Ultimate Classic Chocolate Fudge Recipe: Rich, Creamy & Easy Homemade Treat

Indulge in the timeless delight of homemade Chocolate Fudge – a classic, incredibly rich, and velvety smooth chocolate fudge that’s surprisingly easy to make and guaranteed to vanish in mere moments!

Growing up, my family had cherished holiday traditions, and among them, certain foods were non-negotiable annual staples. This decadent chocolate fudge was undoubtedly one of them. Every Christmas Eve, the making of this fudge was a ritual, and to this day, it remains my all-time favorite holiday confection. Its rich chocolate flavor and irresistibly creamy texture bring back a flood of warm memories, making it more than just a treat – it’s a taste of nostalgia.

Even today, this delightful chocolate fudge recipe continues to be a beloved tradition in my own family, especially during the festive season. And because we’re also huge peanut butter enthusiasts, our holiday spread often includes a batch of Reese’s Fudge right alongside the classic chocolate. There’s something truly special about creating these sweet memories in the kitchen, and this easy chocolate fudge recipe ensures everyone can join in the joy.

Why You’ll Adore This Easy Chocolate Fudge Recipe

There are countless reasons why this particular chocolate fudge recipe has stood the test of time and become a consistent favorite. From its straightforward preparation to its versatility, you’ll find yourself reaching for this recipe again and again, especially when you need a crowd-pleasing dessert or a heartfelt homemade gift.

Effortless, No-Bake Preparation: Forget complicated baking steps and preheating ovens! This incredible fudge recipe requires absolutely no baking. You simply combine all the ingredients on your stovetop and boil them until they reach the perfect consistency. It’s a wonderfully easy and fast process, making it ideal for busy holidays or last-minute dessert cravings.
Perfect for Making Ahead & Gifting: Planning for a party or looking for thoughtful presents? This fudge is an absolute lifesaver. It’s fantastic to make in advance and freezes beautifully, preserving its rich flavor and creamy texture. If you don’t need an entire pan for yourself, easily arrange pieces into charming bags or decorative boxes to create impressive homemade gifts for friends, neighbors, or teachers. Everyone appreciates a sweet, handmade treat!
Common, Readily Available Ingredients: You won’t need to hunt for exotic items for this recipe. Aside from a jar of marshmallow fluff (which is usually easy to find in most grocery stores), all the other ingredients are pantry staples I keep on hand all the time. This means you can whip up a batch of this delicious chocolate fudge at a moment’s notice whenever the craving strikes, or when unexpected guests arrive.
Rich & Creamy Texture: This isn’t just any fudge; it’s a lusciously rich and unbelievably creamy chocolate fudge that melts in your mouth. The combination of quality chocolate, evaporated milk, and marshmallow fluff creates a texture that’s both firm enough to hold its shape and wonderfully soft to bite into, delivering a truly decadent experience.

Essential Ingredients for Your Homemade Fudge

Creating this classic chocolate fudge requires a handful of simple ingredients that, when combined, produce an extraordinary treat. Here’s a breakdown of what you’ll need to gather from your pantry:

Butter: Essential for richness and flavor, and helps achieve that smooth, melt-in-your-mouth texture. Use unsalted butter if you want more control over the saltiness, though salted butter works too and can enhance the chocolate flavor.
Granulated Sugar: The primary sweetener that gives fudge its characteristic sweetness and helps form its structure.
Evaporated Milk: This is a key ingredient, providing a concentrated milk flavor and contributing significantly to the fudge’s signature creaminess and smooth consistency. Do not substitute with regular milk or sweetened condensed milk.
Marshmallow Fluff: Also known as marshmallow creme, this ingredient is crucial for the fudge’s soft, smooth texture and helps prevent it from becoming grainy. A 7 oz jar is typically the perfect amount.
Chocolate Chips: The star of the show! High-quality chocolate chips are paramount for the best flavor. We’ll discuss types below, but semi-sweet is a popular choice for a balanced sweetness.
Vanilla Extract: A touch of pure vanilla extract enhances all the chocolate flavors, adding depth and warmth to the overall profile of the fudge.

