This versatile, easy, and award-winning recipe can be used to create lots of different flavors of fudge and makes a bulk 5-pound batch.

Milk Chocolate Blue-Ribbon Fudge squares on a white plate surrounded by a blue and white polka-dot ribbon.

I love making this recipe for Blue–Ribbon Fudge– it’s not fussy and doesn’t require a candy thermometer. Just let it boil for 6 minutes, stir in your chips of choice and pour it into a container to cool. Wham, bam, done.

Blue-Ribbon Fudge squares sit on a white square plate with China tea cups and blue flowers in the background.

How to make the best Blue-Ribbon Fudge

Place two sticks of butter, 5 cups of sugar, and a can of evaporated milk into a large stockpot. The pot pictured is an 8-quart stockpot.

A stainless steel stockpot is filled with sugar, butter cubes and evaporated milk.

I highly recommend you make this fudge in a large stock pot or something that has high sides. When this gets to boiling, it will rise up, almost doubling in size. You don’t want it spilling out and making a huge mess!

A mixture of butter, evaporated milk and sugar is at a rolling boil in a stock pot to make Blue-Ribbon Fudge.

Bring the mixture to a rolling boil- that means it’s boiling like crazy- then set a timer for 6 minutes. This will cook the sugar enough to get that perfect fudgy consistency when it cools.

Chocolate chips floating in a mixture of sugar, butter and evaporated milk.

When it’s finished boiling, turn the heat off. Stir in 12-14 ounces of your chips of choice and nuts (I recommend toasted) just until smooth. I personally don’t like nuts in my fudge so I leave them out. When you’re the cook you get to do things your way right?!?!

The secret to the best tasting fudge- use a blend of high-quality chocolate. I love Guittard, but Ghiradelli is pretty good as well. Mixing semi-sweet (or bittersweet) chocolate with a few milk chocolate and white chocolate chips gives the fudge a delicious well-rounded deep chocolate flavor!

A whisk stirs chocolate fudge in a large stockpot.

How to cool and cut Blue-Ribbon Fudge

I made a super big mistake by using this pan pictured below. Can anyone guess what I did wrong? I forgot to line my pan with foil or parchment paper! Grrrrr. It worked out fine because I wasn’t sharing any of this batch with friends or family.

I was told that using a rectangular 1/2 gallon cardboard milk carton is fabulous for cooling fudge. It is already waxed inside, so when the fudge cools, just rip off the carton from your ‘brick’ of fudge and slice it into perfect squares! Floss or wire works great for cutting.

A non-stick 9x13 inch pan is filled with cooling chocolate Blue-Ribbon Fudge.

I still managed to get some nice looking squares out of this pan despite my faux pas from earlier.

An extreme closeup of cut chocolate fudge squares to show the texture.

This Blue-Ribbon fudge really lives up to it’s name and makes a wonderful treat to share with friends and family, especially around the holidays!

looking down on a wooden table with a plate full of chocolate fudge squares.

I know you will enjoy this fudge recipe, but don’t forget to leave a comment and recipe rating if you try it- the feedback is much appreciated!