This homemade fudge recipe is easy to make with evaporated milk, marshmallows, butter, and chocolate chips making it the best chocolate fudge I’ve ever sunk my teeth into.
I have lots of treats I love to make during the holidays. Recipes like my Christmas wreath cookies, chocolate dipped almond cookies, and my homemade Baileys Irish Cream are fun traditions that spread holiday cheer. But my all-time favorite is my mom’s homemade fudge recipe. It’s rich, fudgy, and delivers a solid bite your teeth will easily sink into. This old-fashioned fudge recipe is a family legend originally from my grandma. But to me, it’s all my mom’s. Instead of condensed milk, this chocolate fudge is made with evaporated milk, melted marshmallows, and sugar mixed into softened butter, chocolate chips, and nuts. Our secret to making great fudge is to vigorously mix the ingredients with a wooden spoon until it’s glossy and put it into a baking dish. Come Christmas, it’s my annual neighbor gift, and just like my mom, I love it most with my morning coffee. Hey, it’s the holidays, so why not?!
In This Post
Why You’ll Love It
- This homemade fudge recipe is SO easy to make with pantry ingredients.
- It’s rich and addictive, with the best creamy texture that keeps in the refrigerator for a week or more.
- This fudge recipe is the perfect holiday treat, or gift to friends, family, or neighbors.
What is Traditional Fudge Made of
My mom has some definite rules when it comes to the ingredients that make the best fudge recipe, and they are:
- Marshmallows: Make sure your marshmallows are fresh when making this fudge recipe. My mom’s recipe calls for 12-15 jet-puffed marshmallows, not the extra large, just the regular size. She says the more marshmallows you use, the more the fudge will taste of marshmallows. We both usually use 15.
- Evaporated milk: Use the full-fat evaporated milk. This isn’t the time to worry about calorie skimping.
- Sugar: There’s not much to say here than what was said above. Just enjoy it.
- Chocolate chips: Semi-sweet is the way to go for the best chocolate flavor. My mom says Ghirardelli is her favorite so that’s what I use.
- Butter: Your butter should be at room temperature so it melts quicker when the hot ingredients and the chocolate chips are added.
- Vanilla: Use a high-quality vanilla extract, not the cheap stuff. The few dollars make a big difference.
- Nuts: Nuts are optional, but we love the smooth and crunchy of the combo. We use pecans but you could try walnuts instead. Mom says don’t chop the nuts too fine or they’ll disappear in the fudge.
Find the complete recipe with measurements below.
How to Make This Fudge Recipe
- Prep your fudge dish. Use an 8 X 8-inch glass baking dish or a 7 x 1 1-inch oblong dish. Save the butter wrapper to wipe and grease the baking dish. My mom leaves it at that, but I also line the pan with parchment paper so I can easily pull the chilled chocolate fudge out like a brick.
- Cook the sugar, evaporated milk, and marshmallows. For greater temperature control, we use a non-stick electric fry pan to cook the fudge. Add the sugar and evaporated milk to the cold fry pan and stir until smooth. Add the marshmallows and set the fry pan to 250ยฐF. Cook, stirring constantly, until the marshmallows have melted and turned a lovely golden brown color.
- Add the hot marshmallow mixture to a large bowl filled with the chocolate chips, softened butter, and vanilla. Use a strong wooden spoon to stir the mixture until the butter melts. This is why you must be sure your butter is at room temperature so it melts easily.
- Use your muscles to stir for a glossy finish. Add the nuts, then beat the chocolate mixture with the wooden spoon for 2 minutes or as long as you can, scraping down the sides as you go. Work quickly so the fudge doesn’t set.
- Transfer the fudge mixture to the prepared baking dish. My mom suggests shaking the pan so the fudge evenly distributes. I use a cake spatula to make swirls and swoops, like frosting, or you could give it a smoother finish if you’d like.
- Refrigerate the fudge for at least 3 hours up to overnight, then slice and serve. Store in the refrigerator where it will keep for at least one week.
