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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The mixture burnt my chocolate and ruined the entire batch. 30 dollars worth of ingredients down the drain.
no YOU burnt your chocolate, this recipe is outstanding
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.
Definitely will try this! Please make more delicious treats!
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.
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.
It should be Evaporated milk. At least the copy I have says that.
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:
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!
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.
It says evaporated milk, not condensed for this particular recipe. Perhaps that was the issue…. 😊 I’d wager so.
I just made this recipe. Delicious!! Your arm gets a nice work out keeping it stirred but worth it:)
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 !