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I have searched and searched but have yet to find a great fudge recipe that doesn't use "marshmallow fluff" as it's base. Does anyone have a GREAT recipe they wouldn't mind sharing... I'm ready to start testing recipes! Any tips are appreciated. (I live overseas so I can't count on being able to find Marshmallow Fluff)


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  1. A very simple one we made when we were kids:


    A slightly more complicated one that's still very simple but requires either a candy thermometer or knowing how to test sugar syrup in water:


    8 Replies
    1. re: chowser

      I second the Eagle Brand recipe. Fast, fudgy, easy. I use bittersweet chocolate instead of semi-sweet, however.

      1. re: sandylc

        Third on the Eagle Brand recipe

        1. re: jarona

          Actually, I don't particularly like the Fluff recipe - it seems chalky somehow. The Eagle Brand recipe is rich and creamy - sort of a truffle-y fudge.

          1. re: jarona

            Hey Eagle Brand people, do you know if you can sub other types of chips (such as white chocolate) for this recipe with equally good results?

            1. re: pinehurst

              I had good results using peanut bitter chips. I like this recipe, it's super easy! I thought the fudge came out a little chewy though. When I was making it, it looked like the chocolate was seizing so I added a little butter which for some reason would lot melt and combine with the rest. It came out great anyway except for the chewiness I mentioned...

              1. re: iheartcooking

                I just made it last night, and also thought it was seizing a little as well. Brought it to work and everyone loved it. I would love to try some of the varities as well.

        2. re: chowser

          well sheesh, I'm going out and buying some EB..........thanks................ :)

          1. re: chowser

            Agree the Eagle brand recipe is good and foolproof. You can also use it to make truffles. I have made truffles using grated orange rind for orange ones, chopped cherries, various nuts... even chopped up candy canes for minty truffles.

            Great activity to do with kids.

          2. I'm a bit confused.
            In the UK fudge is basically milk, sugar and butter.
            Never heard of marshmallow fluff being used.
            Is this to keep it soft?

            2 Replies
            1. re: Paprikaboy

              I think they do it to make it so that you don't have to melt the sugar to a specific temperature on your own, which is hard enough to do "with" a candy thermometer. Too hot and it gets too firm, too cool and it doesn't firm up. By using the marshmallow fluff you just stir it in and it eliminates the chance of failing to get to the correct temperature

              1. I can't promise you no fail but if you pick a dry day, follow the directions and have someone with a strong arm around nothing makes better fudge than the original Vassar College (or one of it's collegiate variations) recipe:


                Actually, I read through the recipe above and I can see that it is woefully short on specifics. Still, it makes great authentic fudge. This site has lots of much more helpful info to guide you through the process.


                1. http://www.food.com/recipe/bakers-fab...

                  The recipe inside the box of "Bakers" is easy, quick and gets rave reviews

                  1. Here's how I make my old fashioned fudge:

                    Old Time Fudge
                    Makes about 1 lb
                    (my take on the BH and G recipe)

                    2 cups sugar
                    3/4 cup whole milk
                    Half bar of Ghirardelli 100% cacao unsweetened chocolate
                    1 T. light corn syrup
                    2 T. butter
                    1 t. vanilla

                    Line a loaf pan with foil and butter the foil. Butter the sides of a large saucepan - it helps keep the fudge from crystallizing on the edges which makes for gritty fudge. Combine milk, sugar, chocolate and corn syrup (another trick to help prevent crystallization is adding corn syrup). Cook and stir over medium high heat to boiling. Insert the candy thermometer and cook and stir using a wooden spoon over medium low heat until it reaches 234 F - it will take about 20 minutes. Remove the saucepan from the heat, remove the wooden spoon, and add the butter and vanilla. DON'T STIR IT IN. Stirring might start crystals forming. Cool, without stirring, until the temperature is 110 F. This will take almost an hour or so.

                    Remove the thermometer and using the wooden spoon, beat the fudge until it begins to thicken. At this point, a 1/2 cup nuts could be added. I think roasted black walnuts would be heavenly. Or marshmallows, like the Wellesley girls. Continue beating until the fudge gets very thick and loses it's gloss....about 10 minutes. Spread the fudge in the foil lined pan while it is still warm. Allow to cool and eat.

