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jar (7 ounces) marshmallow creme
cups milk chocolate chips
teaspoon vanilla extract
Line an 8x8 inch baking pan with aluminum foil or parchment paper and set aside.
In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a boil and cook for 5 minutes, stirring constantly.
Remove pan from heat and add milk chocolate and semisweet chocolate chips. Stir until chocolate is melted and smooth. Add vanilla.
Pour into baking pan. Cover and chill in refrigerator for 2 hours, or until firmly set.
Super Easy Chocolate Fudge
With only five simple ingredients, you know that Super Easy Chocolate Fudge is going to live up to its name. In fact, you probably already have all of the ingredients you need for this chocolate fudge recipe right in your pantry. These sweet treats are chewy and have the perfect amount of chocolate flavor. This recipe yields a whole pan of chocolate fudge, making it perfect for parties, holidays, and other large get-togethers. After trying one piece, everyone is going to be asking for the recipe.
If you're looking for more recipes like this one, check out our collection called The Best Easy Fudge Recipes: 28 Homemade Fudge Recipes!
Cooking Vessel Size 9 x 9 Baking Pan
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How easy is this fudge recipe. No added sugar!
Fudge is my weakness. This sounds fantastic!!
I love fudge, and this is perfect for Valentine's Day!
This fudge looks great to serve at a party. With only 5 ingredients seems very simple to make. Looking forward to trying this out.
My grandma makes fudge kind of like this. It's so good, and I can't wait until Christmas to get to eat it again!
I have made this before but in the microwave! Put all the ingredients in the microwave for 2 min, 30 sec at a time. Mix every 30 seconds. Once mixed, cover put in fridge for 2 hours.
I want to make it it wont let me in
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There are only 5 ingredients in this easy chocolate fudge recipe!
- Powdered Sugar – powdered sugar is used rather than granulated sugar to make this fudge ultra smooth and creamy. Granulated sugar wouldn’t dissolve which would make for a very gritty fudge.
- Cocoa Powder – provides the fudge with a rich chocolate flavor.
- Unsalted Butter – adds even more creaminess and rich buttery flavor.
- Chocolate Milk – feel free to use “regular” milk, but I love the extra chocolate flavor.
- Vanilla Extract – make the fudge shiny and adds a depth of flavor.
- Chopped Pecans (optional) – totally delicious if you like some crunch to contrast the smoothness of the fudge.
- Follow the recipe – This might seem like a no-brainer but with fudge, you want to be pretty exact. Substitutions do not fare well with this recipe. We have had readers that have swapped ingredients out or left them out and they have been disappointed with the results.
- Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a good, heavy rubber spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in. You also want to stir until the sheen is gone. You don’t want it to look dull, not shiny. It will become thick and harder to stir. That’s a good thing!
- Keep it cool – For this fudge recipe, you will want to keep it refrigerated so it keeps its form. Keeping it at room temp will make the fudge too soft and the texture won’t be right.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
- Pour it in quickly then leave it alone – Pour the hot fudge into your glass pan and quickly smooth it over while it is still hot. It will begin to set FAST and it won’t look as smooth if you keep running your spatula over it. Also try not to bump your pan after if begins to set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put in the fridge.
Classic Chocolate Fudge
Yield Makes 8 to 10 1-inch squares
- Calories 247
- Fat 4.2 g (6.5%)
- Saturated 2.6 g (13.0%)
- Carbs 53.1 g (17.7%)
- Fiber 1.0 g (4.0%)
- Sugars 51.6 g
- Protein 1.5 g (3.0%)
- Sodium 160.0 mg (6.7%)
butter (plus more for greasing the dish)
Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Don't worry about a few lumps, they'll go away when you heat the mixture.
Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.
Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.
Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done.
Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.
Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.
Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.
Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.
I find that a pyrex pie plate, my dad's preferred fudge pan, makes the squares too thin, so I use a smaller individual gratin dish as pictured. You can also just double the recipe, using the pie plate (or even an 8 x 8-inch square pan).
Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
Super Easy Chocolate Fudge With Variations
This easy, foolproof chocolate fudge is a snap to make with sweetened condensed milk, chocolate chips, and a little butter. If you use the microwave to heat the mixture, be sure to stir it frequently until the chocolate has melted completely and the mixture is well blended. Using a double boiler (or simply placing a heatproof bowl over a pot of simmering water) helps you better control the melting and keep the mixture smooth.
