Craving Crusher Fudge

Jo Jackson


This fudge has sweet and salty notes. It is the perfect challenger for that hard to beat craving!


★★★★★ 1 vote

Makes about 48 pieces
10 Min
20 Min
Stove Top


  • 1 1/2 c
    granulated sugar
  • 2/3 c
    evaporated milk (or 1 5oz can)
  • 2 Tbsp
    unsalted butter
  • 1/4 tsp
  • 2 c
    mini marshmellows
  • 1 1/4 c
    semi-sweet chocolate chips
  • 1/4 c
    peanut butter chips
  • 1 tsp
    vanilla extract
  • 1/2 c
    thin pretzel sticks broken up, but not crushed
  • 1/2 c
    course chopped pecans (or walnuts)

How to Make Craving Crusher Fudge


  1. LINE: 8-inch square baking pan with foil.

    MEASURE/CHOP: All of your ingredients ahead of time.
  2. COMBINE: sugar, evaporated milk, butter and salt in a medium to large heavy bottom sauce pan. Bring to full rolling boil over medium heat, stirring constantly.

    Once to a boil, stir constantly for 5 minutes. It works best if you time it. Remove from heat.
  3. IMMEDIATELY STIR: in marshmellows until melted, then chips until melted and combined, then vanilla extract, then nuts and pretzels. Once everything is combined, pour into baking pan. Refrigerate for 1 hour or until firm. Lift from pan, remove foil and cut into 48 pieces. You can do larger pieces if you want to.

    Then top with a piece of pecan or walnut and a small piece of pretzel if you want to make it pretty.

Printable Recipe Card

About Craving Crusher Fudge

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American

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