Chocolate fudge is a rich, smooth, and creamy indulgent dessert that is the perfect treat for making and sharing with others.
Sweet, classic chocolate fudge is simply irresistible. It is SO easy to make and is ready in only 10 minutes. For more must-make fudge try White Chocolate Reeses Fudge, Cookies and Cream Fudge, and Caramel Apple Fudge.
Easy Chocolate Fudge
I LOVE chocolate fudge, and my favorite is from The Fudgery. Not only is it the creamiest smoothest fudge, but they put on the most fun show while they make that heavenly smelling goodness right in front of you. Never had I come across as yummy a fudge until my mom passed along this recipe to me. And the best part, it’s so so easy to make!
This Easy Chocolate Fudge is creamy and buttery, not dry at all. The combination of milk chocolate and semi-sweet chocolate creates the perfect richness.
Not only is this recipe great to enjoy all year long, but it’s great to make and gift for the holidays. Just cut in squares and place in a tin, add a bow and your friends, family and neighbors will love you forever (we love gifting our Cookies and Cream Fudge all year long and our Peppermint Crunch Fudge for the holidays).
How to make Chocolate Fudge
PREP. Grease a 9×13 with butter or line it with parchment paper.
MIX. Place all the chocolate, both milk and semi-sweet, in a large mixing bowl along with the marshmallow creme and vanilla. You’ll set this aside for later.
HEAT. In a sauce pan, combine the sugar, milk, and butter. Heat it over medium-high and boil for 5 minutes. Next, just 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.
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.
Variations + SToring Info
- Mix-Ins: Walnuts are a popular mix in and can be added once the hot fudge mix is smooth. If you want to add toppings like sprinkles or chopped nuts, do so right after spreading the fudge smooth. Sprinkle the topping on and lightly press in with hands if desired.
- Texture: Getting the temperature of the fudge right is crucial to getting the right texture of the fudge once it’s finished. Make sure not to cook the sugar mixture higher than the recommended temperature and don’t cook it for longer than need be. You also want to make sure that all of your ingredients are fully incorporated. You don’t want your fudge to be grainy, so make sure that as it is cooking you are constantly stirring it and stirring it well.
- Cutting: First off make sure that the fudge is cooled completely before you attempt to cut it. If you line your pan with parchment paper you can easily remove the whole block of fudge after it’s cooled and cut it on a flat surface.
The best way to STORE fudge is in wrapping and containers. However you store it, wrap each piece of fudge in waxed paper, then place the pieces in an airtight container or Ziploc bag. You can store in the refrigerator for 2-3 weeks and at room temperature for a week.
If you wrap and store properly, you can also FREEZE fudge for several months.
For more indulgent chocolate recipes, check out:
- Turtle Brownies
- Peppermint Chocolate Oreo Truffles
- Oatmeal Chocolate Fudge Chewies
- Cookies & Cream Fudge
- Chocolate Pecan Pie
- Flourless Chocolate Cake
Chocolate Fudge Recipe
- Grease a 9x13 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 air tight container in the fridge.