The Best Copycat Fannie May Fudge – Rich, Creamy, and Candy-Shop Perfect

If you’ve ever tasted Fannie May fudge, you know exactly why it’s so beloved. It’s not crumbly or dry. It’s not overly sweet or gritty. It’s smooth, dense, and melts slowly on your tongue, the kind of fudge that feels indulgent and nostalgic all at once. This copycat Fannie May fudge captures that signature candy-shop texture and deep chocolate flavor—right from your own kitchen.

Fannie May has been making iconic chocolates for over a century, and their fudge is famous for its flawless consistency. The secret isn’t fancy equipment or complicated steps—it’s balance. The right blend of chocolate, sugar, dairy, and careful cooking creates that silky finish that sets firm yet creamy. This recipe stays true to that philosophy, using simple pantry ingredients and straightforward technique.

This is the fudge you make for holidays, gifting, or when you want a dessert that feels timeless and special. Wrapped in parchment, tucked into tins, or served in neat squares on a plate, it has that unmistakable “from a chocolate shop” look and taste.

Ingredients:

• Granulated sugar
• Heavy cream
• Unsalted butter
• Semi-sweet chocolate, chopped
• Unsweetened chocolate, chopped
• Marshmallow creme
• Vanilla extract
• Salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a heavy-bottom saucepan, combine sugar, heavy cream, butter, and salt.
3. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
4. Continue boiling and stirring for 4–5 minutes, until slightly thickened and smooth.
5. Remove from heat and immediately stir in semi-sweet chocolate and unsweetened chocolate until fully melted.
6. Add marshmallow creme and vanilla extract, stirring vigorously until glossy and completely smooth.
7. Pour fudge into prepared pan and smooth the top.
8. Let cool at room temperature for at least 2 hours, or until fully set.
9. Lift from the pan and cut into clean squares with a sharp knife.

Tips & Tricks

• Use a heavy saucepan to prevent scorching and ensure even heat.
• Stir constantly while boiling to keep the sugar from crystallizing.
• Don’t overcook—too much boiling time can make fudge dry instead of creamy.
• For clean slices, warm your knife slightly before cutting.

Variations

• Add chopped walnuts or pecans for a classic nutty version.
• Swirl in peanut butter or caramel before setting.
• Sprinkle flaky sea salt on top for contrast.
• Replace half the semi-sweet chocolate with milk chocolate for a sweeter fudge.

Serving Suggestions
Serve fudge squares with coffee, espresso, or hot cocoa. They’re perfect for dessert trays, cookie exchanges, holiday gift boxes, or elegant after-dinner treats.

Storage Information
Store fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Fudge can also be frozen for up to 3 months—thaw at room temperature before serving.

FAQ
Why use marshmallow creme?
It helps create the smooth, creamy texture that Fannie May fudge is known for.

Can I use chocolate chips?
Chopped chocolate bars are best for texture, but high-quality chips will work in a pinch.

Does this fudge need a candy thermometer?
No—this recipe relies on timing and texture rather than temperature, keeping it approachable.

History / Fun Facts
Fannie May Candies was founded in 1920 and became famous for premium chocolates with consistent quality. Their fudge stands out for its creamy, melt-in-your-mouth texture—a hallmark this copycat recipe aims to recreate faithfully.