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No candy thermometer is needed for this easy fool proof fudge recipe. It’s creamy, smooth, delicious and chocolaty and is the perfect holiday gift!
Fudge and the holidays just go together, at least at my house they do. I have a family history of excellent fudge and candy makers including my mom and my great Aunt Dorothy. I decided I better work on my fudge making skills to make sure the family tradition carries on. My mom is famous for her Rocky Road Fudge and she has made it every Christmas for as long as I can remember. My Aunt Dorothy made the most amazing peanut brittle.
This easy chocolate fudge recipe is the perfect way to continue that family fudge making tradition.
Ingredients
- Chocolate: This fudge recipes uses a combination of chocolates including semi sweet chocolate chips, milk chocolate and unsweetened. If you are a dark chocolate fan, use dark chocolate chips instead of semi sweet and replace the milk chocolate with semi sweet. Play around with it and have fun! A good quality chocolate can make a big difference in the quality of your fudge.
- Sugar: I love using granulated and brown sugar in my fudge for a deeper flavor.
- Evaporated Milk
- Butter: Use a good quality butter
- Marshmallow Fluff: I always use the marshmallow fluff in the jar. Use the Kraft brand, not the store bought brand. It does make a difference. Fluff works better than actual marshmallows.
- Vanilla Extract: You can mix things up and add in peppermint or mint!
Tips
- You want a heavy pan with tall sides. I have my mom’s old candy making pan and it is actually the pan from an old stove top pressure cooker. You can often find great heavy pans at Goodwill. If your pan isn’t really heavy, just make sure you cook the fudge slowly and stir continuously! Be sure your pan is big enough, it should be three times the volume of your fudge. You need plenty of room to stir.
- Wooden Spoon. You are going to do a lot of stirring with this easy fudge recipe so you want a good solid wooden spoon!
- Parchment Paper or foil. I always line my pan with either parchment paper or foil to make it easy to remove the fudge and cut it into pieces. I also spray the foil or paper with cooking spray. Fudge is much easier to cut outside of the pan.
- Ingredients Ready. When fudge is ready, it’s ready so be sure and have all your ingredients out and ready to go.
- Candy Thermometer. This recipe can be made without a thermometer but if you have one and you want to double check the fudge is ready, use your thermometer. The fudge is ready when it reaches the soft ball stage of 237-239 degrees F.
How to Make Easy Fudge Recipe
- Line a 9 x 13 inch pan with parchment paper or foil.
- In a heavy saucepan, combine sugars, milk and butter. Bring to low boil, just beginning to bubble and start timer for 5 minutes. Stir constantly for the 5 minutes, allowing it to come to a full rolling boil. Stir, stir, stir!
- Stir in marshmallow fluff and vanilla until blended.
- Add in chocolate and stir until melted. Immediately pour into prepared pan.
- Shake or tap the pan to get the surface of the fudge smoother, avoid touching it with your hands.
- Allow to set up at room temperature.
- Using foil or paper, lift fudge out of pan. Remove foil or paper and cut fudge into squares.
- Store in an airtight container with layers of paper between fudge.
Frequently Asked Questions
My mom loves nuts in her fudge but I don’t. If you are a nut lover you can definitely add in nuts. You can use chopped walnuts or pecans. Add in about 1/2 cup of chopped nuts.
No, as a general rule, fudge is best stored in an air tight container in a cool, dry place. I put layers of wax paper or parchment paper between my layers of fudge to prevent them from sticking together. If a recipe specifies to refrigerate it, then do so of course but this recipe does not need to be refrigerated.
Fudge can be stored in the freezer for up to 3 months in an airtight container.
I don’t recommend using marshmallows in place of marshmallow fluff. Marshmallows are coated in cornstarch to keep them from sticking to each other in the bag and this cornstarch dries out the fudge and makes the texture less smooth. If you have to use marshmallows be sure they are fresh, not dried out. Old marshmallows will make tough fudge. That being said, four cups of miniature marshmallows or 40 large marshmallows equals a jar of marshmallow fluff.
Other favorite holiday treats:
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Easy Fudge Recipe
Ingredients
- 1 Tbsp butter
- 3 1/3 cups sugar
- 1 cup brown sugar
- 12 oz evaporated milk
- 7 oz Marshmallow Fluff
- 1 tsp vanilla extract or mint, peppermint
- 2 cups semi sweet chocolate chips
- 2 cups milk chocolate chips
- 2 oz. unsweetened chocolate chopped
Instructions
- Line a 9 x 13 pan with foil or parchment paper. You want the edges of the foil or paper to go up the sides of the pan, so you can grab them to remove the fudge from the pan. Spray paper or foil with cooking spray
- In a heavy saucepan, combine sugars, milk and butter. Bring to low boil, just beginning to bubble and start timer for 5 minutes. Stir constantly for the 5 minutes, allowing it to come to a full boil. Stir, stir, stir!
- Stir in marshmallow fluff and vanilla until blended.
- Add in chocolate and stir until melted. Immediately pour into prepared pan.
- Shake or tap the pan to get the surface of the fudge smoother, avoid touching it with your hands.
- Allow to set up at room temperature.
- Using foil or paper, lift fudge out of pan. Remove foil or paper and cut fudge into squares. Store in an airtight container with layers of paper between fudge.
Tips & Notes:
- Use a Heavy Pan. You want a heavy pan with tall sides. I have my mom’s old candy making pan and it is actually the pan from an old stove top pressure cooker. You can often find great heavy pans at Goodwill. If your pan isn’t really heavy, just make sure you cook the fudge slowly and stir continuously! Be sure your pan is big enough, it should be three times the volume of your fudge. You need plenty of room to stir.
- Wooden Spoon. You are going to do a lot of stirring with this easy fudge recipe so you want a good solid wooden spoon!
- Parchment Paper or foil. I always line my pan with either parchment paper or foil to make it easy to remove the fudge and cut it into pieces. I also spray the foil or paper with cooking spray. Fudge is much easier to cut outside of the pan.
- Ingredients Ready. When fudge is ready, it’s ready so be sure and have all your ingredients out and ready to go.
- Candy Thermometer. This recipe can be made without a thermometer but if you have one and you want to double check the fudge is ready, use your thermometer. The fudge is ready when it reaches the soft ball stage of 237-239 degrees F.
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Nutrition Facts:
Carla says
What size baking pan do you put the fudge into?
Leigh Anne says
a 9 x 13 I updated the recipe to reflect that – sorry about that!