The Most Amazing Chocolate Fudge

Made with marshmallows, cream and chocolate chips, this Homemade Chocolate Fudge is rich, creamy and irresistibly sweet -a quick and easy treat to share with your friends and family this holiday season!

chocolate fudge sliced up on a cutting board

I don’t usually eat chocolate fudge, but a good friend of mine, Jen, made me a batch of the fudge she makes every Christmas, and I immediately got to work recreating her fantastic recipe for the blog.

This fudge is creamy, rich and chocolatey -everything I’ve ever wanted from chocolate fudge!

You’re going to love how easy it is to make chocolate fudge from scratch -no refrigerating, freezing or baking required! All of the melt-in-your-mouth fudge magic happens right on your countertop! Not to mention, if you love gifting consumables, this chocolate fudge makes the perfect holiday gift.

ingredients for chocolate fudge

Ingredients //

To make homemade chocolate fudge that is literally and figuratively “smooth like butter,” you’ll need 7 simple ingredients:

  • Sugar: In fudge recipes, the sugar is the structure. It gets condensed into a syrup that then sets into a dense fudge.
  • Salt: A little bit of salt enhances the sweet chocolate flavors. Without salt, most sweet treats would fall flat.
  • Butter: makes rich, melt-in-your-mouth fudge.
  • Cream: dampens the dry ingredients and gives the sugar something to dissolve in. It’s more stable than whole milk and holds up better to high heat.
  • Mini-Marshmallows: contain gelatin and other stabilizing ingredients that help the fudge harden just enough to stay together but still be super soft and creamy. You also get all of the sugary-sweet marshmallow flavors.
  • Semi-sweet Chocolate Chips: This wouldn’t be chocolate fudge without chocolate chips. Semi-sweet, bittersweet and dark chocolate chips are interchangeable (the taste and texture will be somewhat different).
  • Vanilla: enhances the indulgent and delicious flavors of the whole recipe and highlights all of the rich chocolatey goodness.
  • Optional – Sprinkles and Crushed Candy Cane: Decorating the top of your fudge is entirely optional. I did half sprinkles and half crushed candy cane for some variety. Be sure to add your toppings before the fudge sets.

How to Make // The Steps

melted marshmallows for chocolate fudge

Step 1: Melt.

In a large saucepan, add the sugar, salt, butter, cream and marshmallows. Cook over medium heat until the marshmallows and butter begin to melt (about 5 minutes).

Step 2: Bring to a boil.

Once the marshmallows have melted, raise the heat and bring the mixture to a boil. Boil for 5 minutes without stirring. The mixture will begin to brown and bubble. As soon as that happens, remove the saucepan from the heat.

Step 3: Add chocolate and vanilla.

Mix in the chocolate chips and vanilla until the chocolate has melted and the fudge mixture is smooth.

Step 4: Prepare pan.

Line a 9″x13″ pan with parchment paper and spray with cooking spray. Pour the mixture into the pan.

Step 5: Decorate and let set.

If adding toppings, be sure to do it ASAP, before the fudge begins to harden. I sprinkle sprinkles on just about everything, so I put festive sprinkles on one side and crushed candy cane on the other. After decorating, let the fudge sit at room temperature for 3 hours before slicing.

Step 6: Slice and store.

Once the fudge is firm and set in the pan, cut into squares. I got about 48 squares from a 9″x13″ pan. Store in an airtight container at room temperature for up to 10 days.

melted marshmallows for chocolate fudge

Tips & Tricks for Making The Most Amazing Chocolate Fudge //

  • Use real cream. Milk will curdle over high heat, and we do not want that.
  • Use quality vanilla and real butter. Do not use margarine or vegetable oil.
  • When the fudge mixture starts to boil, it’s going to bubble up a lot. Use a large, heavy saucepan with tall sides to contain any splatter.
  • Once the fudge mixture starts to boil, do not stir or scrape the saucepan. Leave it be until it starts to brown, and then remove the saucepan from the heat.
  • Don’t forget to line your pan! Once the fudge is ready, you’ll be able to pop it right out of the pan. You can also foil or a silicone baking mat.
melted chocolate for chocolate fudge

Why is Chocolate Fudge So Good?

