The Brigittine Monk’s Fudge

This is the fudge recipe I use every year – the Brigittine Monks Fudge and it makes five pounds of fudge. 


  • 4-1/2 Cups Sugar
  • 13 oz Evaporate Milk
  • 9 oz Semisweet Chocolate Chips
  • 9 oz Bittersweet Chocolate Chips
  • 7 oz Marshmallow Cream
  • 1/2 Pound Unsalted Butter
  • 1 Tablespoon Vanilla
  • 2 Cups Chopped Walnuts (optional)


  1. Bake Walnuts on Cookie Sheet for 10 minutes (300 degrees). Let them cool.
  2. Bring Sugar & Milk to a boil and cook exactly SIX MINUTES over medium heat. Stir constantly and make sure you don’t scorch it.
  3. Remove from stove and add remaining ingredients. Beat until Firm.
  4. Pour into a 9″ x 13″ buttered baking pan (cookie sheet with sides).
  5. Cool to room temperature then store overnight in fridge. 

Try this change instead of 9 oz of Semisweet Chocolate and 9 oz of Bittersweet Chocolate, use….

  • 6 oz Bakers – Bittersweet Chocolate
  • 12 oz Nestles – Semisweet Chocolate Morsels 

We keep our fudge stored in the fridge but you can leave it out if you prefer.