Old-Fashioned Creamy Chocolate Fudge Recipe
This stovetop chocolate fudge recipe is creamy, sweet, and super easy to make with just a few pantry staples–sugar, butter, evaporated milk, sweet marshmallow creme, chocolate chips, and a hint of vanilla extract. This one is just like Grandma’s old-fashioned fudge recipe.
After years of trial and error, I’ve honed this recipe to perfection. Fudge can be finicky, but this recipe is reliable, simple, and has been used by thousands of home cooks. With the help of a candy thermometer and my directions, this no-fail method is perfect for beginner cooks, yielding a creamy, old-fashioned fudge that melts in your mouth.
| Prep Time | Cook Time/Set-Up Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 20 minutes/3 hours | 25 | Beginner + |
Ingredient Notes
With just a handful of ingredients, you can whip up this classic candy in no time.
Butter – This melts down into pure gold, giving the fudge that rich, creamy base, and helps the fudge set into its signature firm yet soft texture.
Sugar – As it cooks with the butter and milk, it caramelizes into the soft, smooth candy that melts in your mouth.
Evaporated milk – This creamy canned milk gives everything a little extra body and richness. It brings out the chocolate flavor and keeps things smooth.
Chocolate chips – These melt into the base, giving the fudge its deep, chocolaty flavor and that glossy finish that makes it shine.
Marshmallow cream – Sticky, sweet, and crucial to this recipe. This helps keep the fudge smooth and creamy and gives it a soft, light, and creamy texture.
Vanilla Extract – Just a splash brings out all the flavors and makes them pop.
Full printable recipe with the measurements and instructions at the bottom of the post in the recipe card.
Tips For Making Fudge
A few tricks in the kitchen will make all the difference between good fudge and great fudge. Keep these handy for flawless fudge.
- Doubling the Recipe? Be sure to use a large enough pot—at least a 6-quart saucepan—to prevent any boil-overs.
- Use a Candy Thermometer – This one tool makes a BIG difference. It ensures the sugar melts properly and reaches that perfect temperature for smooth, creamy fudge every time. Make sure you get to 234 degrees so the sugar will melt and you avoid a grainy texture. Be sure not to let the thermometer touch the bottom of the pan, or you will get an incorrect reading.
- Know Your Temp – I use a candy thermometer, not a digital one. I find that the candy thermometer is more accurate.
- Pan Size Matters – I like my fudge thick, so I use a smaller pan. I use either a disposable aluminum foil pan (about a 9″ x 9″ square pan) or a ceramic baking pan, and I have never had a problem with the fudge sticking because there is so much butter in the recipe. If you used a stoneware pan, you would need to grease it first, because it tends to stick more.
- Want Thinner Pieces? Go for a 9×13-inch pan if you’d like your fudge to be thinner and cut into smaller bites.
- Lining Your Pan – If you want to lift the whole block out easily for slicing, line your pan with parchment paper first. It makes cleanup a breeze, too.
- Order of Ingredients – I always stir in the marshmallow cream before the chocolate chips while everything’s still piping hot—it melts faster that way and blends in more smoothly.
- Got Oily Fudge? If your fudge looks oily after combining and stirring all the ingredients, don’t panic. Pour it into your prepared pan and gently stir it in the pan a bit more. As it begins to cool, the oil will reabsorb and the texture will smooth out.
- Use a saucepan with a thick bottom. If you have a thin pot, it will burn the sugar at the bottom.
- Slicing the fudge – To get a clean cut, use a long, sharp Chef’s knife. Run it under hot water, and carefully, dry it off with a towel. This will help the knife slide through he fudge. Re-warm and wipe clean between cuts for smooth edges. Don’t saw with the knife, just make a clean cut.
Step-By-Step Instructions
Melt the butter in a 3-quart saucepan or larger (to prevent boiling over) on medium heat. Pour in the evaporated milk and sugar (make sure you don’t use condensed milk). Stir it until it’s blended. It will take a few minutes to start boiling.
Once you have the ingredients at a full rolling boil, insert your thermometer and continue stirring until it reaches 234 degrees. Then, remove the pan from the heat.
If you don’t have a thermometer, start the timer for 4 minutes after the mixture reaches a full-rolling boil. Remove the pan from the heat after four minutes have passed.
Add the marshmallow cream to the pan and stir. 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.
