I Tried Martha Stewart’s Fudge Recipe, and It Was the Softest Thing That Held Together
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Martha Stewart Fudge Recipe
Leave a Comment on I Tried Martha Stewart’s Fudge Recipe, and It Was the Softest Thing That Held Together
I wasn’t looking for a dessert.
I was looking for something that would set.
something firm, smooth, square.
a little rich. a little heavy.
and guaranteed to come together if I followed the steps.
fudge is like that.
especially this one.
What the Original Looked Like
Martha’s version is old-school but precise.
you melt marshmallows with butter, sugar, cream, and salt.
you add chocolate.
you fold in nuts.
you chill.
and then—you slice.
no baking. no flour. no rising.
just melt, stir, pour, set.
it’s quiet work.
which, some days, is exactly what you need.
What I Did Differently
used salted butter because that’s what I had.
added a pinch more vanilla—because it felt right.
used bittersweet chips instead of semisweet.
no regrets.
and I toasted the walnuts.
Martha didn’t ask.
I did it anyway.
The Way It Happened in My Kitchen
I buttered the pan with my fingers.
lined it with parchment.
crisscrossed like Martha says.
like a little paper net, just in case.
in a heavy saucepan, I tossed in the butter, marshmallows, sugar, cream, and salt.
stirred slow.
watched it melt down into something thick and shiny.
the kind of sweet that sticks to the spoon.
I pulled it from the heat.
added vanilla.
chocolate chips.
half the walnuts.
stirred until it all gave in.
until the shine dulled just a little.
that’s how you know.
poured it into the pan.
smoothed the top with the back of the spoon.
scattered the rest of the nuts like I was pretending to care where they landed.
waited 30 minutes.
then into the fridge.
waited an hour more.
sliced into squares with a knife I didn’t sharpen.
some edges cracked.
some didn’t.
it held.
so did I.
A Few Things I Learned While It Cooled
if you stir too fast, it goes grainy.
if you overthink, it clumps.
but if you go slow and stay warm—
it sets.
just right.
What I Did With the Extras
wrapped six in wax paper. gave them away.
hid three in the freezer behind the frozen peas.
Mae found them.
texted “you made fudge?!”
I didn’t answer.
she knew.
Would I Make It Again?
yes.
for Christmas.
for grief.
for company I don’t want but love anyway.
That’s As Much As I Remember
the spoon’s still in the sink.
the paper peeled clean.
and the softest pieces were the ones that held best.
this reminded me of the chocolate bark i broke too soon last winter. still good. just messy.
FAQs
yes. they’re what makes it glossy and soft. skip them and it’s not fudge. it’s a lesson.
sure. pecans. hazelnuts. or none at all. it’s still sweet enough to carry itself.
mostly. but two’s safer. and overnight’s better if you’ve got patience.
you can. just use a bigger pan. and a bigger fridge.
a week in a tin. longer if you hide it.
Martha Stewart Fudge Recipe
Description
Soft, rich, barely structured—it holds just enough. like you do.
Ingredients
Instructions
- Grease an 8-inch square pan with butter. line it with parchment, crisscrossed like protection. butter the paper too. trust me.
- Melt the butter, marshmallows, sugar, cream, and salt in a heavy saucepan over medium heat. stir slowly. not constantly. just often enough to keep it smooth. watch the marshmallows melt. give them time.
- Take it off the heat. stir in vanilla, chocolate chips, and half the walnuts. stir gently. not too long. just until it stops looking like chaos and starts looking like fudge.
- Pour into the pan. smooth the top. scatter the rest of the walnuts like you’re letting go of something.
- Let it cool for 30 minutes. then chill for 1 hour.
- Slice when ready. 6 rows by 6. or don’t measure. just cut.
- Eat a square. let it melt on your tongue. feel it go soft. then firm. like memory.