Phat Cow Fudge

PHAT: Pretty-Hot-And-Tempting. A much nicer alternative to FAT.

As I’ve said before, probably the question I get asked most frequently is “How are you not 500 pounds with everything that make on your blog?”


I love food. I’ve always loved food. And even when I’m eating really healthy I always treat myself to some chocolate…everyday. The majority of the time, we eat really healthy in my house. Of course I have times when I fall off the wagon hard, but that’s okay…and normal.


Food and I have a really good relationship. Growing up, I may have had times where I was “curvier” and I would complain to my mom and she would always say, “Oh honey, you look great.” I love that about her. We always ate healthy in my house and were active. So I think since we had that foundation, she knew I would be okay in the long run and it wasn’t worth stressing over.


As I am reaching the end of this pregnancy, the pure logistics of how my body is stretching and expanding is really quite amazing. My belly button feels like it’s 3 feet in front of me. I know pregnancy is supposed to be beautiful but my body has reached it’s capacity and some moments I feel like a freak of nature waddling around. One thing that helps is that my husband looks at me with the same eyes whether I’m 10 pounds or 400 pounds. I love that about him.


So I thought this Phat Cow Fudge was fitting for the occasion. Sometimes I feel fat and sometimes I feel “phat”, depending on which hormone is winning at the moment. This could also be named Rocky Road Fudge since essentially that’s what it is but Phat Cow Fudge is way more fun. This fudge is creamy, easy, and requires no candy thermometer which is a plus. I like to switch up my Christmas  plates with more than just cookies; fudge adds something nice to the mix. Especially this fudge. Since it’s some of the best I’ve had.
Make sure you remember to freeze your marshmallows so that they don’t melt when you stir them in. This recipe makes a ton! Perfect for Christmas plates, not perfect if you are making this just for yourself. Feel free to cut the recipe in half.
Phat Cow Fudge
Prep Time
22 hrs
Cook Time
22 hrs
  • 20 ounces Hershey's® milk chocolate bars broken into pieces.
  • 1 12 ounce package semi-sweet chocolate chips
  • 1 cup 2 sticks salted butter, cut into pieces
  • 4 cups sugar
  • 1 12 ounce can evaporated milk
  • 2 1/2 cups mini marshmallows
  • 4 cups frozen mini marshmallows
  • 2 teaspoons vanilla extract
  • 2 cups walnuts or pecans chopped
  1. Place four cups of mini marshmallows into the freezer until frozen.
  2. In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.
  3. Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine. Don't worry if it looks separated, just keep stirring. As it starts to cool it will lose its shine. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch I used two 9x13 baking dishes).
  4. Cool completely. You can speed this up by putting it in the refrigerator. Cut into pieces and serve. Store in an airtight plastic container. Makes about 60-70 pieces.
Recipe Notes
Source: Eat Cake For Dinner

Speak Your Mind



  1. Wow, this looks pretty amazing!

  2. it looks so good! i love this combination 🙂 kisses

  3. Oh my! This is awesome.

  4. I just might try this!!! Looks real tasty!!

  5. I made Jenn’s recipe a few days ago for a fudge challenge too! Isn’t it awesome? I love how easy it is.

  6. Sign me up for the sugar shock!

  7. This was the sweetest post! And I can assure you that you’re definitely PHAT, not the other.

    The fudge looks amazing, as always!

  8. That looks really intense! It’s wonderful that you have such a supportive family. Best of luck with the remaining days of your pregnancy.

  9. Oh, that fudge does look PHAT! And I love how easy it is! I’m definitely going to make some!

  10. Damn, These look sooooooo tastyyy:) I love em!
    greets from Bigfatcook!!

  11. I love your explanation about how you look and feel – I’m also pregnant and am lucky to have an amazing husband like you do. Growing up, my mom was just like yours. I have always felt pretty good about the way I look, even during this (my first) pregnancy. And I’ll be making this delicious sounding fudge this week. Thanks for posting!

  12. Those looks delicious, and I’m sure you look fabulous, too!

  13. I would advise amending the recipe to read “continue to cook and stir at a light boil until mixture reaches 234°F .” 7 minutes may not remove the correct amount of water for people at different elevations, or with high humidity levels.

  14. These were very yummy!! They reminded me of s’mores, which was great. We gave them to my kids’ teachers as their Christmas gifts.

  15. I was actually very disappointed in this recipe 🙁 I spent nearly $25 to purchase all the ingredients and followed the instructions exactly and it just didn’t turn out. My chocolate seized up as soon as I put the sugar/marshmallow mixture on it so now I have an entire pan of inedible chocolate.

  16. @Stephanie,
    Usually chocolate only seizes up if moisture gets in it or it was cooked too long. Did you add the hot milk to the chocolate or was it still in a pan on the stove?

  17. I LOVED this fudge! It was perfectly creamy and sweet. Next time I will halve the recipe though. 2 pans is too much temptation!

  18. I know I should be smart enough to figure this out but approximately how many Hershey bars does it take make the 20oz mark??? Thanks. Plan to make this next week.

  19. I ended up having to make 2 batches of this fudge because I ruined my first one. First time around I took Phobos advice and cooked the sugar/milk/marshmallow mixture until it reached 234°F . The minute I poured it over the chocolate/butter I knew I’d made a mistake. I kept stirring and hoped for the best but it looked like grainy buttercream & did not firm up whatsoever. Second time around I followed the recipe directions exactly, boiling gently for 7 minutes and it turned out beautifully.

  20. When I make my Never Fail Fudge I always add a big scoop of peanut butter, either creamy or crunchy if I need a little more nuts. My recipe is for an 8″ square pan. Maybe your readers would like to try that little addition.

  21. Would love to sign up for your blog…..don’t see where to do it tho ????

    • On the top right of my blog there’s a letter icon by the facebook and twitter icons. You can do it there. But you’re right, I need to make it clearer. Thank you!

  22. Looks a lot like Heavenly Hash Candy to me and it only has 3 ingredients.

  23. Thanks for this recipe. My late mother used to make this. She called it King Mallow. I’ve been looking this for a long time!

  24. Oh well…I haven’t made ant New Year’s resolutions yet, so off I trot to the corner store to buy a bag of marshmallows…drooling all the way!

  25. Hi m
    Please sign me up for your blog…..


  26. This was sooo good. I will make it again. I am going to share the next batch. 🙂

  27. Horrible recipe. I spent a small fortune on ingredients. Chocolate seized up. My kids are so disappointed. I am posting this and telling my friends this is a flop.

    • Christy {The Girl Who Ate Everything} says:

      Sorry Sue! If your chocolate seized up that usually means you overheated it. That can happen to chocolate in any recipe so I wouldn’t blame the recipe 🙂

  28. This recipe was published in the Salt Lake Junior League cookbook in 1975 with the name of Sherry Bird Linebaugh as contributor. I’ve made this fudge for years–I’ve never had it seize, I’ve made it at 6000 ft in Utah and at sea level on the coast of Southern California–It has always turned out perfect.

  29. my fudge wont harden what should i do

  30. Can you freeze this (once it has set), or will the chocolate turn colour? Sometimes melted then frozen chocolate turns a chalky/grey.


  31. peggy waddell says:

    why does this have marshmallows in the batter and then more frozen ones? why not all frozen ones?

  32. I made this today and it is so good! Thank you for sharing.

  33. Hi! I’m excited about any candy making that doesn’t require a thermometer! Thank you! I do have a question, though. How many milk chocolate bars are needed?

  34. haha love the name! We’ve all been there! Either way, this fudge can only make things better!