Never Fail Fudge + Video

This tried-and-true, old-fashioned chocolate fudge recipe will never let you down. Never Fail Fudge turns out perfectly rich, smooth, and creamy each and every time you make it. Made with chocolate chips, marshmallow fluff, and heavy cream, it is never grainy and always delicious.

Isn’t it crazy to think that the holidays are just right around the corner? Once that happens, you will see all sorts of fudge recipes. But I am here today to save you from all of those other unnecessary fudge recipes. I have you covered with this old-fashioned Never Fail Fudge Recipe – and it’s the last you’ll ever need.  

Sure – it sounds like I am boasting, and maybe I am a little bit. But it really is that good. And those people tell you that you can only eat fudge at Christmastime, you don’t need that negativity in your life anyway. 

This easy fudge recipe here turns out perfect. Every. Single. Time. I can attest to that because I have made it a lot.  It truly is the best fudge recipe. I promise. 

The History of Fudge

Fudge has been around for well over a century, and part of its charm is how simple it has always been to make. In the 1880s, homemade fudge took off because it required no special tools and relied on ingredients most households already had on hand, typically butter, sugar, and milk.

As the years passed, cooks began experimenting with different methods and mix-ins. Some swear by marshmallow fluff, others use sweetened condensed milk, and my version calls for heavy cream. Some recipes start with cocoa powder, while this one goes straight for chocolate chips.

Using chocolate chips also gives you flexibility: you can make semi-sweet fudge (my favorite), go for milk or dark chocolate, or even mix in peanut butter chips for a fun twist.

Ingredients in Easy No-Fail Fudge

You will find the complete instructions and measurements in the printable recipe card at the bottom of this post. 

• Granulated Sugar – Sugar is essential for structure and sweetness. As it heats, it dissolves into the dairy and helps create that smooth, firm yet creamy texture fudge is known for.
• Cream or Milk – Dairy adds richness and gives fudge its velvety consistency. Heavy cream makes the texture extra luxurious, while milk creates a slightly lighter, softer bite.
• Butter –Butter adds flavor and helps create a silky finish. It also plays a role in preventing the sugar from crystallizing, which keeps your fudge smooth instead of grainy.
• Marshmallow Cream – Marshmallow cream acts as a stabilizer. It helps the fudge set beautifully without extensive boiling and gives you a consistently soft, creamy texture every time.
• Chocolate Chips – Semisweet Chocolate chips supply the main flavor and act as part of the structure once they melt and firm back up. Using chips also makes it easy to switch between semi-sweet, milk, dark, or even flavored varieties.
• Nuts (Optional) – Nuts add crunch and contrast to the creamy fudge base. They also bring extra flavor. Walnuts and pecans are the most classic choices.

How to Make the Best Ever Fudge Recipe

This vintage recipe is easy to make, and the fudge will be your new family favorite recipe for the holiday season. Promise!

Cook the base: In a medium saucepan over medium heat, combine sugar, butter, and cream. Cook, stirring frequently, until the mixture reaches the medium softball stage on a candy thermometer (236°F). Be patient—it takes about 30 minutes, and the bubbling is part of the fun!

*Note: An instant-read thermometer works great, and there’s no fumbling to get it secured to the side of your pan!

Prepare mix-ins: While the base is cooking, have your marshmallow creme and semi-sweet chocolate chips ready. (and nuts if you are using them)

Combine: Remove the pan from the heat and stir in the chocolate chips and marshmallow cream until smooth and fully combined. Optional: Add in Chopped Nuts.

Pour and chill: Line a 9×13 pan with buttered parchment paper. Pour in the fudge and spread it evenly. Chill until fully set.

Cut: Lift the fudge out using the parchment paper and transfer it to a cutting board. Cut into squares. I got about 48 pieces without making them tiny, but you can cut them smaller to make them go further.

Store or gift: Store in the refrigerator in an airtight container. Fudge can be made ahead and frozen. It also travels well, just layer with wax paper if stacking.

Optional festive touch: Swap out sprinkles for holidays to make it festive year-round.

Love it? Pin it!

If you can’t wait to make this no-fail recipe for fudge, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Once you make this perfect fudge recipe, you’ll quit looking at all of the others!

More Fudge Recipes To Love

I have lots of different flavors of fudge right here on my website! Here are just a few to get you started:

• Peanut Butter Fudge (pictured above)
• White Chocolate Peppermint Fudge
• Eggnog Fudge
• Grinch Fudge (white chocolate fudge)
• Mint Fudge
• Snickers Candy Bar Fudge
• Caramel, Toffee, Pecan Fudge
• York Peppermint Patty Fudge

See All of My Candy Recipes

What do you say we get to the recipe for Grandma’s Never-Fail Fudge?

This recipe was originally posted on October 18, 2019. It has been updated to improve user experience and reshared on December 9, 2025.