Regal Fudge

READY IN: 20mins
Recipe by BlueHyacinth

This is the best fudge I've ever had. I have a lot of trouble with fudge not turning out good, being grainy is a huge problem. This fudge is so creamy and it just melts in your mouth. This recipe is not only easy, but no need for a candy thermometer! This is the only recipe I will use for fudge making. I found this on a different site, but I can't remember which one. Hope you enjoy as much as I do.

Top Review by TheCatRancher

I don't know what happened with these 1-star raters attempts, because this recipe is STELLAR! I have been making variations on this fudge for nearly a year, and it always gets RAVE REVIEWS! My friends and co-workers call me the 'fudge goddess.' It is smooth, creamy, and does set up nicely when refrigerated for 2-3 hours before cutting. It is CRUCIAL to butter the saucepan before adding/boiling the initial ingredients. Also, this recipe can easily be cut in half if you don't want 4 lbs of fudge. I use a 9x13 pan for the full recipe, 8x8 for the half batch. This fudge is a thing of beauty!! Enjoy!

Ingredients Nutrition


  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
  2. Butter foil, set aside.
  3. Butter sides of a heavy 3 quart saucepan.
  4. In saucepan combine sugar, evaporated milk, and butter.
  5. Cook and stir over medium-high heat till mixture boils.
  6. Reduce heat to medium; continue cooking and stirring for 10 minutes.
  7. Remove pan from heat.
  8. Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
  9. Beat by hand for 1 minute.
  10. Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
  11. Cut fudge into squares.
  12. Store in a tightly covered container in the refrigerator.

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