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4.55 stars (347 ratings)Dec 4, 2017243
This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in less than 15 minutes with tons of add-in options!
Over the years, I’ve mentioned a time or two (or 12) that I don’t really like fudge.Kind of weird, I know.
As a lover of ALL THINGS chocolate, it doesn’t make a lot of sense, and some of you have questioned my sanity (don’t worry, you aren’t the first person to do that).I’ve done a lot of soul-searching over the years, and I think I’ve realized my “meh-ness” about fudge is because it is often so sugary sweet, it detracts from the fact that I’m eating something chocolate!
And if I’m going to have chocolate, I want it to be dark, decadent…and worth it.Fudge has rarely been worth it over the years.
Last year, in my newsletter, I sent out some exclusive holiday recipes, including a fudge recipe from my mom.It is a great recipe, but the delicious factor relies on using peanut butter chips (not a bad thing…but also not exactly a classic, easy, homemade fudge recipe).
Fast forward to this summer when my great Aunt Kathy gave me a sample of her world-famous fudge at a family reunion near Jackson Hole.I died.It was the first fudge I’d ever tasted that made me think “I kind of want to eat fudge for the rest of my life.”
And then, as a bonus, Aunt Kathy told me how ridiculously easy this fudge was and I realized I needed to let fudge back into my life.
Aunt Kathy’s recipe, unfortunately, uses a specialty chocolate which isn’t widely available, so when I tried to replicate the recipe at home, I struggled to get it just like hers.However, after many, many batches, I think I’ve ended on an easy homemade fudge recipe that, while not exactly like my Aunt Kathy’s, is pretty darn close in terms of: I really, really like this fudge.
And based on my past history, that’s saying a lot.
Decadent and creamy, this fudge is soft and almost truffle-like in it’s richness.Is it sweet? Yes, yes…it IS fudge after all.But the sweetness is balanced out by the semisweet chocolate and the necessary additions of salt and vanilla.
I know “marshmallow” fudge recipes aren’t exactly breaking news these days (they’ve been around forever).But this recipe is definitely the best of all the marshmallow or ANY fudge recipes I’ve tried.
If you’ve been on the search for an easy homemade fudge recipe that’s equal parts classic and uniquely delicious, this one’s for you!
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Easiest-Ever Fudge
Yield: 16 Small Squares (8X8 or 9X9-inch pan)
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
4.55 stars (347 ratings)
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Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 2 cups (114 g) mini marshmallows
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons butter
- Pinch of salt
- 1 teaspoon vanilla extract, can sub another flavored extract, like peppermint
- Optional add-ins: peanut butter chips OR peanut butter, chopped nuts, toffee bits, M&M’s (see note for when to add)
Instructions
Line a 8X8- or 9X9-inch pan with foil and lightly butter or grease with nonstick cooking spray. Set aside.
In a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy; stir in the vanilla (or other flavored extract).
Add any add-in ingredients, if desired (chopped nuts, M&M’s, peanut butter chips, toffee bits, dried fruit, coconut, etc)
Spread the fudge evenly in the prepared pan. Top with any additional garnishes, like chopped nuts or any of the suggestions listed above, pressing the ingredients lightly into the soft fudge. Cover the pan with plastic wrap and refrigerate for 1-2 hours until set (I mean, you CAN dig in right away, but it will be super soft and sticky…and super delicious! :). Cut into squares.
The fudge will keep for several days, well-covered, in the refrigerator.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the fudge (but do not include the optional add-ins as those are added based on personal preference).
Peanut Butter: if adding peanut butter (creamy or chunky) to the recipe, add it with the marshmallows and chocolate before melting.
Add-Ins: for any other chunky add-in (like additional chocolate chips, toffee bits, chopped nuts, coconut, peanut butter chips, dried fruit, crushed peppermints, etc), add them after the mixture has been melted and is smooth and creamy. Meltable ingredients like peanut butter chips or additional chocolate will soften and melt a bit when added to the warm fudge, but they needed to be added fairly quickly before the fudge sets up, and I kind of like the little ribbons of melty flavor it adds to the fudge.
Chocolate Chips: chocolate chips really matter. Meaning, brand matters (because of taste and texture). I’ve had the best luck using Ghirardelli’s semisweet chocolate chips…and a great batch with half Ghirardelli semisweet chips + half Trader Joe’s semisweet chunks.
