Chocolate Fudge That Can Take Over The World


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    Ladies and Gentlemen, this is not just a recipe I am bringing you today, this is ammunition.

    ~crowd widens their eyes and looks skeptically to the blonde woman carrying on as she waves a plate of fragrant fudge to punctuate her words~

    Yes, you heard me right, this is ammunition. Put a good fudge recipe in the right hands and you can take over the world. You can get your car tuned up, your grass cut, your clothes pressed, your dog walked, and have the doors to any building opened for you with a red carpet rolled out in your honor. How do you do this, you ask? Just hold out a plate of fresh, homemade fudge.

    Trust me on this. I have taken fudge so many places I can’t even list them all. Recently, I went to a social media conference and I was the one passing around containers of fudge in all of the rooms I was in. Did I take over the world that day? Well no, but I bet I could have if I’da wanted to! My goal was for folks to be happy to see me and showing up with fudge was an easy way to accomplish that. I can guarantee you that I got some pretty sincere smiles when I held out one hand for an introductory handshake and the other to offer a piece of this decadent chocolate treat!

    This is an easy, no fail fudge recipe that anyone can make. Mama and Grandmama have been making it this way for as long as I can remember. Yes honey, that means you so don’t go fretting because I’m gonna have you being the king or queen of fudge in no time flat!

    Can’t you just smell it now? Lawdy hon, git on in hyar and lets git to cookin’!

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    You’ll need: Margarine, Marshmallow Creme, Evaporated Milk, Vanilla, Semi Sweet Chocolate Chips, and Sugar.

    “Did Christy even buy generic chocolate chips for this?”

    Well, they were fifty cents cheaper than name brand so you bet your mother-of-pearl buttons I did! ~grins~

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    Place your margarine, sugar, and evaporated milk in a pot.

    I like to get the really big can of evaporated milk so I can use what is left in my coffee. It makes the BEST coffee creamer!

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    You’ll need a candy thermometer because we are going to cook this to soft ball stage.

    The candy thermometer will have that written on it so you know.

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    While that is heating up in your pan, take some butter or margarine and smear it all over the bottom and sides of a 9×13 pan.

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    Place your candy thermometer in the pot. Make sure just the tip is beneath the liquid but don’t let the tip touch the bottom.

    It has a handy dandy clip that lets it hook onto the sides.

    My poor candy thermometer is about as old as Methusela.

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    Bring that to a boil, stirring constantly.

    Keep a watch on your thermometer so you will know when it gets to soft ball stage.

    This is going to take about five minutes on medium high heat.

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    Once it gets to soft ball stage, remove from heat. Pour chocolate chips in.

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    Add in marshmallow creme.

    Stir that up a bit so it will start melting while I tell you a story…

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    See this sticker? This marshmallow creme was half off. Now those of you who know me are likely already giggling right now because they know full well I have little resistance to a good sale.

    I was in a local grocery store a month or so ago and saw this buggy filled to the brim with marshmallow creme on special. So I sashayed over to it and got two jars. But you know, those two jars did save me a whole dollar.

    So I got two more jars…

    I went on my way but it was still nagging me that there was an entire buggy just filled with half price marshmallow creme. Oh the times I have needed marshmallow creme! Okay, here is the problem, I only use marshmallow creme in this fudge so in reality I need a grand total of one to two jars per year.


    ~sighs in relief~

    Oh, I’m so glad y’all understand! By the time I left that grocery store, I want you to know I had FIFTEEN jars of Marshmallow creme in my buggy! ~giggles~

    I’ve been making an awful lot of fudge lately…

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    Add in your vanilla.

    Pretend you don’t see that ring of dried vanilla around the rim of my bottle, okay?

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    Stir that all up until the chips melt. It is gonna take a few minutes but don’t worry, it’ll melt.

    This is where you stir in your nuts if you want to.

    I don’t add nuts to mine because my kids like it without. Once, when Brady was about three, Mama came by and bought us some fudge around Christmas time. We went out to meet her in the driveway because she had somewhere to be and Brady took a bite and went “MMMM!!!” and then turned his head and spit, spit, spit. Mama and I kinda looked at each other funny but didn’t think too much of it. Then he takes another bite and after a few seconds turned his head and spit, spit, spit again.

    “Brady baby, do you not like the fudge?”