Easy Fudge Recipe Mix-Ins and Variations
You probably could, although I’ve only ever made this fudge recipe as written. But I don’t see why you couldn’t add any of the following:
- Mini marshmallows
- Chopped Oreos
- Crushed peppermint candy, candy canes, or mint extract
- White chocolate chips
- Peanut butter or Nutella
- Other types of nuts, such as pistachios, walnuts, or macadamia nuts
- Dried fruit, such as cranberries, blueberries, or tart cherries
- Top with flaky sea salt
Storage Tips
- This chocolate fudge will last for 7-10 days in the fridge. Keep it covered with plastic wrap to prevent fridge smells from soaking into it, or transfer it to an airtight container.
- Homemade fudge can be frozen. Wrap it with several layers of plastic wrap or aluminum foil and then place it in an airtight container or freezer bag in the freezer. It should keep in the freezer for about 3-5 months.
Recipe FAQ’s and Storage Tips
- What is the secret to good fudge? My mom’s traditional homemade fudge recipe, is all about using high-quality chocolate, room-temperature butter, and fresh marshmallows (and allowing proper time for your fudge to set).
- Should homemade fudge be refrigerated? Yes, this fudge recipe does need to be refrigerated. It will last in the refrigerator for 7-10 days.
- How long does fudge need to set? This homemade fudge recipe needs at least 3 hours in the refrigerator to set. It must be stored in the fridge to set up, otherwise, it’s too soft to slice properly and won’t last as long.
- Can I use sweetened condensed milk? No, evaporated milk and sweetened condensed milk are two totally different milk products. You must use evaporated milk in this chocolate fudge recipe.
Tips for Making the Best Homemade Fudge
- Use the best quality ingredients. This homemade fudge recipe is so simple, so you need to use the best quality ingredients you can get your hands on. Real vanilla, high-quality chocolate chips, and real butter are all key ingredients here.
- Use an electric fry pan to cook the fudge. The sugar, evaporated milk, and marshmallows are cooked in non-stick electric fry pan. I’ve found it’s the easiest way to keep the temperature accurate and consistent. This is the frying pan I use. I’ve never made this fudge on the stovetop so I don’t know how it would turn out if you do.
- How to make sure your fudge doesn’t crystallize. Mom says to mix the sugar and the evaporated milk, then add the marshmallows before turning on the heat. Keep your heat at 250ยฐF and stir constantly until the marshmallows melt.
- The key to avoiding crystallization is to continue to cook the marshmallow mixture until it turns a light, tawny brown, scraping down the sides of the frying pan as it cooks.
Tools Needed to Make This Fudge Recipe
- Non-Stick Electric Fry Pan
- 7″ X 11″ Baking Dish or 8″ X 8″ Glass Baking Dish
- Nested Glass Mixing Bowls
More Sweet Holiday Treats You’ll Want to Make Too
- 4-Ingredient Pretzel Turtles Treats
- White Chocolate and Peppermint Christmas Wreath Cookies
- Peppermint Truffles Recipe
- Chocolate Dipped Coconut Macaroons
- Chocolate Dipped Almond Cookies
- Coconut Snowball Cookies
- White Chocolate Peppermint Popcorn and Cashews
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Easy Fudge Recipe
Ingredients
- 8 tablespoons butter , at room temperature and sliced
- 12 ounces semi-sweet chocolate chips , (Mom recommends Ghirardelli)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- โ cup evaporated milk
- 15 regular sized marshmallows , (make sure they're fresh)
- ยพ cup pecans , roughly chopped
Instructions
- In a large mixing bowl, add the room-temperature butter, chocolate chips, and vanilla. Save the butter wrapper to butter a 7 x 11-inch or 8 x 8-inch baking dish. Snugly fit the dish with a piece of parchment paper, allowing enough parchment to fall over the long sides of the pan, like a sling, and set aside.
- In a non-stick electric frying pan, stir together the sugar and the evaporated milk until smooth. Add the marshmallows and set the frying pan to 250ยฐF.
- Cook and constantly stir the marshmallow mix with a rubber spatula, cleaning the sides of the pan as the marshmallows begin to melt. Avoid getting sugar on the sides of the fry pan or the fudge could turn crystally. Once the marshmallows have melted, continue cooking and stirring until the mixture turns a tawny tan color and smells toasty, about 5 minutes.
