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Crazy Quilt Mama in the Kitchen: Million Dollar Fudge

One of my most favorite foods in all the world is FUDGE.  I LOVE FUDGE! (Exactly why I only allow myself to make it once or twice per year, and only as a special treat when we celebrate the holidays with family.  Okay, okay, once I made a whole batch of Million Dollar Fudge for my birthday instead of a cake.  But that’s IT!  No more fudge!)

If you google “Million Dollar Fudge”, you’ll find a lot of different fudge recipes with the same name.  I’m not sure where I found this particular recipe, but I’ve been using it for years, and it’s always amazing.  Super chocolaty, super creamy, and just the right density (In step 1, I boil the ingredients for 12 minutes for a firmer fudge.)

Oh man.  Now I want fudge.

Million Dollar Fudge

This only takes about 20 minutes to make, then overnight to fully set.

  1. In a large pot, boil the following for 10-12 minutes (10 minutes will make a softer fudge; 12 minutes will make a firmer fudge), stirring almost constantly.
    • 1 can Evaporated Milk
    • 1/2 cup butter
    • 4 cups granulated sugar
  2. After boiling, remove from heat and quickly add:
    • 1 pkg chocolate chips
    • 10 oz pkg mini marshmallows
    • 1 large chocolate candy bar
    • 3 Tbsp. Vanilla
  3. Stir until everything is dissolved (work quickly and use all your muscles!). Pour into a buttered/sprayed 9 x 13 cake pan, and let sit until firm (usually overnight). Once firm, cut into 1 inch pieces.

That’s it!  It’s the easiest thing ever.  So delicious, and really makes a lot.  Perfect for sharing, or for bringing to a potluck or family gathering – I promise you won’t have to worry about bringing any home!

Tips & Tricks

Since I’ve made this recipe many times, I’ve developed a few tips & tricks I’ll share with you here.

  • Line the inside of your pan with foil, and lightly spray the foil.  When the fudge is cooled and set, you can lift the whole thing out in one giant piece for cutting.
  • Cut your fudge on a cutting board.  After lifting the whole monstrosity out of the pan, I usually take a long knife and cut it in half (so it’ll fit on my cutting board), then cut long rows, and then turn the board and cut across to make into 1″ squares (or whatever your preference).
  • While you’re boiling away for 10 or 12 minutes (step 1), organize the rest of your ingredients.  You’ll be adding them all at once in Step 2, so be ready!  I line everything up on the counter in the order I plan to add them: Chocolate Bar, then Chocolate chips, then Marshmallows, then Vanilla.
  • Break everything into small pieces so it’ll melt faster.  You need everything to melt quickly, so break the candy bar into smaller pieces.  Open the chocolate chip package so you can dump it in quickly.  (Stir after adding chocolate so it starts melting right away.)  If you have full size marshmallows, cut them into quarters.  Honestly, it gets melty and starts to set up so quickly – unmelted chocolate or big blobs of marshmallow will still taste good, but your fudge won’t be as amazing 🙂

Additions & Variations:

As you can imagine, this fudge recipe lends itself well to personal taste and variations.  Because it calls for chocolate chips and a candy bar, you have a lot of options!

Hint: you can use half a bag of specialty chips, and leave the rest according to the recipe.  Or you can use two regular size candy bars if you don’t have a large (king-size) one.  This recipes is pretty flexible 🙂

Additions:

  • Add 1 cup nuts (Walnuts, Almonds, Peanuts or whatever your favorite)
  • Crushed candy cane bits (so many flavor options!)
  • Dried cherries or blueberries
  • Toffee bits

Variations:

  • Milky Dark Fudge (milk chocolate chips + Hershey Special Dark bar)
  • PB & Chocolate (peanut butter flavored chips + milk chocolate candy bar)
  • White Fudge (white chocolate chips + Cookies & Cream bar)
  • Chocolate Mint (Andes Mints chips +  dark chocolate bar)
  • Raspberry Chocolate (semi sweet chocolate chips + chocolate raspberry candy bar)
  • Half & Half (this one might take a little more planning, but you could halve the entire recipe, and make the first flavor variation, let it set, then make the second variation and pour overtop.  Be sure to let the whole thing set completely.)

Essential Oils:

  • Important:  Not all essential oils are pure enough to use internally, and in your cooking.  I only trust and recommend doTERRA Essential Oils.  Please read about doTERRA’s CPTG Quality Testing to learn more – and poke around the blog here for more ways I use oils with my family 🙂  
  • Add a few drops of Peppermint or Wild Orange Essential Oil to your Million Dollar Fudge for a unique and interesting variation!  You decide how strong you want it – I’d probably do 6-8 drops for a whole batch.

How to Store Million Dollar Fudge

HAHAHAHA!  That’s funny!

Seriously, it goes so fast I have never, ever had a problem with this fudge needing special storage,  I usually stack the pieces on a plate and cover with plastic wrap, or put them in a lidded storage container, and just leave it on the counter.   Honestly, it disappears pretty quickly.  (Which is why I sometimes hide it in the back of the pantry, hehe, don’t tell my kids.)

You could easily give this fudge as a small gift or include a handful of pieces in gift baskets or holiday cookie trays.  And as I mentioned, it’s perfect for bringing to an office potluck, family gathering or other holiday event.

How Much Do You Love This Fudge??

Do you LOVE this fudge?  What’s your favorite variation?  Leave a comment!  I’d love to hear from you 🙂

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