Aunt Teen's Creamy Chocolate Fudge


This is the best fudge recipe ever! It's my aunt's recipe, passed down through the family. It's better than any fudge I've ever had at the Jersey shore and easy enough to whip up in 15 minutes or so.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
1 8x8-inch pan

Ready to make the best fudge of your life? You've come to the right place! You'll come back to this creamy fudge recipe again and again.

How to Make the Best Fudge

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make Aunt Teen's chocolate fudge:

1. Combine the first four ingredients over medium heat, then boil for 5 minutes.
2. Remove the mixture from the heat, then stir in the chocolate.
3. Stir in the nuts and vanilla.
4. Transfer to a prepared pan, chill until set, and cut into squares.

Aunt Teen's Creamy Chocolate Fudge
My Hot Southern Mess

How to Store and Freeze Fudge

Store the fudge in an airtight container (with wax paper between layers) at room temperature for one to two weeks. There's no need to refrigerate fudge.

To freeze fudge, wrap it tightly in wax paper, then wrap it again in aluminum foil. Place the foil-wrapped fudge in a freezer-safe container or wrap it in another layer of foil. Freeze for up to three months. Thaw in the refrigerator overnight.

squares of smooth fudge on a white plate
Aunt Teen's Creamy Chocolate Fudge | Photo by Kari. Kari

Allrecipes Community Tips and Praise

"I have made this fudge several times over the years and have followed the recipe to a tee every time and have gotten perfect results," raves jtrzcinski. "This fudge is so creamy and delicious, it is requested by family and friends every year."

"I stuck to the recipe and it was wonderful," says Chris Simmons. "My only suggestion: ALWAYS put nuts in the oven for a quick roast/toast before putting them in sweets. Toasting the walnuts before putting them in the fudge released a warmer nutty flavor and crisped the walnuts so that it made the fudge even more amazing, and offset some of the sweetness."

"This is super easy, but you have to watch it and stir constantly," according to marybeth bellardini. "I didn't make a single change and it comes out perfectly every single time. Definitely a keeper."

Editorial contributions by Corey Williams


  • 1 ½ cups white sugar

  • 1 (7 ounce) jar marshmallow creme

  • cup evaporated milk

  • ¼ cup butter

  • ¼ teaspoon salt

  • 2 cups milk chocolate chips

  • 1 cup semisweet chocolate chips

  • ½ cup chopped nuts

  • 1 teaspoon vanilla extract


  1. Line an 8-inch square pan with aluminum foil; set aside.

  2. Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.

  3. Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

124 Calories
6g Fat
18g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 124
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 26mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 1%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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