- Turn off the heat and pour the hot mixture over the butter and chocolate chips in the bowl. Working quickly, use a wooden spoon to stir the butter and chocolate until they melt and combine. Add the nuts, then vigorously stir the mixture until glossy, about 2 minutes.
- Transfer the chocolate mixture to the prepared baking dish and smooth the top with an angled offset spatula. Cover with plastic wrap and refrigerate for 3 hours or overnight.ย
- To serve, let the fudge sit for 1-2 minutes after removing it from the fridge, and use the parchment paper to lift the fudge from the pan to a cutting board. Cut, and serve. The fudge can be stored in the refrigerator for 7-10 days (if it doesn't get eaten up before! :))
Notes
Nutrition
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Hena backer
itsโ seems very tasty. Iโll also try this.
Auntiepatch
I’m sorry that I gave away my electric fry pan now!
Susan
Now that I’m retired, I thought that I would try making fudge. I’m thrilled that I found your mom’s recipe. This fudge is spectacular!! My grown children told me that it was better than the fudge on the boardwalk at the Jersey shore. I’m going to make another batch now. Thank you so much for sharing.
Karen
Iโve been trying to make fudge thatโs not grainy for years. This recipe was a breeze to makeโI followed the recipe exactly except for the electric skillet. Havenโt owned one in years so I substituted a fairly large non-stick fry pan There was no crystallization at all! Nice and smooth! The only thing Iโll do differently next time is to use half semi-sweet and half milk chocolate. As much as I like dark chocolate, it was a bit too dark for me. Any ideas on how to make it just a little bit creamier? Iโm so happy to have finally found a fudge that Iโm successful at making. Also, itโs 15 miniature marshmallows per regular size so I dutifully counted out 225 minis!
etta Hadden
Hi , your recipe looks great but I don’t have an electric frying pan. What is the alternative to an electric frying pan?
Heidi
Etta, you can use a large non-stick skillet. Keep the temp at medium to medium low.
Charleen
I made this fudge last night and it is delious but after being in the fridge overnight it didnโt set being out for a few seconds you would need a spoon to eat it any idea why,
Belinda
I made this fudge…and Oh My.. It is Heavenly. I couldn’t stop sneaking a piece! Thank You and your Mom for this super recipe. I will use it again and again, especially around the Holidays.
Ashley @ Foodie Crush
I am so glad you loved it! Thank you!
Heidi
So glad you liked it Belinda!
Vasyleah Green
Thank you for trusting us and sharing your DELICIOUS family recipe! I love how thorough your instructions are. I followed them to a T and the fudge turned out perfectly! Iโm plating it now with some Christmas cookies for gifts. I had to cut the edges off so I could continue to โsampleโ my fudge.
Mike
Great recipe! I actually made some fudge this weekend. I’m always afraid that the chocolate will seize, so I use a double boiler. Thanks.
Heidi
So glad you enjoyed it Mike!
Marianne
Like so many comments above, the flavour was amazing but the texture just too soft. I think you need to be more prescriptive with the cooking method, if we need to cook this longer than five minutes to help the fudge set better (rather than just say plan on five minutes), update the method to reflect this so we can get perfect consistency every time.
Ashley @ Foodie Crush
Thanks Marianne. I will work on being more specific
Heidi
Make sure you refrigerate the fudge Marianne. That will firm it up.
Misty
This is amazing! I don’t have an electric fry pan, so I used a pot on my stove top. Between the 3 of us, it was eaten in no time. Oh, I also added 2 tbsp instant coffee (just because we LOVE coffee).
Ashley @ Foodie Crush
That is a perfect modification! Yum!!
Rita
Wanda you either didnโt follow the directions or didnโt cook it long enough! Or both!!
Besides even with a spoon it would still taste good…
Rita
Brea, you didnโt cook it long enough. If you put the right amount of ingredients at the right time then cooking time is the problem! I cooked mine 5 minutes after the marshmallows melted and by that time itโs bubbling! So 5 minutes did it for my fudge!
If youโre eating it with a fork it canโt be too soft…
Rita
I made this fudge on a gas stove. Scorched a little on the side of pan but not bad. Did get tired of stirring though, lol! It is the smoothest fudge I have ever made… I think I like Toll House Morsels better. Iโll use them next time.
