Easy Fudge Recipe
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5.0
15 reviews
Excellent
Easy Fudge Recipe
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This Easy Fudge Recipe makes the best, creamiest chocolate fudge ever, just like grandpa used to make! It's made with pantry ingredients, can be easily customized with other flavors, and makes plenty for sharing bricks of fudge with friends and neighbors during the holidays!
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Ingredients
- 1 cup salted butter cubed
- 1 1/4 cups milk chocolate chips
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 12 ounces evaporated milk
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
Instructions
- Prepare a 9x13-inch pan by lining it with an aluminum foil or parchment paper sling and rubbing the foil with a stick of cold butter. Measure and set aside the butter, chocolate chips, and vanilla.
- Combine the sugar, evaporated milk, and marshmallows in a large, heavy-bottomed saucepan and stir over medium heat until it comes to a boil.
- Continue to cook and stir over medium heat for 8-10 minutes using a long-handled wooden spoon or heat-resistant spatula, making sure to scrape the bottom and sides of the pan to prevent burning. I like to use a candy thermometer to make sure the temperature reaches 235-240°F. The mixture is ready when it is a light golden brown color.
- Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla. Mix well until everything is completely melted and smooth, then pour the hot fudge into the prepared pan.
- Chill for several hours in the fridge until set. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
- Keep the fudge wrapped in plastic wrap, foil, or in an airtight container on the counter or in the fridge.
Equipments used:
Notes
- candy thermometer
- Cooking Temperature & Time: The cooking temperature makes a difference. If you are on the lower side of medium, the fudge might take a little longer. If you are on the hotter side of medium, it will cook faster and you might notice more browned bits floating to the surface while you stir. This is why I like to use a candy thermometer to know just when my fudge is ready to add the butter and chocolate.
- High-altitude adjustment: You may need to decrease the temperature target by 2°F for each 1,000 feet of altitude. So if you are making this in Utah at around 4,000 feet above sea level, for example, you may try targeting 230-235°F instead of 235-240.
- Best Chocolate To Use: You can swap the milk chocolate for all semisweet chocolate, or use white or dark chocolate chips to change up the flavor of the fudge base. I made this batch of fudge with Nestle milk chocolate chips and Costco semisweet chocolate chips and they worked great. I also like Ghiradelli.
- Mix-ins: Feel free to play with this fudge and add any kind of mix-ins or sprinkle stuff on top as you like. This is the same recipe I use in my chocolate walnut fudge as well.
Nutrition Information
Show Details
Calories
152kcal
(8%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
43mg
(2%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
132IU
(3%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50Squares
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 43mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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