Name: Chocolate Walnut Marshmallow Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Yield: 24
Ingredients: 4 ½ cups granulated sugar; 1 pinch of salt; 2 tablespoons unsalted butter; 1 (12-ounce) can evaporated milk; 1 (12-ounce) package semi-sweet chocolate chips; 12 ounces German sweet chocolate, broken into pieces; 1 (7-ounce) jar marshmallow crème; 2 cups chopped walnuts (optional); Special Equipment; A heavy-bottomed saucepan; A wooden spoon; A 9x13-inch baking dish; Parchment paper

Chocolate Walnut Marshmallow Fudge

There’s something truly special about recipes that stand the test of time, and this Chocolate Walnut Fudge is one of them. It’s the kind of treat that brings back childhood memories—whether it’s sneaking a piece from the holiday dessert table or making a batch with loved ones on a cozy winter evening.

Rich, creamy, and decadently chocolatey, this fudge is made without condensed milk—just simple pantry staples like chocolate, sugar, butter, and marshmallow crème. The result? A melt-in-your-mouth texture with just the right amount of sweetness. And the best part? No candy thermometer is required! It’s practically foolproof, which makes it the perfect recipe for busy moms who want to whip up something impressive without the hassle.

When I first made this fudge, my family’s reaction said it all. My husband, a self-proclaimed chocolate critic, couldn’t stop at just one piece, and my kids? Let’s just say the plate vanished before I even had a chance to wrap up leftovers. Now, it’s a staple in our home, especially around the holidays. Whether you’re making it for a bake sale, a Christmas treat box, or just because you’re craving something sweet, this classic recipe never disappoints.

Questions I Often Get Asked About This Recipe

What makes this fudge different from other recipes?
This is unique because it uses marshmallow crème instead of condensed milk, creating a smooth, creamy texture without being overly dense. Plus, no candy thermometer is needed!

Do I have to use walnuts?
Nope! While the original recipe includes walnuts for added crunch, you can easily leave them out or swap them for pecans, almonds, or even chopped pretzels.

Can I make this fudge ahead of time?
Yes! It actually tastes better after sitting for a few hours. Store it in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.

Can I freeze this fudge?
Absolutely! Wrap it tightly in plastic wrap and store it in an airtight container for up to three months. Just let it thaw at room temperature before serving.

Why isn’t my fudge setting properly?
If your fudge is too soft, it might not have been boiled long enough. Be sure to let the sugar mixture boil for at least four to five minutes before mixing in the chocolate and marshmallow crème.

What You Need to Make Chocolate Walnut Marshmallow Fudge

Ingredients

4 ½ cups granulated sugar

1 pinch of salt

2 tablespoons unsalted butter

1 (12-ounce) can evaporated milk

1 (12-ounce) package semi-sweet chocolate chips

12 ounces German sweet chocolate, broken into pieces

1 (7-ounce) jar marshmallow crème

2 cups chopped walnuts (optional)

Special Equipment

A heavy-bottomed saucepan

A wooden spoon

A 9×13-inch baking dish

Parchment paper

How to Make Mamie Eisenhower’s Fudge

Prepare the pan. Line a 9×13-inch baking dish with parchment paper and set aside.

Boil the sugar mixture. In a heavy-bottomed saucepan over medium heat, combine the sugar, salt, butter, and evaporated milk. Stir continuously and bring to a boil. Let it boil for four to five minutes, stirring frequently.

Melt the chocolate. Remove from heat and immediately stir in the chocolate chips, German sweet chocolate, and marshmallow crème. Mix vigorously until everything is smooth and fully incorporated.

Add the nuts. If using walnuts, fold them in gently at this stage.

Set the fudge. Pour the mixture into the prepared baking dish, smoothing it out evenly. Let it sit at room temperature until firm (about three hours) or refrigerate for faster setting.

Cut and serve. Once firm, lift the fudge out using the parchment paper, cut into squares, and enjoy!

Tips for Making the Best Mamie Eisenhower’s Fudge

Stir constantly. The sugar mixture can burn quickly, so keep it moving while it’s boiling.

Use quality chocolate. Since this fudge is all about rich, chocolatey goodness, use a good-quality German sweet chocolate and chocolate chips.

Let it set properly. It can be tempting to slice in early, but for the best texture, allow it to fully firm up.

Adjust the sweetness. If you prefer less sweet fudge, you can reduce the sugar slightly or use darker chocolate.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! This fudge brought back memories of my grandma making it every Christmas. So easy to make!” – Sarah M.

⭐️⭐️⭐️⭐️⭐️ “Perfectly creamy and rich! I love that it doesn’t require a candy thermometer. A new holiday staple in my house.” – Jenna R.

⭐️⭐️⭐️⭐️☆ “Loved the flavor, but next time I’ll try it without nuts. My kids aren’t fans, but otherwise, this was amazing!” – Daniel P.

⭐️⭐️⭐️⭐️☆ “Great recipe! Mine turned out slightly soft, but I think I didn’t boil the sugar mixture long enough. Will try again!” – Olivia T.

⭐️⭐️⭐️⭐️⭐️ “Hands down the best fudge I’ve ever made! The marshmallow crème makes it so smooth. Highly recommend!” – Emily K.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3