  • If you’re new to homemade candy, this simple recipe will walk you through how to make the perfect fudge every time.
  • The options for customizations are limitless! Different flavors, mix-ins, toppings, etc.
  • Great for gifting!
  • You can make it in advance and freeze (anything to save yourself some of the stress closer to the holiday!).

Toppings & Variations of Chocolate Fudge //

A variety of goodies pair perfectly with this basic chocolate fudge recipe. The options are endless. You can add a layer of sprinkles, chopped candy cane, or try one of these tasty toppings:

  • M & M’s
  • Pretzel Pieces
  • Chopped Nuts
  • Crushed Oreos
  • Reese’s Pieces

Peanut Butter Chocolate Fudge

Add 2 to 3 tablespoons of smooth peanut butter to the fudge mixture with the chocolate chips and vanilla.

Dark Chocolate Peppermint Fudge

Use bittersweet or dark chocolate chips and add 1/2 teaspoon of peppermint extract. A white chocolate and peppermint version might be up next.

Rocky Road Fudge

Fold in mini-marshmallows and chopped almonds or walnuts after mixing in the chocolate and vanilla.

chocolate fudge topped with sprinkles in a parchment paper lined pan

How to Store The Most Amazing Chocolate Fudge //

Storing: Your fudge will stay the softest stored on the countertop, but you can also store it in the fridge. Either way, you should store it in an airtight bag or container. Fudge can be kept at room temperature for 2 weeks or refrigerated for up to a month.

Make-Ahead and Freezer Options //

Freezing: After your fudge has fully set, cut into slices and wrap individual pieces in a couple of layers of plastic wrap and freeze them in a freezer-safe bag or airtight container for up to 3 months—Thaw in the fridge overnight.

chocolate fudge topped with sprinkles sliced up on a cutting board

FAQ //

What is the best size pan to use for fudge?

You can use a 13″x9″, 9″x9″ or even a bread pan. The fudge may need longer to set.

What consistency should my fudge mixture be before it sets?

It shouldn’t be sticky and lumpy. It should be smooth and creamy throughout.

Why does my fudge taste grainy?

This may have happened because you over stirred and the sugar became grainy. To prevent this, do not stir the fudge as it’s cooling. As soon as it starts to boil and bubble, leave it be.

More Chocolate Recipes //

Mexican Chocolate Cake with Mascarpone Frosting

Chocolate Rum Balls

Chocolate Surprise Cookies

Chocolate Flan Cake

chocolate fudge recipe

Chocolate Fudge

Yield: 48 squares

I don't normally eat chocolate fudge, but a friend made me some and I immediately asked her for the recipe to share with you. Creamy, chocolately, rich - everything you want in fudge.

Ingredients

  • 2 cups sugar
  • 1 teaspoon salt
  • 6 Tablespoons butter
  • 1 cup cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet chocolate chips
  • 1 teaspoon vanilla
  • sprinkles (optional)
  • crushed peppermint (optional)

Instructions

  1. Add the sugar, salt, butter, cream, and marshmallows to a large saucepan.
  2. Cook the mixture over medium heat until the marshmallows and butter begin to melt, about 5 minutes.
  3. Once the marshmallows have melted, bring the mixture to a boil, and boil for 5 minutes. It will begin to brown and will bubble all over the place. Take the pan off of the heat.
  4. Add the chocolate chips and vanilla.
  5. Mix it all together until the chocolate has melted and everything is nice and smooth.
  6. I add a sprinkle to just about anything, so I added some festive sprinkles to one side, and some crushed candy cane to the other. Let this sit at room temperature for 3 hours before you slice.
  7. Cut into squares, I got about 48 squares out of my 9×13 pan. This fudge will keep at room temperature for 10 days in an airtight container.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 42 Comments

  1. Katrina @ Warm Vanilla Sugar

    Mmmm so yummy!

    1. bakedbree

      thank you Katrina!

    2. jay

      do you use reg sugar or confenctioners sugar?

      1. bakedbree

        Regular sugar.

  2. Laura

    I have been debating about doing fudge this year. This recipe tipped the scales! Sounds easy and the texture looks right (not grainy, not dry). All without a candy thermometer! For the peanut butter version, would you just substitute peanut butter chips? Thanks!