I usually use Jet Puff marshmallow cream, but you can also use Marshmallow Fluff.
Next, add the vanilla extract and the chocolate chips and mix well.
Pour your fudge mixture into the casserole dish. I give it a little stir after it’s in the dish. This helps absorb some of the butter that might be on the top of the fudge.
Fudge Set Up, Storage, and Freezing
For best results, allow your marshmallow fudge recipe to set up at room temperature for two to three hours. If you’re in a hurry, you can place it in the refrigerator, and it will set up in about half the time. After it cools, cover it with Saran Wrap to prevent it from drying out.
You can store the fudge in an airtight container at room temperature or cover it with plastic wrap. The fudge will keep at room temperature for a few days, but about one to two weeks in the refrigerator. You can freeze the fudge for about one month. Be sure to refrigerate the fudge as it thaws.
Add Some Flavor Variety
There are numerous possibilities with this fudge base. The next time, consider adding a different flavor of chips as an alternative to the semi-sweet chocolate chips. Any of the chips or nuts listed below should be added after the marshmallow cream.
- Peanut butter chips
- Butterscotch chips
- Mint chips
- Milk chocolate chips
- White chocolate chips for white chocolate fudge
- Dark chocolate chips
- Cranberries – adding these is perfect for your sweet tooth.
- Crushed toffee
- Walnuts
- Pecans
Or, you can do half chocolate chip and half peanut butter, for example, and get a great and tasty combination with this foolproof chocolate fudge.
FAQs
What’s A Full Rolling Boil?
A full rolling boil is when the mixture is bubbling vigorously and doesn’t stop bubbling even when you stir it. This is the stage you want your fudge to reach once the butter, sugar, and evaporated milk are combined and heated. It ensures the sugar is dissolved correctly and that the mixture reaches the correct temperature for the fudge to set well. Use a candy thermometer for exact temperature.
How Do You Keep Fudge From Crumbling Or Being Too Gritty?
Make sure you don’t overcook the fudge, and make sure all of the sugar crystals are mixed in with the evaporated milk. Oftentimes, fudge will get crumbly and dry when you cook it even a few degrees over 234°F. Gritty fudge happens when you don’t cook it long enough. Undercooking doesn’t give the sugar crystals time to dissolve. So make sure you bring the temperature to 234°F.
What Chocolate Is Best For Fudge?
It depends on the type of fudge you are making. Semi-sweet chocolate is the most widely used for traditional chocolate fudge because it is less sweet than other chocolates. You are adding sugar and marshmallow to this recipe, so using semi-sweet chips will keep away the sweetness overload. I use semi-sweet chocolate chips because they come out delicious every time, and they are easy to store and use.
High Altitude Instructions
At higher altitudes (generally above 3,000 feet), water will boil at a lower temperature, which affects how your fudge sets. Here’s how you can adjust it:
- Lower the target temperature by about 2°F for every 1,000 feet above sea level. For example, if you’re at 5,000 feet, subtract 10°F from the normal 234°F soft-ball mark. Your new target would be around 224°F.
- Be extra careful not to overboil. The lower boiling point means your fudge could cook too fast and become dry, crumbly, or grainy.
More Decadent Fudge Recipes
If you are looking for some ways to satisfy your sweet tooth, be sure to check out these other fudge recipes. They hit the spot every time.
- Add some dark chocolate fudge to your holiday rotation.
- Want to make fudge without the stovetop? Try an easy and quick recipe for chocolate frosting fudge.
- This butter pecan fudge recipe is one of the most decadent desserts, and it’s always a hit with friends and family.
- Add some extra fun to holidays with a creamy eggnog fudge recipe.
Old-Fashioned Creamy Chocolate Fudge Recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Our family name for this fudge is 5 lb. fudge. When it should really be 10 or 20 lb. fudge after eating. What would Christmas be without this fudge!
I love it! That’s a great name for the fudge. I’ve already made it twice now and it’s not even December. I think 10 or 20lb. fudge will end up being the perfect name after I get done eating it all. Ha ha!
Do you use milk or semi sweet chocolate chips?
Hi Danie,
I use semi-sweet chips. If you make it, let me know how you like it.
When do you add the vanilla?
Hi Melissa,
You add the vanilla after you’ve stirred in the marshmallow. Let me know how yours turns out! Sorry to take so long to respond, somehow this ended up in my spam folder. Happy Holidays!
