Rich, smooth, and unbelievably decadent, this copycat Fannie May Fudge tastes just like the classic chocolate squares from the candy shop—but it’s incredibly easy to make at home. No candy thermometer, no special equipment, and no fuss. Just simple ingredients that come together into the most luxurious fudge you’ll ever taste.
If you love old-fashioned homemade candy, don’t miss my Divinity or Southern Pralines—they’re long-standing family favorites!
⭐ Why You’ll Love This Recipe
This recipe has been in my family for decades. My mom made it every Christmas, inspired by the iconic Fannie May fudge we adored growing up—and it’s still the creamiest fudge I’ve ever tasted.
Here’s why it’s the best:
- Super easy—no tricky candy-making steps.
- Extra creamy and smooth thanks to real marshmallows.
- A big batch—makes about 5 pounds of fudge, perfect for gifting!
- No thermometer needed—just boil, mix, chill, done.
Unlike many of my other fudge recipes that use marshmallow creme (like Cookies & Cream Fudge or Orange Creamsicle Fudge), this version is made with whole marshmallows, butter, and chocolate, giving it a rich, nostalgic flavor and velvety texture.
🛒 Ingredients You’ll Need
- Milk – Any kind works (whole, 2%, or skim).
- Unsalted butter – Helps keep the flavor perfectly balanced.
- Granulated sugar – Creates a smooth, sweet base.
- Full-size marshmallows – Don’t use mini—they melt differently.
- Milk chocolate chips – For creamy sweetness.
- Semi-sweet chocolate chips – Adds depth and balance.
- Unsweetened baking chocolate – Intensifies the chocolate flavor.
- Vanilla extract – Rounds everything out.
🍫 How to Make Copycat Fannie May Fudge
1. Prep your pan
Line a 15×10×1-inch baking sheet with parchment paper. This makes removing and slicing super easy.
2. Add chocolate and marshmallows to a bowl
Place the marshmallows, chocolate chips, unsweetened chocolate, and vanilla in a large mixing bowl. Set it aside—this is where the magic will happen.
3. Cook the sugar mixture
In a large saucepan, combine:
- Sugar
- Milk
- Butter
Set over medium-high heat and bring to a boil, stirring constantly. Once it reaches a full boil, cook exactly 2 minutes.
4. Pour and melt
Immediately pour the hot mixture over the chocolate and marshmallows.
Beat using a whisk (or a stand mixer with the whisk attachment) until everything melts into a smooth, glossy mixture.
This may take a couple of minutes—keep whisking!
5. Pour and chill
Spread the fudge into your prepared pan.
Refrigerate 3 hours or until fully set.
🧊 How to Store Fudge (the BEST method!)
This recipe makes a lot—and that’s on purpose! Here’s how I keep it fresh through the entire holiday season:
- Once chilled, remove the large slab of fudge from the pan.
- Cut it into 4 large rectangles instead of bite-size pieces.
- Wrap each rectangle in parchment.
- Store them in freezer bags in the refrigerator or freezer.
Why not cut into squares right away?
Because whole blocks stay fresh, soft, and creamy MUCH longer. Once cut, fudge dries out quickly—use cut pieces within a few days.
I usually make this mid-December and pull out sections as I’m building cookie trays or gift boxes. It’s the perfect make-ahead candy!
❓ FAQs
Can I freeze fudge?
Absolutely! Freeze wrapped blocks for up to 2 months. Thaw overnight in the fridge before slicing.
Do I need a thermometer?
Nope! A simple 2-minute boil is all you need.
Can I use different chocolate?
Yes. You can adjust the sweetness level by swapping more milk or semi-sweet chocolate—but the combo listed gives the closest Fannie May flavor.
🎄 Make This Fannie May Fudge for the Holidays
This is the kind of candy that brings back memories—creamy, rich, nostalgic, and perfect for sharing. Make a batch, tuck a few wrapped pieces into your freezer, and you’ll always have the perfect treat ready for gifting (or snacking!).