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Our easy Chocolate Fudge recipe transforms 7 simple ingredients into rich, creamy homemade fudge that melts in your mouth. It's foolproof and make a great holiday gift or treat any time of year.
Fudge, Yeah!
Fudge, Yeah!There’s just something magical about a piece of rich, homemade chocolate fudge, and it's the treat that just keeps giving since it keeps to well in the fridge for freezer for weeks! The only tricky thing with fudge is making sure it's cooked to the correct temperature, which can vary according to your altitute, humidity, etc. Typical fudge should be cooked to the soft ball stage–about 234 degrees F. But if you live at a higher altitude, be sure to reduce that temperature by 2 degrees, for every 1,000ft of elevation. (For example, if you live at 5,000ft elevation, cook the fudge until it reaches about 224 degrees, instead). I've made this recipe in different US states, and even different countries ,and usually it ends up boiling for about 10 minutes, and it's ready! But grab a good thermometer to take the guess work out. For a fun flavor twist, try my Chocolate Peanut Butter Fudge!
Check out my other candy recipes, like Homemade Caramels, Chocolate Turtles, Pretzel Bark, Rocky Road, Oreo Balls, or Buckeyes!
How to make Fudge:
Heat Ingredients: Dump evaporated milk, sugar, and marshmallows in a saucepan. Bring to a boil and cook for about 10 minutes, or until it reaches 234 degrees F* on a candy thermometer.
Combine: In a separate bowl, add chocolate chips, butter, and vanilla. Pour hot mixture on top of the bowl with chocolate chips, vanilla, and butter. Use an electric mixer to combine until smooth.
Chill and Enjoy: Pour mixture into a parchment lined pan and chill in the refrigerator then cut into squares and enjoy! These make the best homemade food gifts!
Chocolate Fudge
Equipment
- saucepan
- 9×13 metal or glass baking dish
Ingredients
- 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.1 cup butter, 1 ¼ cups milk chocolate chips*, 1 ¼ cups semi-sweet chocolate chips*, 1 teaspoon vanilla extract
- 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.)1 12-ounce can evaporated milk, 4 cups granulated sugar, 2 ¼ cups mini marshmallows
- Boil for about 10 minutes and about 234 degrees F* on a candy thermometer. The fudge should be light golden brown in color. 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2016. Updated December 2019, December 2021, December 2023 and November 2025.
Is it at all possible to substitute the marshmallows for marshmallow cream/ fluff? And if so how much?
Due to the hot chocolate bomb fad I cannot find mini marshmallows, have you ever used regular sized?
That’s fine! Use 8 regular marshmallows per cup.
When I was a young girl I made this every Christmas. We called it never fail chocolate fudge. I still make it every year.
I just made this fudge yesterday and it’s so yummy!
Question though mine isn’t hardened enough to cut in chunks. Any suggestions?
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.
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!😊
I am very picky when it comes to chocolate fudge and this by far is the best one we have made!
Do you use salted or unsalted butter?
I tend to use sweet salted butter, but it won’t make a big difference either way.
What “heat” setting for Microwave Fudge and what wattage does yours have?
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!