Grainy fudge? Make sure the sugar is completely dissolved before adding the chocolate; maintain medium heat and stir constantly. Too soft to cut? Let it cool longer; if it’s still soft, it may be slightly undercooked—next time, simmer for one more minute before adding the chocolate.
No pecans? Substitute walnuts or omit them altogether.
Storage and Make-Ahead

Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Freeze tightly wrapped for up to 2 months; thaw in the refrigerator overnight.
For clean cuts, warm a sharp knife in hot water, wipe it dry, and slice.

Why this recipe works: Marshmallows act as a natural stabilizer, giving the fudge a smooth, lump-free texture without the need for a candy thermometer. Unsweetened condensed milk and butter provide creaminess, while pecans add a toasted crunch that balances the creamy texture.
Estimated nutritional values ​​per square: about 200 kcal (may vary by brand and serving size). Inspired by Paula Deen’s classic express fudge recipe.