Wilma Haken
I made your fudge exactly as you said and itโs wonderful. I made it to take to my sons for Xmas day. Then forgot it. Maybe on purpose, not sure. I have a lot left over. Can I freeze it. Just for short while or will it keep in the fridge for short while.
Bryan Martinez
I love this because it looks really easy to make! I have no excuse to mess this recipe up haha thank you!
Ashley @ Foodie Crush
Enjoy!
Terri
I’ve always wanted to try making fudge and having “Mom’s” in the title definitely had me picking yours! When its handed down a generation….
Didnt disappoint!! I love it when my boys take a bite and their eyes rolled to the back of their head, while saying “mmmm”. Delicious!!!
Ashley @ Foodie Crush
Terri the recipes from mama are always best!! I am very glad it was a hit for your family!
Betty Ann Quirino
This fudge recipe looks divine. I must try it. I love to make fudge and give to friends as gifts. This is an all-year round treat. Thanks for sharing!
James Goacher
I want to make this because I LOVE Fudge but I normally/only eat the Vanilla kind. HOWEVER I have a couple of queries
1. Marshmallow, I know these as disgustingly sickly lumps of spongy stuff. Are you saying that I have to get these?
2. I have an Electric type thing. Calls itself an Electric WOK and it is the most useless item I have bought. The control portion looks just the same as the one on your suggested. Mine can simmer water, but food? Nah! I think I would prefer to rely upon my Induction Hob thing which simmers things beautifully.
I will have another look at your suggested Pan but mine is a pathetic
Ashley @ Foodie Crush
Hi James. Your pan would work great for this. I would consider giving marshmallows another chance, They completely disolve and make this fudge have the ultimate texture.
Elena Smith
I am definitely going to make this is for Christmas. Awesome recipe. Thanks for sharing this awesome recipe with all of us. xoxo
Ashley @ Foodie Crush
I hope these were perfect for your Christmas! Thank you Elena!
Kimberli
Just came across this fudge recipe and I have to say I wish I could share fudge over coffee with your mom some morning. This is going to replace my family’s recipe that’s been handed down over generations….shhh… don’t tell grandma.
And for any of the negative feedback, I hope you just think oh well, more fudge for me and let it roll off your shoulders. :-)
Ashley @ Foodie Crush
THank you, Kimberli! I am honored that this will be your new family recipe <3 Thank you!
Pauline Wasley
The best fudge recipe,I have made fudge 40yrs with an evaporated milk recipe calling for 3/4 cup milk and 1/4 cup karo syrup.This was far better!Please thank your mother for the recipe.I used a very large copper skillet and worked out perfectly.
heidi
Thank you Pauline! I will let her know!! She’ll be happy to hear there’s a fellow fudge lover of hers.
JanB
This recipe is like magic! Easiest, best fudge I’ve ever made. I made 3 batches today. A few notes: I cooked the sugar/milk mixture on top of stove in a large, deep nonstick saucepan. I used 14 marshmallows that were labeled “large.” I think the “fresh” marshmallows just means a fresh bag, not an open one where the marshmallows might have gotten dry. I cooked the sugar/milk/marshmallow mix until the marshmallows were completely melted and mixture became foamy. I poured into a regular 8×8 pan since I didn’t have an 11×7. This made 36 nice “tall” pieces. Beautiful, creamy texture. Most of my family doesn’t like nuts in fudge so I left those out of two batches.
I will definitely make this recipe again!
Rebecca
Hello! I am a little late in finding this recipe but I would love to give it a try. I am just wondering what you mean by “fresh marshmallows”? Do you have a recipe for those?
Thanks so much and Merry Christmas!
Heidi
By fresh marshmallows I simply mean that the bag hasn’t been opened and stored in your pantry so they’re hard. You want soft marshmallows for this recipe.
claudia
I tried your best fudge. I must have done something wrong because it was dry. I could hardly get it into the pan and smoothed out. I could hardly get it mixed together. I’ll to back to my recipe
Heidi
Claudia, the trick there is to stir it really well when mixing the hot marshmallows with the chocolate chips. Make sure it’s still hot, stir it until it’s glossy, and then once it is, don’t stir anymore before putting directly into a buttered dish.
