Marian's Fudge Recipe -
Marian's Fudge Recipe

Marian's Fudge

Recipe by  

"A family favorite for years, this is a melt in your mouth fudge which will satisfy even the most insistent chocolate craving."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch dish Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    1 hr 10 mins


  1. Butter a 9x9 inch dish.
  2. In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in vanilla. Let cool 10 minutes.
  3. Beat fudge with a spoon until it loses its gloss. Pour quickly into the buttered dish. Refrigerate 30 minutes, until firm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2006

This recipe is not for the Novice cook or the impatient cook. If you are looking for a quick, easy recipe, then try one of the fudge recipes using marshmallow creme. With that being said, I decided I was going to step up my fudge game, and try one of the "old fashioned" fudge recipes (which this is). The keys to this recipe are patience, having everything ready before you start, and a candy thermometer (sorry, I don't have a lot of faith in the cold water test). With that being said, this recipe was excellent!!!! If you follow the directions to the "T" (I waited until my candy thermometer registered 240) this recipe will turn out as promised. I did add chopped walnuts to the recipe (I like my fudge with nuts) and the fudge was wonderful, just like grandma used to make. Also, you can't substitute Splenda or any other artificial sweetener - if you're going to do this one, leave the fat/calories intact (and trust me, I'm not the advocate for leaving those intact). Also, if you use a deep saucepan/pot, it will keep the mixture from boiling over. Thanks for sharing such a wonderful recipe! I will definitely make this one again.

Most Helpful Critical Review
Dec 20, 2007

Although this was an easy recipe to follow and make, I found that the fudge was way too thin and I didn't care for using the unsweetened chocolate squares. If I were to make this recipe again I would use milk chocolate and put it into a bread pan to make denser pieces of fudge.


42 Ratings

Oct 04, 2005

DOES NOT MAKE A 9x9 PAN! The taste is incredible however. The reason why everybody else's didn't turn out is probably because they didn't have a candy thermometer. Some people don't realize how handy these are. Candy is very tricky and requires a lot of patients. One hint: after it has reached 240*, don't let it sit for 10 min, beat it immediately following with a mixer just until it is slightly thickening than pour it into the pan. I added marshmallows into mine. they just swirled into marble fudge. they were awesome. Great recipe!

Apr 03, 2005

Easy-on-hand ingredients, and VERY GOOD! Some tips: follow recipe exactly, use whole milk, cook milk/butter/chocolate on med high instead, and use candy thermometer to reach 234 degrees. Also, expect to beat the fudge 6-7 minutes by hand for it to lose its gloss.

Oct 08, 2003

This would have been the perfect fudge if I had just stuck to the recipe. DON'T USE SOY OR RICE MILK!!! It would not set but became a gritty yet delicous slop. Chocolate and water DO NOT mix!

Oct 08, 2003

My first attempt at making fudge is a success! This recipe is an easy way to fix a chocolate craving. This submission will certainly go into my recipe box. Thanks for the recipe.

Jan 09, 2008

Very good fudge recipe. I found that by raising and lowering the gas between 3 and 5 (out of 9 markers )and back again helped to avoid the mixture burning. Boil and mix for around 5 minutes. I don't use candy thermometers but if you find the cold water test not working, try just pouring a drop on to a cold work surface. after 1/2 a minute or so it should be softly set. (careful it may be hot.) When the mixture is ready to take off the heat you will find that the candy mass has thickened and reduced in quantity. Another tip is not to beat too long to get the shine out or it will begin to crystalise and taste more grainy. Thanks for a good recipe and all your tips.

Dec 05, 2005

On my quest for the best fudge recipe I decided to try this one. I am new to candy making so I tried to follow the recipe as closely as possible. The one hitch I ran in to was that as I cooked the mixture on medium, the candy thermometer seemed stuck at about 200 degrees. After about 8 minutes I incresed the heat to medium high (number 7 on my stove) and eventually I hit the requested 235 degrees. The fudge is very tasty and I love the texture, and there is either a nutty or a slightly burnt taste to the fudge... I can't decide which. My question for any fudge experts out there is this... should I have just waited (and left the stove set at 5) and the temperature would eventually rise to 235 or was I to increase the temperature once the sugar was added and dissolved and hit 235 as quickly as possible.


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  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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