Rich, creamy, and quick! This Easy Fudge Recipe is made with butter, sugar, evaporated milk, chocolate chips, marshmallow fluff, and vanilla.
I’ll be honest with you—this Easy Fudge Recipe and I have a bit of a history. It all started during one of those holiday get-togethers where everyone brings a dish to share. I was running late (classic me), and the thought of showing up empty-handed made my stomach churn. I needed something fast, easy, and foolproof. Enter this fudge.
I remember standing in my kitchen, sugar and marshmallow fluff scattered everywhere, frantically stirring a pot of chocolatey goodness while simultaneously yelling at the dog to stop sniffing the counter. By some miracle, the fudge came together in minutes. And guess what? It was a hit. People kept asking for the recipe, assuming I’d spent hours perfecting it. I just smiled and let them believe it.
Since then, this recipe has become my go-to for last-minute treats. It’s simple, satisfying, and impossible to mess up—even when you’re juggling a million other things. Plus, the nostalgia of that first chaotic attempt still makes me laugh every time I make it.
Why You’ll Love This Easy Fudge Recipe?
Why is this Easy Fudge Recipe the hero we all need in our lives? Here’s why:
- No Baking Required: If you can stir, you can make fudge. It’s that simple.
- Fast and Foolproof: Ready in 10 minutes flat (cooling time doesn’t count).
- Decadent Texture: Thanks to marshmallow fluff, this fudge is silky-smooth and melts in your mouth.
- Perfect for Gifting: Wrap it up in some festive paper, and you’ve got a thoughtful homemade gift.
- Endlessly Customizable: Add nuts, swirl in caramel, or top with crushed peppermint—the possibilities are endless.
Ingredient Notes:
This fudge may be simple, but every ingredient plays a key role in its magic:
- Butter: Unsalted butter is your best bet here. It keeps the flavors balanced and adds that rich, creamy texture.
- Granulated Sugar: It’s the backbone of the recipe, giving the fudge its structure and sweetness.
- Evaporated Milk: This keeps the mixture smooth and prevents the fudge from being overly sweet. (Don’t confuse it with sweetened condensed milk—they’re not interchangeable!)
- Chocolate Chips: Go for a high-quality semi-sweet variety. Cheap chips can make the fudge taste waxy, and nobody wants that.
- Marshmallow Fluff: The unsung hero of this recipe. It guarantees a soft, perfectly set fudge every time.
- Vanilla Extract: Just a teaspoon, but it makes a world of difference in tying the flavors together.
Pro Tip: Splurge on good chocolate—it’s the star of the show. If you wouldn’t eat the chips on their own, they probably don’t belong in your fudge.
How To Make Easy Fudge?
This recipe is as easy as it gets. Here’s how to make your new favorite treat:
-
Prep Your Pan
Line an 8×8-inch pan with parchment paper. Trust me, you’ll thank yourself later when it’s time to cut the fudge. -
Melt the Butter
In a medium saucepan, melt the butter over medium heat. Make sure it coats the sides of the pan to prevent sticking. -
Mix in Sugar and Milk
Slowly stir in the sugar and evaporated milk. Mix until it’s smooth, and keep an eye out for any sugar crystals clinging to the sides of the pan—they’re the enemy of silky fudge. -
Bring It to a Boil
Let the mixture come to a rolling boil, stirring constantly. Set a timer for 5 minutes or use a candy thermometer to hit the sweet spot: 234–236°F. -
Add Chocolate Chips
Take the pan off the heat and stir in the chocolate chips. They’ll melt quickly, turning the mixture into a glossy, chocolatey wonder. -
Incorporate Marshmallow Fluff
Warm the marshmallow fluff in the microwave for about 10 seconds, then stir it into the chocolate mixture until smooth. -
Add Vanilla and Pour
Stir in the vanilla extract, then pour the fudge into your prepared pan. Give it a little shake to smooth it out. -
Cool and Slice
Let the fudge cool completely at room temperature. Once it’s set, cut it into squares and prepare to impress everyone who takes a bite.
Storage Options:
Here’s how to keep your fudge fresh and fabulous:
- Room Temperature: Store in an airtight container for up to a week.
