This fudge is always a hit! I love that it is easy to make. For me, fudge should be silky smooth with a rich taste and you definitely get that with this recipe. Make sure you get high-quality chocolate chips as that will contribute greatly to the resulting taste! I decided it needed a blog post because I am always trying to hunt down the recipe every year in my email. It is that good.
This fudge makes a darling and easy gift for neighbors or bring it to a party to share. Although it makes a small pan, I love to cut them into small enough squares that they are one-bite and this recipe yields a lot of candies. You could easily add nuts to half the batch or all or none!
BIGGEST TIP: Don’t leave the fudge unattended. When working with homemade candies like these, the mixture should be constantly stirred. It comes together pretty quickly, but just don’t multi-task. And don’t overcook.
TIP- when slicing the fudge use a plastic knife or unflavored floss!
Easy Fudge
Equipment
- 3 qt heavy pot
- Wooden spoon
- 8 or 9 inch square baking dish
Ingredients
- 2 1/2 cups White Granulated Sugar
- 3/4 cup Unsalted Butter
- 2/3 cup Evaporated Milk
- 2 cups Semi-Sweet Chocolate Chips
- 7 Oz Jar Marshmallow Fluff
- 1 tsp Vanilla Extract
Instructions
- Line an 8 or 9 inch Square pan with Aluminum Foil or Parchment Paper and coat with Nonstick Spray. Set Aside.
- In a 3 QT heavy Saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to slowly stir until butter melts, scraping sides of pan.
- Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium/low so that you don't burn your fingers off-- it should be boiling the full 5 minutes. Stir constantly.
- When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well-blended. Add vanilla and mix well. Immediately pour into the prepared pan.
- Let cool to room temperature then slice and serve. Store on the counter, covered.
Notes
Make sure to not cook the butter, sugar and milk longer than 5 minutes! And turn the temperature down if it is boiling too much. For my stove I like it a little below medium.
Print out the PDF version of the Fudge HERE
Grab the best sugar cookie recipe with printable HERE
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Looks delicious Brooke! Thanks for sharing the recipe and the cute printable too! â€ïž
This is called Fantasy Fudge, from a long time ago. I make it at least once a year, around the holidays. I may, also, make it if I ever have a sweet tooth. It’s really good fudge. It’s kinda pain to make, but it’s worth it at the end.
Thanks for sharing! My mother used to make this fudge every Christmas. Soon after she died, I lost her recipe. So excited to be able to make it again this year! â€ïž
Is there a specific brand chocolate chips you recommend?
I like semi sweet ghirardelli! But some like the milk chocolate flavor…
Can’t wait to try this! Love the printable too! Would you mind sharing where you found your frame? Thanks!
thanks!! It was a target frame!
Iâm so happy I saw this recipe! I tried making it yesterday and itâs hands down the best fudge Iâve made! Thanks for sharing!
thank you! Yay!!!