Some recipes are part of your holiday tradition whether you plan it or not — and for me, this fudge is one of them. I’ve been making it for years, and it’s the kind of sweet that makes people close their eyes and smile after the first bite. It’s silky, chocolatey, and just the right amount of rich. And yes, it really does turn out perfectly every time.
The beauty of this recipe is that it’s simple: no fancy candy-making tricks, no grainy texture, no “cross your fingers and hope it sets.” It just works. Whether you’re making it for the holidays, gifting it to friends, or sneaking a piece with your morning coffee, this fudge never disappoints.
Why This Fudge Stands Out
-
Smooth and creamy texture – No gritty sugar crystals here.
-
Easy to customize – Use semi-sweet, milk, or dark chocolate, or mix in nuts.
-
Perfect for gifting – It cuts cleanly and stays fresh for days.
-
Beginner-friendly – No candy-making degree required.
Ingredients You’ll Need
-
Sugar
-
Heavy cream (or milk)
-
Butter
-
Marshmallow cream
-
Chocolate chips (semi-sweet is my go-to)
-
Nuts (optional, but walnuts and pecans are both fantastic)
Step-by-Step: How I Make It
-
Cook the base – In a heavy-bottomed saucepan, combine sugar, butter, and cream. Stir frequently over medium heat until the mixture reaches 236°F (soft-ball stage). This takes about 25–30 minutes. Don’t rush — slow and steady keeps it smooth.
-
Have the add-ins ready – While the mixture cooks, measure out the marshmallow cream and chocolate chips so you can add them immediately when the time comes.
-
Mix it all together – Once the sugar mixture hits temperature, remove from heat and quickly stir in the marshmallow cream and chocolate chips until smooth.
-
Pour and set – Spread into a parchment-lined 9×13 pan, smoothing the top. Let it cool completely before cutting into squares.
Tips for Perfect Fudge Every Time
-
Be patient – Let the sugar mixture come to temperature naturally; turning up the heat can cause graininess.
-
Use a reliable thermometer – Candy-making is all about hitting the right temp.
-
Line the pan well – Buttered parchment makes lifting and cutting so much easier.
-
Cool before cutting – Warm fudge is sticky and won’t slice cleanly.
Variations
-
Peanut Butter Twist: Swap 1 cup of the chocolate chips for peanut butter chips.
-
Nut Lover’s Fudge: Fold in toasted walnuts, pecans, or almonds at the end.
-
Dark Chocolate Lovers: Use bittersweet chocolate chips for a richer, less sweet version.
-
Mint Chocolate: Stir in a few drops of peppermint extract and top with crushed candy canes.
FAQ
Can I use sweetened condensed milk instead of cream?
Yes — it changes the texture slightly, but it still works beautifully.
Do I need a candy thermometer?
It’s the most reliable way to get perfect results, but if you’re experienced, you can use the soft-ball water test.
How long does it last?
Stored in an airtight container at room temperature, it will stay fresh for up to a week. Refrigeration can extend its shelf life but may make it a little firmer.
Can I freeze fudge?
Yes — wrap tightly in plastic and place in an airtight container. Thaw in the fridge before serving.
Never Fail Fudge
Rich, creamy, and delightfully smooth — this fudge has been a family favorite for generations. No tricky steps, no grainy texture, just melt-in-your-mouth chocolate bliss every single time. Perfect for holiday platters, gifting, or sneaking a piece straight from the fridge.
Ingredients
- 1 stick unsalted butter
- 1 cup heavy cream
- 1/4 cup whole milk
- 3 1/4 cups granulated sugar
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (7 oz) jar marshmallow fluff
- 1 cup chopped nuts (optional)
Instructions
- Prepare a 9x13-inch baking dish by lining it with parchment paper and lightly buttering it. Set aside.
- In a large, heavy-bottomed saucepan, combine butter, cream, milk, and sugar over medium heat. Stir often to prevent scorching. When the mixture reaches 236°F on a candy thermometer (soft-ball stage), immediately take it off the heat.
- Quickly stir in the marshmallow fluff and chocolate chips until the mixture is completely smooth and glossy. If using nuts, fold them in at this stage.
- Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Place the pan in the refrigerator for about 2 hours, or until fully set.
- Lift the fudge out of the pan using the parchment paper, peel away the paper, and cut into squares. Store in an airtight container in a cool spot or freeze for longer storage.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 5206Total Fat 264gSaturated Fat 132gTrans Fat 3gUnsaturated Fat 118gCholesterol 518mgSodium 485mgCarbohydrates 719gFiber 12gSugar 691gProtein 38g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Never Fail Fudge is exactly what its name promises — a dependable, delicious treat you can count on. It’s rich without being over-the-top, easy enough for beginners, and still impressive enough for holiday gifting. Make a batch for yourself, and another for friends — because once people know you can make fudge like this, they’ll start requesting it year after year.
Try other Fudge recipes: