No Fail Fudge

24 servings Prep: 10 m Cook: 5 m Total: 15 m Intermediate
I’ve always received great compliments on this chocolate pecan fudge recipe—it’s creamy, rich, and lives up to its name. With marshmallows for extra smoothness and a candy thermometer to guide you to soft ball stage, this fudge turns out perfect every time.

Ingredients

  • 2 tbsp butter
  • 2/3 cup Carnation milk
  • 1 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 2 cups miniature marshmallows (4oz)
  • 1 1/2 cups semi-sweet chocolate morsels
  • 1/2 cup pecans
  • 1 tsp vanilla

Step-by-Step Instructions

  1. In a medium heavy duty pot on medium heat, combine the butter, sugar, milk and salt. Bring to a full rolling boil stirring constantly about 4 to 5 minutes until the soft ball stage is reached. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
  2. I like to roast my pecans before adding to the mixture. Here is a quick way. In the microwave, heat the pecans for 2 minutes, stopping and stirring at one minute intervals.
  3. Remove from heat and stir in the marshmallows, nuts, vanilla, and chocolate chips. Stir for one minute or until it’s all melted.
  4. Pour into a glass-buttered pan, spread evenly, and cool for about 50 minutes. Then cut the fudge and serve!

Common Problems and Solutions

Q: Why didn't my fudge reach soft ball stage?

A: Make sure you're stirring constantly and maintaining a full rolling boil. It should take 4-5 minutes. If you're at high altitude, the temperature will be slightly lower (subtract about 2 degrees for every 1,000 feet above sea level).

Q: Can I make this without a candy thermometer?

A: Yes! Use the cold water test described in the recipe. Drop a small amount of the mixture into a glass of cold water—if it forms a soft ball that you can roll between your fingers, you've reached the right stage.

Q: Why is my fudge grainy?

A: This usually happens from overcooking or stirring after you've added the chocolate and marshmallows. Once you remove from heat, stir just until everything is melted (about 1 minute), then pour it into the pan right away.

Tips and Techniques

Buttering your pan well is key to getting clean cuts and easy removal. For even more insurance, you can line the pan with parchment paper and butter that. Also, resist the urge to taste-test too early—fudge needs the full cooling time to set up properly and develop the right texture.

Ingredient Substitutions

  • semi-sweet chocolate morsels: milk chocolate chips or dark chocolate chips
  • pecans: walnuts, almonds, or omit entirely
  • Carnation milk (evaporated milk): heavy cream

Equipment Needed

  • Heavy-duty medium pot (to prevent scorching)
  • Candy thermometer (optional but helpful)
  • Glass or metal 8x8 or 9x9 inch pan
  • Wooden spoon or heat-resistant spatula