                    8 Replies
                      1. re: sarahjay

                        There is only one size of Ghirardelli 100% cacao bar, and that's 4 oz. so you need 2 oz.

                        1. re: momskitchen

                          I buy a 10# bar, I don't usually buy chocolate at the grocery store. Thanks for the clarification :)

                          1. re: sarahjay

                            Good think you didn't use half of a 10# size bar. LOL! My goodness, what do you possibly make out of 10# of unsweetend chocolate???? I make tons of candy and that's more than I would ever use in a year.

                      2. re: momskitchen

                        do you happen to know the weight of the unsweetened chocolate bar? i'm sure it wouldn't be as good to use just unsweetened chocolate, but have you tried it?

                        1. re: prego_cook

                          I'm confused by your question....unsweetend chocolate is unsweetened chocolate.

                          1. re: momskitchen

                            prego might be referring to the brand.....and I say, No, use ghirardelli.

                            1. re: sandylc

                              I buy all different brands of unsweetened chocolate and I don't think it matters. Ghiardelli is usually well priced.

                      3. I have made and eaten lousy fudge before. Sometimes it's grainy... sometimes not. When people eat it or receive it, they think..." how quaint, my Auntie Wilma used to make fudge".

                        I highly recommend making chocolate truffles. They are easier to make, practically foolproof (now you know why I make them), Very well received. A lot of people have never had one but have heard of them. The people that have eaten one before are looking forward to another.

                        Make a ganache, roll it or cut it into pieces and then roll or dip them in cocoa powder, chopped nuts or coconut.

                        Here is a simple recipe for a dark chocolate genache.


                        16 oz dark chocolate (I use Callebaut 815 semisweet chocolate.)
                        7 ounces heavy cream
                        3 tablespoons butter
                        4 tablespoons liqueur (Raspberry, Orange, Almond Whatever flavor you like.
                        1 tablespoon of light corn syrup
                        4 drops of Loran flavor oil ( same flavor as the liqueur) (optional)

                        Link to where you can buy flavor oil. http://www.amazon.com/LorAnn-Flavorin...

                        1. Melt chocolate in microwave with 30 second bursts on level 8.
                        2. Heat cream in pot to about 180.
                        3. Combine cream, corn syrup, and chocolate and stir together until blended.
                        4. Add liqueur and flavor drops. Stir.
                        5. Let set until about 80 degrees.
                        6. Add butter 1 pat at a time
                        7. Whip
                        8. allow to set up in refrigerator at least 2 hours.

                        If you would like a different recipe, I could give you several including the following:
                        Black Forest (Dark Chocolate with cherries
                        )Almond joy (white chocolate with chopped almonds and coconut)
                        White chocolate with ameretto
                        Milk chocolate with various flavorings
                        Pina Colada (white chocolate with pineapple and coconut)

                        5 Replies
                        1. re: Hank Hanover

                          I have to agree. I rarely eat fudge and it's one sweet i can easily pass on. A chocolate truffle made w/ ganache ball rolled in cocoa is far more tempting and much easier to make.

                          1. re: Hank Hanover

                            Agreed that truffles are easier and also decadently delicious. But the dense creamy flavor and texture of good fudge is something else altogether. Like bagels and baguettes, why would anyone forego one or the other?

                            1. re: Hank Hanover

                              If it's grainy, you've heated it past 234 F. Use of a candy thermometer is critical.

                              1. re: momskitchen

                                And calibrate your thermometer any time you're working with sugar or chocolate.

                                Put it in boiling water and it should register 212˚. If it's above or below, factor that into your decisions by adding or subtracting.

                            2. super easy fudge
                              1 part sweetened condensed milk
                              2 parts chocolate (semi-sweet, dark, bittersweet)

                              2 Replies
                              1. re: KarenDW

                                take a bite and take a swig??? : )

                                1. re: ROCKLES

                                  Those sound like reasonable directions to me . . .

