Fannie May Fudge

Rich, decadent, copycat Fannie May Fudge. It’s the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

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Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

My mom has been making this Fannie May Fudge for as long as I can remember.

It’s different from most of my other fudge recipes! However, I’ve used it as a base for this Salted Caramel Mocha Fudge, Macadamia Nut fudge, and this Chocolate Cookie Dough Fudge.

I do that. I share variations of my original recipes, then realize I’ve never shared the original. But no worries, it’s here now.

All 5 lbs of this glorious fudge.

Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Yes, you read that correctly. This makes approximately 5 lbs of fudge! I pour it into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles. I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”

Then, when I’m making up a cookie or candy plate for a party, hostess gift, friend, etc, I will cut just the amount of fudge needed.

By not cutting the fudge into bite sized pieces immediately, it will maintain it’s freshness longer (straight through the holidays)! When cutting it into pieces, they tend to dry out quicker…so use within a few days if you’re chopping them up for gifts!

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Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Fannie May Fudge

Yield: 5 lbs

Prep Time: 15 minutes, plus 3 hours refrigeration time

Cook Time: 12 minutes

Ingredients:

  • 4 cups granulated sugar
  • 1 cup milk (I use skim)
  • 1 cup unsalted butter
  • 25 regular sized marshmallows (not minis)
  • 1 package (12 oz) milk chocolate morsels
  • 1 package (12oz) semi-sweet chocolate morsels
  • 2 oz unsweetened baking chocolate
  • 1 tsp vanilla extract

Directions:

  1. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
  3. In a large saucepan, combine sugar, milk and butter. Over medium high heat, bring mixture to a boil while stirring constantly. Once boiling, boil for a full two minutes.
  4. Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
  5. Pour into prepared baking sheet and refrigerate for about 3 hours (or overnight). Remove from refrigerator and cut into 4 large rectangles. Wrap in parchment paper and store in airtight container until ready to use.
  6. When ready to use, cut into bite sized pieces and enjoy.

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Need ideas for what else to make for those cookie and candy plates? Here are a few of my favorites….

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English Toffee: I kid you not when I tell you that my husband and I make over a dozen batches every holiday! GREAT GIFTS!!

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Microwave Peanut Brittle. Made in 10 minutes! What’s not to love about that?

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Peanut Butter Buckeyes: it’s not the holidays without these tasty peanut butter and chocolate treats!

Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

10 comments on “Fannie May Fudge”

  1. Mir

    Wow, that makes a HUGE pan of fudge! I need to get on this train, because I always wind up making like 20 small batches at the holidays for people. And this looks crazy addictive, too. No wonder your mom is into it!

  2. Mary

    This reminds me of how my mother would make all of her adult children a big container of fudge for Christmas every year – but only if we returned the container for the refill! A question for you: You say to beat with  the whisk attachment. Do you mean I can beat it with my stand mixer? I didn’t know it could be done that way, but I sure hope it’s true!

  3. Um….I absolutely NEED all five pounds of this fudge like, right now. Delicious!!!

  4. Teri Giese

    This is how I like fudge. The husband likes fudge that is (gasp, in a really shocked and disgusted, like when someone makes body noises at dinner gasp), made from pudding mix! No real chocolate of any kind to be had.AND.It HAS to be GRITTY, (insert the above comments,the gasp…)!! That means it has to be cooked WRONG. I can NOT with any self respect do THAT! MY REPUTATION! MOTHER OF PEARL!! So, I will make your recipe, he can make moms’recipe. God bless her. Thanks again. We will dose out on candy, as I am printing your recipes daily, Sister! Yummy!! 

  5. I wouldn’t mind having five pounds of fudge in my freezer 🙂

  6. This fudge… *sigh*  I dream about this fudge!  I was lucky enough to enjoy this fudge recently and I’m telling you, it’s the BEST!!! <3

    Thank you for the tips on storing it! 

  7. 5 lbs is not much at all, especially if you have 3 chocolate loving teenagers. Thanks for sharing your moms great recipe. Cheers.

  8. Anonymous

    why not mini marshmallows

  9. Hi
    When you put in the vanilla extract in the bowl with the marshmallows and chocolate would the marshmallows not absorb the vanilla extract?
    Just wondering.

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