Author: Mel
Course: Dessert
Cuisine: American
Method: No-Bake
Serving: 1 Small Square, Calories: 308kcal, Carbohydrates: 36g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 14mg, Sodium: 52mg, Fiber: 3g, Sugar: 29g
Recipe Source: inspired by my great Aunt Kathy, this fudge recipe from Allrecipes, and a Nestle Tollhouse fudge recipe
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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posted on December 4, 2017 (last updated April 15, 2024)
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243 comments on “Easiest Ever Fudge {Tons of Add-In Options}”
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Aurora — Reply
I’ve been making this recipe for work parties and social events for a while now. At this point, my coworkers actively ask me to bring it! It really is easy, and makes a lot as I tend to cut it into smaller pieces since it’s so rich.
I have frozen the fudge and as long as you give it time to thaw, it’s just fine. Be sure and thaw it in the fridge and not on the counter or it gets squishy.
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Cindy — Reply
Can I take the extra leftover fudge and freeze it?
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Mel — Reply
I haven’t tried freezing this so I’m not entirely sure how it would work – I’m sorry! Worth a try though!
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Jules — Reply
hi! Could this be made with white chocolate and Oreos for a cookies n cream fudge?
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Mel — Reply
I haven’t tried that but sounds like it would be a fun experiment!
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Lynn — Reply
I tried this for the holidays. So easy, yummy and came out perfectly!!! About to make my second batch tonight….thank you very much.
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Shandell — Reply
wondering if I would need to make any adjustments if I were to use dark chocolate instead of semi-sweet?
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Mel — Reply
The flavor will be richer and less sweet, but you can definitely experiment with different types of chocolate.
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Tiana — Reply
Can I use milk chocolate chips instead? Or would it be too sweet?
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Mel — Reply
I prefer the semisweet because I think milk chocolate chips will make it too sweet, but you could definitely try it.
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Delilah — Reply
This is the easiest fudge I’ve ever made. It’s delicious and reminds me of old fashioned fudge.
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Tracy Salisbury — Reply
Perfect and easy fudge! I added toasted pecans and marshmallows after beating and cooling. A perfect addition to my holiday treat trays! Thank you
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Melody — Reply
My fudge won’t become hard. They are still soft. What did I do wrong? I did them in microwave. I think I should have went with stovetop instead. 3 cups of chocolate just wasted 🙁
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Mel — Reply
Hi Melody, you can try refrigerating the fudge to help it set up. What brand/type of chocolate did you use?
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Theresa — Reply
I must have had defective marshmallows-LOL. They refused to completely melt in the microwave. I gave up and will see how it turns out with chunks of marshmallow still in there.
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Buffie — Reply
My first time to make fudge and it was easy and delicious. Made it just as written but added some sea salt to the top when done. Yummy! Thanks for the recipe!
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Lisa — Reply
“Thank You” this turned out great !! I was wondering can peanut butter chips be used instead of chocolate with this recipe for peanut butter fudge?? and as far as the add in’s how much to add? a cup? a half cup?
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Mel — Reply
Hi Lisa, I haven’t tried it with 100% peanut butter chips – but if you experiment, I’d probably just sub the same amount of peanut butter chips for the chocolate chips. I’m a little worried the peanut butter chips might not melt well, so you might mix in some peanut butter? Just a suggestion. Good luck if you try it.
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Nancy Mink — Reply
I was skeptical at first. Seemed too simple! What a wonderful surprise to see it turn out perfect! I followed the recipe exactly. I didn’t add any extras, but think I’ll try some next time. Thank you, Mel, for simplifying my Christmas baking.
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Susan Peyetl — Reply
I love to make this fudge for my husband. It is easy and quick and it is creamer than any fudge we have ever purchased or received from other people’s homemade fudge. I cut the finished fudge in half and wrap half in parchment paper, foil and put it into a SnapWare container and freeze it. I then send it across country to children and grandchildren by “of it fits, it ships” USPS. Maine to New Mexico and Maine to Colorado. Always a hit! Thank you. Susan
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PeeJoh — Reply
Late to the party as per usual, but I made this last night for an office treat today and got rave reviews, including one standing ovation ( no joke!). I wouldn’t say I’m a fudge person bit this recipe had me hooked for life. We do about 2/3 semi sweet and 1/3 milk chocolate chips and it’s heavenly. Thanks so much for making me a star today! I’ve shared your recipe with everyone who wanted it!
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Nancy Spell — Reply
Tip- freeze additional mini marshmallows and add at the end with chopped nuts to make rocky road fudge. Freezing the marshmallows keeps them chunky. Also works with M&M’s to keep them from melting.
