Description

Million Dollar Fudge is a rich, creamy, and decadent chocolate fudge loaded with semi-sweet chocolate chips, German baking chocolate, marshmallow fluff, and chopped pecans or walnuts. This classic recipe requires boiling a sugar and evaporated milk mixture before combining it with the chocolate ingredients to create a smooth, velvety fudge that sets perfectly in a 9×13 pan. Ideal for making a large batch to share, this fudge yields about 48 pieces and is perfect for festive occasions or sweet treats.

Ingredients

Scale

Main Ingredients

4 ½ cups granulated sugar
2 tablespoons unsalted butter
1 pinch salt
1 (12-ounce) can evaporated milk
12 ounces semi-sweet chocolate chips
12 ounces German baking chocolate, chopped
7 ounces marshmallow fluff (about 2 cups)
2 cups chopped pecans or walnuts

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Instructions

Prepare Pan: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side. Lightly butter or spray the parchment paper with pan spray. Using parchment helps the fudge lift out easily after setting.
Combine Sugar Mixture: In a large saucepan, add 4 ½ cups granulated sugar, 2 tablespoons unsalted butter, 1 pinch salt, and one 12-ounce can of evaporated milk. Heat over medium-low, stirring continuously until the sugar completely dissolves.
Boil Sugar Mixture: Increase heat to medium and bring the mixture to a rolling boil. Stir as needed to prevent boiling over and allow it to boil for 6-8 minutes.
Prepare Chocolate Mixture: While the sugar mixture boils, place 12 ounces semi-sweet chocolate chips, 12 ounces chopped German baking chocolate, 7 ounces marshmallow fluff, and 2 cups chopped pecans or walnuts in a large bowl. Set aside.
Combine Mixtures: When the sugar mixture has finished boiling, carefully pour it into the bowl with the chocolate and marshmallow mixture.
Melt and Combine: Stir vigorously until all the chocolate has melted completely, and the marshmallow fluff is fully incorporated with no white streaks remaining.
Pour into Pan: Immediately pour the fudge mixture into the prepared pan and smooth the top evenly, as the fudge begins to set quickly.
Set and Slice: Let the fudge sit undisturbed for at least 2 hours at room temperature until fully set. Lift it out using the parchment overhang and slice into approximately 48 pieces for serving.

Notes

Using parchment paper is optional but recommended for easy removal of fudge.
Make sure to monitor the boiling sugar mixture carefully to avoid boiling over and burning.
The fudge sets quickly once mixed; work efficiently when pouring it into the pan.
Allowing the fudge to set for full 2 hours ensures clean and easy slicing.
Chopped pecans or walnuts can be omitted or substituted with other nuts if desired.
Store fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Stovetop
Cuisine: American