Instead of carefully cooking a sugar mixture until the perfect temperature and beating the fudge until creamy, this quick recipe lets you combine all of the ingredients at once and add it to the fridge to set up. It's much faster than your average fudge recipe but still results in creamy, rich candy.
Super easy chocolate fudge is one of our most popular fudge recipes, not only because of the great flavor and texture but also because it is incredibly easy to make. Just mix the ingredients together, melt, and spread.
Creamy Chocolate Fudge
This fudge recipe is straight up simple: it’s basically an adaptation of the recipe you would find on the back of a can of condensed milk. The condensed milk is one of the secrets to making smooth, creamy fudge without messing around too much with temperatures on candy thermometers, or worrying about things getting grainy.
This recipe is easy and it’s fast and when you are craving fudge, or making it for a cookies swap, it’s pretty close to immediate gratification. It doesn’t even take all that long to set, two hours max.
- Nonstick cooking spray
- 2 tablespoons unsalted butter, cut into small pieces
- 3 cups semisweet chocolate chips (16 ounces)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups roughly chopped miniature pretzels
Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.
Super Easy Chocolate Fudge
Now with fudge week, I had to include a classic chocolate version. This super easy chocolate fudge is another one that is so simple and basically foolproof! The key to this is to cook over low heat until well melted and combined.
For the chocolate, you use good old chips. However, you want a combo of chocolate. I did 2 parts semi sweet and one part milk chocolate. It was the perfect chocolate level for me. You can do any combo you want, especially with the variety of chips out there – mint chips, butterscotch chips, dark chocolte, etc. Just think of the combinations.
You could also change the flavor of this super easy chocolate fudge by adding some extract. I am liking the idea of some peppermint extract or orange chocolate. You can also have fun with the way you shape the fudge and give it away as a gift. All you do is get some metal cookie cutters. Place each cookie cutter on a piece of foil larger than the cookie cutter. Then wrap the foil around the outside of the cookie cutter to make a mold. Then fill with the fudge mixture and you can decorate it with candy if you want to. I got this idea and picture from Betty Crocker.
How to make Chocolate Fudge
To make this recipe you’ll need:
- Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it’s not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.
- Sweetened Condensed Milk: I love eagle brand! Unfortunately I do not have a substitution for this ingredient.
- Butter: unsalted or salted will work.
- Salt: to balance out the sweetness! Don’t skip it.
- And vanilla extract: which enhances all of the other flavors.
You can also add in a 1/2 cup of chopped nuts! Stir in the nuts and vanilla at the same time, if using.
This is what I like to call “shortcut fudge”, because the method doesn’t require a candy thermometer or tons of stirring. Instead the method is super simple and straightforward. You’ll simply combine the chocolate chips, butter, and condensed milk into a large heatproof glass bowl. Then place the bowl over a large bowl of gently simmering water. Essentially you’re making a double-boiler.
Once the chocolate and butter have completely melted, you’ll remove it from heat and stir in the vanilla.
The mixture will be very thick! Use a strong spatula to scrape the fudge mixture into the prepared pan and smooth the top.
You’ll need to place the fudge in the fridge for at least 2 hours! During this time the fudge will set. Once set, simply cut into small squares and serve!
Sweetened condensed milk is what makes this so easy. Plus it also adds to the creamy, rich texture that makes you want to come back for more.
One of the things I like most is you can&rsquot mess up this microwave chocolate fudge. You also have options for how gooey or firm you want it.
Making Memories While Making Fudge
As I was growing up, my grandmother used to make all kinds of candy. I loved the smells that wafted through the kitchen, up the hallway, and made their way throughout the house.
My grandmother basically set aside a couple of days that involved nothing but candy making. In fact, if anyone stepped into the kitchen, even for a drink of water, she&rsquod put us to work.
Overall, some of my favorites were her fudge, divinity, and pralines. I&rsquove made them since then, but I try not to do it too often because it&rsquos too tempting. However, if I&rsquom going to someone&rsquos house, I like to bring homemade candy as a host or hostess gift. It&rsquos also excellent for the holidays.
Other things I sometimes bring are this delicious peanut butter fudge that is a personal favorite, this creamy orange fudge, and my yummy white chocolate fudge. Some other popular treats are these flourless peanut butter cookies and these amazingly melt-in-your-mouth coconut macaroons.
