That Skinny Chick Can Bake
No-Fail chocolate Fudge squares in a white ceramic bowl

No-Fail Chocolate Fudge

Home » 250+ Best Holiday Recipes » No-Fail Chocolate Fudge Jump To Recipe

I’ve been making this No-Fail Chocolate Fudge for years and it’s become a holiday must for my family and friends. It’s ultra creamy and delicious!

This easy fudge recipe is no secret as it’s on the jar of marshmallow creme, but I have a few tips so it comes out perfectly every time!

No-Fail Chocolate Fudge cubes in a small white bowl

No-Fail Chocolate Fudge

This no-fail chocolate fudge is a must for Christmas. I make an extra batch for the goodie boxes I parcel out to the neighbors. Then when Easter rolls around, much as I try to ignore the requests, the family must have a fudge lamb. Same recipe, but an Easter tradition to pour the fudge into a lamb mold. Fudge knows no season at my house!

Also called Fantasy Fudge, this easy fudge recipe is foolproof due to the addition of marshmallow creme, which prevents the sugar from recrystallizing as the fudge cools. But that doesn’t mean you can just mix, heat and pour and expect perfect results. I’m sharing my fudge making secrets with you today.

No-Fail Chocolate Fudge in a square dish

Tips for Making No-Fail Fudge AKA Fantasy Fudge

My Marshmallow Creme jar recipe calls this “Fantasy Fudge” and is the recipe I’ve been using for decades. As my recipe has evolved over the years, so has the one on the label.

  • The main improvement to this easy fudge recipe includes adding a temperature to indicate an exact time to add the chocolate chips, marshmallow creme and vanilla.
  • Originally, the recipe stated to bring the candy mixture to a full boil for 5 minutes. Altered recently to state 4 minutes, it now also reads “or until candy thermometer reaches 234º.”
  • Once the mixture starts boiling, I place the lid on the pot for only about 15 seconds or so. I do this as a precaution to help melt any sugar crystals on the side of the pan. Alternatively, you can lightly grease the sides of the pan before you start to prevent the sugar from adhering.

How to Monitor the Fudge Temperature:

  • In candy making terms, 234º is just a degree under the soft ball stage, which ranges from 235-240º. That’s the goal for candies like fudge, fondant and pralines.
  • You can also check your candy for the soft ball stage by dropping a small bit into cold water and seeing if it cools into a soft, flexible ball. I prefer using a candy thermometer.

What Makes This Fudge Recipe Foolproof:

  • My mom loved the old-fashioned Fanny Farmer Fudge recipe which was tricky to make as it didn’t have either of the secret ingredients which make  for no-fail fudge recipes. PRO-Tip: Without corn syrup, marshmallows or marshmallow creme, if even one crystal of sugar is left unmelted, the whole pot can recrystallize and become grainy after it cools.
  • Typically, I like to cook without processed ingredients, but this is one of the times I go for the best results. My goal is not to make 3 batches in order to have one turn out! I always use Kraft Marshmallow Creme. I’ve heard other brands do not work as well, but have not tested any others.

Type of Chocolate to Use for Fudge

  • Lately, I’ve noticed my chocolate chips don’t melt as quickly as they used to. They are formulated to keep their shape in chocolate chip cookies, etc, and I’ve even taken a whisk to the fudge mixture to encourage the melting process. Please use a name brand for a better quality chocolate chip.
  • Alternatively, use 12 ounces of chopped Ghirardelli semisweet chocolate instead of chocolate chips. It is higher quality and is bound to melt into a silky smooth mixture.
No-Fail chocolate Fudge squares in a white ceramic bowl


More Easy Fudge Recipes:

If you like this no-fail chocolate fudge, you may want to check out my Red Velvet Fudge, Chocolate Marshmallow Fudge, Layered Chocolate Peanut Butter Fudge and Pumpkin Fudge. This tempting Buckeye Fudge and Easy White Chocolate Cranberry Fudge also caught my eye!


Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

No-Fail chocolate Fudge squares in a white ceramic bowl

No-Fail Chocolate Fudge

Silky smooth fudge every single time!

  • Author: Liz Berg
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 64 squares of fudge
  • Category: Dessert, Candy
  • Method: Boiling
  • Cuisine: American



Line an 8 x 8-inch-inch pan with non-stick foil and set aside.

Bring sugar, butter and evaporated milk to full boil in a large saucepan, stirring constantly.

Cook until your candy thermometer reaches 234°, which should take about 4-5 minutes. Remove from heat.

Add chocolate and marshmallow creme and stir until melted. Add  vanilla and stir until combined.

Pour into prepared pan; spread evenly with an off-set spatula.  Cool completely, then cut into 1-inch squares.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

12 comments on “No-Fail Chocolate Fudge”

  1. Exactly what I need ! Thank you for your beautiful posts and I wish you and your loved ones to have a healthy and prosperous new year !

  2. They turned out so perfect! Thanks for sharing, Liz.
    Happy New Year!

  3. Ah fudge, one of the things I did not make this holiday season… Maybe I’ll try to track down a lamb mold and add it to my Easter to-do list:@) Thanks for the tips, Kraft it will be going forward! Happy New Year Liz-enjoy:@)

  4. Your tips are excellent, I’m going to pass along this recipe to my dearest friend who loves making fudge every year but only succeeds about hslf the time. Happy New Year dear Liz.

  5. This kill me Lizzy ! Love fudge!
    Happy new year my dear and nice friend !! xoxox

  6. Always a favorite at our house, and especially with pecans. Happy New Year to you and your family Liz – and best wishes for a happy and prosperous 2019!

  7. Looks delicious!
    The lamb mold link you directed, do you just use one side or fill both and somehow fuse it together? I would like to make this with grandgirls at Easter (seems every holiday is just around the corner).
    Happy New Year, Liz!

    • Hi, Patti,
      The one I use is an old one that belonged to my mom. I couldn’t find one that looked exactly like mine. You connect the two halves and then you can stand it upside down and pour in the fudge. I always have a little leftover so I just pour that into a ramekin. Happy New Year to you, too!!

  8. I like the “no fail” part and this chocolate fudge looks wonderful! I know you are one day behind us and I’d like to wish you and all at home a very Happy New Year!

  9. Such great tips, Liz. And your fudge looks truly perfect! Did you cut it with a laser? 😉

  10. Such perfect fudge, I love how creamy this looks!

  11. Years ago I used to give our homemade fudge with plates of cookies and I haven’t made fudge since then. Thanks for the spark to make some again.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.