Selecting the Best Chocolate for Your Fudge

Given that chocolate is the dominant flavor in this fudge, the quality and type of chocolate you choose will significantly impact the final taste and texture of your homemade treat. Investing in good quality chocolate is perhaps the most important decision you’ll make for truly exceptional fudge.

This recipe already contains a fair amount of sugar, so a **semi-sweet chocolate** is often the perfect choice. It provides a balanced sweetness that complements the other ingredients without being cloying. If you prefer a fudge that’s less sweet and has a more intense chocolate profile, opting for **dark chocolate** (around 60-70% cacao) will yield a deeper, richer flavor. However, I strongly advise against using **milk chocolate**. With the existing sugar content in the recipe, milk chocolate would make the fudge excessively sweet, potentially overwhelming your palate and detracting from the overall balance.

For consistently delicious results, I personally favor using either Ghirardelli or Guittard chocolate chips when preparing this fudge. These brands offer excellent quality that translates into superior flavor. Ultimately, you want to choose the best quality chocolate that fits your budget, as it truly makes a noticeable difference in crafting the most delectable, rich, and creamy chocolate fudge.

Step-by-Step Guide to Making Perfect Chocolate Fudge

Making homemade chocolate fudge is a straightforward process that yields incredibly rewarding results. Follow these steps carefully to ensure your fudge turns out perfectly rich, creamy, and irresistible.

Prepare Your Pan: Begin by buttering or greasing a 9×13 inch baking pan thoroughly. This crucial step prevents the fudge from sticking and ensures easy removal once it’s set. Set the prepared pan aside for later.
Combine Base Ingredients: In a large, heavy-duty stockpot or Dutch oven, combine the granulated sugar, butter, and evaporated milk. The heavy bottom of the pot helps distribute heat evenly and prevents scorching. Place the pot over medium heat.
Bring to a Rolling Boil: Stir the mixture constantly as it heats. This prevents the sugar from crystalizing on the bottom and ensures everything melts together smoothly. Continue to stir until the mixture reaches a vigorous, rolling boil – meaning it continues to boil even when you stir it.
Boil to Temperature: Once at a rolling boil, continue boiling for approximately 3 minutes, stirring constantly. During this time, the mixture needs to reach a temperature of 234º F (112º C). Using a candy thermometer is highly recommended for accuracy, as this temperature is key to the fudge setting properly.
Remove from Heat & Add Chocolate/Fluff: Immediately remove the pot from the heat source. Quickly add the chocolate chips and the marshmallow cream to the hot mixture. Do not stir yet; let them sit for about a minute to slightly melt from the residual heat. Then, mix vigorously with a wooden spoon or spatula until all ingredients are thoroughly combined and the mixture is smooth and glossy.
Stir in Vanilla: Add the vanilla extract to the fudge mixture and stir it in until it is completely blended. This adds a lovely aromatic depth to the chocolate flavor.
Pour and Spread: Pour the hot fudge mixture into your prepared 9×13 inch pan. Use a spatula to spread it into an even layer, ensuring it fills the pan uniformly.
Allow to Set: Let the fudge cool and set completely at room temperature. This usually takes approximately 90 minutes, or longer if your kitchen is warm. Resist the urge to cut into it before it’s fully hardened to achieve clean, perfect squares.

Ensuring Your Fudge is Perfectly Set: The Doneness Test

Knowing exactly when your fudge mixture has reached the correct stage is crucial for achieving that ideal firm-but-creamy texture. While the cooking time is approximately 3 minutes, factors like the specific brand of butter (which can vary in water content), your stovetop’s heat intensity, and even atmospheric conditions can slightly alter the timing. Therefore, relying on precise doneness tests is key to ensuring your fudge sets up perfectly every time.

There are two primary methods you can use to determine when your fudge is done:

1. Thermometer Method: This is the most accurate and recommended method, especially for beginners. You simply need a reliable candy thermometer. Insert the thermometer into the boiling sugar mixture, making sure the tip does not touch the bottom of the pot. Continue to boil and stir until the temperature reaches precisely **234º F (112º C)**. This temperature corresponds to the “soft ball” stage in candy making, which means the sugar concentration is just right for the fudge to set firmly yet remain delightfully soft and decadent when you bite into it. Remove from heat immediately once this temperature is reached.

