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!
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Recipe
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
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I originally shared this recipe November 2016. Updated December 2019, December 2021, December 2023 and November 2025.
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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.
I’m being harassed to make this again cuz it’s so dang good. And I’m pretty excited to have some myself.
Can’t wait to try this fudge? I’d like to add nuts – what would the amount be, & when do I add them? Thank you!!
I’m sorry, but evaporated milk and marshmallows this is not “from scratch”.
Who cares? It’s a recipe, either make it or don’t. What difference does the title make. My God, get a life.
EXACTLY!
Are you supposed to evaporate your own milk and make your own marshmallows or what?
This was exactly the type of fudge I wanted! This recipe is easy, and true to its name, truly perfect!
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
I have made that same recipe since 1968, except without the microwave.
So easy and nummy!
Excellent.
We added walnuts .
Everyone loved this fudge .
Thank you Lauren.
You are the absolute best chef we have found in 35 years ..
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?!
My fudge didn’t set and it is grain e can I salvage it ? HELP