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A white plate with several pieces of chocolate fudge stacked and arranged, with a few chocolate chips scattered in the background.

The Easiest Chocolate Fudge Recipe

Author: Jessica Haggard
A holiday favorite passed down for generations, this rich, chocolatey fudge is creamy, decadent, and perfect for sharing. Simply make the base, prep the sugar mixture, combine the two, pour in a pan, and chill. Great for dessert tables, gifting to family and friends, or a late-night chocolate fix.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Desserts
Cuisine American
Servings 48 pieces
Calories 183 kcal

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 9x13-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.
Serve: Keep chilled until serving and enjoy with coffee, hot chocolate, or spiced tea. It’s also great with pies and cookies.
Store: Store fudge in an airtight container, separating layers with wax or parchment paper to prevent sticking. It stays fresh for up to 7 days in the fridge or 1 month in the freezer. Thaw in the fridge before serving.

Nutrition

Serving: 1pieceCalories: 183kcalCarbohydrates: 29gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 33mgPotassium: 45mgFiber: 0.003gSugar: 27gVitamin A: 119IUCalcium: 12mgIron: 0.02mg
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