2. Cold Water Soft Ball Test: This traditional method requires a bit more practice but is equally effective. To perform this test, have a very cold bowl of water (preferably with ice cubes) ready next to your stovetop. Around the 2.5-minute mark of boiling, carefully drop a small amount (about half a teaspoon) of the hot sugar mixture into the cold water. Let it cool for a few seconds. Then, use your fingers to gently gather and form the cooled sugar mixture into a ball. If it forms a soft, pliable ball that can just hold its shape when removed from the water, your fudge is done. If it dissolves or is too sticky to form a ball, it needs more cooking time. If it forms a hard ball, it has cooked too long. Repeat the test every 15-30 seconds with a fresh bit of cold water until you achieve the desired soft ball consistency. As soon as it passes the test, remove the pan from the heat.

Tips for Perfect Fudge Every Time

Achieving consistently perfect fudge is easier than you think with a few key techniques. Keep these tips in mind for a smooth, creamy, and flawless batch:

Use a Heavy-Bottomed Pot: A heavy-duty stockpot or Dutch oven distributes heat more evenly, which is crucial for preventing the sugar mixture from scorching on the bottom and ensuring uniform cooking.
Stir Constantly During Boiling: Continuous stirring while the sugar, butter, and evaporated milk are boiling prevents sugar crystals from forming on the sides of the pot and keeps the mixture from sticking. This helps achieve that signature smooth texture.
Avoid Scraping the Sides: Once the mixture has reached temperature and you’ve added the chocolate and marshmallow, avoid scraping down the sides of the pot. Any sugar crystals clinging to the sides could fall into the mixture and cause the fudge to become grainy.
Accurate Temperature is Key: As mentioned, a candy thermometer is your best friend. Hitting exactly 234º F (112º C) for the soft ball stage is vital. A few degrees too high, and your fudge will be crumbly; a few degrees too low, and it might not set properly.
Work Quickly After Removing from Heat: Once the mixture is off the heat, add your chocolate and marshmallow fluff promptly and stir until smooth. The cooling process starts quickly, so efficiency here is important.
Don’t Double the Recipe (Initially): For your first few attempts, stick to the recipe quantities. Doubling can alter the cooking time and make it harder to reach the correct temperature evenly. If you need a larger batch, it’s often better to make two separate batches.
Allow Adequate Setting Time: Patience is a virtue when it comes to fudge. Let it set completely at room temperature (or in the fridge if you’re in a hurry) before cutting. This ensures clean cuts and firm squares.

Delicious Fudge Variations

While this classic chocolate fudge is perfect on its own, it also serves as an excellent base for creative variations. Feel free to experiment and personalize your batch with these exciting ideas:

Nutty Fudge: Stir in 1 to 1.5 cups of chopped nuts like walnuts, pecans, or almonds after you’ve added the vanilla extract. Toasting the nuts beforehand can enhance their flavor.
Peppermint Swirl: For a festive twist, add 1/2 to 1 teaspoon of peppermint extract along with the vanilla. For an extra touch, swirl in some crushed candy canes after pouring into the pan, or sprinkle them on top.
Peanut Butter Swirl: Melt about 1/2 cup of creamy peanut butter and drizzle it over the fudge after it’s poured into the pan. Use a knife or skewer to gently swirl the peanut butter through the chocolate for a marbled effect.
Espresso Kick: Add 1-2 teaspoons of instant espresso powder (or finely ground instant coffee) with the chocolate chips to deepen and intensify the chocolate flavor without adding a coffee taste.
White Chocolate & Raspberry: For a lighter, fruitier option, use white chocolate chips instead of semi-sweet. After pouring, swirl in a few tablespoons of seedless raspberry jam.
Dried Fruit & Citrus: Incorporate 1/2 cup of dried cranberries, cherries, or candied orange peel along with the vanilla extract for added chewiness and flavor.
Toppings Galore: Before the fudge sets, sprinkle the top with sea salt flakes, mini chocolate chips, sprinkles, or even toasted coconut flakes for added texture and visual appeal.