                              2. Old Fashioned Chocolate Fudge

                                2 cups white sugar
                                1/4 cup cocoa
                                1/4 tsp salt
                                3/4 cup cream
                                2 tablespns white corn syrup
                                2 tablespns butter
                                1 tsp vanilla

                                Combine sugar, cocoa, salt, cream, and corn syrup in a 2-qt heavy saucepan. Cook over medium heat stirring until sugar is dissolved. Cook, stirring occasionally to soft ball stage on candy thermometer- 234 F or until small amount of mixture dropped into cold water forms a soft ball. Remove from heat, add butter and vanilla. Beat vigorously until thick and holds its shape. If nuts are desired, stir in at this time. Pour into buttered 8" or 9" square pan. When firm enough, cut into squares.

                                1. Chocolate Fudge Supreme

                                  2 cups sugar
                                  2/3 cup evaporated milk
                                  1 stick butter
                                  pinch of salt
                                  1 6 oz package chocolate chips
                                  1 tsp vanilla

                                  Boil sugar and milk together for 6 minutes stirring constantly. Remove from heat; add butter, salt, and chocolate pieces. Stir until chocolate is melted. Add vanilla and nuts if desired. Beat until mixture begins to thicken. Pour into buttered 8: square pan. When firm enough, cut into squares. Takes a while for this fudge to set up.

                                  2 Replies
                                  1. re: vafarmwife

                                    THAT WAS INCREDABLE FUDGE!!! But I was using a dutch oven pot and it was in lowest setting and it boiled over, and it was good but i had a big mess. anything i did that could have caused that? i had not started to time it yet, it started bubbling i went to set timer next thing i kwen my hand was wet and burt. BUT IT TASTED REALLY GOOD!!!

                                    1. re: vafarmwife

                                      This is definitely chocolatey and delicious, but not the sort of thing I was looking for. I wanted a recipe for proper fudge but this didn't really set up at all, even though I followed the directions to the letter, even using a candy thermometer (which I always do with fudge). This would be FANTASTIC as icing for brownies!

                                    2. My "secret" easy fudge recipe uses Karo corn syrup. I love this fudge, and I'm not really a fudge eater as I usually find others' fudge grainy and too sweet. I went through a few years of giving this fudge as a Christmas present to everyone I knew, with variations of dark/milk/white choc. and all different kinds of nuts. I'm sure if you search on Karo syrup, you'll find the recipe as I got it from one of their recipe books.

                                      1. Make your own fluff. There are great recipes for both in Baked Elements.

                                        1. My mom's recipe uses no marshmallow fluff & it is one of our favorite treats for Christmas. I use different types of chocolate chips -- butterscotch, peanut butter, mint, too -- to make different flavors.

                                          Here it is:

                                          4 cups sugar
                                          1 can of condensed milk -- her recipe calls for a tall can
                                          18 ounces of chocolate chips
                                          2 cubes of butter
                                          1 tablespoon vanilla
                                          1/2 cups nuts (optional)

                                          Mix sugar and milk in a heavy saucepan. Stir and heat to boiling, stirring constantly. Boil for six minutes (an important step). Add 18 ounces of chocolate chips and butter, Stir until melted. Add vanilla and optional nuts. Pour into 9 by 13 inch pan. Cool. Cut into 1 inch squares.

                                          8 Replies
                                          1. re: Karenmoongoddess

                                            Tried this because I wanted to make a recipe without marshmallow creme. I don't know what a tall can of condensed milk is. I've only ever seen it in the 14 oz can. Is that a tall can??? Anyway, it failed. :( Knowing the temperature the mixture should be would be a better way for me to gauge how long to leave it on the heat. The mixture was so thick that I probably had it at "boil" before I thought it was. I was waiting for a real boil, not just a bubble here and there, but it lost its liquid texture and returned to grainy and dry. I'm assuming that was too hot?? Maybe this is part of the reason recipes using marshmallow creme were developed, they're easier. Luckily my kids will eat sugar in most any form, so I won't throw it out.

                                            1. re: suechowhound

                                              I believe that milk should have been evaporated milk, not condensed milk - the clue being the "tall can."

                                            2. re: Karenmoongoddess

                                              Karen, that recipe looks exceptionally sweet....?

