Can’t-Fail Fudge

By Gloria Smith

Updated May 18, 2025

Total Time
45 minutes
Rating
4(115)
Comments
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In the 1970s, Gloria Smith’s elderly neighbor Marion made this old-fashioned chocolate fudge every year for Halloween. Marion would wrap six generous pieces in clear plastic wrap and pack them into little bags printed with witches and black cats, and put them into the hands of the pirates, princesses, devils, ghosts and clowns who ran up the front steps to her house. The simple five-ingredient fudge is great just as it is, but you can add chopped pecans or walnuts if you like.

Featured in: WESTCHESTER OPINION; MARION'S SECRET FUDGE WAS A TRADITION

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Ingredients

Yield:9 to 12 servings

  • ⅔ cup evaporated milk

  • 1 ⅔ cups sugar

  • ½ teaspoon salt

  • 1 ½ cups semi-sweet chocolate chips

  • 1 ½ cups miniature marshmallows

  • 1 teaspoon vanilla

Ingredient Substitution Guide
Nutritional analysis per serving (9 to 12 servings)

48 grams carbs; 4 milligrams cholesterol; 251 calories; 2 grams monosaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 120 milligrams sodium; 2 grams protein; 45 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine evaporated milk, sugar and salt. Boil for five minutes stirring constantly. Remove from heat.

  2. Step 2

    Add chocolate chips and marshmallows, and stir until melted. Then stir in the vanilla.

  3. Step 3

    Spoon fudge into a greased eight-by-eight-by-two-inch pan, and smooth out with a spatula. Cut into squares when cool.

Tip

  • If desired, add one-half cup chopped nuts. But make only one recipe at a time, do not double.

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Ratings

4 out of 5
115 user ratings
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Comments

sheila

The most important part of this recipe is the pan. Use a heavy pan. The light stainless steel ones result in burned fudge. With that it works perfectly.

ngibson

This is not a great recipe. Something seems off with the measurements.

sheila

The most important part of this recipe is the pan. Use a heavy pan. The light stainless steel ones result in burned fudge. With that it works perfectly.

Amanda

I modified this to use as an ice cream topping. I cut the sugar in half and added a bit more evaporated milk. Delicious.

Amanda Hugandkiss

So what you're saying is that you made hershey's chocolate syrup?

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