    1. bakedbree

      Yes I would sub peanut butter chips. This fudge is so easy, make it and I promise that it will be a new tradition.

      1. Laura

        rats- mine turned out crumbly. The sugar re-crystallized at some point. Was I supposed to stir the mixture during the 5 minute boil or not? That may have been my problem – I stirred.

        1. Dixie

          I made it last night and mine turned out dry and crumbly, too. I’m not sure what went wrong. I am very fudge challenged and was so hoping I could finally get a fudge recipe right!!! I stirred mine as well. I would think it would burn if you didn’t! I wasn’t sure about the stirring part either. I might try it again.

          1. Steph

            Happened to me too 🙁 It does taste delicious, so I want to figure out what I did wrong. Over cooked it perhaps?

            1. bakedbree

              I looked back at the original recipe and it does not say to not stir. I really have no idea why it happened. Sorry!

          2. bakedbree

            I think that maybe you overcooked the marshmallow mixture? Did you set a timer?

            1. Dixie

              I did set a timer. I am going to try again after the holidays. I am determined to get it right. I have a gas cooktop and am thinking I cooked mine at too high of a temperature. Someone else suggested using a double boiler and that might help. Not sure. I just think I overcooked the mixture. I am not giving up!! I will learn to make delicious fudge!!!

              1. bakedbree

                Good for you Dixie! Way to keep at it. You sound like me when I was learning to burn caramel!

        2. bakedbree

          I looked at the original recipe and it does not say not too… did you overcook the mixture? Maybe set a timer, that is what I did.

  3. Laurie {Simply Scratch}

    This is stunning! I love anything with sprinkles… I could easily un-hinge my jaw and eat the entire pan!

    1. bakedbree

      Me too! I cannot help myself when it comes to sprinkles.

  4. Lauren

    Gorgeous! I LOVE fudge!

    1. bakedbree

      Then you will love this recipe, so easy and so good.

  5. Averie @ Love Veggies and Yoga

    Beautiful…I’ll take a dozen squares 🙂

    Saw it on FG. Congrats!

    1. bakedbree

      thanks Averie!

  6. Jennifer

    This looks so good! Any other suggestions for good toppings to pretty things up?

    1. bakedbree

      White chocolate chips, nuts, candy, Marshmallows, you name it, it is a great base for other flavors so you can make it into anything!

    1. bakedbree

      thanks Christine!

  7. Stacy

    Lacking my grandmother’s fudge recipe, I was undecided about making fudge but this looks like a wonderful substitute. Please thank Jen for me too!

    Stacy

    1. bakedbree

      It is a really good recipe. Fudge is not really my thing, but it was easy, and resulted in the perfect texture.

  8. Brandon

    The recipes sounds great, and I especially love the colorful sprinkles on top.

    1. bakedbree

      thank you Brandon! It was so easy, and has the creamiest texture.

  9. bakedbree

    Thank you Hillary!

  10. K&B

    Sounds terrific ! Can’t wait to try the recipe.

    1. bakedbree

      thanks K&B.

  11. Rebecca

    Oh man, I bought all the ingredients and ran out of time to make this! I’m bookmarking it for Valentine’s treats 🙂

    1. bakedbree

      that will be so cute, cut into little hearts.

  12. Kathryn

    Love this. I’ve never made fudge or any kind of candy before but I happened to have all the ingredients…except I had a tray of Candi Quik leftover from another project so I used it instead of chips. I don’t know anything about timing for the sugar but it appears to have come out right. I tasted a stray strand when I was flattening it in the pan and I think it tastes OK. I love the idea of using small cookie cutters and may cut mine into itty bitty Christmas trees.

    1. bakedbree

      Glad that it worked for you!

  13. rochelle

    can I use cocoa powder instead of chocolate chips? thanks:)

    1. bakedbree

      No you cannot.

  14. Andrea S.

    I brushed down the sides of the pan when boiling with a wet pastry brush as I’ve seen that done before. I think that helps with a grainy mixture. Not sure about the science of that but mine seems to have worked out.

  15. kayla

    Whoops. Used milk chocolate chips instead. Still was yummy. And made a white chocolate version.

    1. bakedbree

      Did the white chocolate work okay? Sometimes it can be really temperamental.

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