Martha Stewart Fudge Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart fudge is a smooth, old-fashioned chocolate candy with a deep cocoa flavor and a soft, sliceable texture that holds its shape on a cookie tray. Mine is inspired by Martha Stewart’s classic American home cooking and entertaining style, and it finishes with a glossy top that looks as good as it tastes. Semisweet chocolate and a little vanilla keep the flavor rounded rather than flat. Mini marshmallows stirred in at the end add a light, pillowy bite. Walnuts are optional, but I like the crunch against all that chocolate.

The whole batch takes about 155 minutes from start to finish, though most of that is cooling time. The stovetop work is only 20 minutes, and the method is simple enough for a first-time candy maker. Make it for a holiday cookie platter, a potluck dessert table, or a quiet weekend when you want something sweet in the house.

Why This Martha Stewart Fudge Works

Cooking the sugar mixture to the soft-ball stage is what gives this fudge its signature texture. At 234°F to 240°F (112°C to 115°C), the syrup sets into a candy that’s firm enough to cut but still tender when you bite into it. A candy thermometer takes the guesswork out of that range, and the cold-water test is a reliable backup.

Adding the chocolate chips off the heat is the other key move. Residual warmth melts them gently, so the fudge stays smooth instead of turning grainy. Stirring in the marshmallows last keeps them whole and airy rather than dissolved.

What You’ll Love About It

One saucepan and no oven make this an easy win. The fudge slices into 64 neat squares, so it feeds a crowd without much effort. And it keeps beautifully for weeks, which means you can make it well before the party.

Ingredients

Use fresh milk and good-quality chocolate chips for the cleanest flavor.

• 3 cups (600g) granulated sugar
• 1 cup (240ml) whole milk — keep the fat; low-fat milk makes a slightly grainy candy.
• 1/2 cup (113g) unsalted butter, cut into pieces
• 1/4 cup (20g) unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 12 ounces (340g) semisweet chocolate chips (about 2 cups)
• 1 teaspoon vanilla extract
• 1 cup (50g) mini marshmallows, plus more for topping if desired
• 1 cup (120g) chopped walnuts, toasted (optional)

Equipment

• Heavy saucepan — 4-quart (3.8L) size, so the syrup has room to bubble up.
• Candy thermometer — clips to the side of the pan.
• Loaf pan — 9×5-inch (23x13cm).
• Parchment paper — enough for a 2-inch (5cm) overhang.
• Heatproof spatula — silicone works well.
• Offset spatula — for spreading the fudge flat.
• Sharp knife — for clean squares.

How to Make Martha Stewart Fudge

Step 1: Prep the Pan and Pot

Line a 9×5-inch (23x13cm) loaf pan with parchment paper, leaving a 2-inch (5cm) overhang on the long sides, and lightly grease the paper with butter or nonstick spray. Clip a candy thermometer to the side of a heavy 4-quart (3.8L) saucepan. The overhang becomes your handles later, so make sure both sides are even.

Step 2: Dissolve the Sugar

Combine 3 cups (600g) sugar, 1 cup (240ml) milk, 1/2 cup (113g) butter, 1/4 cup (20g) cocoa powder, and 1/4 teaspoon salt in the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula, until the butter melts and the sugar dissolves, about 5 minutes. Scrape the bottom and corners of the pan as you stir so no sugar granules stick and scorch; those stuck bits are what make candy taste burnt.

Step 3: Boil to the Soft-Ball Stage

Attach the candy thermometer and bring the mixture to a boil without stirring. Boil over medium heat, undisturbed, until the thermometer reads 234°F to 240°F (112°C to 115°C), the soft-ball stage, 10 to 12 minutes. If you don’t have a thermometer, drop a small spoonful into a glass of cold water; it should form a soft ball that flattens when pressed. Don’t stir once it boils, or the sugar can crystallize and turn the batch grainy.

Step 4: Melt the Chocolate

Remove the saucepan from the heat and immediately add 12 ounces (340g) chocolate chips and 1 teaspoon vanilla. Stir gently but continuously with a clean spatula until the chocolate is completely melted and the mixture is smooth and glossy, about 2 minutes. Keep the spatula moving so the chocolate melts evenly instead of seizing in one spot.

Step 5: Fold In the Mix-Ins

Stir in 1 cup (50g) mini marshmallows and 1 cup (120g) toasted walnuts, if using, just until evenly distributed. Work quickly; the fudge thickens as it cools. A few gentle folds are enough, so stop as soon as everything is scattered through.

Step 6: Pour and Cool

Pour the fudge into the prepared loaf pan and spread it into an even layer with an offset spatula. Press a few extra mini marshmallows into the top if you like. Let the fudge cool completely at room temperature, about 2 hours, until firm; it should feel set in the center with no soft give when pressed.

Step 7: Cut Into Squares

Lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board. Cut into 1-inch (2.5cm) squares with a sharp knife, wiping the blade with a warm damp cloth between cuts for clean edges. Press straight down rather than sawing, which keeps the squares sharp-cornered.

Step 8: Store the Fudge

Store the fudge in an airtight container with parchment between layers. That keeps the squares from sticking together and protects the glossy surface.

