This rich and decadent Copycat Fannie May Fudge tastes just like the classic candy shop favorite — and you don’t need a candy thermometer to make it! Thick, creamy, and irresistibly chocolatey, this old-fashioned fudge is perfect for gifting, holidays, or whenever you’re craving something sweet.
A plate of thick chocolate fudge squares sits on a white dish, ready to enjoy.
If homemade candy is your thing, you’ll also love treats like classic divinity or old-fashioned pralines — both timeless favorites!
⭐ Why You’ll Love This Fudge
This recipe has been passed down in my family for years, inspired by the famous chocolate fudge sold at Fannie May stores. It’s rich, silky, and truly foolproof.
Here’s why it’s a keeper:
- No special equipment needed — no thermometer required.
- Huge batch — makes about 5 pounds of fudge, perfect for sharing.
- Velvety texture — a combination of real marshmallows, butter, and chocolate gives it the perfect creamy bite.
- Loved for generations — a nostalgic candy that tastes just like the original.
Unlike many of my other fudge recipes made with marshmallow creme (like Cookies & Cream Fudge or Orange Creamsicle Fudge), this one uses full-size marshmallows for a vintage, old-school texture.
You’ll also see this same base used in favorites like Salted Caramel Mocha Fudge, Macadamia Nut Fudge, and Chocolate Cookie Dough Fudge.
🧈 Ingredients You’ll Need
Milk
Use whatever you have — whole, 2%, or even skim all work fine.
Butter
Unsalted butter is best so you can control the flavor.
Marshmallows
Be sure to use full-size marshmallows (not mini), as they melt more slowly and smoothly.
Chocolate Chips
A mix of milk chocolate and semi-sweet creates the perfect creamy, sweet balance.
Unsweetened Baking Chocolate
Deepens the chocolate flavor and keeps the fudge from being overly sweet.
🍫 Tips for Perfect Fudge Every Time
- Prep the mixing bowl first. Add marshmallows, chocolate chips, and vanilla to the bowl before you heat the sugar mixture.
- Pour the hot mixture directly in. The heat melts everything effortlessly.
- Whisk until smooth. Use a whisk or an electric mixer to combine until silky and creamy.
- Line your pan with parchment. Makes slicing and lifting easier.
Using a stand mixer or hand mixer can save time and ensure everything melts evenly.
❄️ How to Store Your Fudge
This recipe makes a very large batch, so here’s the best way to keep it fresh:
- Pour finished fudge into a 15×10×1-inch parchment-lined pan.
- Chill until firm.
- Remove from the pan and cut into 4 large rectangles.
- Wrap each rectangle tightly in parchment and place in a freezer-safe bag.
I typically make it in mid-December and pull from the stash all season long.
Why store in large blocks?
Cutting the fudge later keeps it fresher. Bite-size pieces dry out faster, so slice only what you need for gifting or dessert plates.
This method keeps the fudge tasting just-made through the holidays — and no one will know you prepped it ahead of time!
❓ Frequently Asked Questions
How long does fudge last?
Wrapped well and refrigerated, it stays fresh for several weeks. It also freezes beautifully.
Can I freeze fudge?
Yes! Store in airtight packaging and freeze for up to 3 months.
How many servings does this make?
About 128 bite-size pieces, depending on how you cut it.
⭐ Copycat Fannie May Fudge Recipe
Ingredients
- 4 cups granulated sugar
- 1 cup milk
- 1 cup unsalted butter
- 25 full-size marshmallows
- 12 oz milk chocolate chips
- 12 oz semi-sweet chocolate chips
- 2 oz unsweetened baking chocolate
- 1 tsp vanilla extract
Instructions
- Prepare the pan.
Line a 15×10×1-inch baking sheet with parchment paper. - Add chocolates to a bowl.
Place marshmallows, chocolate chips, unsweetened chocolate, and vanilla into a large mixing bowl. - Cook the sugar mixture.
In a saucepan, combine the sugar, milk, and butter.
Bring to a boil over medium-high heat, stirring constantly. Once boiling, continue boiling for 2 full minutes. - Combine.
Immediately pour the hot mixture over the chocolate mixture.
Beat with a whisk or electric mixer until everything melts and the mixture becomes smooth and creamy. - Chill.
Spread into the prepared pan and refrigerate for 3 hours or overnight. - Store.
Remove from the fridge, cut into 4 large slabs, and wrap securely until ready to use.
When serving, slice into bite-size squares.
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