No Fail Fudge Recipe -
No Fail Fudge Recipe

No Fail Fudge

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"This recipe makes 5 pounds of fail-proof fudge. This recipe will never let you down."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13inch pan Change Servings


  1. Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
  2. Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2011

I read reviews and I think some people didn't have success cuz it is the recipe from the back of Kraft marshmellow creme jar and they did change `the composition. I do it the original way, that is with a bag of chocolate chips. I liked this cuz it was so easy. I don't have a candy thermonotor and was glad I didn't have to use one here. Just make sure you keep stirring and don't let it burn. I think everyone's problem is the recipe change (not using chocolate chips). Maybe we should write Kraft and complain and they would put the old recipe back. Good idea, I'm going to write them right now. :) The stars are for the old recipe. I JUST GOT BACK FROM THE KRAFT SITE AND if anyone would like, they have the old recipe, look up Fantasy Fudge, on the same page, they list the old recipe calling it Classic Fantasy Fudge. Good Luck

Most Helpful Critical Review
Jun 30, 2003

Change the name! I lost my tried & true fudge recipe, so I thought I'd try this one. The fudge never set up. I put it in the fridge & it hardened, but as soon as it comes to room temp, it's too gooey--5 lbs of chocolate sauce!


33 Ratings

Dec 21, 2007

This probably shouldn't go by "NO FAIL" fudge... After 3 failures I think I finally figured it out (my husband decided to be nice and buy me all the ingredients I'd need for all my Christmas fudge, so I had to keep trying it). While boiling, I put all other ingredients into one bowl (with marshmallow creme on top to avoid it just sticking to the bowl) and at the end of five minutes, I dumped in the last ingredients quickly and THEN took it off the stove. If the fudge gets too hot (stirring while still on the stove) or isn't hot enough (taking it off stove then adding last ingredients) it won't set up right. Today it turned out perfectly and set up wonderfully. It does have a good taste to it whether it sets up or not, but let's face it, nobody reading this recipe was looking for fudge sauce!

Nov 29, 2006

I used this recipe 3 times successfully (it was on the back of the Kraft Marshmallow Creme jar) and then I think they changed the composition of the Creme. I made it and it turned out all gooey. I noticed that they put a new fudge recipe on the back of the jar but wanted to try it the old way anyway-bad idea. :(

Dec 26, 2005

This fudge never hardened. It was a total disaster. I ended up throwing it away after 2 days in the refrig. If I did something wrong I'd like to know. I followed the recipe exactly.

Dec 03, 2003

this recipe is excellent. It is easy to prepare, and has a very rich, smooth taste. Kids like it also.

Jan 09, 2006

Major Disaster!! I followed this recipe exactly as was written and it never hardened! I ended up with two batches of mush. It was an expensive waste of time.

Jun 30, 2003

This was the first time I made fudge and it turned out well. It had more of a marshmallow flavor than what I was going for. I used Hershey milk chocolate bars. The next time I will try it with Hershey Special Dark chocolate bars.


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  • Calories
  • 594 kcal
  • 30%
  • Carbohydrates
  • 83.7 g
  • 27%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 83 mg
  • 3%

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

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