Holiday Fudge

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"This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge."
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15 m servings 566 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Lightly butter a 9x13 inch baking dish. Set aside.
  2. Combine milk, butter, sugar, and salt in a large heavy saucepan. Bring to a boil over medium-high heat. Then cook, stirring constantly, for 6 minutes.
  3. Combine marshmallow cream, candy bar, and chocolate chips in a large bowl. Pour hot sugar syrup over mixture, stir until chocolate is melted and well blended. Stir in walnuts and vanilla. Pour into prepared baking dish. Allow to cool before serving.



This fudge came out well, set perfectly, and tasted yummy. I didn't have the problem that the other Denver reviewer had, and my fudge looked great. My only problem was a significant one. The tex...

Mine came out a bit gooey. I had to freeze it before I could cut it up. The marshmallow also seems to undermine the chocolate flavor. I don't think I'll use this recipe again.

A Thanksgiving Hit!

Really good but may need more cooking. I live in Denver and my fudge was a little runny.

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