Foolproof Fudge {without a candy thermometer}

I know you’ve been counting down the seconds ’til I get my act together and FINALLY post my go to Christmas fudge recipe. Wait no longer. I use Taste of Home’s Two-Tone Fudge recipe. I leave out the walnuts, however. I have a real problem with nuts in fudge. It takes away from that smooth, creamy quality I want to savor when I eat that first bite, ya know? It’s kinda like adding mint to chocolate. I don’t want anything to alter the purity of my chocolate. Mint and chocolate should remain 2 separate entities (I’m in the minority, I know). But if you like nuts in your fudge, go ahead and include them.

I make this fudge every year around Christmastime and I promise it comes out perfect every time…without a candy thermometer!  Follow the directions precisely, especially the timing on the boiling. Set your kitchen timer for exactly 5 minutes. That’s the most important step to follow. You, too, can get foolproof fudge. Without a candy thermometer. Every time. Promise.


1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup Chopped Walnuts
1/2 cup butterscotch chips

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended.

Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan.

Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm.

Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-3/4 pounds.

You can package up the fudge and give it to friends for the holidays. I like to wrap it up in wax paper and add decorative ribbon, greens, and berries to spruce it up, like so:


Let me know if you try the recipe this Christmas. Also, feel free to shoot me any questions in the comment section or on my Facebook page.

  • Sarah Pacosa

    I don’t like mint and chocolate either!

    • Julie Davis

      I knew I liked you.