You didn’t mention when to add the vanilla. Add with chocolate chips?
Oh! Sorry about that. I add the vanilla after I add the marshmallow. I am so focused on eating the fudge that I forgot to add it to the recipe. 🙂 I have forgotten to add the vanilla several times and it still tastes delicious. I will go in and fix that. Thanks Susan! Happy Holidays!
Do I put in refrigerator after it sets
Hi Ginny,
I always leave it on the counter. It’s perfect at room temperature. I’ve had some on the counter for a couple of days.
This has been recipe in my family for years! Two things. My grandmother taught me not to stir once the sugar dissolved. I usually use half the marshmallow. It makes it taste much richer. Just a tip from old hand.
Hi Judy!
It’s a great recipe! I will have to try it that way. I’ll have to try it with half of the marshmallows, too. Thanks for the great tip!
This recipe has been in our family for years. My mom’s recipe is named Easy-do Fudge. The difference from this recipe is ours only calls for 1 stick of butter. I love that is so easy to change the flavor by just using another flavor of chips. I usually add pecans to one batch of the chocolate. I use milk chocolate chips. It is addicting!! I put it in my Christmas boxes I make for gifts. I have found that using your mixer to mix it all together after removing from the stove is faster and easier on my arm.
Hi Donna!
I’ll have to try your family recipe. Milk chocolate chips are soooo delicious! It’s very addicting! I’ve put the fudge in gifts for my kid’s teachers, too!
Thanks for stopping by! Julie
I have been making this fudge recipe for over 30 years. It’s on the back of the Marshmallow Cream jar and I do it in the microwave in 11 1/2 minutes – Yum!!!!
I’ve never tried it in the microwave. I’ll have to try it! Thanks for coming by!
You know what, this is not the southern fudge I grew up with, because the real southern cook does not use marshmallow cream in our recipes. I don’t think the marshmallow cream had even been invented yet!
You guys must be pretty young!
So fun, Dana! I would love to hear about your recipe! Thanks for stopping by!
I never would have guessed fudge was so easy to make. I’ve never been brave enough to make candy. I thought I would give it a chance for Christmas Cookie Plates for the neighbors. I am beyond grateful I doubled the recipe. It was so easy to make. It’s so good too! Usually I only eat fudge from a small shop in Glenhaven, CO once a year…not anymore! I’m already plotting to play with this for Valentine’s Day. Thank you for sharing this recipe!
Try my late mom’s recipe.
Melt 1 bag of Nestlé semisweet chips with 1 can of Betty Crocker milk chocolate frosting. Stir in walnuts. Refrigerate. Eat.
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This same recipe has been around for decades printed on marshmallow cream jars. Nothing new.
Switch peanut butter for marshmallow creme. Have not tried yet.
Garbage, no visible recipe, no amounts for the ingredients
Mine came out kind of dry instead of creamy. I even used a candy thermometer. I think the temp was too high.
I substituted half the vanilla with almond extract and it took it to the next level. Great, easy recipe. Highly recommend.
This is the recipe my Mum made for years. I have experimented with the different flavors and it’s so versatile. I like to use orange extract or peppermint for some, I also put crushed up Heath bars on some, also crushed up peppermint candies, not only does it taste good they also look nice.
I made 3 batches of this for 2 different events and everyone loved it and so easy to make
Incredible! I substituted white chocolate chips and then added 2 cups (1 sleeve) mashed Oreos at the end for Cookies n Cream fudge that tastes like a Hershey bar! Which is probably why we ended up with a full 9×13” pan of fudge.
I’m 52 yrs old. Every year at Christmas I try to make this fudge using a traditional candy thermometer. It NEVER turned out. This year I used a high temp digital thermometer. I don’t trust the 234 temp. So I cooked it till the digital thermometer read 237. It turned out absolutely perfect. Not too soft, not hard either. I was amazed. So was everyone else! Hope this helps people wondering why theirs won’t set.
Wonderful easy versatile recipe. Only thing I don’t like is all the ads I have to get through to read it! I love all your foods and I wish you had a book I could buy!
This fudge is way too sweet for my personal taste (others may disagree). I used semisweet chocolate chips. On the plus side, it is easy and sets well.
Glad to hear it’s easy and set up well!