This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!

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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

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Nutrition Facts

48.1 calories; 0.5 g protein; 8.7 g carbohydrates; 0.8 mg cholesterol; 22.7 mg sodium. Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/25/2003
The key that is missing here is in the preparation. This particular recipe has been in my own family for generations and it has never failed - providing you follow these particular directions: any seasoned fudge maker will realise those first three ingrediants in the saucepan need to be boiled about five minutes - but no more - and no less. The preparation instructions fail to mention how long it must be boiled. Five minutes is the key. When we allow this fudge to set in our household we usually refridgerate it until set. Once it has set about an hour or a bit longer I wouldn't keep it in the fridge permanantly as it can get hard as a rock if left too long although some members of my family have left it there and had no major trouble. If you like firmer fudge leave in the fridge. If you like softer allow it to set and then take it out. Good luck. Also please do not forget while it is boiling for those five minutes do not stop stirring! Read More
(642)

Most helpful critical review

Rating: 1 stars
11/12/2003
If this is your idea of no fail fudge guess again. I tried this twice and both times I followed your instructions to the letter and it FAILED! This fudge is no worth trying out. It tasts terrible wont set and dont even resemble fudge. Read More
(42)
89 Ratings
  • 5 star values: 34
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 13
Rating: 4 stars
12/25/2003
The key that is missing here is in the preparation. This particular recipe has been in my own family for generations and it has never failed - providing you follow these particular directions: any seasoned fudge maker will realise those first three ingrediants in the saucepan need to be boiled about five minutes - but no more - and no less. The preparation instructions fail to mention how long it must be boiled. Five minutes is the key. When we allow this fudge to set in our household we usually refridgerate it until set. Once it has set about an hour or a bit longer I wouldn't keep it in the fridge permanantly as it can get hard as a rock if left too long although some members of my family have left it there and had no major trouble. If you like firmer fudge leave in the fridge. If you like softer allow it to set and then take it out. Good luck. Also please do not forget while it is boiling for those five minutes do not stop stirring! Read More
(642)
Rating: 4 stars
01/01/2006
I use a similar recipe with the following slight differences: 1 3/4 cups sugar dash of salt 2 1/4 cups of mini marshallows (melt much easier) and 1 1/2 cups of chocolate chips. Boiling for five minutes and stirring constantly is very important. I add the nuts and vanilla after the chocoate and marshmallows are melted. I've had trouble with fudge in the past so I was thrilled to find an easier way to make it!! Read More
(151)
Rating: 5 stars
10/02/2005
I have just made this fudge for the kajillionth time & I still have never had a failure. I'm puzzled by the high failure rate. Altho I was VERY remiss in not specifying the FIVE min. boil & stir. Tx to those who caught that. Todays batch is gift worthy. Good luck to all. Sincerely Jackie Read More
(107)
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Rating: 5 stars
02/19/2005
Stir while boiling for 5 min!!!(very important)and constantly stir!!! I would use mini marshmallows because they disslove easier(about 192 mini ones equal 16 large ones). I only used 3 large ones and they rest where mini and it took for ever to get the 3 large ones to disslove. Read More
(64)
Rating: 4 stars
12/21/2004
I thought this recipe was easy and the fudge was delicious. I also made it using one cup of peanut butter in place of the chocolate chips and it turned out wonderfully. I do suggest you let the marshmallows melt before adding in the choc chips and vanilla for best results. Read More
(58)
Rating: 1 stars
11/11/2003
If this is your idea of no fail fudge guess again. I tried this twice and both times I followed your instructions to the letter and it FAILED! This fudge is no worth trying out. It tasts terrible wont set and dont even resemble fudge. Read More
(42)
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Rating: 4 stars
10/06/2012
I've made this recipe about 20 times and each time you need to tweak it a little bit. It is a great base fudge recipe that you will be able to customize your ingredients depending on flavor and or additions such as nuts and/or chips etc...The other recipes that use condensed milk are really not fudge... if you like the taste then fine but fudge is the melting of sugar and cream or evaporated milk and melted chocolate with a marshmallow creme or even marshmallows. The fudge makers of the candy world use Mazetta and invertase but that is going too far for such a simple fun snack. Enjoy and be bold experiment! Read More
(22)
Rating: 4 stars
06/12/2006
This was a pretty good fudge recipe. I will stick to using the marshmallow cream recipe though. It is much creamier. This dries out if left in the refridgerator and I have never had that problem with fudge. But Does taste good. Read More
(20)
Rating: 1 stars
02/03/2004
NEVER AGAIN. I THOUGHT I COULD MAKE THIS WORK EVEN AFTER READING THE OTHER REVIEWS NOT!!! Read More
(18)