This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. Plus, we have flavor variation ideas and tips for freezing fudge and making it ahead of time.

Looking for more candy recipes? Try my Homemade Caramels, Oreo Balls, or Chocolate Covered Pretzel Rods.

Squares of easy Chocolate Fudge stacked on top of each other, with a bite taken out of the top one.

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 make.
  • Versatile – It’s easy to adapt this fudge recipe to make other flavors or add-ins. Check out my variation suggestions below.
  • Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

How to make Fudge:

Add evaporated milk, sugar, and marshmallows to a saucepan. In a separate bowl, add chocolate chips, butter and vanilla.

Two images showing mini marshmallows, milk, and sugar in a pan and two sticks of butter and chocolate chips in a mixing bowl.

Boil: Stir the mixture in the saucepan then bring to a boil for about 10 minutes.

A hot mixture of melted marshmallows, sugar, and milk in a large pot to make the best chocolate fudge recipe.

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.

Two images showing a hot marshmallow mixture being poured on top of butter and chocolate chips to make easy chocolate fudge.

Chill: Pour mixture into parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

A simple fudge recipe, cut into squares on a piece of parchment paper, garnished with chocolate chips.

Storage, Make Ahead and Freezing Instructions:

Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Possible Recipe Variations:

  • Peanut Butter Chocolate 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: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
  • Add Nuts: At the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.

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Recipe

Squares of easy Chocolate Fudge stacked on top of each other, with a bite taken out of the top one.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Save Recipe

Ingredients
 
 

Instructions
 

  • Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 
  • Line a 9×13'' pan with parchment paper and set aside.
  • In a very large heavy-bottom 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 watch the clock and make sure it boils for about 10 minutes).
  • 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 fudge into prepared pan.
  • Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment 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", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.
Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.
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: stir in 1 cup mini-marshmallows and a handful of your favorite nuts, at the end, just before adding to the pan.
  • Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
  • Add Nuts: stir in 1 cup walnuts, pecans, or your favorite kind of nuts, at the end, just before adding to the pan.
 

Nutrition

Calories: 156kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 40mgPotassium: 64mgFiber: 0.4gSugar: 22gVitamin A: 145IUVitamin C: 0.1mgCalcium: 29mgIron: 0.3mg

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I originally shared this recipe November 2016. Updated December 2019, December 2021 and December 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I do believe this is going to be a big hit w/my family! I will let you know tomorrow.
    I will say that I am tempted to cut the sugar to 3 cups. I hope/pray I don’t ruin it.

  2. 1 star
    I followed the recipe exactly, so why did the fudge come out so squishy and soft? It was more like frosting than a candy. Maybe two sticks of butter was too much, or a whole entire can of evaporated milk was overkill (?). I wish I would have seen all these one star reviews before I made this fudge as Christmas gifts! Expensive and embarrassing mistake. I’ll learn to read reviews before trusting a recipe on Pinterest from now on.

    1. Hi Sarah, you need to cook your fudge longer. (Also, Pinterest just hosts recipes people pin–recipes don’t “come from” Pinterest, if that makes sense? But I’m glad you found my website through there!)

  3. 1 star
    Although I followed the directions, stirred the mixture frequently & boiled for 10 minutes there were still many little pieces of burnt sugar throughout the fudge. Very disappointing as the entire batch is now inedible since the chunks of sugar are so hard you could chip a tooth.

  4. Going to make it but do not have the mini marshmallows and no way am I going back to the store. I do have the normal size ones but will wait until I have everything.

  5. Last year I added jalapeño jelly , I know it sounds odd and alittle gross .except it was really good, a total hit with everyone!. Also I’ve been making this recipient for 20 years and mine calls for condensed milk.

  6. 1 star
    This is the worst recipe I have ever followed. I’ve been cooking for 40 years and I’ve never had a problem like this. And yes it’s an expensive mistake when you buy all the stuff to make it for your family:

  7. 5 stars
    This was my first time making fudge! It’s a pretty simple recipe to make. My husband and son-in-law liked it. We kept it in the fridge though because it seemed so soft and gooey. Maybe I didn’t cook the stovetop portion long enough? Either way it was a good treat!

  8. 1 star
    This recipe did not work at all. It was clumby and not a creamy consistancy at all. The condenced milk, marshmellows and sugar started get an almost unstirrable mixture halfway in. Expensive disappointment.

    1. It says evaporated milk, not condensed for this particular recipe. Perhaps that was the issue…. 😊 I’d wager so.

  9. 5 stars
    The best fudge! I have made 4 batches this year and it has been so easy to make and it’s even good to eat straight out of the freezer !

  10. 5 stars
    Absolutely the best fudge. Only thing we did differently was to substitute brown sugar for half the granulated sugar. Adds just a little more flavor. Thanks so much for this great recipe!

