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 recipes for fudge.  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. 

I received free sugar from Imperial Sugar in exchange for writing this post.  All opinions are my own.

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This post is my final chocolate recipe share this week for our group #Choctoberfest . It’s been a delicious week FULL of chocolate recipes and I decided to save this luscious fudge for last.  

WHAT IS CHOCTOBERFEST?

#Choctoberfest is an annual recipe-sharing event. As I mentioned, I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. 

For this fudge recipe, I used Imperial Sugar.  They are always a generous sponsor of this event.  Look at the fun measuring cups and baking mat they sent, in addition to a good supply of sugar.  

What is Fudge Made Of?

Homemade fudge is a chocolate candy that has been made for over a century.  Back in 1880, it became a popular homemade candy due to the fact that you could make homemade fudge with no special tools, and the basic recipe used butter, sugar and milk.  All things that were on hand and economical. too.  

Over the years, ingredients have changed, some use marshmallow fluff like I do, some use sweetened condensed milk.  My chocolate fudge recipe uses heavy cream.  Some recipes call for cocoa powder, where this recipe uses chocolate chips.

Using the chocolate chips gives you the ability to make your fudge recipe semi-sweet, as I do, or milk chocolate over even dark chocolate.  You could even toss in part peanut butter chips to give it a whole new flavor level.  

Ingredients in Never Fail Fudge:

• sugar
• cream, milk
• butter
• marshmallow cream
• chocolate chips
• nuts if desired

In a saucepan over medium heat cook sugar, butter and cream until it reaches medium soft ball stage – 236 degrees F.  Be patient.  It takes about 30 minutes.  Watch closely and stir frequently.  Don’t be surprised when it bubbles up.  It’s fun! Kind of like a science experiment! 

In the past, I have always used an old candy thermometer.  They are so NOT user friendly. This year, life got easier when I used my Thermapen Mk4 . I had no idea that a thermometer like this, that I typically use for meat, would work so well with candy.  It’s amazing because it reads almost instantly.  

There was no trying to rig the little clip on the side of the pan, make sure it wasn’t touching the bottom but was in the candy far enough to read…blah blah blah.  Every once in awhile I stuck it into the candy mixture to test the temperature.  When it read 236 degrees, I removed it from the heat.  

Have your marshmallow cream and your semi-sweet chocolate chips ready to go in.

Stir the chips and marshmallow cream into the warm mixture.  

From here you will pour it into a 9×13 pan, lined with buttered parchment paper.  

Spread it evenly in the pan.  Chill until set.  

Pull up on the ends of the parchment paper and transfer the fudge to a cutting board to cut into squares.   I got about 63 pieces of fudge, but I didn’t cut them super small.  You could cut them quite small and it would go a long long way.  

This fudge can be made ahead and frozen.  It also travels really well.  I box it up and place sheets of waxed paper in between the layers.  

^LOVE IT? PIN IT!^

Like I said before, fudge isn’t just for Christmas.  I decided to show you just how easy it is to make it for all sorts of holidays.

Halloween Fudge!

Christmas Fudge!

(my personal favorite) Valentine’s Day Fudge!

Changing up the sprinkles for holidays makes that all pretty easy.  Plus, it gives you an excuse to eat fudge year round! 😉

Speaking of fudge, I have several other fudge recipes right here.  Nothing like this. but that gives you all sorts of options, right?  

An Affair from the Heart Fudge Recipes:

• 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

Once you make this perfect fudge recipe, you’ll quit looking at all of the others! What do you say we get to the recipe for Grandma’s Never Fail Fudge?

4.42 from 123 votes

Print Recipe

Never Fail Fudge

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down.  It turns out perfectly rich and creamy each and every time you make it.  

Prep Time10 minutes mins

Cook Time30 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 40 minutes mins

Course: Candy

Cuisine: American

Keyword: best, chocolate chips, chocolate fudge, creamy fudge, easy to. make fudge, Fudge, fudge candy, fudge with marshmallow fluff, fudge without condensed milk, Grandma's fudge, homemade, How do I make fudge? old fashioned, how to make the best fudge, never fail, not grainy, old fashioned fudge, perfect fudge, recipe, traditional fudge

Servings: 9 x13 pan

Calories: 83kcal

Author: Michaela Kenkel

Equipment

• Reynolds Kitchens Non-Stick Parchment Paper 
• Thermapen Mk4 Instant-read Thermometer 
• 9x13 Pyrex Baking Dish with a Lid

Cook ModePrevent your screen from going dark

Ingredients

• 3 1/4 cups granulated sugar
• 1 cup cream
• 1/4 cup milk
• 1 stick of butter
• 1 7 ounce container marshmallow fluff
• 1 12 ounce package semi sweet chocolate chips
• 1 cup nuts optional

Instructions

• Line a 9x13 baking dish with buttered parchment paper. Set aside.
• In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
• Stir in marshmallow fluff and chocolate chips until smooth.
• Spread into prepared pan.
• Chill for a couple of hours in the fridge, until set.
• Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

Notes

Freezes and ships well.

Nutrition

Serving: 2pieces | Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Sugar: 11g