THE BEST Easy Fudge Recipe
User Reviews
4.3
THE BEST Easy Fudge Recipe
Description
THE BEST Easy Fudge Recipe combines butter, semi-sweet chocolate, vanilla, sugar, evaporated milk, and marshmallows in a distinctive preparation to achieve a smooth, creamy texture. The crucial step involves carefully melting sugar with evaporated milk and marshmallows over controlled heat until the mixture becomes tawny and fragrant, which helps develop the fudge’s characteristic rich flavor and consistency. The hot mixture is then poured over butter and chocolate chips and stirred rapidly to form a glossy, thick blend.
Chopped pecans add a pleasant crunch and nutty taste, complementing the chocolate’s sweetness. The mixture is set in a buttered, parchment-lined pan and allowed to cool to room temperature or in the fridge for firm slices. Regular stirring when melting the marshmallow mixture prevents crystallization, ensuring a smooth final fudge.
This fudge holds well in the refrigerator for up to 7-10 days. It is suitable for those looking for a homemade candy with familiar ingredients and a relatively straightforward preparation. Serving in small squares highlights its richness and makes it suitable for sharing or gifting.
Ingredients
- 8 tablespoons butter , at room temperature and sliced
- 12 ounces chocolate chips Mom recommends Ghirardelli, semi-sweet
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- ⅔ cup evaporated milk
- 15 regular sized marshmallows , (make sure they're fresh)
- ¾ cup pecans , roughly chopped
Instructions
- In a large mixing bowl, add the room-temperature butter, chocolate chips, and vanilla. Save the butter wrapper to butter a 7 x 11-inch or 8 x 8-inch baking dish. Snugly fit the dish with a piece of parchment paper, allowing enough parchment to fall over the long sides of the pan, like a sling, and set aside.
- In a non-stick electric frying pan, stir together the sugar and the evaporated milk until smooth. Add the marshmallows and set the frying pan to 250°F.
- Cook and constantly stir the marshmallow mix with a rubber spatula, cleaning the sides of the pan as the marshmallows begin to melt. Avoid getting sugar on the sides of the fry pan or the fudge could turn crystally. Once the marshmallows have melted, continue cooking and stirring until the mixture turns a tawny tan color and smells toasty, about 5 minutes.
- Turn off the heat and pour the hot mixture over the butter and chocolate chips in the bowl. Working quickly, use a wooden spoon to stir the butter and chocolate until they melt and combine. Add the nuts, then vigorously stir the mixture until glossy, about 2 minutes.
- Transfer the chocolate mixture to the prepared baking dish and smooth the top with an angled offset spatula. Cover with plastic wrap and refrigerate for 3 hours or overnight.
- To serve, let the fudge sit for 1-2 minutes after removing it from the fridge, and use the parchment paper to lift the fudge from the pan to a cutting board. Cut, and serve. The fudge can be stored in the refrigerator for 7-10 days (if it doesn't get eaten up before! :))
Notes
- Store fudge refrigerated in an airtight container for up to 7-10 days to maintain freshness.
- Use fresh marshmallows to ensure proper melting and smooth fudge texture.
- Butter and line the baking pan with parchment to facilitate easy removal of fudge once set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 2T | |
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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