Amazing Million Dollar Double Chocolate Fudge Recipe (2024)

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Published: by Heidi. This post may contain affiliate links 54 Comments

I may or may not have eaten fudge with my breakfast this morning. And yesterday. And with my lunch. I am not ashamed. I finally whipped up a batch of my mom and Grandmother's famous Million Dollar fudge early enough in the season to share the fudge recipe with all of you before Christmas. It's about time! I've only been trying to do it for the last four years. This recipe is seriously to die for.

Amazing Million Dollar Double Chocolate Fudge Recipe (1)

Why is it called Million Dollar Fudge? I have no idea. I'm guessing it's because it's so good that the secret recipe is worth millions. Well, guess what? You get the fudge recipe for free. Lucky! On this recipe in my Grandmother's file, she wrote: "The best candy ever invented." I think I agree.

Million Dollar Fudge Recipe

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Amazing Million Dollar Double Chocolate Fudge Recipe (2)

Ingredients:

Have these ready ahead in a large bowl before you prepare the syrup:

  • 2 cups nuts (optional, but super yummy!)
  • ½ lb mini marshmallows
  • 1 12 oz pkg semi sweet chocolate chips
  • 1 lb milk chocolate, broken into chunks (I use Hershey bars)

Syrup:

  • 4 ½ cups sugar
  • ¼ teaspoon salt
  • 1 12 oz can of evaporated milk

Additional Ingredients:

  • 1 stick of butter (½ cup)
  • 1 teaspoon vanilla

Amazing Million Dollar Double Chocolate Fudge Recipe (3)

Directions:

Place the nuts, marshmallows, chocolate chips and milk chocolate in a large bowl. Line a large casserole dish with aluminum foil. Set both aside for later. (See above.)

In a small saucepan, cook the syrup ingredients together over medium to high heat. (As long as you stir constantly, you can use a higher heat.) Stir constantly. When syrup comes to a rolling boil, cook exactly five minutes more (still stirring constantly). Remove from heat and add the butter and vanilla. Stir until the butter has completely melted. Pour hot syrup over the mixture you have set aside in the bowl. Stir until all the chocolate and marshmallows have melted. Pour into your foil-lined pan to set up.

Amazing Million Dollar Double Chocolate Fudge Recipe (4)

Because I once made fudge soup as a teenager, I'll give you some extra tips about the syrup. Depending on your stove, it may take a very long time for your syrup to boil. Don't start timing five minutes until your syrup is vigorously boiling. Little bubbles at the edges of the pan don't count. When the syrup is really boiling, it will look foamy. If you start the timer too early, your fudge will not set up, and you will end up with delicious chocolate sludge. Yummy, but very messy!

The syrup should reach the soft ball stage before it is finished cooking. To test that, put a cup of ice cold water near your cooking area. When you think the syrup is done, drizzle some syrup into the cup. If you can reach in and form the syrup into a soft ball, the syrup is ready. If the syrup falls apart, it's not ready.

Amazing Million Dollar Double Chocolate Fudge Recipe (5)

My family members (except for me and one very wise child who understands what is yummy) are not nut fans. My batch only had a few nuts. I highly suggest adding lots of nuts. (Any kind you want.) Don't skimp on the nuts! They're delicious.

What is your favorite fudge recipe? Are you a purist (you like yours plain), or do you fill your fudge with all sorts of goodies? Do you have a special holiday recipe that's been passed down in your family?

Need more chocolate treats, but don't have time to make them? Check out these great deals on Amazon. (Affiliate links.)

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Amazing Million Dollar Double Chocolate Fudge Recipe (17)

About Heidi

Hi! I’m Heidi, the sometimes scatterbrained, but always creative mind behind One Creative Mommy. I'm a retired teacher, wife, and mom of three beautiful teenage girls and one adorable fur baby. In my spare time, I love to share my ideas (mistakes and all) with anyone who will listen.

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Comments

  1. robin rue

    I am a major fudge addict as it is, but double chocolate? I didn't even know it was possible to make fudge any better, but you did it.

    Reply

    • Heidi

      Thanks, Robin. You should try it. This fudge is amazing!

