Carnation Fudge (A Foolproof Recipe!)
Carnation Fudge is a foolproof fudge that is sweet, sticky and chocolatey. You only need five simple ingredients to make this fudge that is perfect for sharing with friends and family!
Fudge is the perfect treat for snacking on any time of the year. It doesn’t need to be refrigerated, you can cut off any size piece that feels right and this Carnation Fudge is so easy to make that you can have the perfect fudge ready to enjoy in a moment’s notice.
I recently shared with you the very best strawberry fudge and Strawberry Truffles but if you are a chocolate fan you need to perfect this classic chocolate fudge.
Semi-sweet chocolate melts perfectly into creamy evaporated milk, and the miniature marshmallows give this fudge the perfect texture and sweetness. Chewy, a little sticky and not too rich. Just the right amount of decadence!
Add this delicious fudge to your dessert offerings along with Christmas Crockpot Crack, Peanut Butter Pretzel Bites or Chocolate Peanut Butter Rice Krispie Treats and you will be in chocolate heaven!
My Analysis of this Popular Recipe
This recipe has long been popular as the fudge recipe on the back of the Carnation evaporated milk cans. It first appeared around the 1960s and has been a popular fudge recipe ever since! I decided to try the famous recipe and make my own judgments about it. Here is what I thought:
- No Thermometer: I love that this recipe is a no-thermometer approach. Anytime a candy thermometer needs to be used, I immediately scroll away from that recipe. The fact that this can be made with no thermometer is a huge plus for me!
- Easy Setting: The hardest part about making fudge is knowing that you have used the right measurements of ingredients at the right temperature to allow your fudge to set up perfectly (not grainy, and not too soft!). With the marshmallow and chocolate chip additions to this recipe, the guess work is taken out! I LOVE IT!
- Customizable: By changing out the semi-sweet chocolate chips for white chocolate and switching the nuts with other add-ins, your world has just opened up to countless flavors of fudge!
Overall, this is one of my favorite fudge recipes ever made, and I would highly recommend it to anyone wanting to make a homemade fudge but worried about the logistics of getting it perfectly right! This recipe gives a lot of wiggle room for experimentation and customization.
Ingredients for Carnation Fudge
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Butter: I prefer unsalted so that I can control the amount of salt in the recipe, but either will work.
- Semi-sweet chocolate chips: You could use milk chocolate or dark chocolate but the semi-sweet gives this recipe just the right amount of sweetness.
- Evaporated milk: NOT sweetened condensed milk.
- Granulated Sugar: I prefer this to powdered sugar as it keeps the fudge from being too sweet.
- Miniature marshmallows: I don’t recommend using regular or jumbo marshmallows because they will not melt at the same rate as miniature marshmallows which could cause problems!
- Walnuts (optional): You can also add it any other types of nuts.
- Pantry Basics: Vanilla, salt
Recipe Variations
You can easily switch up the flavor of this fudge by substituting a different kind of chips. Use butterscotch baking chips, peanut butter chips or even milk chocolate chips. Try this Velveeta Fudge variation for an extra creamy fudge!
Tools
- Medium pot: Choose a pot that can fit all your ingredients for melting your chocolate
- Glass Pan: An 8×8 or 9×9 pan work best
- Parchment Paper: Parchment paper keeps the fudge from sticking to the pan and makes it easier to remove and slice.
How to Make this Recipe
Step 1: Melt the butter, evaporated milk, sugar and salt.
Step 2: Add the marshmallows, chocolate chips, vanilla and nuts.
Step 3: Stir until the marshmallows and chocolate melt.
Step 4: Pour into the prepared baking dish and let it cool. Top with nuts if desired.
Expert Tips
- Be sure and keep an eye on your evaporated milk mixture the entire time it is on the heat. Stir constantly but slowly to keep it from burning.
- Feel free to mix up the nuts or leave them out completely! If you love nuts, try this 3 Ingredient Peanut Butter Fudge!
- Allow the fudge to cool completely for at least two hours or overnight. Cutting into it too soon will be very sticky!
- For clean, smooth cuts, dip your knife in hot water, then quickly dry it off to keep the blade warm. This makes slicing through the fudge effortless. You can also use this trick with cookie cutters to create fun shapes!
Recipe FAQs
This fudge can be kept in an airtight container at room temperature for up to a week. Putting your fudge in the refrigerator may actually cause it to dry out faster.
Patience is key in this recipe. If your fudge is looking a little soft, allow it to cool for a bit longer or even put it in the refrigerator to help.
Did you enjoy this recipe for Carnation Fudge? If so, make sure to check out these other recipes I picked out just for you:
If you tried this Carnation Fudge Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Carnation Fudge
Equipment
- Medium pot
- Glass Pan
- Parchment Paper
Ingredients
- 2 Tbsp butter
- ⅔ cup evaporated milk
- 1 ⅔ cup granulated sugar
- ½ tsp salt
- 2 cups miniature marshmallows
- 1 ½ cups semisweet chocolate chips
- 1 tsp vanilla
- ½ cup chopped walnuts, optional (plus more for decoration)
Instructions
- Line an 8×8” glass pan with parchment paper. Set aside.
- In a medium saucepan over medium heat, mix the butter, evaporated milk, sugar, and salt.
- Bring the mixture to a boil, then cook for 5 minutes, stirring constantly. Remove from the heat.
- Stir in the marshmallows, chocolate chips, vanilla, and nuts. Stir for 1-2 minutes or until the marshmallows melt.
- Pour into the prepared baking dish and decorate as desired (I topped mine with extra walnuts).
- Cool completely before cutting into squares. Serve and enjoy!
Notes
- Semi-sweet chocolate chips: You could use milk chocolate or dark chocolate but the semi-sweet gives this recipe just the right amount of sweetness.
- Evaporated milk: NOT sweetened condensed milk.
- Miniature marshmallows: I don’t recommend using regular or jumbo marshmallows because they will not melt at the same rate as miniature marshmallows which could cause problems!
- Walnuts (optional): You can also add it any other types of nuts.
- Be sure and keep an eye on your evaporated milk mixture the entire time it is on the heat. Stir constantly but slowly to keep it from burning.
- Feel free to mix up the nuts or leave them out completely!
- Allow the fudge to cool completely for at least two hours or overnight. Cutting into it too soon will be very sticky!
- For clean, smooth cuts, dip your knife in hot water, then quickly dry it off to keep the blade warm. This makes slicing through the fudge effortless. You can also use this trick with cookie cutters to create fun shapes!
