Never-Fail Fudge Recipe -
Never-Fail Fudge Recipe
  • READY IN 45 mins

Never-Fail Fudge

Recipe by  

"Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness."

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Ingredients Edit and Save

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

    15 mins
  • COOK

    15 mins

    45 mins


  1. Butter a 9x9 inch dish.
  2. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  3. Let cool completely before cutting into squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2006

This is the fudge recipe that I've been using for over 20 years. I don't add the nuts, and I don't beat it like mad, I simply stir until melted and smooth, spray pan with PAM, then chill. Perfect every time.

Most Helpful Critical Review
Jan 25, 2004

Ok, I thought I was a pretty good cook, but this didn't turn out for me at all. i followed the recipe except I got sweetened cocoa powder instead of unsweetened, but that is beside the point. I cooked it as said on a double broiler until smooth then beated it. I put it in an 8x8 pan because I dont have a 9x9. Maybe that was the difference. But it didnt harden up at all. Not I have some good tasting pudding. I may make again to see if it does the same thing.


37 Ratings

Nov 19, 2005

I tried a few recipes before I found this one. This is a great base recipe for perfect fudge. This is my favorite recipe and I highly recommend this for first timers. Don't ever use granualted sugar becauase it never turns out right if you do no matter how hard you try and believe me I tried. Confectioners sugar is the secret ingrediant.

Nov 01, 2006

This is an excellent basic fudge recipe that can be added to any way you want, and makes a delicous tasting, rich fudge with a great fudge texture and color. It is also a very simple recipe. Here are a few tricks I have disocvered that help it turn out perfect every time: butter the pan, then spray it with flour cooking spray to ensure it won't stick. Quickly stir in a half to three-quarters of a cup of caramel/chocolate mixed chips (otherwise they will melt), spread the mixture out evenly in the dish, then immediately put it in the refrigerator, uncovered for a few hours to harden.

Oct 25, 2003

This fudge is very easy to make - no soft ball stage - yeah! quick too - and the pot was easy to clean - what more could I want? Oh right, it tastes really good. A keeper.

Feb 07, 2008

While I have a slight prefer for fudge made the traditional way, this was ready within 15 minutes or so, although it needed a little longer to set up. My 9-year-old daughter was thrilled. I admit to using my immersion blender for a head start on the beating. I wouldn't use so much salt next time, but a couple of pinches instead. I will probably speed things a little more by melting or softening the butter first in the microwave, since that's the main hurdle to getting the mixture melted and smooth.

Oct 08, 2003

I loved this recipe!!! I am not a really good cook and wanted to make something special to take with me to holiday dinner. This fudge turned out so yummy and so so easy!!! Thanks alot!!!

Dec 06, 2007

I actually made vanilla fudge with this by omitting the cocoa and cooking the butter first in another pan until it was amber color like in the Burnt butter frosting recipe. This gave the fudge a nice flavor.


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 93 mg
  • 4%

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

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