The key is to use store-bought marshmallow creme instead of using sugar and a candy thermometer to make sure you boil for long enough and get to the right temperature. The marshmallow creme has basically done that step already for you and making fudge becomes as easy as combining everything in a saucepan and pouring it into a cake pan or baking sheet.
There are a few tips that will help along the way – like lining the cake pan with parchment paper so that the fudge is easy to remove, or using a sharp knife, dipped in hot water to make cutting perfect cubes a lot easier – but basic fudge is really not very hard to make and the rewards are big! Once you have the basic recipe and technique down, you can make any variation of fudge you like. Here’s a recipe for a dark chocolate orange fudge that is as pretty as it is delicious.