Common Fudge Problems and How to Fix Them

Even with careful attention, fudge can sometimes present challenges. Here’s a quick guide to troubleshooting common issues you might encounter:

Fudge is Grainy: This is a common issue, often caused by sugar crystals.
- **Cause:** Not stirring constantly enough during the initial boiling phase, scraping down the sides of the pot after reaching temperature, or allowing sugar crystals to get into the mixture from the spoon or pot rim.
- **Solution:** Unfortunately, a grainy batch is hard to reverse. Next time, ensure constant stirring, use a clean, wet pastry brush to wash down sugar crystals from the sides of the pot as it boils, and avoid scraping the sides when mixing in chocolate.
Fudge is Too Soft/Doesn’t Set: Your fudge remains gooey or never hardens completely.
- **Cause:** The mixture did not reach the correct temperature (234°F/112°C) or was removed from heat too early. Insufficient boiling time means too much moisture remains.
- **Solution:** If it’s only slightly too soft, chilling it thoroughly in the refrigerator can help it firm up. If it’s very soft, you can *attempt* to re-cook it. Place the fudge back in a heavy pot with a small amount of evaporated milk (a tablespoon or two), melt over low heat, bring back to a boil, and cook until it reaches 234°F/112°C again, stirring constantly. This can be tricky and may not always yield perfect results, but it’s worth a try before discarding.
Fudge is Crumbly/Too Hard: The fudge is stiff, breaks easily, or is dry.
- **Cause:** The mixture was cooked to too high a temperature, or boiled for too long, evaporating too much moisture.
- **Solution:** This is difficult to fix once it’s set. For future batches, ensure you remove it from the heat precisely at 234°F/112°C. If you have a crumbly batch, you can try incorporating it into ice cream as a mix-in or using it as a topping for desserts by gently warming it with a little cream or milk.
Fudge Tastes Burnt:
- **Cause:** The heat was too high, or the mixture wasn’t stirred enough, causing sugar to caramelize and burn on the bottom of the pot.
- **Solution:** Reduce heat and stir more frequently. Unfortunately, burnt flavors are irreversible.

Storage and Shelf Life

Proper storage is essential to keep your homemade chocolate fudge fresh, creamy, and delicious for as long as possible. Fortunately, fudge stores remarkably well, making it an ideal make-ahead treat.

Room Temperature: You can store fudge in an airtight container at room temperature for up to one week. After this period, it may start to dry out around the edges and lose some of its desirable creamy texture. For best results, place parchment paper between layers of fudge to prevent sticking.
Refrigeration: While not strictly necessary, refrigerating fudge can extend its freshness slightly, especially in warmer climates. Store it in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature for about 15-20 minutes before serving for optimal texture.
Freezing: Fudge freezes exceptionally well, making it perfect for long-term storage or holiday gift preparation. To freeze, first slice the fudge into individual pieces. Wrap each piece tightly in plastic wrap, then place the wrapped pieces in a freezer-safe, airtight container or a heavy-duty freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, simply remove the desired number of pieces from the freezer and let them thaw on the counter at room temperature for an hour or two before serving.

close up slices of chocolate fudge with a rich, dark color

Frequently Asked Questions About Fudge

Got more questions about making the best chocolate fudge? Here are answers to some common inquiries:

