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.

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

Homemade fudge stacked on a board.

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:

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.

Fudge ingredients in a saucepan and separate bowl.

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.

Hot melted marshmallow mixture being poured over chocolate chips and butter in a bowl, then mixed together to make fudge.

Chill: Pour mixture into your pan and chill in the refrigerator!

Fudge squares on a baking tray.

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.

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Recipe

Homemade fudge stacked on a board.
Prep 15 mins
Cook 25 mins
Total 40 mins
Save Recipe

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. 
  • 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.

Notes

*The hot boiling liquid can sometime splatter.  To avoid burning yourself, wear kitchen gloves or an oven mit.
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 amount of 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.
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.
 

Nutrition

Calories: 167kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 13mgSodium: 46mgPotassium: 48mgSugar: 23gVitamin A: 145IUVitamin C: 0.2mgCalcium: 30mgIron: 0.4mg

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

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About The Author

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. 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?

  2. 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.

  3. 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.

  4. 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?

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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

  12. 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 ..

  13. 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?!

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

  15. 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?

  16. 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.

  17. 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!😊

  18. 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!

  19. 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.

  20. 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.

  21. 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!

  22. 5 stars
    Thank you for sharing this delicious recipe! It has become a fast favorite in our Christmas baking. God’s blessings Lauren!

  23. 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!