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Classic Fudge Recipe


  • 9×13 pan or casserole dish
  • Candy Thermometer
  • 1? round cookie cutter
  • 30 mini paper cupcake liners


  • 3 cups sugar
  • 3/4 cup butter
  • 1 5 oz can of evaporated milk
  • 3 4 oz packages Bakers semisweet baking chocolate bars
  • 1 7 oz jar jet-puffed marshmallow creme
  • 1 tsp vanilla
  • 1 cup chopped candy canes


  • Lightly oil or spray a 9×13 pan with vegetable spray.
  • In a 3-quart saucepan over medium heat, mix the sugar, butter and evaporated milk, stirring constantly until the mixture comes to a full rolling boil.
  • Clip the candy thermometer to the side of th pan and continue cooking for exactly 4 minutes or until the temperature reaches exactly 234 degrees F, stirring constantly. Remove from heat.
  • Stir in the chocolate and marshmallow creme and stir until completely melted. Add the vanilla and stir again.
  • Pour the fudge into the prepared 9×13 pan, spreading evenly. Sprinkle the chopped candy canes on top and let cool completely before cutting.
  • Using a 1 inch round cookie cutter, cut out fudge and place in mini baking cups to serve.