Never Fail Fudge

Never Fail Fudge

Ready in 4 hours
4.4 avg, 23 review(s) 74% would make again

Top-ranked recipe named "Never Fail Fudge"

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Never Fail Fudge is probably the most famous homemade chocolate fudge recipe anywhere, one that my family has made and enjoyed since my early childhood. The recipe is found on the back of the Marshmallow Fluff label and was originally called "Mamie Eisenhower Fudge", as this was served at the end of every White House meal during the Eisenhower administration. This recipe is about as simple as it gets, requires few ingredients, only takes about 15 minutes to make and results in a fantastically creamy fudge that's heavy on the sugar but full of good chocolate flavor.

"I've tried to make fudge in the past and it never turned out right. I decided to give this recipe a shot and for the first time ever, my fudge solidified and tastes so freakin' awesome!!! Thanks for sharing this (I'm doing my happy dance right now)!!!! "

- tonirobbins2

Ingredients

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2 1/2 cups granulated cane sugar
3/4 teaspoon Salt
1/4 cup (1/2-stick) butter or margarine
1 (5.33-oz) can evaporated milk; (3/4 cup)
1 (7.5-oz) jar Marshmallow Fluff
3/4 teaspoon Pure vanilla extract
1 (12-oz) package semi-sweet chocolate pieces
1/2 cup walnuts or pecans,; toasted and chopped (optional)

Original recipe makes 36 Servings

Pounds  

Preparation

Butter an 8- or 9-inch square baking pan, or line pan with foil, extending foil over edges of pan to create handles. Butter the foil; set pan aside.

Combine sugar, salt, butter, evaporated milk and marshmallow fluff in a heavy-bottomed 3-quart sauce pan set over low heat, stirring until well blended. Increase heat to heat to medium-high and bring mixture to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. As soon as the mixture reaches a boil, lower heat to medium and boil slowly, stirring constantly, for 5 minutes, or until mixture reaches soft ball stage (between 234 and 240 degrees F). Remove pan from heat, add vanilla and chocolate pieces, stirring until chocolate is melted and well combined. Stir in nuts, if desired. Turn mixture into prepared pan and let cool at room temperature on wire rake until firm, about 4 hours. Remove fudge from pan using foil handles and cut into thirtysix 1 1/3-inch to 1 1/2-inch wide squares depending on size of pan used. Store in an airtight container (layers seperated by wax paper) for up to a week.

Makes about 2 1/2 pounds of fudge for 36 servings.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 158 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Never Fail Fudge All 23 reviews

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I find this recipe to be easy to follow. I didn't use a thermometer and still it comes out great. Friends love it.
Lissabenezra 3 months ago
cjcanfield410 3 months ago
Victoria16 1 year ago
we and our guests loved this recipie. used dark chocolate chips and black walnuts....
kpakov 1 year ago
casbow357 1 year ago
libbyrhymes 1 year ago
The fudge turned out alright but it tastes more like a brownie than fudge
Cschuetz1987 1 year ago
I've tried to make fudge in the past and it never turned out right. I decided to give this recipe a shot and for the first time ever, my fudge solidified and tastes so freakin' awesome!!! Thanks for sharing this (I'm doing my happy dance right now)!!!!
tonirobbins2 1 year ago
Looks delicious. Why is the category Breakfast >> Meat and Seafood?
Jeacre 2 years ago
I followed this recipe using a candy thermometer and it turned out pretty hard.
amandakrylo 2 years ago
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