The Best Ever Chocolate Fudge
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A holiday favorite passed down for generations, this rich, chocolatey fudge is creamy, decadent, and perfect for sharing. My recipe yields a generous batch, ideal for gift-giving or feeding a crowd.
My family can never do holidays without fudge. Whether it’s 3-ingredient fudge or peanut butter fudge, you can expect to find it at our Thanksgiving and Christmas dessert spreads. This recipe is my Grandma Gayle’s fudge. My Aunt Margaret has made it famous in our family.
I remember sneaking pieces with my cousin every time we got together with the family for Christmas. We could never get enough of it. It’s silky, sweet, and melt-in-your-mouth good! Great for dessert tables, gifting to family and friends, or a late-night chocolate fix.
My Recipe Works
- Just 10 minutes of prep and 10 minutes of cook time
- Easy, affordable ingredients
- Melt-in-your-mouth chocolatey goodness
- Crowd-favorite: This recipe yields about 3 pounds of fudge; a guaranteed hit at home, parties, holidays, or bake sales.
- Customizable: Nuts, raisins, or other add-ins make the fudge easy to tailor to your taste.
- Homemade gift idea: Wrap it in parchment or pretty tins.
How to Make Fudge
Imagine sinking your teeth into the richest, creamiest chocolate fudge that melts in your mouth with every bite. This recipe is pure chocolate heaven and the best part, it’s easier than you think! It does take a while to chill, but chill time is important so the fudge can fully set and develop that perfect sliceable texture.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: I typically use regular salted butter, and unsalted when I add a garnish of sea salt. Add a portion for greasing the pan.
- Semi-sweet chocolate chips: I use semi-sweet, but you can also use milk, dark, or even white chocolate chips.
- Vanilla extract
- Large marshmallows: Adds sweetness, body, and helps keep the fudge smooth.
- Evaporated milk
- Granulated sugar
Step-By-Step Instructions
Chocolate fudge takes 5 simple steps to make. Simply make the base, prep the sugar mixture, combine the two, pour into a pan, and chill. Follow the instructions carefully below to make the perfect holiday fudge!
Step 1: Mix the chocolate base
Toss butter, chocolate chips, and vanilla together in a large mixing bowl. Set aside.
Step 2: Cook the sugar mixture
Combine marshmallows, evaporated milk, and sugar in a heavy 6-quart saucepan. Using a 6-quart saucepan is best because the mixture will foam up, but it’s possible to use a 4-quart if you’re careful.
Bring to a rolling boil over medium heat while stirring constantly. Maintain this for exactly 5 minutes but not more. Use a wet pastry brush to wash down the sides of the pot as needed to prevent sugar crystals. You’re aiming for a temperature between 235 to 240 F.
Step 3: Combine and melt
Immediately pour the hot sugar mixture over the chocolate mixture in the large bowl. Stir until everything is fully melted and smooth.
Step 4: Prepare the pan
Line a 9×13-inch pan with parchment paper or plastic wrap and lightly grease with butter or nonstick spray. Pour the fudge into the pan and spread evenly. As the fudge cools, gently blot the top with a paper towel to remove excess butter if needed.
Step 5: Chill
Cover and chill in the refrigerator for at least 4 hours or overnight until set before cutting into squares.
Substitutions
- Semi-sweet chocolate chips: Use any chopped chocolate of your choice.
- Vanilla extract: Swap with almond or maple extract in a pinch.
- Large marshmallows: Use mini marshmallows or marshmallow crème in a pinch.
Expert Tips
- Use high-quality chocolate: Use only premium chocolate to achieve the perfect velvety texture.
- Prevent crystallization: Marshmallows are inherently stable because they are made with corn syrup. Corn syrup is glucose, which inhibits the crystallization of sucrose. However, if you’re having trouble, add an additional 1/4 cup of clear Karo corn syrup. Cream of tartar can also help. Follow a ratio of ½ teaspoon cream of tartar per 2.5 pounds of sugar.
- Add mix-ins: If preferred, add mix-ins like walnuts, raisins, candied ginger, dried cranberries, crushed peppermint, caramel swirls, orange zest, spiced pecans, mini marshmallows, or festive sprinkles for Thanksgiving and Christmas fudge.
- Cut cleanly: Chill the fudge completely until firm, lift it out of the pan using the parchment, foil, or plastic wrap overhang, then use a long, sharp (not serrated) knife, wiping clean between each cut. Mark light guides with a ruler or bench scraper for even rows.
How to Store This Recipe
This fudge is delicate and can soften if left out too long, so it’s best to store it in an airtight container with layers of wax or parchment paper between the layers to keep the pieces from sticking.
It will stay fresh in the refrigerator for up to 7 days or in the freezer for up to 1 month. When ready to enjoy frozen fudge, let it thaw in the fridge before serving.
How to Serve Fudge
Fudge is best served chilled, arranged in squares on a pretty platter or gift tin for a festive touch. Enjoy it with a glass of apple cider cocktail or ginger beer mocktail at Friendsgiving.
Pair with a warm cup of coffee, peppermint hot chocolate, or spiced holiday tea for a cozy treat. It also makes a sweet finish to a holiday dessert spread alongside pies and cookies, like M&M Christmas cookies, shortbread, and Christmas Oreos.
More Holiday Treats To Try
- Pumpkin dump cake
- Puff pastry apple hand pies
- Christmas popcorn
- Peanut butter blossoms
- Saltine toffee
The Easiest Chocolate Fudge Recipe
Ingredients
- ½ pound butter cubed
- 4 cups chocolate chips semi-sweet
- 2 teaspoons vanilla extract
- 20 large marshmallows
- 1 (12-ounce) can evaporated milk
- 4 cups granulated sugar
- 1 portion butter for greasing pan
Instructions
- Toss butter, chocolate chips, and vanilla together in a large mixing bowl. Set aside.
- Combine marshmallows, evaporated milk, and sugar in a heavy 6-quart saucepan. Using a 6-quart saucepan is best because the mixture will foam up, but it’s possible to use a 4-quart if you’re careful.
- Bring to a rolling boil over medium heat while stirring constantly. Maintain this for exactly 5 minutes but not more. Use a wet pastry brush to wash down the sides of the pot as needed to prevent sugar crystals. You're aiming for a temperature between 235 °F to 240 °F.
- Immediately pour the hot sugar mixture over the chocolate mixture in the large bowl. Stir until everything is fully melted and smooth.
- Line a 9×13-inch pan with parchment paper or plastic wrap and lightly grease with butter or nonstick spray. Pour the fudge into the pan and spread evenly. As the fudge cools, gently blot the top with a paper towel to remove excess butter if needed.
- Cover and chill in the refrigerator for at least 4 hours or overnight until set before cutting into squares.
Notes
- Use only good-quality chocolate for a smooth, velvety texture.
- Marshmallows are inherently stable because they are made with corn syrup. Corn syrup is glucose, which inhibits the crystallization of sucrose. However, if you’re having trouble with crystallization, add 1/4 cup of clear Karo corn syrup. Cream of tartar can also help. Follow a ratio of ½ teaspoon cream of tartar per 2.5 pounds of sugar.
- Mix in extras like walnuts, raisins, candied ginger, dried cranberries, crushed peppermint, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles for a festive touch.
- Chill the fudge until firm, lift it from the pan, and cut with a long, sharp knife, cleaning between cuts.
- Mark light guides with a knife for even squares.