You only need three ingredients for this easy chocolate fudge&mdasha bag of semi-sweet chocolate chips, a can of sweetened condensed milk, and a splash of vanilla. Can you believe it?
For exact measurements of each ingredient, go to the recipe card at the bottom of the page. You can even print out the card by pressing the &ldquoprint&rdquo button.
If you like nuts, you can add those too. I used chopped walnuts.
However, most of the time, I have pecans that I buy in humongous bags from Costco. They&rsquore also perfect to add to fudge &hellip or any other candy, for that matter.
Quick and Easy Recipe for Chocolate Fudge
Of all the chocolate fudge recipes I&rsquove tried, I think my favorite one is this quick and easy one.
After all, I don&rsquot see any sense in making it more difficult than it has to be since I like it all.
You&rsquoll need about 10 minutes of actual hands-on time to make this. Then you can go about your business while the fudge sets.
It only takes about a half hour in the fridge. But if you&rsquore super patient (I&rsquom not), you can leave it on the counter in a cool spot. However, if the room is warm, it&rsquoll take forever to set.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the &ldquoprint&rdquo button.
How to Make Easy Chocolate Fudge
You&rsquoll need an 8&rdquo by 8&rdquo pan, a medium-size mixing bowl that&rsquos microwave safe, and a spoon. I also used aluminum foil because I wanted to be able to lift the fudge out easily.
If you prefer wax paper, that works too. In fact, I use either one, depending on what I have the most of at the time.
First, pour a can of sweetened condensed milk into the bowl. Since it&rsquos so thick, it takes a while to pour out of the can.
Next, pour the entire bag of chocolate chips into the bowl of sweetened condensed milk. Give it a good stir.
We enjoy gooey fudge. But if you like a firmer fudge, you can add another 3 ounces of chocolate chips.
Stick the bowl into the microwave and run it on high for one minute. Remove the bowl and give it a good stir.
Put the bowl back into the microwave for another minute. As soon as you pull it out, add the vanilla and stir.
If you want nuts, add them now and mix well. Pour the mixture into the pan and add more nuts on top if you like a lot. I definitely do.
Gently press the nuts down into the fudge.
Put the pan in the refrigerator so it can set.
Now is a good time to wash the bowl and wipe off the countertops in your kitchen. I do this because I hate having a huge mess to clean up later.
After the fudge is set, remove it from the fridge and cut it into 1-1/2-inch pieces. You&rsquoll be amazed by how delicious it is since it was so easy.
Fudge in a Popcorn Popper
I went to the University of Southern Mississippi and lived in one of the old-fashioned types of dorm rooms. Two girls shared each room, and the bathrooms were down the hall.
There was a kitchen on each floor, but it wasn&rsquot always convenient to use. For that reason, we had to get creative if we wanted a treat.
One night, one of the girls down the hall pulled out her popcorn popper and said, &ldquoLet&rsquos make fudge.&rdquo We didn&rsquot have the Internet back then, but we all had some cooking experience.
It took us a while, but we finally wound up with some decent fudge made in her popcorn popper. I still can&rsquot remember if or how we ever got all the chocolate out of it. But it didn&rsquot matter. It was fun, and the fudge was delicious.
I&rsquove made a variety of other types of fudge since then, and I&rsquove liked every single one of them. In fact, I&rsquove never met any kind of fudge I didn&rsquot like.
Origin of Fudge
The earliest account of fudge making seems to have been in a dorm room back in the 1800s. Apparently, the girls were trying to make some caramel candy, although it was forbidden to use hotplates in the dorm.
So they had someone looking out while the others cooked. When the lookout girl said someone was coming, they put out the fire and hid it.
Unfortunately, the caramel didn&rsquot turn out, but what they wound up with was even more delicious. Since they &ldquofudged&rdquo the recipe, that&rsquos what they named it. Fudge.
After that, fudge became a popular candy sold all over the country. Many tourist towns have confectioners that have added their own twist to this yummy treat.
More to Enjoy
If you like this easy chocolate fudge recipe, you&rsquoll enjoy my peanut butter Cocoa Krispie treats.
They&rsquore sort of like the standard Rice Krispie treats &hellip only better. Also try these cinnamon crisps made from leftover pie crust. So yum!