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Elaine — Reply
I made this fudge, love the taste creamy. Did not set. Where did I go wrong. I ate it anyway. My first time making fudge.
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Eva Toews — Reply
I’ve made this fudge for year’s at Christmas. It is still a favorite!!
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Liz Ross — Reply
I have been searching for a great sounding recipe for an easy fudge recipe and this looks like the one I am trying tomorrow morning for sure !
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Annalissa — Reply
This is the easiest fudge to make and it was delish! It set up great. It didn’t crystallize like other fudge recipes I’ve tried. It definitely satisfies my chocolate craving! Thanks for this super simple recipe!
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Tyler — Reply
People here were asking if they can substitute marshmallow fluff for real marshmallows. I made 2 batches at the same time with the only difference being mini marshmallows vs 7 Oz marshmallow fluff. Yes, it works. Marshmallow fluff leaves a lighter, less dense texture vs the marshmallows. I actually liked the marshmallow fluff batch better. So there ya go.
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Mary — Reply
The recipe is one I’ll make with my granddaughter! What chocolate does u you our aunt Kathy use? Thanks.
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Courtney — Reply
I wondered too! I found Mel answered farther down in the comments:
MEL — JANUARY 15, 2019 @ 4:06 PM REPLY
Florence’s chocolate (from Rexburg). -
Courtney — Reply
I wondered too! I found Mel responded further down in the comments:
MEL — JANUARY 15, 2019 @ 4:06 PM REPLY
Florence’s chocolate (from Rexburg).Hope that helps!
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Larry — Reply
Hi Mel…Finally a fudge recipe without 2 or 3 cups of sugar. Thank You!
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Julie — Reply
Make this fudge all the time and it’s always a hit! I want to try the peanut butter but it doesn’t say how much. How much should I use? I also saw comments about the pb fudge being greasy and maybe the butter should be omitted in that version? Please advise.
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Mel — Reply
Hi Julie, there’s not a firm peanut butter amount because it just depends on the texture/flavor you want. I’d suggest starting with 1/2 cup peanut butter. Many people have reported there is great flavor stirring in peanut butter chips rather than peanut butter.
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Sharon — Reply
Not everyone uses microwaves .
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Lauralee Lemon — Reply
I just made it on my stove top in a sauce pan, stirred continously until it all melted on medium low. It took longer but it worked great.
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Peggy — Reply
When this recipe landed in my inbox a few years ago, Hershey’s chips were on sale for $1/bag…for 2 whole months, so I made it a gazillion times. WIth Hershey’s, I found using all semisweet was too bitter and settled on 1 1/2 cups semisweet, and 1 1/2 cups milk chocolate. For the chocolate peanut butter version, I used 3/4 cup semisweet, 3/4 cup milk 1 1/2 cup Reese’s Peanut Butter chips. I’m still working on raspberry/chocolate and mint chocolate as I haven’t found the correct combination yet.
I cut it in 1″ squares so makes 64 pieces. Get compliments every time I take it somewhere and although I take printed recipes for people to take home, they keep asking when I’m going to make it again. -
Bridget Crockett — Reply
The very best and easiest fudge ever! The marshmallows make so much difference, since I tried two other recipes like it, but without the marshmallows.
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Lemon — Reply
Turned out amazing! I tried it two times (the first time it didn’t turn out quite right, (the time I did evaporated milk instead of sweetened condensed) but this time it turned out AMAZING! So, so good! I sprinkled flake salt on half, and crushed peppermint on the other half.
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Jeannie Casey — Reply
do not taste like fudge, not enough sugar in this.
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Anonymous — Reply
No, it tastes amazing!!
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Lemon — Reply
Mmmm…. so tasty! I love it! And its not too sweet!
I did
have one question, though. Mine turned out pretty soft, even after refrigerating it overnight. Any ideas why this is? I did use evaporated milk instead of sweetened condensed. Could that be the reason why? Thanks!-
Mel — Reply
Yes, that will definitely make a difference as evaporated milk has a different consistency (and ingredients) than sweetened condensed milk.
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Lemon — Reply
Ok, thank you! I’ll try again with sweetened condensed.
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Shanna — Reply
Can you use marshmallow cream instead of marshmallows?
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Mel — Reply
I haven’t tried that but you could experiment!
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rik sawyer — Reply
followed to a t! makes a nice chocolate sauce for ice cream! but NOT fudge.
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