Chocolate Fudge Is The Perfect Gift
We’ve been making this fudge every year for as long as I can remember. It’s an easy recipe and it comes out creamy, soft, and so rich and decadent.
Chocolate fudge is one of those candy treats I just can’t live without around the holidays. The old fashioned treat is just part of a tradition in our house and we’ve been making the decadent dessert for a long time.
If you love chocolate fudge, give dark chocolate fudge with sea salt a try.
What Ingredients Do I Need To Make the Chocolate Fudge Recipe?
- Evaporated milk
- Chocolate chips
- Marshmallow cream
- Vanilla extract
- Chopped walnuts (optional)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
I love fudge. That’s just all there is to it. So much in fact:
- I will risk burning my tongue to eat it out of the saucepan. Seriously. My house is full of people that love homemade fudge with marshmallow cream.
The Best Marshmallow Cream
A couple of years ago I received a call from one of the ladies in my son’s elementary school cafeteria (I volunteer at the school all the time, so I know them all).
She said that one of the new guys in the cafeteria could NOT believe that a parent would let their child come to school with a jar of marshmallow cream for lunch!
She quickly walked out there and found my son sitting there enjoying his creamy, sticky-fingered mess, with a plastic spoon.
She laughed and told the man that this child’s mother would never have allowed it if she knew.
I couldn’t help but laugh, and I now hide the marshmallow cream WAY in the back of our pantry where my son can’t find it.
This simple fudge recipe, which I am about to share (sounds like it’s worth a million dollars, doesn’t it?), is so quick and easy, as well as creamy and oh-so-good.
But, beware, if you make this, people will be camping out on your front lawn to get some. Make some of this Chocolate Turtle Fudge and people won’t ever leave.
Step-By-Step Instructions For The Best Chocolate Fudge Recipe
Start by melting the butter in the saucepan (at least a 3-quart pan) on medium heat.
Add the sugar and evaporated milk (make sure you don’t use condensed milk). Stir it until it’s blended. It will take a few minutes to start boiling.
Make sure your saucepan is large enough, so it doesn’t boil over. If you double this recipe, you will need at least a 6-quart saucepan.
Once you get the ingredients to a full rolling boil, put your thermometer in and keep stirring until it reaches 234-degrees. If you don’t have a thermometer, that’s fine.
If you don’t have a thermometer, start the timer for 4-minutes after it starts boiling.
If you do, then when it reaches 234-degrees or 4-minutes, remove the saucepan from the heat.
TIP: Be sure not to let the thermometer touch the bottom of the pan or you will get an incorrect reading.
I do think using a thermometer is a good plan because you will be able to see when the fudge reaches the right temperature.
Some people know how to do the water test where you drop some fudge in the water, but I am not great at that so I stick to the thermometer.
Add the marshmallow creme and stir.
I always add the marshmallow first because the ingredients are still so hot and will melt the marshmallow cream faster.
If you add the chocolate chips in first, that’s fine, but it cools the fudge off enough that it takes longer to melt the marshmallow and you’ll be using some elbow grease.
Next, add the vanilla and the chocolate chips. Fudge is such a beautiful thing to look at, isn’t it? Maybe it’s because I know it’s going to taste sooooo good.
It’s also probably a good thing that I am only making one batch, and that I can’t fit my head into the saucepan because I would lick every drop of that fudge off the side if I could.
Believe me, I try to get every drop with my spatula. But, believe it or not, I do share some with the kids…unless I make it while they’re at school. Ya know because that would be more convenient!
Pour your fudge into the casserole dish.
I like my fudge thick, so I use a smaller pan. I use either a disposable tinfoil pan (about a 9″ x 9″), or a ceramic baking pan, and never had a problem with the fudge sticking, most likely because there is so much butter in the recipe.
If you used a stoneware pan, you will probably need to grease it first, but otherwise, you should be ok. Using a 9″ x 9″ pan makes the fudge pretty thick.
If you’d like smaller pieces, you can use a 13″ x 9″ pan instead.
Easy Chocolate Fudge
As the fudge cools, it will set up and it will take three to four hours. After it cools, put some Saran Wrap over the top to keep it from drying out.
(If you have a crazy cat, like us, that tears through the Saran Wrap to lick off half of the fudge, put it in a cabinet).
There are a lot of possibilities with this fudge. You can add peanut butter, butterscotch, or even mint chips in place of the chocolate chips.
Or, you can do half chocolate chip and half peanut butter, for example, and get a great and tasty combination.
If I am making fudge for the kids and me, we don’t add any nuts, but my husband loves walnuts. You can also add pecans as a treat.
If you’re looking for something to take to the front office at your child’s school, they will forever love you if you bring in fudge.
It’s an inexpensive way to share with others, and you will gain a lot of best friends. Fudge makes a great gift for teachers, neighbors, church potlucks, and so much more!
And if they want to know how to make the perfect fudge, print out the recipe and take it with you to share.
- 1-1/2 sticks butter
- 3 cups sugar
- 5 ounce can evaporated milk (2/3 cup)
- 12 ounce bag chocolate chips
- 7 ounce can marshmallow cream
- 1 teaspoon vanilla
- 1 cup chopped walnuts (optional)
- Melt the butter in a saucepan on medium-high heat.
- Add the evaporated milk and sugar and stir.
- Bring to a full rolling boil on medium, stirring constantly. Cook until the candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Add marshmallow cream. Stir until blended.
- Add vanilla. Stir.
- Add chocolate chips and stir until blended.
- Add walnuts (optional).
- Pour into pan and cool.
Walnuts are not included in the nutritional information.
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Nutrition Information:Yield: 25 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 255.2Total Fat: 13gSaturated Fat: 6.78gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19.6mgSodium: 57.9mgCarbohydrates: 34.2gFiber: 0.8gSugar: 32.5gProtein: 2.76g