Triple Chocolate Fudge

Triple Chocolate Fudge
5 Reviews
Cream cheese gives a satin-like texture to this holiday favorite.
10 min
Prep Time
Total Time
150 pieces


6 cups
1 cup
Land O Lakes® Butter
1 (12-ounce) can
evaporated milk
1 (8-ounce) package
cream cheese*
1 (11.5-ounce) package (2 cups)
milk chocolate chips**
1 (12-ounce) package (2 cups)
real semi-sweet chocolate chips***
4 ounces
bittersweet chocolate
1 (13-ounce) jar
marshmallow crème
1 tablespoon
almond extract
1 tablespoon
*Substitute 1 (8-ounce) tub mascarpone cheese.

**Substitute 12 ounces milk chocolate, coarsely chopped.

***Substitute 12 ounces real semi-sweet chocolate, coarsely chopped.


  1. Butter a 15x10x1-inch jelly-roll pan. Set aside.
  2. Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with whisk, 20-30 minutes, until mixture comes to a full boil. Boil, stirring constantly, 10-13 minutes, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball.  
  3. Remove from heat; whisk in all chocolate and marshmallow crème. Beat until smooth and glossy. Stir in almond extract and vanilla.
  4. Pour mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut into pieces. Store refrigerated.

Recipe Tips

Nutrition Facts (1 piece)

Dietary Fiber

Recipe Comments and Reviews


I have made this fudge for years. You can use it as a base for almost any flavor. Sub Rum Extract and add raisins and you have Rum Raisin. If you're feeling adventurous add bacon to the top when it is still soft. I will never make any other type of fudge. Key to success is that everything needs to be at room temp. If you don't have the cream cheese at room team you'll end up with chunks of cream cheese throughout.


The taste is fabulous, but the cream cheese ended up cooked in small bits strewn throughout the fudge! Not something I want to put out for others or give away on candy and cookie trays. Looks like I'll be making another batch of fudge. I used a candy thermometer so I'm not sure what happened?


I dont know if this is a good recipe or not. I have never made fudge before and I messed it all up. I must have gotten the sugar mixture too hot because it was really thick, almost like a cookie batter. For a first timer, I felt this was a hard thing too make. It sounded good though!


this recipe is great. the fudge taste great


This is the best fudge recipe ever. I make sure that I have all the ingredients ready to stir in for example the chocolates,vanilla, and marshmallow. I have also used a digital thermomoter which helps with knowing when you are at the correct stage.

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