Million Dollar Fudge Recipe
If you’re craving a pan of creamy, rich chocolate fudge that tastes like it came straight from grandma’s kitchen, this Million Dollar Fudge Recipe is about to become your new holiday (and everyday) favorite—no baking, just simple stovetop magic and a whole lot of chocolate.
This Million Dollar Fudge Recipe is my go-to when I need a foolproof, crowd pleasing fudge that feels a little fancy but uses pantry staples. It’s a classic chocolate fudge with marshmallow creme and condensed milk for a silky texture, packed with nuts if you like that old fashioned fudge vibe, and it sets up beautifully for gift boxes, cookie trays, or sneaking a square with your afternoon coffee. I started making a version of this in my twenties from a worn church cookbook, and over the years I’ve tested, tweaked, and argued with my candy thermometer until this version finally earned its “million dollar” name at our family Christmas party.
Why You’ll Love This Million Dollar Fudge Recipe
- Creamy, never grainy texture – Marshmallow creme and condensed milk team up to give you the smoothest, creamy chocolate fudge you’ll ever cut into.
- Stovetop, no bake fudge dessert – No oven, no baking pans to rotate, just a simple stovetop fudge recipe that comes together in one pot.
- Perfect for holidays and gifting – This is the kind of holiday candy recipe that looks beautiful in tins, on dessert boards, or tucked into neighbor gifts.
- Foolproof for beginners – You don’t have to use a candy thermometer (I’ll show you how), so even if you’re new to homemade fudge recipes, you can still nail it.
- Customizable with mix-ins – Keep it classic chocolate fudge, make it chocolate nut fudge, or play with flavors like espresso or peppermint.
- Big batch, crowd pleasing fudge – One pan makes plenty of bite-size pieces, ideal for potlucks, parties, or that office treat table that always empties fast.
- Keeps well & freezes beautifully – Make it ahead, stash some in the freezer, and you’ve got rich chocolate fudge ready for surprise guests.
- Tastes like a vintage fudge recipe – Old fashioned fudge flavor with modern shortcuts—no endless stirring and guessing.
Ingredients
Here’s everything you need for this Million Dollar Fudge Recipe. I’ve included a few notes so your fudge turns out just right.
- 3 cups granulated sugar (about 600 g – regular white sugar, not superfine)
- 1 cup evaporated milk (8 fl oz – not sweetened condensed; I like Carnation or store brand)
- 1 cup (2 sticks) unsalted butter (cut into chunks for quicker melting)
- 12 oz semi-sweet chocolate chips (about 2 cups; use a good brand like Ghirardelli or Guittard for best flavor)
- 4 oz unsweetened baking chocolate, chopped (gives that deep, classic chocolate fudge taste)
- 1 jar (7 oz) marshmallow creme (also labeled marshmallow fluff)
- 1 cup sweetened condensed milk (this makes the fudge extra creamy and almost “million dollar” rich)
- 1 ½ teaspoons pure vanilla extract (avoid imitation if you can)
- 1–2 cups chopped nuts (optional) (walnuts or pecans are traditional for old fashioned fudge; lightly toast them for more flavor)
- ¼ teaspoon fine sea salt (balances all that sweetness—don’t skip)
Pan & prep basics:
- 9×13-inch pan, lined with parchment paper or foil and lightly greased
- Heavy-bottomed saucepan (at least 3 quarts; fudge bubbles up)
- Candy thermometer (optional), but very helpful
Directions
1. Prep the pan and ingredients.
Line a 9×13-inch pan with parchment or foil, letting it hang over the sides as “handles,” and lightly grease it. Measure all your ingredients before you start—fudge moves fast once it’s hot, and you don’t want to scramble for the vanilla with one hand and stir with the other.
2. Combine sugar, evaporated milk, and butter.
In a heavy-bottomed saucepan, add the granulated sugar, evaporated milk, and butter. Stir gently over medium heat until the butter melts and the mixture looks smooth and combined. Scrape the bottom often so nothing scorches.
3. Bring to a steady boil.
Once everything is melted, bring the mixture to a gentle but steady boil over medium heat, stirring frequently. If you’re using a candy thermometer, attach it now, making sure the tip doesn’t rest right on the bottom of the pan.
4. Cook to soft-ball stage.
Cook, stirring constantly, until the mixture reaches 234–238°F on the thermometer (soft-ball stage). This usually takes about 7–10 minutes of boiling. No thermometer? Drop a little of the hot syrup into a glass of very cold water; you should be able to form a soft, squishy ball with your fingers that flattens when pressed.
5. Remove from heat and add the chocolates.
Take the pan off the heat immediately. Add the semi-sweet chocolate chips and chopped unsweetened chocolate. Let them sit for 1 minute to start melting, then stir steadily until everything is completely smooth and glossy, with no visible chocolate chunks.
6. Stir in marshmallow creme and condensed milk.
Add the marshmallow creme and sweetened condensed milk. This is where the fudge transforms into that ultra creamy chocolate fudge you’re dreaming of. Stir well, making sure to scrape down the sides and bottom, until the mixture is thick, smooth, and fully combined.
