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This chocolate fudge recipe is a rich, smooth, and creamy indulgent dessert, the perfect treat for making and sharing with others.

For more must-make fudge try White Chocolate Reeses Fudge, Cookies and Cream Fudge, and Peanut Butter Fudge.

Chocolate Fudge recipe stacked on a white plate.

Who Doesn’t Love Fudge?!

I LOVE chocolate fudge! It’s always been a special treat we made around Christmas to include on cookie plates.

Never had I come across as yummy a fudge until my mom passed along this recipe to me. And the best part is it’s so so easy to make!

Why we love it:

  • Quick and simple. With a few simple ingredients, this fudge is ready in only 10 minutes!
  • Texture. This easy chocolate fudge is creamy and buttery, not dry at all.
  • Flavor. The combination of milk chocolate and semi-sweet chocolate creates the perfect richness.
  • Gifting. Cut in squares and place in a tin, add a bow – your friends, family, and neighbors will love you forever!

We also love gifting our Cookies and Cream Fudge all year long and our Peppermint Crunch Fudge for the holidays.


  • sugar
  • evaporated milk – NOT sweetened condensed milk
  • butter
  • milk chocolate bars
  • semi-sweet chocolate chips
  • marshmallow creme
  • vanilla extract
  • chopped walnuts – optional. You can also use pecans, peanuts, or almonds.
A baking pan lined with parchment paper.

How to make Chocolate Fudge

  1. PREP. Grease a 9×13 inch pan with butter or line it with parchment paper.
  2. MIX. Place all the chocolate, both milk and semi-sweet, in a large mixing bowl along with the marshmallow creme and vanilla. Set this aside for later.
  3. HEAT. In a saucepan, combine the sugar, milk, and butter. Heat it over medium-high and boil for 5 minutes. Pour the mixture into the bowl of chocolate and beat it until all the chocolate is melted and smooth. Immediately pour it into the prepared pan and smooth it out with a rubber spatula.
  4. COOL. Let the fudge cool completely and firm up. Place in the fridge to speed up the process and then cut into squares. Store in an air-tight container in the fridge.
Fudge spread in a baking dish.

Recipe Tips

  • Toppings. Add toppings like sprinkles or chopped nuts to this easy chocolate fudge recipe right after smoothing the fudge. Sprinkle the topping on and lightly press in with hands if desired.
  • Flavor. To make mint chocolate or peppermint fudge, add about ½ teaspoon mint extract or peppermint extract to the saucepan along with the milk and butter.
  • Cutting. First off make sure that the fudge is cooled completely before you attempt to cut it. Line your pan with parchment paper to easily remove the whole block of fudge after it’s cooled and cut it on a flat surface.

Storing Info

  • STORE. Wrap each chocolate fudge piece individually with plastic wrap or wax paper, or store them in layers, using wax paper to separate the layers. Keep the fudge in an airtight container or Ziploc bag at room temperature for a week or in the refrigerator for 2-3 weeks.
  • FREEZE. Wrap and store this classic chocolate fudge in a freezer bag for 2-3 months.
Chocolate Fudge recipe stacked on a plate.

For More Indulgent Fudge:

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5 from 9 votes

Chocolate Fudge Recipe

By: Lil’ Luna
This chocolate fudge recipe is a rich, smooth, and creamy indulgent dessert, the perfect treat for making and sharing with others.
Servings: 112
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • cups sugar
  • 1 (12-ounce) can evaporated milk
  • ½ cup butter
  • 8 ounces milk chocolate bars
  • 12 ounces semi sweet chocolate chips
  • 1 (7-ounce) jar marshmallow creme
  • 2 teaspoons vanilla extract
  • 2 cups walnuts chopped optional
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  • Grease a 9×13 inch pan with butter or line with parchment paper. Set aside.
  • Break up milk chocolate bars and place in a bowl with semi sweet chocolate chips, marshmallow creme, and vanilla.
  • In a medium size pot, combine sugar, evaporated milk, and butter. Bring to a boil over medium-high heat. Once it starts boiling, set the timer for 5 minutes and let boil while gently stirring.
  • Pour the cooked sugar over into the bowl of chocolate. Stir and beat together to cool. Mix until smooth. Stir in walnuts if desired. Pour into prepared pan and smooth over.
  • Let fudge cool completely to set up. You can place in the fridge to speed up the process. Then cut into squares and store wrapped in plastic wrap or in an airtight container in the fridge.



Calories: 80kcal, Carbohydrates: 11g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 8mg, Potassium: 32mg, Sugar: 10g, Vitamin A: 25IU, Calcium: 5mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Jules says:

    Do you have a chocolate peanut butter fudge recipe?

  2. Jen F says:

    5 stars
    This fudge recipe couldn’t be easier! And during the holidays, I need easy. Perfect texture and delicious.

  3. Barbara Wilburn says:

    Looking forward to making this recipe. Fudge at Christmas is my favorite! I still make my mom’s soft-ball recipe but my husband likes the marshmallow crème type so this should be excellent! Thank you!

  4. Heidi C Heuser says:

    5 stars
    I love fudge! I always love to try every fudge recipe I can get my hands on! That being said, This fudge recipe is the BEST fudge recipe I have tried yet! I am looking forward to bringing it to my Christmas party this year!

  5. Sven N says:

    5 stars
    I remember my Aunt’s chocolate fudge at Christmas time when I was a young lad. I’ve often wondered how it was made. Now I’m 68 and living alone far away from my 91 yo aunt.
    Now, I have found your recipe and want to make it myself. I’m not much of a cook but you make me feel that I could do this. In fact, I made and loved your Wendy’s copycat chili recipe and will be using it henceforth.
    I am saving all the recipes you email to me and have seen several that I hope to make. I don’t have an oven, or a stove but I have an air fryer and an induction hot plate that work well. I just need to adjust cooking times for the air fryer because it cooks very quickly.
    If you have air fryer recipes, I’d like to know about them. Thanks for putting a holiday smile on my face!

  6. Theresa Lewis says:

    5 stars
    This fudge recipe sounds great. Will have to get the chocolate bars and I’ll try it.

  7. Tina Frazier says:

    I’m making this recipe this Sunday on bake day!! Sounds easy enough!!

    1. Lil'Luna Team says:

      Hope you enjoy the fudge!!

  8. Cathy slovarp says:

    What size of MARSHMALLOW cream and also what size of evaporated milk??
    Thank you….Cathy

    1. Kristyn Merkley says:

      The marshmallow creme is the 7 ounces & the milk is the one that’s like 12 ounces or close to that. Hope that helps!!

  9. Samantha says:

    what size of jar Of marshmallow fluff do you use? 7 ounce or 13 ounce?

    1. Kristyn Merkley says:

      7 ounce 🙂 Enjoy!!

  10. Ana Maria says:

    5 stars
    Gotta love the good ‘ol chocolate fudge