Chocolate Fudge

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, Homemade Chocolate Turtles, Peanut Brittle, or Chocolate Covered Pretzel Rods.

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.

Boil: Stir the mixture in the saucepan then 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 parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

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.

More Candy Recipes:

• Chocolate Covered Marshmallows
• Homemade Almond Joys
• Chocolate Covered Pretzel Rods
• Homemade Caramels
• Christmas Crack
• Brownie Truffles
• Cookies and Cream Muddy Buddies
• Oreo Balls

Recipe

4.96 from 660 votes

Chocolate Fudge

This perfect Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows, and great to make ahead or freeze, for the holidays!

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Author Lauren Allen

Course Dessert

Cuisine American

Servings 50

Calories 156

Cost 5

Prep 15 minutes mins

Cook 25 minutes mins

Total 40 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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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