                                              1. re: sandylc

                                                I agree, 4 cups of sugar seems intensely sweet. Most fudge recipes using sweetened condensed milk are like the one in the first response, from Chowser: Just condensed milk, chocolate, and/or nuts. I agree, 4 cups of sugar seems intensely sweet.


                                                1. re: sandylc

                                                  The "tall can" and the amount of sugar & chocolate + "condensed" milk is why I think it's meant to be evaporated milk; otherwise, isn't it ungodly sweet? The amount of sugar makes more sense if it's evaporated milk.

                                                  How much is a cube of butter--like a Tablespoon?

                                                  1. re: pine time

                                                    The SCM recipe is basically sweetened condensed milk and chocolate, with a dash of salt and vanilla. No sugar AT ALL.

                                                    A cube is one stick or 4 oz/quarter pound.

                                                    1. re: sandylc

                                                      Very interesting--have never in my nearly 60 years heard of a stick of butter called a cube. To me, cube=square, hence my guess of a tablespoon size.

                                                      Is the "SCM" from my comment?--not sure what you mean. I was referencing Karen's recipe with condensed milk, chocolate, and lots of sugar.

                                                      1. re: pine time

                                                        Sorry for the lack of clarity! Just trying to say that the sugar should not be in a recipe that has sweetened condensed milk...you're right, not really appropriate to address that to you!

                                                        I think the "cube" of butter thing is from the UK....?

                                              2. i found an absolutely amazing recipe for no fail fudge that comes out perfect and creamy and oh so delicious. it tastes like little drop of heaven and its so simple to make.
                                                -1 jar of chocolate flavored hazelnut spread (i use jiff but nutella works well too)
                                                -1 jar of chocolate fudge frosting
                                                scoop both jars into a microwave safe bowl, do not mix, and heat for one minute. mix until smooth and creamy. pour into wax paper covered cake pan. let cool in fridge for a few hours. remove fudge from pan and cut.
                                                the chocolate spread can be substituted for peanut butter for an amazing peanut butter fudge. you can also use different frosting flavors

                                                7 Replies
                                                1. re: vagaday

                                                  oh now this could be a problem vagaday- a good problem however :)

                                                  1. re: iL Divo

                                                    A very good problem. I've made 3 different batches and eveyone who's tried it fell in love, my dog loved the peanut butter fudge so much he broke into the fridge to steal it, lol. Only problem I've encountered is with the chocolate peanut butter fudge the peanut butter over powers the chocolate so I'm trying to find a solution for it. And the best part is that the fudge stays soft even after being refrigerated and you dont get that grainy texture ever.

                                                  2. re: vagaday

                                                    There are various jar sizes of Nutella. I don't know what size jars contain chocolate fudge frosting. Would you mind indicating what size jars you are speaking of, please.

                                                    1. re: Wtg2Retire

                                                      You need a 13 oz jar of nutella and a jar of frosting/icing sorry about that.

                                                      1. re: Wtg2Retire

                                                        I think it was duncan hines frosting but any kind of chocolate frosting will work

                                                        1. re: vagaday

                                                          I think so too and although I'd never admit to buying the stuff myself (yes I have) I'd bet it's between 12-14-16 oz but closer to 12. just my hunch. AND...I have the Jiff brand chocolate peanut butter stuff already 2 jars! WOOOOT!

                                                    2. It's on the can of eagle brand sweetened condensed milk.

                                                      1. i intend to try each and every one of these recipes suggested and then i will report back my findings! THANKS TO ALL OF YOU! i love this site for all the collaboration and tips from seasoned cooks.

                                                        1. I got this recipe years ago from a friend and I have made it a number of times....it's quite good.
                                                          4 1/2 cups sugar
                                                          1 large can carnation milk (or whatever brand you like)
                                                          Using a large saucepan mix the sugar and milk together
                                                          Have heat high...boil 6 minutes and stir constantly. Remove from heat when sugar is dissolved.
                                                          Now add 1/2 pound of butter, 3 tsp vanilla and 12 oz chocolate chips. Mix all ingredients until chocolate is dissolved. Pour the mixture into a greased pan. Refrigerate. The mixture will thicken. Cut into pieces. When done correctly this recipe is good. Have fun.