- Refrigerator: Extend its life to two weeks by keeping it in the fridge. Let it warm to room temp before serving for the best texture.
- Freezer: Wrap individual squares in plastic wrap, then place them in a freezer bag. They’ll stay good for up to three months.
Variations and Substitutions:
Feeling creative? Try these fun twists:
- Nutty Fudge: Stir in chopped walnuts, pecans, or almonds for a crunchy bite.
- Salted Caramel Swirl: Drizzle caramel over the top and sprinkle with flaky sea salt.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter into the mixture before it sets, then swirl with a knife.
- Dark Chocolate Lovers: Swap the semi-sweet chips for dark chocolate for a richer, more intense flavor.
What to Serve with Easy Fudge?
This fudge is perfect on its own, but if you want to get fancy:
- Coffee: A strong black coffee pairs beautifully with the sweetness of the fudge.
- Ice Cream: Crumble a square over vanilla ice cream for an instant sundae.
- Fruit Platter: Balance the richness with fresh berries or sliced apples.
Frequently Asked Questions:
Can I use condensed milk instead of evaporated milk?
Nope! Condensed milk is sweetened and will mess up the balance of flavors. Stick with evaporated milk for the perfect texture.
Do I really need marshmallow fluff?
Yes! It’s the secret to creamy, soft fudge. Skip it, and you risk ending up with a crumbly mess.
How do I know when it’s ready to pour?
If you’re using a candy thermometer, aim for 234–236°F. No thermometer? Stir for the full 5 minutes at a rolling boil, and you’ll be golden.
So, are you ready to make this Easy Fudge Recipe a part of your dessert lineup? Whether it’s for a party, a gift, or just because you’re craving chocolate, this recipe won’t let you down. Let me know how it turns out—or what fun twist you added!
Easy Fudge Recipe
Ingredients
- 3/4 c. butter this is 1 and 1/2 sticks; do not use margarine
- 2 & 1/2 c. white granulated sugar
- 2/3 c. full-fat evaporated milk do not use sweetened condensed milk
- 12 oz. package high quality semi-sweet chocolate chips, 2 c.
- 7 oz. jar marshmallow cream also called marshmallow fluff
- 1 tsp vanilla extract
Instructions
- Before you begin make sure you have all your ingredients measured and organized. It’s important to be prepared because making fudge happens quickly.
- To prepare the pan line an 8×8 or 9×9 inch pan, with parchment paper. This will be where your fudge will be made.
- In a saucepan of at least 3 quarts, melt 3/4 cup of butter over medium heat until it becomes completely liquid. Make sure it coats the sides of the pan.
- Slowly add 2 and 1/2 cups of white granulated sugar to the center of the pan. Stir gently to dissolve the sugar without leaving any crystals on the sides.
- Pour in 2/3 cup of full-fat evaporated milk blending it well with the mixture of sugar and butter. Make sure there are no remaining bits of sugar.
- Watch as the mixture comes to a rolling boil over medium-high heat. Stir constantly for 5 minutes adjusting the heat to medium if necessary. Use a candy thermometer to ensure that it reaches a temperature between 234 to 236°F.
- Once the timer goes off remove from heat. Add 12 ounces (approximately 2 cups) of high-quality semi-sweet chocolate chips, into the mixture.
- Mix the ingredients vigorously until they completely melt and the mixture becomes smooth.
- To make the Marshmallow Fluff warm a 7-ounce jar of marshmallow cream, in the microwave for 10 to 15 seconds. Then add it to the chocolate mix. Stir well making sure the marshmallow blends in nicely.
- Next, add 1 teaspoon of vanilla extract and stir until the mixture is evenly combined and smooth. Stop stirring as everything is mixed together.
- Now quickly pour the mixture into a pan. Give it a gentle shake to even out the surface creating those beautiful ripples that make it look so appealing.
- The hardest part now is to let the fudge cool down to room temperature. It requires some patience but trust me it’s totally worth it.
- Once cooled you can cut the fudge into 49 squares. Each bite will bring you bliss. Give you an amazing taste experience that you’ll savor and enjoy.
Notes
Want To Save This Recipe?
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