7. Add vanilla, salt, and nuts.
Stir in the vanilla and sea salt. Then fold in the chopped nuts, if using. Work fairly quickly here; once the fudge starts to cool, it thickens and becomes harder to spread.
8. Pour and smooth the fudge.
Pour the hot fudge mixture into the prepared 9×13-inch pan. Use a spatula (an offset spatula works beautifully) to spread it into an even layer, nudging it into all the corners. Try not to overwork the top—just smooth it gently.
9. Let it cool and set completely.
Cool the fudge at room temperature until set. This can take 3–4 hours, depending on your kitchen. If you’re in a hurry, you can place the pan in the fridge after it cools down a bit, but letting it set slowly at room temperature gives the best texture.
10. Slice into squares and serve.
Once firm, lift the fudge out using the parchment “handles.” Use a sharp knife to cut into small squares (this is rich chocolate fudge, so smaller pieces work well). Wipe the knife with a warm, damp cloth between cuts for cleaner edges.
Servings & Timing
- Yield: About 48 small squares (more or fewer depending on how you cut them)
- Prep Time: 15 minutes (measuring, lining the pan, getting everything ready)
- Cook Time: 15–20 minutes on the stovetop
- Cooling/Set Time: 3–4 hours at room temperature (or 1–2 hours if you use the fridge after it cools slightly)
- Total Time: About 3 ½–4 ½ hours, most of it hands-off cooling
This might not be the quickest 10-minute easy fudge recipe you see everywhere, but the payoff is that old fashioned fudge flavor and that million dollar texture everyone asks about.
Variations
You know what? Once you master this base recipe, you can have a lot of fun with it.
- Peppermint Million Dollar Fudge: Stir in ½–1 teaspoon peppermint extract with the vanilla and sprinkle crushed candy canes on top before it sets.
- Rocky Road Fudge: Fold in 1 cup mini marshmallows and 1 cup chopped toasted almonds instead of (or along with) the other nuts.
- Mocha Espresso Fudge: Stir in 1–2 teaspoons instant espresso powder with the sugar mixture at the beginning for a coffeehouse-style twist.
- Peanut Butter Swirl Fudge: Drop spoonfuls of warmed peanut butter on top of the poured fudge and swirl with a knife for a marbled finish.
- Salted Caramel Topped Fudge: Once the fudge is slightly set but still tacky, drizzle with warm caramel sauce and sprinkle with flaky sea salt.
- “No Nuts” Kid-Friendly Fudge: Skip the nuts entirely and add ½ cup mini chocolate chips or sprinkles after the fudge cools just a bit, so they don’t completely melt.
Storage & Reheating
This Million Dollar Fudge Recipe is a storage dream, which makes it perfect for holiday candy trays and homemade food gifts.
- Room Temperature: Store the fudge in an airtight container at cool room temperature for up to 7 days. Place parchment between layers so the pieces don’t stick.
- Refrigerator: If your kitchen runs warm, keep it in the fridge for up to 2 weeks. Let it sit at room temperature for 15–20 minutes before serving so the texture softens slightly.
- Freezer: For longer storage, freeze pieces in a single layer until firm, then transfer to a freezer-safe bag or container. It keeps well for up to 3 months.
- Thawing: Thaw in the fridge overnight, then bring to room temperature before serving. No reheating needed—this isn’t a hot dessert like brownies; you just want that pleasant, melt-on-your-tongue feel.
- Make-Ahead Tip: Make a batch in early December, freeze half, and you’ll have a classic chocolate fudge ready for last-minute parties or teacher gifts.
Notes
- Use a heavy pan: A heavy-bottomed saucepan is your best friend here. Thin pans cause hot spots and can lead to scorched sugar, which makes your fudge taste bitter.
- Don’t rush the boil: Let that sugar, butter, and evaporated milk mixture reach a real, steady boil—not just a few bubbles around the edges. That’s key for classic fudge that sets properly.
- Candy thermometer vs. old-school method: I’m 50, so I grew up watching my mother do the cold water test instead of using gadgets. Honestly, either works. The thermometer just gives peace of mind, especially if you’re new to stovetop fudge recipes.
- Avoid scraping the pan at the very end: Once you’ve poured the fudge into the baking pan, avoid scraping every last bit off the bottom of the pot. Those last streaks sometimes crystallize and can make little grainy spots in your otherwise creamy fudge.
- Cut small squares: This is rich, condensed milk fudge with butter and chocolate—small pieces feel more special and keep it from being overwhelming.
- Temperature and humidity matter: On very humid, rainy days, candy can behave a bit differently and sometimes set softer. If your area is very sticky that day, cook just toward the higher end of the soft-ball stage (238°F).
FAQs
Can I make this Million Dollar Fudge Recipe without a candy thermometer?
Yes. Use the classic soft-ball test by dropping a bit of the hot mixture into very cold water—if it forms a soft ball that holds its shape but flattens when pressed, it’s ready.
Why did my fudge turn out grainy?
Grainy fudge usually comes from sugar crystals forming. Stir gently, avoid scraping sugar crystals off the sides of the pan, and don’t stir as it cools in the pan.
