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Never-Fail Fudge Recipe-18091

Photo by: Joseph De Leo
Comments: 0


For some, the making of fudge without a graininess or “sugar” texture is difficult. This, in a modernized version, is one of the recipes that has been popular for sixty years.

Yield: About 4½ pounds candy


  • 4 cups sugar
  • 1 2/3 cups evaporated milk (14½ ounce-can)
  • ¼ to ½ cup butter
  • ¼ teaspoon salt
  • 12-ounce package semisweet chocolate pieces
  • 4 ounces unsweetened chocolate optional, cut into small bits
  • ½ pound marshmallows
  • 1 to 2 cups slightly toasted walnuts, pecans, or filberts


Combine the sugar, evaporated milk, butter, and salt in a 4-quart saucepan. Stir well. Bring to a full rolling boil (that cannot be stirred down) and boil 4 minutes. Have the chocolate and marshmallows ready in a mixing bowl. If you prefer, cut the marshmallows in half with greased scissors, or use tiny ones. Pour the sugar mixture over the marshmallows and chocolate, and stir until they are melted and well blended. Stir in the nuts, and turn into a well-buttered pan about 10 × 14 × 2 inches. Cool at room temperature. This will take about 8 hours to set firmly. Cut into serving-size pieces after cooling.

© 1972 James A. Beard

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 piece, total of 35 servings. Nutritional information includes 1 cup of walnuts.

221kcal (11%)
41mg (4%)
0mg (0%)
22mcg RAE (1%)
8mg (3%)
37mg (2%)
5g (23%)
9g (14%)
1mg (5%)

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