  11. 5 stars
    Love this recipe! Gave 5 stars even though I have a problem with mine becoming too soft at room temp. Is there any way for me to adjust for this?

  12. This fudge was amazing. Wish I had read the comment about wearing a kitchen glove when stirring before I got to that point!!! Love that it makes a 9×13 size recipe.

  13. 5 stars
    I’ve made three batches in the last two weeks. For years I’ve tried to replicate the fudge I’ve bought in shops but nothing came close. Of course, now I know they are made with a fudge kettle and pre-made mixes. This recipe is wonderful. Super creamy, even more so than shop fudges, with a very nice flavor. This will now be my go-to recipe. My husband loves it with walnuts.

  14. For the chocolate fudge is the nutrition info the calculations for one serving or all servings combined.
    Also, what is the size of one serving?

  15. The fudge is delicious, but it didn’t set enough. What should I do differently to ensure a more firm outcome. Thanks !

    I do enjoy many of your recipes.

  16. 5 stars
    I don’t typically like fudge, but I made this for a gift basket my daughter was putting together. It is so delicious!! The texture is smooth and creamy, unlike most fudge I have tried. The chocolate is not to rich and is just the perfect sweetness.

  17. 5 stars
    This fudge is divine! I’ve already made three batches with flavor variations suggested. It has gotten rave reviews from my family and friends! It’s the perfect texture and flavor and not overly complicated. No need to go recipe searching anymore for fudge; this is my go-to. However, beware, because it is addicting!

  18. Can this be made without marshmallows? I live in a place where cooking from scratch is a daily necessity and marshmallows are not available.

    1. 5 stars
      Excellent recipe. I don’t particularly care for fudge, I make it for Xmas gifts for family members who love it. This fudge is very creamy, and melts in your mouth. This is my new best fudge recipe.

  19. 5 stars
    Very similar to the marshmallow fluff fudge recipe. I am looking for a good penuche fudge recipe. Can anyone help me with that? Thanks!

  20. 5 stars
    Love this fudge recipe. I did use less sugar when I made it, but that is just my preference. I will definitely be making it again. Everyone loved it.

  21. 5 stars
    Oh my goodness I have tried FOUR recipes for fudge this year and this one is divine. I’m so glad a friend shared it with me. We did half dark chocolate chips and half milk because it’s what we had on hand and it’s truly perfect. Thank you for sharing this with all of us

  22. 5 stars
    Excellent.
    We added walnuts .
    Everyone loved this fudge .
    Thank you Lauren.
    You are the absolute best chef we have found in 35 years ..

  23. I tried this with the microwave method and let it sit in the fridge overnight and it still hasn’t set! Is there a way to salvage it?!

  24. When I was a young girl I made this every Christmas. We called it never fail chocolate fudge. I still make it every year.

  25. 5 stars
    I just made this fudge yesterday and it’s so yummy!

    Question though mine isn’t hardened enough to cut in chunks. Any suggestions?

  26. I live in a town where tourists flock, and half of them go to buy fudge. However, in most cases I find the shops’ fudge tastes like corny syrup and bland, bland, bland “cocoa” type flavoring and has either an overly gooey/slimy or too firm texture. I like the homemade variety much better. The kind you find in a church basement baked goods sale. This one really fills the bill. Super great. It’s creamy and rich. Next time, though I’m cutting back on the sugar. That way I can eat more at once. I might also sprinkle crushed peppermint or other colored sprinkles on top for a party.

  27. 5 stars
    I just made the chocolate fudge and it was fantastic!! I haven’t cut it yet, but I tasted it from the bowl. It is not overly sweet, just perfect! This is my favorite fudge recipe now!!! Thankbyou so much!😊

  28. 5 stars
    I love this fudge! I’ve tried several times to make chocolate fudge and it never turns out. But, this one did for me! Creamy and delicious! This will definitely be my go to fudge recipe! Ty!

  29. 5 stars
    This recipe makes you feel like you can open your own fudge shop. This was actually the first time I had ever made fudge without a microwave or without marshmallow cream. It was a millions times better. It was super creamy. The chocolate flavor was perfect. My friends and family thought I was a professional who had been making it for years. lol Thank you so much for this delicious recipes.

  30. How many pieces can you get out of one batch? We want to make this for gifts and need to know how many batches we will need.

  31. I haven’t made it yet, but I WILL. Instead of peanut butter I’m gonna try a bag of peanut butter morsels.
    Mmmmm
    Thanks for this recipe!

  32. 5 stars
    Thank you for sharing this delicious recipe! It has become a fast favorite in our Christmas baking. God’s blessings Lauren!

  33. Sounds great, I am going to try and make next week. With the butter is it at room temp so it melts better? I am sure a dumb question, I have never made fudge before 🙂

    ps I have made several of your recipes and every single one has been amazing!