Kristian
So do you ever bring it to a boil at all? I would love to see a video tutorial.. thanks
Heidi
You don’t boil it, but the mixture will slowly bubble. Boiling will crystalize the sugars and make it grainy.
Jerrika
Hi there! This is my absolute go to recipe for perfect fudge every time! The first time i made it was back in 2014. I wrote the recipe down and have used it several times. But it seems that the recipe i wrote down a few years ago called for only 1 1/2 cups sugar, and this recipe calls for 2. I know this is the right link… I saved it on pinterest and reference it often. Just wondering if you noticed, or changed it on purpose. Please let me know! I’ll be make it again soon.
Heidi
Love that you’ve been a forever fudge fan! The amount my mom uses is 2 cups as noted in her handwritten photo, so that’s what I go with :)
Deborah Ledwin
Thank you for sharing this fudge recipe with me. It was so easy. Without a doubt the best ever.
Monica
I am in love with this fudge! I was convinced to make it after you wrote about how your Mother would eat a piece for breakfast. Now I’m eating it for breakfast…eating some right now, actually! Thank you Thank you!!
I wrote about it on my blog if you would like to see!
chamila
Hi. How much in grams is 12 oz.chocolate and 1 stick of butter? Not being on USA makes it hard 4me to know the measures.
Ashlee
12oz is 340 grams of chocolate chips and one stick of butter is 113 grams :)
Davina sewell
This was 1 of the exactly same recipe that my grandma was so knowned for being a home maker and my family didn’t remember but me and my mom did
Chris
Fudge is way too soft! Possibly the marshmallows? I don’t know what 12-15 large marshmallows means. I used 14. Also it says “large” marshmallows. There are 3 sizes, mini, regular and large Correct? I used the large and would change it to regular so it doesn’t take as long to melt. Maybe about 24 of them? Wish there was a way to fix this fudge as it is not good enough to take to a gathering.
heidi
You may have used the campfire style marshmallows that are extra large? These regular size / large marshmallows are the ones I use.
Heidi
Good point Chris. Thank you for the suggestions.
heidi
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Amber Jenkins
Are you able to use sweet condense milk and leave out the marshmallows if you do not have evaporated milk? I am going to try it tonight.
Heidi
No Amber, I use the ingredients directly as my mom says, no substitutions.
heidi
It’s 2/3 cup evaporated milk. Not sure why it isn’t showing in your browser.
Camille Waage
It’s only showing as a square for me too. Glad to see the clarification here in the comments!
hilda rene
quiero la traduccion en castellano.Gracias
Sandy
I have used mini marshmallows in other things and the variation is that 4 mini marshmallows equal 1 large one.
Rachel
Thank you!
Karen
Itโs not 4 miniature marshmallows to one regular size! Itโs 15 tiny ones to a regular marshmallow. Even the Kraft website agrees. Just made her fudge and had to count out 225 minis and the fudge was perfect
Shelly
Wow such a yummy chocolate fudge..Going to try it today only and As i’m new in your blog and i find lot’s of yummy recipe and i need to try all dish..
Easy fude recipe
Monica
It’s my third year of making this recipe and it is hands-down the best of the best. Enjoy the holidays! xx
Wendy S
This is my same exact recipe! I’ve been making it for years, only mine is called See’s Fudge. I have played with it and given different variations away for gifts. My favorite variation, and the one I use most often, is to sub a small amount of the Ghiradelli’s (I like the 60% dark) semisweet with Ghiradelli’s Milk Chocolate and then also add 1/2 C. Dried Cranberries and use chopped almonds for the nuts. The combination of chocolates really makes a nice texture and flavor.
Denise
Everthing looks sooo good. Whats in the 9×13 pyrex dish?
Sandy
It is like a 9 x 13 cake pan!
Archana
This I need to make soon.
Trish
This was the best fudge ever and so easy my 2 year old helped. FYI added salted peanuts and was super yummy. :-)
Roxana | Roxana's Home Baking
What a wonderful spread! everything looks delish and your Mom’s fudge sounds so rich, perfect for Christmas treats swapping.