What to Serve With It

Pile the squares on a holiday cookie tray with shortbread, peppermint bark, and sugar cookies. They also work as a small after-dinner treat alongside fresh berries or a scoop of vanilla ice cream. Hot coffee is the natural partner, especially when the fudge is served slightly chilled.

Tips for the Best Results

• Grease the paper — a light coat keeps every square clean on the bottom.
• Scrape the corners — sugar catches there and burns quickly.
• Boil undisturbed — stirring at this stage causes crystallization.
• Toast the walnuts — a few minutes in a dry skillet deepens their flavor.
• Warm the knife — a hot blade glides through for sharp edges.
• Wait for firm — cutting early smears the layers together.

Easy Variations

Swap the semisweet chips for milk chocolate chips for a sweeter, milder fudge. Leave out the walnuts and use 1 1/2 cups (75g) mini marshmallows instead for a softer, chewier candy. A teaspoon of instant espresso powder stirred in with the cocoa deepens the chocolate flavor without making it taste like coffee.

Storing and Reheating

• Room temperature — an airtight container keeps it fresh for up to 2 weeks.
• Refrigerator — store for up to 1 month in a sealed container.
• Freezer — wrap the slab or squares tightly and freeze for up to 3 months.
• Soften and serve — microwave a square for 5 to 10 seconds if it turns too firm.

Nutrition (per serving)

These values are estimates per serving, based on 64 squares.

FAQs

Can I make this Martha Stewart fudge recipe ahead of time?

Yes, the fudge can be made up to 1 week in advance and kept in a cool spot. Cut it just before serving for the cleanest edges.

Where did fudge come from?

Fudge is widely traced to American college campuses in the late 1800s, where students cooked sugar and chocolate in dorm kitchens. The soft-ball method became a standard home candy technique from there.

What if I don’t have a candy thermometer?

Use the cold-water test: drop a small spoonful of the hot mixture into a glass of cold water. It’s ready when it forms a soft ball that flattens when you press it.

Why did my fudge turn out grainy?

Graininess usually comes from sugar crystals that form on the sides of the pan or from stirring during the boil. Scrape the pan well before boiling and leave the mixture alone once it starts bubbling.

Martha Stewart-Inspired Fudge

Print Recipe

This smooth, creamy fudge is inspired by Martha Stewart’s classic American home cooking and entertaining style. It has a deep chocolate flavor, a soft yet sliceable texture, and a glossy finish that looks beautiful on a holiday cookie tray. A candy thermometer makes it foolproof, but the cold-water test works too.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 20
• Total Time: 155
• Yield: 64 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups (600g) granulated sugar
• 1 cup (240ml) whole milk
• 1/2 cup (113g) unsalted butter, cut into pieces
• 1/4 cup (20g) unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 12 ounces (340g) semisweet chocolate chips (about 2 cups)
• 1 teaspoon vanilla extract
• 1 cup (50g) mini marshmallows, plus more for topping if desired
• 1 cup (120g) chopped walnuts, toasted (optional)

Instructions

1. Line a 9×5-inch (23x13cm) loaf pan with parchment paper, leaving a 2-inch (5cm) overhang on the long sides, and lightly grease the paper with butter or nonstick spray. Have a candy thermometer clipped to the side of a heavy 4-quart (3.8L) saucepan.
2. Combine the sugar, milk, butter, cocoa powder, and salt in the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula, until the butter melts and the sugar dissolves, about 5 minutes. Scrape the bottom and corners of the pan as you stir so no sugar granules stick and scorch.
3. Attach the candy thermometer and bring the mixture to a boil without stirring. Boil over medium heat, undisturbed, until the thermometer reads 234°F to 240°F (112°C to 115°C), the soft-ball stage, 10 to 12 minutes. If you don’t have a thermometer, drop a small spoonful into a glass of cold water; it should form a soft ball that flattens when pressed.
4. Remove the saucepan from the heat and immediately add the chocolate chips and vanilla. Stir gently but continuously with a clean spatula until the chocolate is completely melted and the mixture is smooth and glossy, about 2 minutes.
5. Stir in the mini marshmallows and toasted walnuts, if using, just until evenly distributed. Work quickly; the fudge thickens as it cools.
6. Pour the fudge into the prepared loaf pan and spread it into an even layer with an offset spatula. Press a few extra mini marshmallows into the top if you like. Let the fudge cool completely at room temperature, about 2 hours, until firm.
7. Lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board. Cut into 1-inch (2.5cm) squares with a sharp knife, wiping the blade with a warm damp cloth between cuts for clean edges.
8. Store the fudge in an airtight container with parchment between layers.

Notes

Store fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. To freeze, wrap the whole slab or individual squares tightly in plastic wrap and place in a freezer bag; freeze for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving. For make-ahead, the fudge can be made up to 1 week in advance and kept in a cool spot. To soften fudge that has become too firm, microwave individual squares for 5 to 10 seconds.

Nutrition

• Calories: 79
• Sugar: 11g
• Sodium: 5mg
• Saturated Fat: 2g
• Carbohydrates: 12g
• Fiber: 0.5g
• Protein: 0.5g
• Cholesterol: 5mg

Keywords: Martha Stewart fudge, chocolate fudge recipe, homemade fudge, old-fashioned fudge, stovetop fudge, easy fudge, chocolate dessert, holiday candy, party treat, marshmallow fudge, candy thermometer fudge