Rich, decadent, copycat Fannie May Fudge. It’s the perfect chocolate fudge recipe for any time of year. No candy thermometer needed!
If you love homemade candy recipes, you’ll have to try our homemade divinity. It’s a classic treat! Our pralines are also wonderful, just like grandma always made!
Why this Recipe is Best
My mom has been making this copy cat Fannie May Fudge for as long as I can remember. It’s inspired by the classic chocolate fudge we used to get at Fannie May candy stores!
- Easy to make.
- Makes a HUGE batch of rich, creamy fudge!
- No special equipment needed for this recipe.
This fudge is different from most of my other fudge recipes! My Cookies and Cream Fudge and my Orange Creamsicle Fudge use marshmallow cream.
Today’s fudge base is made from real marshmallows, butter, and cream. You’ll see this version as a base for this Salted Caramel Mocha Fudge, Macadamia Nut fudge, and this Chocolate Cookie Dough Fudge.
This recipe makes approximately 5 pounds of Fannie May Fudge! Plenty to share with friends and family during the holidays.
Keep reading to find out how to store your Fannie May Fudge to last all season long.
Ingredient Notes
- Milk – You can use whole, 2%, skim or whatever you have on hand.
- Butter – Use unsalted butter if possible for consistency in flavor.
- Marshmallows – You need regular full size marshmallows for this recipe, not the miniature ones.
- Chocolate morsels – A combination of milk and semi-sweet gives this fudge a perfect creamy and sweet chocolate taste.
- Unsweetened baking chocolate – Adds a more pronounced cocoa flavor and balances the sweetness of the fudge.
Tips and Tricks
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.
The heat from the butter mixture will melt the chocolate and marshmallows so they’re easy to combine with a whisk. Make sure to keep whisking until the chocolate and marshmallows are fully melted and combined with the other ingredients.
You can save even more time by using electric beaters or a stand mixer for this step.
How to Store Fudge
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.”
Then, when I’m making up a cookie or candy plate for a party, hostess gift, friend, etc, I will cut just the amount of fudge needed.
By not cutting the fudge into bite sized pieces immediately, it will maintain its freshness longer (straight through the holidays)! When cutting it into pieces, they tend to dry out quicker…so use within a few days if you’re chopping them up for gifts!
Whip up a batch of Fannie May Fudge and store it to share with your friends and family this holiday season. Or keep some for yourself. It’ll be our secret!
Recipe FAQs
You can but you will need to add more than 25!
For this recipe, you would need about 4 1/2 cups of of mini marshmallows the replace the full size marshmallows in this recipe.
Yes, you can substitute an equal amount of sweetened chocolate bars chopped into pieces for the chocolate morsels with good results.
This fudge should be smooth and soft, but firm enough to cut with a knife.
Your fudge may be too soft because you did not boil it the full length of time. The butter, sugar and milk mixture needs to stay at a rolling boil for a full 2 minutes to give the fudge the perfect consistency.
Chopped nuts like walnuts, pecans and peanuts are a great addition to this fudge!
No, margarine should not be used in this fudge recipe (or any of my fudge recipes!). It contains a lot of water which will keep the fudge from setting up properly.
You sure can! I often store my fudge in the freezer in freezer bags if I know I won’t eat or gift it all within two weeks.
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Fannie May Fudge
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
- Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
- 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.
- Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
- 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.
- When ready to use, cut into bite sized pieces and enjoy.
Notes
- 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.
I’ve made this several time. But sometimes it’s very soft fudge and other times it’s firm I like a firm fudge. What am I doing wrong ?
Make sure you are boiling the mixture for the full amount of time. And by boiling, it should be a rolling, bubbly boil 🙂
Now this is my kind of candy making! I like the idea it is 5#’s of fudge. A lot of your recipes are for a 8×8 pan. I’m going to have to figure out how to make them a larger recipe. LOL I don’t actually feed that many people I just like to have enough just in case. I can share left overs with friends and family.
I am trying to find the perfect recipes in all areas of baking. The “Fudge Project” looks like a good one to perfect this summer without heating up the house. I’m planing on trying every one of your fudge recipes!
Love Ranchmama
I made this today. It is great. Am cutting it into four pieces now. When I store in airtight container , is that in fridge or on counter? Tks
You can store either way. I usually keep it on counter. I freeze it if it’s going to be longer than two weeks.
can you use margarine rather than butter in the fudge recipe
No, The water content in margarine will keep the fudge from setting properly.
Absolutely the most delicious fudge I’ve had and so easy! I usually don’t eat sweets but when I tried this I couldn’t stop. It just was so creamy and melted in my mouth. Thank you so much for sharing!!
I only have mimi marshmallow , how many can should I use?
Why do you use skim milk in the Fannie Mae fudge when your other marshmallow type fudge recipes (butterscotch, maple) require heavy cream?
Because that’s what my mom always did, haha!!
Is it possible to cut the sugar?
In fudge? Nope. I wouldn’t do it.
This fudge is super easy to make and turns out perfect. You can use mini marshmallows if that’s all you have. 25 big marshmallows = 6 ounces of mini-marshmallows
Just made this fudge recipe. It is amazingly easy and came out perfect. Now I just have to wait for it to cool.
You are my hero! I have searched and searched for the best chocolate fudge for years. I’ve tried dozens…until now all were just so so. OH MY WORD…this fudge recipe is outstanding! Now a new favorite of my entire family and will make for many years and generations to come. Thank YOU!! I’d give it a 10 star if I could.
*recipe
I am blown away at how delicious and easy this tecope is to make. I literally was taking my fingers remicing ebery little bit left on spatula and pan. Crazy good!!!
It’s a family favorite!! So glad you love it too.
These are really nice treat! I loved it!
I’m been looking for a fudge recipe that doesn’t require a candy thermometer for so long! This was so easy to make and absolutely delicious!! Thank you.
This reminds me of my Grandmas’s fudge! It is so delicious and easy.
I do not have a paddle attach.for my mixer, how about just using my regular beaters??