      Reply

  2. Milton Goh

    I think I like my fudge with almonds and some nuts, but not too excessive! The main taste should still be the chocolatey goodness :)

    Reply

    • Heidi

      Thanks, Milton. I agree. Fudge should have some nuts, but it's still all about the chocolate.

      Reply

  3. Amber Myers

    Yum. I just LOVE fudge so much. I need to make some soon. I normally buy it already made but it's just not as tasty.

    Reply

    • Heidi

      Homemade fudge is definitely better, but I'll take fudge any way I can get it!

      Reply

  4. Sarah Bailey

    Hands up I love fudge but I have never tried making it myself. I totally need to give your recipe a try though and see if I can make them 1/2 as well as you!

    Reply

    • Heidi

      Thanks, Sarah. It's not as hard to make fudge as it sounds. You do have to follow the recipe carefully when you are cooking it, though.

      Reply

    • Heidi

      Thanks, Rose. I hope your fudge turns out yummy!

      Reply

  6. Susie

    You can never go wrong with fudge :) It's been a while since I made one so I'm gonna give it a try this weekend!

    Reply

    • Heidi

      I hope your fudge turns out well, Susie. Thanks for taking the time to comment.

      Reply

  7. Joanna @ Everyday Made Fresh

    I love fudge! I haven't made it in years. I need to pull out my mom's recipe. My daughter has a corn allergy and can't have marshmallows.

    Reply

    • Heidi

      That's a bummer about the marshmallows. I bet there are plenty of yummy fudge recipes without marshmallows, though.

      Reply

  8. Rahul Khurana

    I am a lover of chocolates and vanilla and the pics above got my eyes popped out. The recipe sound interesting. There is nothing better than eating chocolate in any form.

    Reply

    • Heidi

      I'm with you, Rahul. Chocolate in any form is a little piece of heaven!

      Reply

  9. Akamatra

    I am a sweet tooth through and through but I've given up on sugar (or that's what I do every week,lol). I can still make this and give as a gift right?

    Reply

    • Heidi

      Good for you for giving up sugar, Akamatra. I've thought about it many times, but I've never been able to do it. Were you able to stick with it though the holidays?

      Reply

  10. Claudia Krusch

    I was looking for a new fudge recipe to try. I like to give home made treats for gifts during the holidays.

    Reply

    • Heidi

      Me, too, Claudia. I gave away lots of fudge this year. It was a definite hit.

      Reply

  11. Bismah-Bonnie

    I thought I was the only one who enjoyed lots of nuts in fudge. These look so delicious I am going to have to try the recipe.

    Reply

    • Heidi

      Thanks, Bismah-Bonnie. Nuts in fudge is so yummy. Too bad my children don't agree.

      Reply

  12. Jen Walker

    I love fudge and haven't come across an easy recipe that I've liked. I'm really eager to try these out!

    Reply

  13. Denay DeGuzman

    Mmmm....I've been looking for a scrumptious fudge recipe for the holiday season. I think I just found it right here!

    Reply

    • Heidi

      Thanks, Denay. This fudge is definitely worth trying. I hope you love it.

      Reply

  14. Mary

    I just love fudge , but haven't made it in years because I end up eating it all! I might just have to break down and make some this year.

    Reply

    • Heidi

      I have the same problem, Mary. I finally decided to just eat a few pieces and then give away the rest. It worked pretty well!

      Reply

  15. Angela Milnes

    I am so excited to try this! This is the exact fudge I have always wanted to make!

    Reply

    • Heidi

      Oh, good, Angela! I hope you love it!

      Reply

  16. Acupofassamtea

    Love the addition of nuts. I love having chocolate with nuts. By the way, the recipe sounds great.

    Reply

    • Heidi

      Thanks, A cupofassamtea. It's a super yummy recipe.

      Reply

  17. Ruth I.

    Fudge is by FAR one of the best things about the holidays! My grandma makes it for us every year!

    Reply

    • Heidi

      I agree, Ruth. My mom and grandma always made fudge, too. Now I guess it's my turn!

      Reply

  18. Agness of Run Agness Run

    Who doesn't love a good chocolate fudge recipe, Heidi?! My mouth is watering right now. What kind of sugar do you use, white or brown?

