Perfect Chocolate Fudge! Does the thought of making homemade fudge scare you? Messing with thermometers, using a cup of water to determine a soft ball stage, and beating it until it cools is not necessary with this recipe! Just follow these easy directions and you will have the best, creamy fudge, you have ever had, and it will be perfect every time!
You’ve probably had some of the quick versions, too. These are usually made with powdered sugar or sweetened condensed milk. Look at the texture of the fudge these recipes produce. It is very dense and not creamy at all. If you think that is good, you will think you are in heaven with this recipe version!
Back in the ’70s, a friend’s mother gave me this recipe. She was an excellent cook, and I treasure her handwritten card with the Creamy Fudge recipe on it. It is the only recipe I use for fudge since that day.
Perfect Chocolate Fudge
***Prepare the pan by buttering or using Reynolds Non-Stick Aluminum Foil. See below!
- 2 cups granulated sugar
- 2 cups of miniature marshmallows
- or (15 large marshmallows)
- 6 oz. canned evaporated milk
- pinch of salt
In a large stainless-steel pot, mix together the above ingredients and bring to a boil. Boil for 5 minutes, stirring constantly.
Remove from the burner. Immediately, while the mixture is hot,
add:
- 1 stick of butter
- 12 oz. pkg. of semi-sweet chocolate chips
- 1 tsp. vanilla
Stir until well blended and creamy.
- 1 cup coarsely chopped nuts (optional)
Then stir in nuts, if desired.
*** Quickly pour into the prepared pan. While the fudge is still warm, lightly score the top into squares so the top cuts nice and neatly. After it cools, cut into squares and enjoy.
*** Prepare the pan in advance. Make it easy on yourself, use an 8″ x 8″ square pan and line it with Reynolds Non-Stick Aluminum Foil! You could also butter the pan but removing the fudge from the pan is so much neater and easier using the foil. (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
Just in time for the holidays, you will want to make some to share, too. Want some more chocolate dessert ideas? Click here ►Chocolate Desserts.
Perfect Chocolate Fudge
Ingredients
- 2 cups granulated sugar
- 2 cups of miniature marshmallows
- or (15 large marshmallows)
- 6 oz. canned evaporated milk
- pinch of salt
- 1 stick of butter
- 12 oz. pkg. of semi-sweet chocolate chips
- 1 tsp. vanilla
- 1 cup coarsely chopped nuts (optional)
Instructions
Perfect Chocolate Fudge
***Prepare the pan by buttering or using Reynolds Non-Stick Aluminum Foil. See note below!
In a large stainless steel pot, mix together the sugar, marshmallows, evaporated milk, and salt. Bring to a boil. Boil for 5 minutes, stirring constantly.
Remove from the burner. Immediately, while the mixture is hot,
add the stick of butter, the semi-sweet chocolate chips, and the vanilla.
Stir until well blended and creamy.
Stir in the coarsely chopped nuts, if desired.
*** Quickly pour into the prepared pan. While the fudge is still warm, lightly score the top into squares so the top cuts nice and neatly. After it cools, cut into squares and enjoy.
Notes
*** Prepare the pan in advance. Make it easy on yourself, use an 8″ x 8″ square pan and line it with Reynolds Non-Stick Aluminum Foil! You could also butter the pan, but removing the fudge from the pan is so much neater and easier using the foil.
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