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Remarkable Fudge

Remarkable Fudge

"This fudge always comes out great."
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servings 141 cals
Serving size has been adjusted!
Original recipe yields 58 servings


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Line a 13x9 inch baking dish with foil and butter the foil.
  2. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 108
  1. 127 Ratings

Most helpful positive review

This fudge is great! I did a few things differently. I did not use a double boiler (I'm impatient!) I just put the milk, butter, and sugar in a heavy saucepan, brought to a boil, then cooked (st...

Most helpful critical review

This recipe has about 4 times the butter called for in most fudge recipes?? Mine never got to the required heat, despite over 30 minutes of cooking and using direct heat after the double boiler...

Most helpful
Most positive
Least positive

This fudge is great! I did a few things differently. I did not use a double boiler (I'm impatient!) I just put the milk, butter, and sugar in a heavy saucepan, brought to a boil, then cooked (st...

I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by...

I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evapora...

Now that I am living in Australia I truly missed the recipe on the back of the marshmallow creme. When I actually found marshmallow cream here I had to try this. Well, it came out perfect like i...

This was very easy and versatile. . . make sure to bring to hard boil and keep it there for 10 minutes to make a firm fudge.

I'm tossing away my old fudge recipe and replacing it with this one. This was really good and easy fudge. I cooked it for about 20 minutes on med-high rather than the 12 because the sugar ju...

i used to make fudge exactly like this but i lost my recipe. i've been searching for a few years for this fudge. i've tried many other kinds only to throw it away. this is the most "remarkabl...

This recipe is very easy to follow. Very good end results!!!

Came out great - very simple and tasty. The end result was creamy, rich fudge. :) This is a lot like the recipe on the back of the Marshmallow Fluff jar, though.

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