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5.0 from 12 votes

Fannie May Fudge

This is seriously THE BEST Chocolate Fudge recipe you'll find! Perfect for Christmas candy giving.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 27 mins
Servings: 128 pieces
Calories: 46 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 cups granulated sugar
  • 1 cup milk
  • 1 cup unsalted butter
  • 25 Regular Sized Marshmallows not minis
  • 1 package milk chocolate morsels 12 ounce
  • 1 package semi-sweet chocolate morsels 12 ounce
  • 2 ounce unsweetened baking chocolate
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
  3. In a large saucepan, combine sugar, milk and butter. Over medium high heat, bring mixture to a boil while stirring constantly. Once boiling, boil for a full two minutes.
  4. Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
  5. Pour into prepared baking sheet and refrigerate for about 3 hours (or overnight). Remove from refrigerator and cut into 4 large rectangles. Wrap in parchment paper and store in airtight container until ready to use.
  6. When ready to use, cut into bite sized pieces and enjoy.

Notes

  • I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles.
  • I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”
  • Put the chocolate, marshmallows and vanilla in a mixing bowl first. Then, when the butter mixture is done boiling you can pour it directly into the mixing bowl.
  • I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles.
  • I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1piece Calories 46kcal (2%) Carbohydrates 8g (3%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 4mg (1%) Sodium 2mg (0%) Sugar 7g (14%)

Nutrition Facts

Serving: 128pieces

Amount Per Serving

Calories 46

% Daily Value*

Serving 1piece
Calories 46kcal 2%
Carbohydrates 8g 3%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 2mg 0%
Sugar 7g 14%

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