No Fail Chocolate Fudge Recipe

This very easy to make and delicious No Fail Chocolate Fudge recipe is originally from the Nestle Carnation Evaporated Milk Company.  The recipe seems to have appeared in the 1950s.  This recipe has become very popular and famous with many generations of families!  You and your family will love this very rich and delicious No Fail Chocolate Fudge.  Sometimes the easiest recipes are the best recipes, and this it one!

 

No Fail Chocolate FudgePhoto from the My Very Best Baking web site.

 

No Fail Chocolate Fudge Recipe:

No Fail Chocolate Fudge Recipe

Prep Time: 15 minutes

Cook Time: 0

Yield: 48 pieces

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fluid ounces) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate morsels (chips)
1/2 cup chopped pecans or walnuts, optional
1 teaspoon pure vanilla extract

 

Instructions:

Line an 8-inch square baking dish with either aluminum foil or waxed paper.

In a large saucepan, combine sugar, evaporated milk, butter, and salt.  Over medium heat, bring to a full rolling boil, stirring constantly.  Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate morsels, nuts, and vanilla extract.  Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.

Pour the fudge mixture into the prepared baking pan.  Refrigerate for at least 2 hours or until firm.  When firm, lift from pan and remove foil. Using a sharp knife, cut the fudge into squares.

Yields 48 pieces.

 

 

https://whatscookingamerica.net/Candy/ChocolateFudge.htm

Storage – How To Store Fudge:

No Fail Chocolate FudgeRoom Temperature:  Fudge stored at room temperature in an air-tight container will last 7 to 14 days.  Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper.  Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours.

Refrigerator:  Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.

Freezer:  Frozen fudge will keep for months if wrapped in waxed paper, then again in aluminum foil, and stored in an air-tight container.  Wrap each individual slice or the entire box with plastic or aluminum foil and seal thoroughly.  Properly wrapped it should keep for several months.  Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature.

 


Fudge Variations Ideas:

Milk Chocolate Fudge
Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for Semisweet Chocolate Morsels.

Butterscotch Fudge
Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for Semisweet Chocolate Morsels.

Peanut-Chocolate Fudge
Substitute 1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate Morsels for Semisweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

 

Related Recipes:

Comments and Reviews

5 Responses to “No Fail Chocolate Fudge Recipe”

  1. Deng Santos

    Me and Adi Yapyuco at DDB totally love fudge.

    Reply
    • Kathy craft

      Pizza cutter works great for cutting the fudge.I just made this recipe and its the bomb.Thanks my husband never liked fudge,he said it’s always to rich.this he loves.

      Reply
      • Sharon Urschel

        I tried your tip on using the pizza cutter to cut the fudge. It works out so well, pieces were more uniform size and it is so much easier than using a knife. Thanks for the great tip 🙂

        Reply
  2. Debbie

    I’ve been looking for my ex MIL fudge recipe for years. This is very much like it, but I am disappointed that it didn’t set enough. I have to use a spoon as it won’t cut into squares.

    Reply
  3. Kelly

    Do I have to use marshmallows

    Reply

Leave a Reply