Menu Enter a recipe name, ingredient, keyword...

Blue Ribbon Fudge (Cook's Country)


Google Ads
Rate this recipe 3.9/5 (72 Votes)
Blue Ribbon Fudge (Cook's Country) 1 Picture


  • Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.
  • 4 cups sugar
  • 1 (12 oz.) can evaporated milk
  • 16 tablespoons (2 sticks) unsalted butter
  • 2 cups walnuts or pecans, toasted and chopped coarse
  • 1 (8 oz.) jar Marshmallow Fluff
  • 2 teaspoons vanilla extract
  • 12 ounces bittersweet chocolate, chopped
  • 8 ounces unsweetened chocolate, chopped


Adapted from


Step 1

1. Line 12 by 9-inch baking dish with 2 pieces of foil, placed perpendicular to each other, let edges of foil overhang pan.

2. Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7-12 minutes.

3. Take pan off heat, stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes.

4. Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)

Review this recipe