Can I leave out the marshmallow creme?
You can, but it won’t have quite the same creamy, marshmallow creme fudge texture. The marshmallow helps keep the fudge smooth and stable, so I recommend keeping it if you want that million dollar feel.
What if my fudge doesn’t set?
If it’s still soft after cooling, it likely didn’t reach a high enough temperature. You can scoop it back into a pot, gently reheat, and cook to soft-ball stage, then reset it in the pan. Worst case, call it “fudge sauce” and spoon it over ice cream.
Can I use milk chocolate chips instead of semi-sweet?
You can, but the fudge will be much sweeter and a bit softer. If you like a classic chocolate fudge that’s not too sugary, stick to semi-sweet or even a blend of semi-sweet and dark.
How do I make nut-free fudge for allergies?
Simply skip the nuts and be sure your other ingredients (especially chocolate chips) are from nut-free facilities if needed. You’ll still have a delicious, easy fudge recipe that kids and adults love.
Is this a vintage recipe?
It’s inspired by vintage fudge recipes from mid-century cookbooks and church fundraisers, but I’ve updated it with a few modern touches like sweetened condensed milk for extra creaminess.
Can I cut this recipe in half?
Yes. Use an 8×8 or 9×9-inch pan and halve every ingredient. Just watch the cooking time closely, since a smaller batch may reach temperature a bit faster.
Conclusion
If you’re looking for a Million Dollar Fudge Recipe that tastes like an old fashioned fudge from grandma’s candy tray—but with modern, foolproof steps—this one checks every box: rich chocolate fudge flavor, silky texture, and that “wow, who made this?” reaction from everyone who tries it.
Give it a try the next time you need a holiday candy recipe, a no bake fudge dessert for a party, or just a little homemade chocolate comfort. When you make it, come back and tell me how it turned out—and if you loved it, you might also enjoy playing around with some of my other nostalgic treats, like peanut brittle or no-bake cookie bars.
Million Dollar Fudge
Ingredients
- 3 cups granulated sugar about 600 g; regular white sugar
- 1 cup evaporated milk 8 fl oz; not sweetened condensed
- 1 cup unsalted butter 2 sticks; cut into chunks for quicker melting
- 12 oz semi-sweet chocolate chips about 2 cups; use good-quality chocolate
- 4 oz unsweetened baking chocolate chopped
- 7 oz marshmallow creme also called marshmallow fluff
- 1 cup sweetened condensed milk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped nuts up to 2 cups; walnuts or pecans, toasted if desired; optional
- 1/4 teaspoon fine sea salt
- 1 9x13-inch pan lined with parchment or foil and lightly greased
- 1 heavy-bottomed saucepan at least 3-quart capacity
- candy thermometer optional but helpful
Instructions
- Line a 9x13-inch pan with parchment or foil, letting it overhang the sides to create handles, and lightly grease. Measure and have all ingredients ready before you begin cooking.1 9x13-inch pan
- In a heavy-bottomed saucepan, add the granulated sugar, evaporated milk, and butter. Stir gently over medium heat until the butter melts and the mixture is smooth. Scrape the bottom often to prevent scorching.3 cups granulated sugar, 1 cup evaporated milk, 1 cup unsalted butter, 1 heavy-bottomed saucepan
- Increase heat slightly, if needed, and bring the mixture to a gentle but steady boil over medium heat, stirring frequently. If using a candy thermometer, attach it now without letting the tip touch the bottom of the pan.candy thermometer
- Continue to cook, stirring constantly, until the mixture reaches 234–238°F (soft-ball stage) on a candy thermometer, about 7–10 minutes of boiling. Without a thermometer, test by dropping a small amount into very cold water; it should form a soft, squishy ball that flattens when pressed.
- Remove the pan from the heat. Add the semi-sweet chocolate chips and chopped unsweetened baking chocolate. Let sit for 1 minute, then stir steadily until completely melted and smooth with no visible chunks.12 oz semi-sweet chocolate chips, 4 oz unsweetened baking chocolate
- Add the marshmallow creme and sweetened condensed milk. Stir thoroughly, scraping the sides and bottom of the pan, until the mixture is thick, smooth, and fully combined.7 oz marshmallow creme, 1 cup sweetened condensed milk
- Stir in the vanilla extract and fine sea salt. Fold in the chopped nuts, if using, working fairly quickly as the fudge will begin to thicken as it cools.1 1/2 teaspoons pure vanilla extract, 1 cup chopped nuts, 1/4 teaspoon fine sea salt
- Immediately pour the hot fudge mixture into the prepared 9x13-inch pan. Use a spatula or offset spatula to spread it evenly and smooth the top without overworking it.1 9x13-inch pan
- Let the fudge cool at room temperature until completely set, 3–4 hours. For faster setting, you can move the pan to the refrigerator once it has cooled down slightly, though room-temperature setting gives the best texture.
- Once firm, lift the fudge from the pan using the parchment or foil overhang. Use a sharp knife to cut into small squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve and enjoy.
