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Million Dollar Fudge


"I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box."
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servings 206 cals
Original recipe yields 48 servings (2 9x9 inch pans)


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 18 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. Butter two 9x9 inch baking pans and set aside.
  2. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
  3. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
  4. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 170
  1. 207 Ratings

Most helpful positive review

I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble wi...

Most helpful critical review

For those of you having problems with the chocolate seizing when you mix it with the sugar/milk/butter - you MUST use butter (or shortening), do NOT use margarine - it contains water and makes ...

Most helpful
Most positive
Least positive

I made this fudge last year and then again this year. It is really good, and even my stepdad who has eaten old fashioned homemade fudge loves it. I noticed that some people have had trouble wi...

Awesome! I used a candy themometer and let it reach soft ball before removing from heat; which took just over eight minutes after starting to bubble lightly. Any temp less than soft ball stage...

quick, easy, and was gobble up in a flash. So much easier than the boiling w/candy thermometer, watching for soft ball stage, cooling and beating in vanilla and butter. The kids (young and old...

For the last 3 years, I've been a fudge pariah. Either it wouldn't set up or it didn't taste very good. I tried the recipe with the highest rating and it just tasted like chocolate chips. Thi...

Wow....too easy!! My first try ever making fudge, and turned out soooo good! I cut up, and added 6 Snickers candy bars, rather than the nuts. This was a complete crowd pleaser...THANKS!

This is a wonderful recipe; it makes a very creamy fudge. I used a 9 x 13 pan. I also used the same recipe for peanut butter fudge by substituting one bag of peanut butter chips and one cup of...

This is a fantastic fudge recipe and I have used this recipe for 40 years (it used to be called Martha Washington Fudge). However, I really don't understand the complexity of the directions wan...

Great fudge, but mine is quite stuck to the pan. Next time I think I will use parchment or wax paper to line the pan rather than just butter. Any thoughts on how to get my stuck-on fudge out of ...

Excellent recipe. Very creamy. Not boiling the chocolate with the milk and sugar makes all the difference. So easy to make. Hasn't failed me yet!