This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. I’ve got flavor variation ideas, and tips for freezing fudge or making it ahead.
Why this is the BEST fudge recipe:
- Quick – With just 7 ingredients and 15 minute cook time, this is one of the fastest candy recipes to throw together!
- Versatile – This recipe is easily adaptable to your favorite flavors and add-in. Change up the type of ‘chips’, add a drop of peppermint extract for a mint flavor, throw in some nuts; the possibilities are endless. Check out my Variation suggestions below.
- Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer.
Ingredients for Fudge:
- Chocolate Chips
- Vanilla Extract
- Evaporated Milk
- Mini Marshmallows
How to make Fudge on the Stovetop:
Add: Evaporated milk, sugar, and marshmallows to a saucepan. To a separate bowl, add chocolate chips, butter and vanilla.
Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes.
Combine: Pour hot mixture on top of the chocolate chips, vanilla and butter in the separate bowl. Use an electric mixture to combine until smooth.
Chill: Pour mixture into your pan and chill in the refrigerator!
Storage, Make Ahead and Freezing Instructions:
To Store: Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.
To Make Ahead: Chocolate fudge is the ideal make ahead treat. The high sugar and fat in this recipe help act as a preservative, allowing fudge to be made ahead and stored for several weeks.
To Freeze: Allow fudge to cool completely and harden in the refrigerator. Then cut it into cubes (or leave it as a block) and wrap it tightly in plastic wrap and tinfoil. Freeze fudge for up to 3 months.
Possible Recipe Variations:
- Peanut Butter Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
- Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
- Rocky road Fudge: At the end, stir in 1 cup mini-marshmallows and a handful of your favorite nuts.
- Marbled Fudge: Substitute white chocolate for some of the chocolate chips
- Add Nuts: Add the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.
More Candy Recipes:
- Chocolate Covered Marshmallows
- Homemade Almond Joys
- Chocolate Covered Pretzel Rods
- Homemade Caramels
- Christmas Crack
- Brownie Truffles
- Oreo Balls
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- 1 cup butter (2 sticks)
- 1 1/4 cups milk chocolate chips
- 1 1/4 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 12- ounce can evaporated milk
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
- Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
- Line a 9×13” pan with tin foil and set aside.
- In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
- Boil for about 10 minutes*–the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
- Grease your foil-lined pan with cooking spray.
- Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
- Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
- Cut into small squares, or I like to cut it into a few “bricks” that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn’t dry out.
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I originally shared this recipe November 2016. Updated December 2019 and December 2021.