    “Oh no, I love the fudge. I’m just spitting all of the nuts out”.

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    Pour into your buttered pan. Allow to cool.

    Chocolate Fudge That Can Take Over The World
    • 3 cups sugar
    • ⅔ cup evaporated milk
    • ¾ cup (1½) sticks Margarine
    • 1 12 oz. pkg. chocolate chips
    • 1½ cup marshmallow cream
    • ½ cup pecans, chopped
    • ½ t. vanilla
    1. Combine sugar, milk, and margarine in heavy saucepan; heat to boiling.
    2. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees).
    3. Remove from heat.
    4. Add remaining ingredients. Stir vigorously until well blended.
    5. Pour into greased 13 x9x2 inch buttered pan. Cool. Cut into squares. Makes 3 pounds.


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  1. Annarose says

    Yep, this is the recipe from the back of the marshmallow fluff jar, but it’s the best recipe so I’m glad Christy shared it! I actually just made a batch tonight. Want to know how to make it even BETTER though? What you do is buy the big 13 oz jar of fluff instead of the 7 ounce jar, and you cut back the sugar to 2 cups but use the entire jar of marshmallow fluff. It turns out so creamy and perfect. I used to be a cashier at a grocery store and the day before Thanksgiving a very nice couple came through my line with ingredients to make fudge and told me to make it that way. I’ve been making my fudge like that ever since! Also, every year I separate out a little bit and stir in some peanut butter just until there are streaks of peanut butter in the fudge. Tonight I also tried separating out a bit and adding some Andes chocolate mint baking chips. It turned out great too!

    • says

      Hey Nan! I think two things might be coming into play here. First of all, I’d heat it up a little slower. Then, It sounds like it may be overcooking slightly or perhaps it is cooling a bit too quickly before you get it all poured into your pan. The two times I’ve had problems with the same thing that has been the culprit. Make sure you have your pan ready and waiting and as soon as you get your final ingredients stirred in, I’d pour it in the pan right away. I hope this helps!

    • Susan says

      I have been making fudge since I was a very little girl. Would sit on the counter top and watch my mom make it. One Big thing I have not seen here is to always stir in the same direction. Never stir one way and when arm gets tired switch direction. Constency has a lot to do with the sugar not being grainy. Also…never ever try making fudge when it is super humid or raining. It will NOT set

  2. says

    Thanks for replying! The next time, I will heat more slowly, take it off as soon as it hits the right temperature, pour it up quickly, and let it cool on the counter. I will let you know if that all works! I would love to have one recipe for fudge that works all the time!!!!!

  3. says

    This actually sounds as though even I might be able to get a good pan of fudge from it. One of my earliest memories is watching my older sister make fudge, grabbing the spoon off the stove when she laid it down, and burning my head. I am an old lady now, and still have the scar. But I still love fudge, too!

  4. Jennifer E. says

    This looks like the original recipe from the Marshmallow Creme jar (they changed the recipe and it is not near as good-my husband’s aunts kept an old jar that had the original recipe and I finally copied it down). I make it every Christmas, but I have yet to find a good candy thermometer. They don’t make them like they used to. The latest one looks like a ruler (Taylor), but I couldn’t stir well under it and the stuff on that side got burned. Wish I could find an old one like my mom used to use!

  5. Debbie Strum says

    Had a next door neighbor that used this same recipe to make her fudge. I would love to see it waiting for me to stop by for a visit! Sadly, that neighbor has passed away, but it is easy enough for me to make!

  6. sheila brinson says

    I made this yesterday with pecans…Been nibbling on it all morning! I usually make it every Christmas, but failed to this year and I have a new boyfriend with a huge sweet tooth so made him a batch! Its foolproof!

  7. Judy Sellers-Clevenger says

    I’m pretty sure this is the recipe my momma made when I was a kid. I turned 62 today so I guess it’s about time I learned to make it. I have a very easy peanut butter fudge recipe that I make for the holidays so now I’m all set with chocolate fudge too. Thank you Christy! I love your stories. It’s so funny how many of them are so much like the stories from our family when we were growing up.

  8. Jenny Brooks says

    My mother used to make the best fudge in the world and I miss it terribly. But this sounds a lot easier. I’ll have to,give it a try and see if it’s as good as hers.. And ps I’m with Brady…no nuts in my fudge!

    Jenny in Florida


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