Easy Chocolate Fudge Recipe
on Apr 12, 2021, Updated Jul 16, 2024
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This Chocolate Fudge is this easiest fudge recipe you have ever seen and tastes amazing. It is full of creamy, decadent goodness that everyone loves.
Can I let you in on a little secret? This fudge is made without using a candy thermometer. I can hear the crowd cheering! It’s extra simple because it uses marshmallow fluff and chocolate chips. So easy without sacrificing any of the dreamy flavor.
Have you ever heard of fantasy fudge? The recipe actually came from the back of the marshmallow creme jar decades ago. It has become wildly popular because of how simple and tasty it was. This chocolate fudge is everything you want it to be. Rich, smooth, and indulgent. It is for the chocolate lover through and though. My peanut butter fudge is also to die for!
Table of Contents
Why You’ll Love This Recipe
- This classic chocolate fudge can be whipped up in about 15 minutes.
- It’s the perfect neighbor/teacher gift or a fun treat to share with your loved ones.
- You don’t need a candy thermometer or any special cooking tools.
Recipe Ingredients
- Butter – Unsalted or margarine
- Sugar – Granulated
- Evaporated milk
- Chocolate chips – I like to use Semi-sweet
- Marshmallow cream
- Vanilla extract
See the recipe card below for full information on ingredients and quantities
How to Make Easy Chocolate Fudge
Step 1. Line a baking pan with parchment paper.
Step 2. Boil sugar, butter, and evaporated milk for 4 minutes, stirring constantly.
Step 3. Remove from heat and stir in chocolate chips, marshmallow cream, and vanilla until smooth.
Step 4. Pour into the pan, cool for 30 minutes, then cut into pieces.
Recipe FAQs
I haven’t tried it! I will let you know if I do. Have any of you ever made it with marshmallows instead of marshmallow cream??
They are very similar, but the way they are whipped differs and changes the texture a bit. Fluff is made with a batch-whipping process while Creme is whipped in a continuous mixing process according to https://marshmallowfluff.com/faq/.
Fudge is best served at room temperature, but you can store it in the fridge and then take it out a few minutes before you are ready to serve. Fudge will stay good in the fridge for about 3-4 weeks.
While I love this recipe as is, you can add lots of different ingredients to it and it will turn out great. Some ideas are: nuts, pretzels, coconut, cranberries, or peanut butter.
Expert Tips
- Make sure to stir the mixture constantly while boiling to prevent burning and ensure even cooking.
- Use a timer to boil the sugar, butter, and evaporated milk mixture for exactly 4 minutes to achieve the perfect consistency.
- Add the chocolate chips and marshmallow cream immediately after removing the mixture from heat to ensure they melt smoothly and evenly.
- Let the fudge cool completely before cutting to ensure clean, neat slices. Using a sharp knife can help achieve precise cuts.
How to Serve and Store Easy Chocolate Fudge
For a fresh, fruity contrast to the rich chocolate, serve this with a fruit platter and fruit dip. You can also try my cake batter fudge, and peanut butter fudge. Divinity candy would be a great addition to a sweet holiday gift basket.
Fudge can be stored in an airtight container at room temperature for up to two weeks and it will stay good in the fridge for about 3-4 weeks. Fudge is best served at room temperature, so take it out a few minutes before you are ready to serve.
More Holiday Recipes to Consider
Holiday Recipes
Wassail
Vegetable Sides
Glazed Carrots
Candy
Oreo Balls
No Bake Desserts
Pistachio Jello Salad
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Easy Chocolate Fudge Recipe
Ingredients
- 2 tablespoons unsalted butter melted
- 3 cup sugar
- ¾ cup butter or margarine
- ⅔ cup evaporated milk
- 1 12oz. pkg. Semi-sweet chocolate chips
- 1 7 oz. jar marshmallow cream
- 1 teaspoon vanilla
Instructions
- Line 9 inch square baking pan with foil or parchment with sides extending or the sides.
- Brush bottom and sides to lined pan with the melted butter
- Combine sugar, butter or margarine, and evaporated milk in 2 ½ quart sauce pan
- Bring to a boil over medium heat stirring contaantly (it’ll burn if you aren’t stirring it, don’t skip that this step).
- Boil for exactly 4 minutes, as soon as it starts to boil, set your time, and CONTINUE STIRRING CONSTANTLY while it cooks.
- Remove from heat.
- Add chocolate chips and marshmallow cream. Stir until combined.
- Add vanilla, and stir to combine.
- Pour into prepared the pan.
- Let cool and set before cutting (about 30 minutes)
- To cut, pull out of pan by pulling up on parchment paper or foil, and slice with a sharp knife.
Notes
- I like the taste of butter in this recipe more than the margarine.
- I’ll often make a batch and put it into 3-4 mini baking pans (the little bread pans) to give as a gift.
- Make sure to stir the mixture constantly while boiling to prevent burning and ensure even cooking.
- Use a timer to boil the sugar, butter, and evaporated milk mixture for exactly 4 minutes to achieve the perfect consistency.
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- Let the fudge cool completely before cutting to ensure clean, neat slices. Using a sharp knife can help achieve precise cuts.
I made this with marshmallow cream but the texture is off, so I’m reading the recipe again and it mentions marshmallow fluff in your intro. Is it supposed to be cream or fluff?
I used marshmallow cream, but I’m under the impression that they are basically the same product. Did you by chance use sweetened condensed milk instead of evaporated milk? That would change the texture a lot.
I have been making this recipe for years and can never find the packaging I saved with the recipe on it. Thanks for providing an easy place to find it! I often sub half the chocolate chips for mint chips and it tastes so yummy! Just mix them In with the chocolate chips.
Excellent idea on the mint! Thank you so much!