This irresistible chocolate fudge recipe delivers pure bliss in just 40 minutes. With minimal prep time and simple steps, you’ll create rich, velvety squares of happiness that melt in your mouth. At only 156 calories per serving, this decadent treat strikes the perfect balance between indulgence and portion control. Whether you’re planning a holiday gathering or simply need a chocolate fix, this foolproof fudge recipe will become your go-to favorite.
Ingredients for Perfect Chocolate Fudge
- Butter: 1 cup (2 sticks), room temperature for better blending
- Chocolate Chips: 1¼ cups each of milk and semi-sweet varieties for perfect balance
- Vanilla Extract: 1 teaspoon for enhanced flavor depth
- Evaporated Milk: 12-ounce can for creamy texture
- Granulated Sugar: 4 cups, ensures perfect sweetness
- Mini Marshmallows: 2¼ cups for extra smoothness
Step-by-Step Instructions
- Preparation: Set up your mixing bowl with butter, chocolate chips, and vanilla. Line 9×13″ pan with parchment
- Base Mixture: Combine evaporated milk, sugar, and marshmallows in a large saucepan
- Cooking Process: Heat on medium, stirring constantly until boiling. Continue for 10 minutes until golden brown (235-240°F)
- Combining: Pour hot mixture over chocolate mixture, blend with electric mixer until smooth
- Setting: Transfer to prepared pan, refrigerate until completely firm
- Finishing: Remove using parchment, cut into squares or bricks as desired
- Storage: Wrap tightly and keep refrigerated for best results
Cooking Techniques
Making perfect fudge is all about timing and temperature! The most important part is the constant stirring while the mixture boils – this helps prevent any sugar from sticking to the bottom of the pan and keeps your fudge smooth instead of grainy. If you don’t have a candy thermometer, don’t worry! Just keep an eye on the clock and stir for about 10 minutes until the mixture turns a light golden brown.
Storage Tips
Your homemade fudge will stay fresh and creamy when stored properly! Cut it into smaller pieces or bigger “bricks” based on how you plan to enjoy it. Wrap each portion tightly in plastic wrap, then add a layer of aluminum foil for extra protection. Keep it in the fridge to maintain that perfect texture – this stops it from drying out and helps it stay fresh longer. When you’re ready for a piece, just let it sit at room temperature for about 5-10 minutes to soften slightly.
Variations
Love this basic chocolate fudge? Try mixing things up! Switch between dark, milk, or white chocolate chips to change the flavor. You can also add chopped nuts, crushed candy canes, or swirl in some peanut butter before the fudge sets. For a fun twist, sprinkle some sea salt on top right after pouring the fudge into the pan – it brings out the chocolate flavor beautifully!
Serving Suggestions
This rich, creamy fudge is perfect for sharing! Cut it into bite-sized squares for a sweet treat with coffee or tea. Package it in pretty boxes lined with wax paper for homemade gifts, or add it to holiday cookie platters. For extra fun, serve it alongside fresh strawberries or with a glass of cold milk!
Chocolate Fudge
Equipment
- 9×13 pan
- Electric mixer
- Heavy-bottom saucepan
- Mixing bowl
Ingredients
- 1 cup butter (2 sticks)
- 1 1/4 cups milk chocolate chips
- 1 1/4 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 12 ounce evaporated milk 1 can
- 4 cups granulated sugar
- 2 1/4 cups mini marshmallows
Instructions
- Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside. Line a 9×13” pan with parchment paper and set aside.
- In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.) Boil for about 10 minutes*. The fudge should be light golden brown in color.
- Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
- Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan. Cut into small squares, or I like to cut it into a few “bricks”, wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn’t dry out.