    Reply

    • Heidi

      Thanks, Agness. It's white sugar. I hope you love the fudge!

      Reply

  19. emman damian

    This double chocolate fudge looks so delish! I would like to bake it this weekend.

    Reply

    • Heidi

      Thanks, Emman. I hope you love the fudge.

      Reply

  20. Hannah Marie

    I have never had fudge quite like this! I have always been so scared to try it but I may just have to now!

    Reply

    • Heidi

      There's nothing scary about fudge, Hannah! You should definitely give it a try.

      Reply

  21. Jake Ferrer

    Wow. I love that. We all love anything with chocolates. Thanks for sharing the recipe.

    Reply

    • Heidi

      You're welcome, Jake. I hope you love the fudge.

      Reply

  22. Khushboo

    Wow the recipe is so easy..the dish looks yummy and tasty..will surely try this recipe soon.. thanks for sharing this recipe with us

    Reply

    • Heidi

      Thanks, Khushboo. This fudge is super yummy. I hope you love it.

      Reply

  23. Guru Raj

    Who doesn't love chocolate? haha. I will try this yummy choco fudge.

    Reply

    • Heidi

      I hope you love it Guru Raj. It's my favorite fudge recipe.

      Reply

  24. Sarah Palmer

    Amazing! I love that. Thanks for sharing :)

    Reply

  25. Mehndi makeup tip

    Thanks for this great recipe.

    Reply

  26. Amy @ Pressure Cook Recipes

    Yum! Thanks for sharing this fudge recipe!
    Merry Christmas & Happy New Year! :)
    Amy

    Reply

  27. Jennifer

    This fudge is very fantastic. Its delicious, However, I must say that this recipe is VERY sweet

    Reply

  28. Ushmana Rai

    Okay, where do I send in my money? Cause this is really a million dollar recipe, with such fewer ingredients, a heavenly fudge! Amazing!

    Reply

  29. Alexa

    Wow, You are absolutely right. One million dollar recipe.
    I can't survive without chocolate. Thanks for sharing :)

    Reply

  30. JJ

    The recipe calls for 1/2 lb mini marshmallows? Is it actually 1/2 a pound?

    Reply

    • Heidi

      Yes, JJ. 1/2 lb (or 1/2 of a pound) is equivalent to 8 oz. In the US, most packages of mini marshmallows are 1 lb (16 oz), so that's half a bag of mini marshmallows. Hope that clears it up!

      Reply

Leave a Reply

Amazing Million Dollar Double Chocolate Fudge Recipe (2024)

FAQs

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Discover More Details ›
How do you make Paula Deen's 5 minute fudge? ›

directions
  1. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
  2. Add in chocolate chips; cook until melted.
  3. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
  4. Pour into a 8-inch pan. Cool cut into squares.

See More ›
What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

Learn More ›
When should I start beating fudge? ›

While you shouldn't mix the fudge mixture when it's hot, you should beat the mixture once it has been removed from the heat and cooled. Once again, turn to your candy thermometer. When the mixture has cooled to 110ºF (but not a moment before), it's time to pick up a wooden spoon and begin stirring.

Discover More ›
Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Explore More ›
Should you stir fudge while it's boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

See More ›
What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Explore More ›
Why won t my fudge go hard? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft.

See Details ›
How long should I beat my fudge? ›

until it starts to crystallize. If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes. The mixture is ready to be poured into a pan when it has visibly thickened and lost a bit of its luster.

Get More Info Here ›
What makes high quality fudge? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

Get More Info Here ›

What is the secret to smooth fudge that is not gritty? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Continue Reading ›
What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Get More Info ›
Why did my fudge come out like taffy? ›

If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.

Keep Reading ›
What kind of pan is best for fudge? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

View More ›
Can I beat fudge with electric mixer? ›

Immediately stir the fudge with the wooden spoon or beat on low speed with an electric mixer. The mixture should seem runny at first. Continue to stir vigorously or beat on low speed until the mixture begins to thicken slightly and loses some of its shine, 18 to 22 minutes.

Get More Info Here ›
What happens if you beat fudge too soon? ›

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

Keep Reading ›
How do you know when fudge is at the soft ball stage? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Get More Info Here ›

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