The Best Copycat Fannie May Fudge (No Thermometer Needed!)

If you’ve ever tasted Fannie May fudge, you know exactly why it has such a devoted following. Ultra-smooth, luxuriously creamy, rich without being grainy, and melt-in-your-mouth soft — it’s the kind of fudge that feels special with every bite. The good news? You don’t need a candy thermometer, special equipment, or years of confectionery experience to recreate it at home.

This Copycat Fannie May Fudge delivers that signature silky texture and deep chocolate flavor using a simple stovetop method that’s nearly foolproof. No guessing stages. No sugar crystallization anxiety. Just dependable, bakery-quality fudge every single time.

Traditional fudge recipes rely heavily on precision temperatures and sugar chemistry, which can intimidate even confident home cooks. This recipe skips all of that by using sweetened condensed milk and marshmallow crème — two classic ingredients that guarantee smoothness while maintaining that iconic old-fashioned fudge flavor. The result is a nostalgic chocolate treat that tastes exactly like the famous candy shop version.

Whether you’re making holiday gift boxes, stocking a cookie tray, preparing edible gifts, or simply craving a rich chocolate indulgence, this fudge belongs in your recipe collection. It’s especially perfect during the holidays, when dependable desserts matter most.

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Why This Copycat Fannie May Fudge Works So Well

• No candy thermometer required
• Foolproof method — no grainy texture
• Ultra-creamy, smooth consistency
• Rich chocolate flavor just like the original
• Perfect for gifting, holidays, and celebrations

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What Makes Fannie May Fudge So Special

Fannie May is famous for its exceptionally smooth fudge, which differs from crumbly or sugary versions often found elsewhere. The texture is dense but soft, creamy without being sticky, and deeply chocolatey without bitterness.

The secret isn’t complicated — it’s about fat balance and emulsification, not high heat sugar cooking. That’s exactly what this copycat recipe recreates. By melting chocolate gently and incorporating marshmallow crème and condensed milk at the right moment, you achieve that signature melt-away bite with no stress.

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Ingredients

• 12 oz semi-sweet chocolate, chopped or chips
• 8 oz milk chocolate, chopped or chips
• ½ cup (1 stick) unsalted butter
• 1 (14 oz) can sweetened condensed milk
• 1 cup marshmallow crème
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Add-Ins

• Chopped walnuts or pecans
• Sea salt flakes
• Crushed peppermint
• Swirl of peanut butter

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Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a heavy-bottom saucepan over low heat, combine butter and sweetened condensed milk.
3. Stir constantly until butter is fully melted and mixture is smooth. Do not let it boil.
4. Add semi-sweet and milk chocolate to the pan. Continue stirring gently until completely melted and glossy.
5. Remove from heat and immediately stir in marshmallow crème, vanilla extract, and salt.
6. Mix until fully incorporated and silky smooth.
7. Pour fudge into prepared pan and smooth the top with a spatula.
8. Let cool at room temperature for 1 hour, then refrigerate for 2–3 hours until fully set.
9. Lift fudge out using parchment paper and cut into clean squares.

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Pro Tips for Perfect No-Thermometer Fudge

• Keep heat low at all times — scorching ruins texture
• Stir constantly to prevent separation
• Use good-quality chocolate for best flavor
• Let fudge set fully before cutting
• Clean knife between cuts for sharp edges

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Texture Troubleshooting (And How This Recipe Avoids Them)

Grainy Fudge:
Usually caused by overheated sugar. This recipe avoids that entirely.

Too Soft:
Chill longer — fudge firms as it sets.

Too Firm:
Let sit at room temperature before serving.

This method is forgiving and reliable, making it ideal for both beginners and experienced bakers.

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Delicious Variations

Classic Walnut Fudge:
Fold in ¾ cup chopped walnuts before pouring into pan.

Peppermint Holiday Fudge:
Add ½ teaspoon peppermint extract and top with crushed candy canes.

Peanut Butter Swirl:
Drop spoonfuls of warm peanut butter over fudge and swirl gently.

Dark Chocolate Version:
Use all dark chocolate for a more intense flavor.

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Perfect for Holidays & Gifting

This fudge is ideal for:

• Christmas candy trays
• Holiday gift boxes
• Valentine’s Day treats
• Cookie exchanges
• Hostess gifts

Wrap squares in wax paper or parchment, then pack in tins or boxes for a professional, candy-shop finish.

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Storage & Shelf Life

• Store in an airtight container at room temperature for up to 5 days
• Refrigerate for up to 2 weeks
• Freeze for up to 2 months (thaw overnight in fridge)

Fudge actually improves after a day as flavors settle.

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Why This Is the BEST Copycat Version

Many copycat fudge recipes fall short — either too soft, too sweet, or lacking depth. This version balances milk chocolate sweetness with semi-sweet richness, uses real butter for mouthfeel, and incorporates marshmallow crème at the right stage for that unmistakable Fannie May smoothness.

It’s reliable. It’s nostalgic. And it tastes like it came straight from the candy counter.