4.3 from 432 votes
THE BEST Easy Fudge Recipe
This classic fudge recipe uses butter, semi-sweet chocolate chips, granulated sugar, evaporated milk, and marshmallows to create a smooth, rich, and creamy confection. The method involves melting marshmallows with sugar and evaporated milk to a toasty tan color before stirring in butter and chocolate chips, creating a fudgy texture studded with chopped pecans for added bite and flavor.
Prep Time
20 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
32
Calories:
169 kcal
Course:
Dessert
Cuisine:
American
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! :))
Cup of Yum
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
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%)
Nutrition Facts
Serving: 32 Serving
Amount Per Serving
Calories 169
% 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.