Thanks for sharing, just linked to it in my 100 chocolate recipes round-up
Kayla
Sounds like a tasty recipe, Do you If I could exchange the chocolate chips
for peanut butter? I want to make a peanut butter fudge with the evaportaed milk and marshmellows!
heidi
I asked my mom and we both wonder if the peanut butter would set up enough, would there be enough fat as a binder? Give it a try, I’d live to hear if it works. Maybe use only 13 marshmallows.
patti
Hi Kayla, Heidi and I discussed the peanut butter today, wish I had a better answer for you but I’m not a candy maker, my fudge is the only candy I make. I think you should go for it, you never know until you try, let us know, I could have a new favorite candy recipe.
Aimee @ ShugarySweets
First, the fudge looks delish! And I LOVE fudge.
Second, you should be so proud of this accomplishment. The magazine is beautiful, print worth even (is that in the future plans???). How awesome to have such a great response too!
heidi
I’m planning on getting a version ready for on demand printing ASAP!
Christine
Hey Heidi, your The Best Homemade Fudge is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/1073?source=blog
Sherice
Heidi!!!!! Can I just tell you how flippin’ fantastic this all is! So so proud of you girl~ way to take this project by the horns, and make it something absolutely amazing. That yam souffle is a Nic favorite~ he requests it for Thanksgiving every year. And thanks for the fudge recipe! I was just thinking it was time for a new fudge~ perfect! If it comes from Miss P it has to be yummy:) Holiday loves to you and yours! ~xo
heidi
Xoxo to all of you Sherice. Love and miss you guys!
Pellie
Made this last night, it is really great. My only wish is that it hardened up a bit more — it can’t seem to sit out of the fridge for long without going sticky and gooey in your hands. Nonetheless, it’s going to be our teacher gift treat this year as it is mighty tasty. — Also, the magazine is great. I stumbled upon it, and thus then your blog, via issuu and was mesmerized. So many good recipes. What a great concept. Kudos!
heidi
Hi Pellie, the fudge is best if kept refrigerated until ready to devour. Thanks for the feedback.
Gail Handley
Try it with black walnuts. Thatโs all I ever make with and it goes fast.
Holly
I’m thoroughly enjoying the fudge now & friends and colleagues have very much enjoyed the batch I’ve made the past few days ;-)
heidi
I’m making two more batches tonight :)
Sandy
How much is 1 square of butter? 1 tbs, 2? Looks like fun to make and eat.
gmoopa
Same question – how much is a “square” of butter?
Tina @ Squirrel Acorns
I’m glad that I wasn’t the only one who was wondering that! I’m thinking it means 2Tb? I’ve never made fudge before, but thinking of trying some out!
heidi
Hi Tina, the square refers to a cube of butter, so 8 tablespoons. Make sure its room temp so it melts easily. And ennnnjoy!
heidi
One square is the same as one stick of butter = 8 tablespoons = 1/2 cup. It’s mom-speak :)
heidi
Sandy, its one cube of butter or 8 tablespoons. And they are divine to eat and easy to make. The secret is to beat the mixture really well with a wooden spoon once you’ve combined the hot and room temp ingredients. Makes the fudge glossy.
Wendy
We always called it a cube of butter, too. You are the only person outside my family who Iโve heard refer to butter as coming in cubes! Yes, it was Mom-speak in my family, too!
Ashley @ Foodie Crush
Love it Wendy! We are connected!
Becky at VintageMixer
Lovely post!! You are talented beyond words my friend! I’m excited for more Foodie Crush in the future and more fun parties to celebrate!
heidi
Yes, parties in your space! It is seriously gorgeous with the reclaimed wood and exposed brick. Love it.
Lauren Brady
So happy for you Heidi! Job well done!
heidi
Thank you Lauren, so glad you were a part of it. When are we going to celebrate?
Lauren
I haven’t had a chance to check out the magazine yet, but I can’t wait! I love your blog, and I’m sure I will love the magazine just as much!
heidi
thank you for the compliment, and for commenting. So glad you like the blog.
