I first shared this recipe on Lil Luna where I am a contributor. This Easy Chocolate Fudge is so creamy and smooth. Slice it into little squares and package it up for a deliciously sweet holiday gift.
Easy Chocolate Fudge
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This Easy Chocolate Fudge reminds me of when I was a kid and we would go to The Fudgery every time relatives would come in town to visit. They have the best fudge and the most fun show where they make the yummy fudge right in front of you. It smells so amazing and they give you a little sample to taste so it’s pretty much impossible to resist buying a block to take home. Never had I come across as yummy a fudge until my mom passed along this recipe Chocolate Fudge recipe to me. And the best part, it’s so so easy to make and comes together quickly.
This Easy Chocolate Fudge is creamy and buttery, not dry or grainy at all. The silky chocolate just melts in your mouth. It’s seriously amazing. It has the perfect combination of milk chocolate and semi-sweet chocolate to create just the right flavor and sweetness.
How to make Chocolate Fudge:
The first step is to prepare your pan because once you get started things go fast. You can either grease a 9×13 with butter or line it with parchment paper.
Next, place all the chocolate, both milk chocolate bars and semi-sweet chocolate chips, in a large mixing bowl along with the marshmallow creme and vanilla. You’ll set this aside for later.
In a sauce pan, combine the sugar, milk, and butter. Heat it over medium-high and boil for 5 minutes. You’ll then pour the hot sugar mixture into the mixing bowl over the chocolate and marshmallow creme. Then beat together the ingredients with a wooden spoon or rubber spatula until all the chocolate is melted and smooth. Immediately pour it into the prepared pan and smooth it out into an even layer.
Let the fudge cool completely and firm up. Place in the fridge to speed up the process and then cut into squares. Store in an air tight container in the fridge.
Can I add mix-ins and/or toppings?
Of course! Walnuts are a popular mix-in for chocolate fudge and should be added once the hot fudge mix is smooth. If you want to add toppings like sprinkles, toffee, or chopped nuts, do so right after spreading the fudge smooth in the pan. Sprinkle the topping on and lightly press in with hands so it sticks.
How to Store Chocolate Fudge:
This fudge should be stored in an air tight container in the fridge. You can eat it cold or leave it out for 20-60 minutes and enjoy it at room temperature. Feel free to cut it into any shape and size. I prefer cutting into squares that are about 2×2 centimeters. It’s the perfect size for when you need just a little after dinner treat.
HERE ARE A FEW MORE RICH CHOCOLATE TREATS THAT YOU ARE SURE TO ENJOY:
- Turtle Brownies
- Peppermint Chocolate Oreo Truffles
- Oatmeal Chocolate Fudge Chewies
- Homemade Little Debbie Fudge Brownies
- Peppermint Ganache Ice Box Cake
TOOLS USED TO MAKE EASY CHOCOLATE FUDGE:
9×13 Inch Casserole Dish with Lid– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Kitchen Scale– It is so worth it to have a kitchen scale. I have had this one for 4 years now and I’m kicking myself for not having one before. Baking is a science so being able to weigh ingredients has been a huge help in getting recipes to turn out. It’s also nice for weighing and dividing things like meat and dough.
Easy Chocolate Fudge
Ingredients
- 4 1/2 cups granulated sugar
- 1 can evaporated milk
- 1/2 cup butter
- 8 ounces milk chocolate bars
- 12 ounces semi sweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 2 teaspoons vanilla
- 2 cups walnuts, chopped (optional)
Instructions
- Grease a 9x13 inch pan with butter or line with parchment paper. Set aside.
- Break up milk chocolate bars and place in a bowl with semi sweet chocolate chips, marshmallow creme, and vanilla.
- In a medium size pot, combine sugar, evaporated milk, and butter. Bring to a boil over medium-high heat. Once it starts boiling, set the timer for 5 minutes and let boil while gently stirring.
- Pour the cooked sugar over into the bowl of chocolate. Stir and beat together to cool. Mix until smooth. Stir in walnuts if desired. Pour into prepared pan and smooth over.
- Let fudge cool completely to set up. You can place in the fridge to speed up the process. Then cut into squares and store wrapped in plastic wrap or in an air tight container in the fridge.
What size is the jat of marshmallow cream? My store has two sizes, one half the size of the other.
Sorry about that Brenda. It’s the 7 ounce jar.
Thank you! I cannot wait to make this, I’ll let you know how it goes! ????