Every batch of this chocolate fudge turns out smooth and perfect—no crumbling, no undercooked, gooey pieces. This long-held family recipe, passed down from my children’s great-grandmother, delivers reliably creamy results. Follow these straightforward steps to make classic chocolate fudge with a touch of marshmallow cream for extra richness.
How to Make Chocolate Fudge
If you want consistently creamy fudge, this family recipe is a dependable winner. It’s simple to prepare and produces a classic, rich chocolate flavor that’s perfect for gifting or enjoying at home.
The recipe has evolved slightly over the years, and this is the version we use now. It’s straightforward and yields great texture every time.
Here’s What You Will Need
- Butter
- Evaporated milk
- Granulated sugar
- Vanilla extract
- Semi-sweet chocolate chips
- Marshmallow creme
Here’s How It’s Done
- Melt the butter, evaporated milk, and sugar together in a saucepan and bring to a gentle boil while stirring.
- Keep it bubbling gently for about 5 minutes while monitoring the temperature.
- Remove from heat and quickly stir in the vanilla, chocolate chips, and marshmallow creme until smooth.
- Pour into a prepared 9×13 pan and allow to cool completely before cutting into squares.
Special Equipment Needed for How to Make Chocolate Fudge
An accurate candy thermometer is important to hit the right temperature for proper set and texture. A digital probe-style thermometer that clips to the pan works well and can be useful for grilling and other cooking tasks.
Frequently Asked Questions (FAQ’s)
Stored in a covered container at room temperature, the fudge will keep about a week.
Freezing is possible but not ideal. The texture may change slightly after thawing.
Tips and Tricks for How to Make Chocolate Fudge
- Use medium to medium-high heat, adjusting for your stove. Aim for a steady, gentle bubble rather than a violent boil.
- Stir constantly while the butter, evaporated milk, and sugar heat together. Keep the thermometer in place and stir around it if it’s not clipped to the pan.
- Watch for a subtle color change as the mixture approaches 237–239°F; that’s the cue to remove from heat. This detail becomes easier to spot after a few batches.
- Add vanilla off the heat to preserve its flavor.
- Stirring in marshmallow creme can be tough at first—keep at it until the mixture is smooth.
- If you like nuts, fold them in after the marshmallow creme is mixed or sprinkle them on top before the fudge sets.
Substitutions
This recipe works best as written; I don’t recommend major substitutions because they can change the texture and final result.
Watch Us Make This Fudge
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How to Make Chocolate Fudge
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Ingredients
- 12 tbs butter
- 2 1/3 cups evaporated milk
- 3 cups granulated sugar
- 1 teaspoon vanilla
- 12 oz semi-sweet chocolate chips
- 7 oz marshmallow cream
Instructions
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Prepare a 9×13 pan by lining it with wax or parchment paper.
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In a saucepan over medium to medium-high heat, combine butter, evaporated milk, and sugar. Stir constantly and attach a candy thermometer to the pan.
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When the mixture begins to bubble, continue heating for about 5 minutes until it reaches 237–239°F. Stir briskly for one more minute, then remove from heat.
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Off the heat, stir in vanilla, chocolate chips, and marshmallow cream until smooth. Pour the mixture into the prepared pan.
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Allow the fudge to cool completely—either at room temperature or in the refrigerator—then cut into squares and store in a sealed container.
Notes
- Use medium to medium-high heat and monitor the mixture closely to prevent an aggressive boil.
- Stir constantly and keep your thermometer in contact with the pan. Stir behind the thermometer if it isn’t clipped.
- Look for the subtle color change at 237–239°F to know when to remove from the heat.
- Add vanilla after removing from heat to preserve its flavor.
- Stirring in marshmallow creme can take some effort—keep stirring until smooth.
- If using nuts, fold them in after adding the marshmallow creme or sprinkle them on top before the fudge sets.
Nutrition
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