months if wrapped in waxed paper, then again in aluminum foil, and stored in an air-tight container. Wrap each individual slice or the entire box with plastic or aluminum foil and seal thoroughly. Properly wrapped it should keep for several months. Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature.


Fudge Variations Ideas:

Milk Chocolate Fudge
Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for Semisweet Chocolate Morsels.

Butterscotch Fudge
Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for Semisweet Chocolate Morsels.

Peanut-Chocolate Fudge
Substitute 1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate Morsels for Semisweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Related Recipes

Categories:

Chocolate and Bark Candies Chocolate Recipes Fudge Recipes

Comments and Reviews

22 Responses to “No Fail Chocolate Fudge Recipe”

  1. Deng Santos

    Me and Adi Yapyuco at DDB totally love fudge.

    Reply

    • Kathy craft

      Pizza cutter works great for cutting the fudge.I just made this recipe and its the bomb.Thanks my husband never liked fudge,he said it’s always to rich.this he loves.

      Reply

      • Sharon Urschel

        I tried your tip on using the pizza cutter to cut the fudge. It works out so well, pieces were more uniform size and it is so much easier than using a knife. Thanks for the great tip 🙂

        Reply

  2. Debbie

    I’ve been looking for my ex MIL fudge recipe for years. This is very much like it, but I am disappointed that it didn’t set enough. I have to use a spoon as it won’t cut into squares.

    Reply

  3. Kelly

    Do I have to use marshmallows

    Reply

  4. Christine

    After Messing up 3 other batches from 3 different recipes THIS ONE WORKED!!!!! Omg thank you sooo much! My holiday hits are now complete!!
    I actually used 1 marshmallow creme jar instead of mini marshmallows (as requested). Omg all I can say is Delish! They are lighter than expected to be?? I don’t care i have fudge!!!! 👏🏼

    Reply

  5. Tina Bonnewell

    Please do share Thx TLB

    Reply

    • Carolyn Cook

      How big a jar of the marshmallow crème did you use?

      Reply

    • John Pruitt

      There are usually only two sizes available in the supermarket. Virtually all recipes call for the smaller size. It’s what I use and it is terrific!

      Reply

  6. JuliaAnn Bruenderman

    As anyone used white chips?

    Reply

  7. Laura S.

    I have used a variety of chips and it works with all of them.

    Reply

  8. Carly

    Do you need to prepare the evaporated milk, or just use the flakes?

    Reply

    • Whats Cooking America

      This recipe calls for canned evaporated milk.

      Reply

  9. Jennifer

    My fudge isn’t getting hard. It’s like goopy? Help!

    Reply

    • Whats Cooking America

      It sounds like your fudge was not heated long enough. Here’s a suggestion to try and salvage your batch: If your fudge will not set after heating and stirring, and it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.

      Reply

      • Tamara uriarte

        And reheat for 4 minutes again? Mine failed as well

        Reply

        • Whats Cooking America

          Troubleshooting soft fudge: Scrape the fudge back into a saucepan and add 1 1/2 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water.
          Increase the heat to medium and bring it to a boil for an additional 4 to 5 minutes (or until temperature reaches 244 degrees F with a candy thermometer) , washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Remove the fudge from the heat and taste carefully. You might need to add more vanilla flavoring, as the old flavor will now be diluted. Stir the fudge until it loses some of its gloss and thicken noticeably before you pour it into the pan.

          Reply

  10. Pamela Thurston

    Is there an easy fudge not made with marsh mallows or fluff?

    Reply

  11. Heather

    Something went wrong, huge fail! I followed the recipe to a T, and as soon as the marshmallows and chips were melted the fudge turn very dry and crumbly. I still put it in the Pan and have it in the fridge but I do not think it is going to turn out. Could the weather be a factor, huge cold front moving in tonight?

    Reply

  12. Liz

    This was really easy to make. My 4 and 2 year olds helped and it came out really delish! Will make this again and try adding different things to it next time. Thanks for the recipe!

    Reply

  13. Deborah

    This is the best fudge ,and turns out perfect every time…

    Reply

  14. EW

    Altitude cooking requires a temp rather than time due to differences in boiling point–what temperature do you recommend?

    Reply

Leave a Reply

No Fail Chocolate Fudge Recipe, Whats Cooking America (2025)

FAQs

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What ingredient makes fudge hard? ›

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

What role does corn syrup play in making fudge? ›

Prevents Crystallization: One of the primary benefits of using corn syrup in candy making is its ability to inhibit the formation of sugar crystals. This is essential for achieving the smooth, clear texture that is characteristic of hard candies, caramels, and other confections.

Why is my condensed milk chocolate fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What temperature should fudge be cooked at? ›

When your fudge reaches 236–238 degrees F/113–114 degrees C, it's done; you should remove the pan from the heat so it won't continue to cook. If your recipe calls for adding butter, you can place it on top of the fudge now so it can start melting, but do not stir.

What can I use instead of corn syrup in fudge? ›

Sugar and Water

A modified simple syrup of four parts sugar to one-part warm water is an easy corn syrup swap in many recipes, including confections cooked to the soft-ball stage—think buttercreams, pralines and fudge. This neutral swap is similar in taste to corn syrup.

What can I use instead of maple syrup in fudge? ›

To sweeten the fudge, use honey instead of maple syrup. It will give you the same taste and texture. Any type of nut butter will work in this fudge. I used almond butter, but you can substitute it with peanut butter, cashew butter, or even sun butter.

Does Hershey use corn syrup? ›

Chocolate syrup typically contains high fructose corn syrup, corn syrup, sugar, cocoa, water, salt, and other flavors. Hershey's syrup contains high fructose corn syrup, corn syrup, sugar, water, cocoa, salt, potassium sorbate, and other flavors.

How do you fix failed fudge? ›

Fixing Fudge
  1. Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
  2. Stir the fudge over low heat until it dissolves. ...
  3. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
Jan 5, 2020

How to make fudge firmer? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Does fudge made with condensed milk need to be refrigerated? ›

Fudge typically contains dairy, but the high sugar content of this candy stabilizes it. If you intend to enjoy your fudge within 1 to 2 weeks, it can certainly be kept out at room temperature. By the way, here's how to melt chocolate for making fudge.

Why did my fudge not get hard? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What is the soft ball test for fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

How long should you beat fudge? ›

Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand). This is where you earn the right to eat half of the batch.

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