No Fail Chocolate Fudge Recipe -
No Fail Chocolate Fudge Recipe

No Fail Chocolate Fudge

Recipe by  

"This fudge recipe is super creamy and everyone requests it during the holidays. While preparing, be sure that you don't let the mix get hotter than 238 degrees or it gets really dry but still tastes good."

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Ingredients Edit and Save

Original recipe makes 30 pieces Change Servings


  1. Grease one 8x8 inch pie pan and set aside.
  2. In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  3. Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2004

Great fudge! Thanks for including the degrees in the recipe! My fudge never turns is either too soft or too gritty. But this time, it worked! Thanks so much. The kids loved it!

Most Helpful Critical Review
Aug 17, 2007

My friend and I attempted this fudge twice since the first time it ended up like a very hard cookie (we think it was the thermometer's inaccurate reading. So we highly recommend checking whether or not the thermometer is accurate before using. If not, using the cold water check method works perfectly.) The second time, however, it turned out alright, but didn't meet our expectations from the positive reviews.


30 Ratings

Jul 28, 2007

The kids love this! I use mini-marshmallows to make it easier to melt. Good recipe!

Nov 05, 2009

This is a fantastic recipe when made with CREAM, not skim milk. You don't even save 1 whole calorie per piece by going to skim milk, but you destroy the creamy taste of the original recipe. I've made both. This isn't half as good as the original.

Nov 13, 2005

It was my first time making fudge and this turned out great! Very soft and rich, people loved it.

Apr 01, 2009

Turned out perfect and this was my first time at making any kind of fudge. I didn't have the candy thermometer,so I used one for meat,guessed for the last few degrees and it still rocked! Thanks so much for an easy and super tasty treat!I will be buying the candy thermometer soon.

Mar 02, 2008

I tried doubling the recipe, but even though I used the right amount of marshmallow creme (and some extra mini-marshmallows to boot), the mixture didn't thicken into a solid fudge (I refrigerated overnight even!). I'm sure it would've turned out nicely if I did have more creme on hand though. While it didn't turn into fudge it did happen to turn into a nice mouse like texture-- and it's still very yummy. I plan on serving it in wine glasses with some whip cream! While I prefer fudge made with condensed milk for its richness, this makes a light and chocolatey treat.

Jan 04, 2006

This is terrific fudge!! Easy to make and oh so good. I agree with Tarin about some fudge recipes coming out gritty - this one came out really creamy. Only thing wrong with this fudge is it disappears too fast ... going to have to double the recipe next time! Thanks for sharing this recipe, Terrie.


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 20 mg
  • < 1%

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

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