Jennifer @ Mother Thyme
All that food at the swap looks fabulous! I am planning on making a few batches of fudge for Christmas and New Years and this looks like the perfect addition to include. Look forward to trying this.
heidi
Yes, get your fudge in before the diets begin. Brown Eyed Baker had a yummy eggnog fudge post today too. http://www.browneyedbaker.com/2011/12/14/eggnog-fudge-recipe/
melissa rideout
Yay for the ipad version- I want to lay in bed and look at the mag! P’s fudge sounds amazing too!!
heidi
Thank you MP!! XO
Delishhh
I have to say it again the magazine was fabulous!! Just fabulous and you should be so proud. Reading your post about a big event coming up – yeah i am delivering my first in 8 weeks, hopefully it will be smooth. Also this year i have decided to do fudge for gift giveaways and have been trying all these fudge recipe in the last few weeks – but this one looks fabulous and i will have to try it out – might be the winner :)
heidi
Oh my! Just 8 weeks! And I owe you an email, I better not wait. Would love to hear which fudge recipes you liked best.
Suzette
I made the reciep the first time just like its states didnt turn out but second time cook all ingredients together on med high heat and turn out perfect.
Annalise
Love the photos for our brunch! And your Mom’s fudge was fantastic!
heidi
Thank you lovely
Barbara @ Barbara Bakes
So fun that it’s your mom’s great recipe. Your pictures are fabulous as usual! Just a great way to spend an afternoon. Thanks!
heidi
Isn’t amazing what a great group of bloggers there are in Utah? Love spending time with you all.
Susan
I remember the fudge my mother made, along with Divinity, for the holidays. Your gathering looks amazing (the women and the food)! Wish I was near to join in. Happy Holidays to all the bakers who carry on traditions. XOXO
heidi
Divinity! I haven’t made that since about 9th grade, I may have to give it another try. Onward to your site to see if its there.
Elizabeth @Mango_Queen
I love fudge and I always need a good fudge recipe during the holidays. Thanks for sharing this. And CONGRATULATIONS on the launch of Foodie Crush magazine! What a great concept!
heidi
Doesn’t fudge just scream holidays? Thanks so much for the nice words about the mag. XO
Brianne
I had a bit of a fudge making fail recently, and it was the first time I had tried to make fudge. This recipe looks a lot easier than the one I tried…when I give fudge another go, I know what recipe I’m using!
The magazine looks fantastic! I loved reading little blurbs from other bloggers, and the cookies were to die for. Congrats!
Monica Shank
It seems that everyone had had a fudge fail at least once in their life! Iโm going to give this recipe a try myself! Wish me luck! Thank your mother for sharing it with all of us!
Denise @ TLT
You can be so proud and what better way to celebrate than with this fudge: it looks so good!
Cookie and Kate
Killer fudge photos, Heidi! Looks like you had a fun party, I love hanging out with bloggers in real life!
Averie @ Love Veggies and Yoga
Wow, what an amazing spread of treats and a great event! I would have loved to sample a bit of everything and meet with such fabulous ladies.
Your fudge looks awesome and I’ve been on a huge fudge making kick myself. Anything that I can no-bake is a bonus!
And what you have done with the magazine, again, is beyond.words.amazing.
CONGRATS, Heidi!!
heidi
And we would have LOVED to have had you. But sitting on the beach in Aruba certainly can’t be that bad either. THX about the mag. XOXO
Laurie {Simply Scratch}
I love fudge, especially with nuts! I could easily put down the entire pan!
heidi
We use pecans, because walnuts give us cancher (sp?) sores. But feel free to sub with any hearty nut.
Maria
What a fun day and for such a great cause!! And your mom’s fudge is out of this world! I know, I tasted it:)
heidi
My mom would be pleased with the compliment. Mom, are you out there?
patti
So glad you liked it! Happy Holidays.
Alison spencer
Hi Heidi, we loved the taste, but ours didn’t set after putting in fridge overnight, , I cook slices regularly but I usually bake them, where do you think I went wrong
Margo Shaw
This is my mom’s recipe too! We always boil the mixture for 5 minutes after the marshmallows melt (a rolling boil). This will set the fudge. We pour directly into parchment lined small tins from Hobby Lobby for Christmas treats for friends. We never refrigerate. Hope this helps!
My moms recipe uses 3/4 (half can) evaporated milk
1 C chocolate chips