Q: Can I use different types of chocolate?
A: Yes, within limits. Semi-sweet is recommended for a balanced flavor. Dark chocolate (60-70% cacao) works well if you prefer less sweetness and a deeper chocolate taste. Avoid milk chocolate as the recipe is already quite sweet, and milk chocolate can make it overly sugary. Chocolate bars chopped into pieces can also be used instead of chips, just ensure they are good quality.
Q: What if I don’t have marshmallow fluff?
A: Marshmallow fluff is key for the texture, contributing to the fudge’s creaminess and helping prevent graininess. While some recipes use actual marshmallows, it’s not a direct 1:1 substitute in terms of weight and consistency for this specific recipe, which is formulated for fluff. Using actual marshmallows might change the texture slightly, making it a bit firmer or chewier. If you must substitute, use approximately 1.5-2 cups of mini marshmallows for every 7 oz of fluff, melting them into the hot sugar mixture off the heat.
Q: My fudge is too hard/crumbly. What went wrong?
A: This usually means the sugar mixture was cooked to too high a temperature or boiled for too long, causing too much moisture to evaporate. The ideal temperature is 234°F (112°C). Using a candy thermometer is highly recommended for accuracy.
Q: My fudge is grainy. How can I prevent this?
A: Grainy fudge is often due to sugar crystals forming. To prevent this, ensure you stir constantly during the initial boiling stage, avoid scraping down the sides of the pot after the boiling temperature is reached, and make sure any sugar crystals on your stirring spoon are dissolved before incorporating them.
Q: How long does it take for fudge to set?
A: Typically, homemade fudge takes about 90 minutes to 2 hours to set at room temperature. In a cooler environment, it might set faster. You can also place it in the refrigerator for a quicker set, but allow it to come to room temperature before serving for the best texture.
Q: Can I add mix-ins to my fudge?
A: Absolutely! Nuts (walnuts, pecans), dried fruits (cranberries, cherries), other extracts (peppermint, almond), or even crushed candies (candy canes, toffee bits) can be stirred in after the vanilla extract, just before pouring into the pan.

More Delightful Holiday & Christmas Treats

If you love making this classic chocolate fudge, you’ll surely enjoy exploring other festive recipes perfect for holiday gatherings or cozy evenings. Here are some more sweet inspirations:

Irresistible Eggnog Cinnamon Rolls
Classic Sour Cream Cookies
Festive Christmas Jello Shots
Homemade Chewy Turtle Candies
Decadent White Chocolate Gingerbread Cookies
Magical Christmas Magic Bars
Quick & Easy No-Bake Avalanche Cookies

4.80 from 5 votes

Classic Chocolate Fudge

By Erin Sellin

This Classic Chocolate Fudge is incredibly rich and creamy, surprisingly easy to make, and a guaranteed crowd-pleaser that will disappear in no time! Perfect for holidays or any sweet craving.

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Servings: 48

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Ingredients

▢ 2/3 cup evaporated milk
▢ 1 cup butter
▢ 3 cups granulated sugar
▢ 7 oz jar marshmallow fluff
▢ 12 oz semi-sweet chocolate chips
▢ 1 teaspoon vanilla extract

Instructions

Butter or grease a 9×13 inch pan thoroughly. Set aside.
In a heavy-duty stockpot or Dutch oven, combine the sugar, butter, and evaporated milk. Heat the mixture over medium heat, stirring constantly, until it reaches a full, rolling boil.
Once at a rolling boil, continue stirring and let it boil for approximately 3 minutes, or until the mixture reaches exactly 234º F (112º C) on a candy thermometer.
Remove the pot immediately from the heat. Add the chocolate chips and marshmallow cream. Let them sit for a minute to soften, then mix thoroughly until completely melted and well combined, forming a smooth, glossy fudge.
Stir in the vanilla extract until it is fully blended into the fudge mixture.
Pour the hot fudge into your prepared pan and use a spatula to spread it into an even, smooth layer.
Allow the fudge to cool and set completely until it hardens, which typically takes around 90 minutes at room temperature. Once firm, cut into squares and serve.

Notes

For an alternative doneness test if you don’t have a candy thermometer: have a very cold bowl of water next to the stove. Around 2 1/2 minutes into boiling, drop a small amount of the sugar mixture into the water. Use your hands to form it into a soft ball. As soon as it can just hold its shape, it’s done, and you can remove it from the heat. Always use fresh cold water for each test to ensure accuracy.

This recipe is slightly adapted from the classic Kraft Fantasy Fudge.

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation.

Additional Recipe Info

Author: Erin Sellin

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Dessert Recipes

Cuisine: American

Servings: 48

Calories: 134

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