Easiest Ever Fudge {Tons of Add-In Options}
This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in less than 15 minutes with tons of add-in options!
Over the years, I’ve mentioned a time or two (or 12) that I don’t really like fudge. Kind of weird, I know.
As a lover of ALL THINGS chocolate, it doesn’t make a lot of sense, and some of you have questioned my sanity (don’t worry, you aren’t the first person to do that). I’ve done a lot of soul-searching over the years, and I think I’ve realized my “meh-ness” about fudge is because it is often so sugary sweet, it detracts from the fact that I’m eating something chocolate!
And if I’m going to have chocolate, I want it to be dark, decadent…and worth it. Fudge has rarely been worth it over the years.
Last year, in my newsletter, I sent out some exclusive holiday recipes, including a fudge recipe from my mom. It is a great recipe, but the delicious factor relies on using peanut butter chips (not a bad thing…but also not exactly a classic, easy, homemade fudge recipe).
Fast forward to this summer when my great Aunt Kathy gave me a sample of her world-famous fudge at a family reunion near Jackson Hole. I died. It was the first fudge I’d ever tasted that made me think “I kind of want to eat fudge for the rest of my life.”
And then, as a bonus, Aunt Kathy told me how ridiculously easy this fudge was and I realized I needed to let fudge back into my life.
Aunt Kathy’s recipe, unfortunately, uses a specialty chocolate which isn’t widely available, so when I tried to replicate the recipe at home, I struggled to get it just like hers. However, after many, many batches, I think I’ve ended on an easy homemade fudge recipe that, while not exactly like my Aunt Kathy’s, is pretty darn close in terms of: I really, really like this fudge.
And based on my past history, that’s saying a lot.
Decadent and creamy, this fudge is soft and almost truffle-like in it’s richness. Is it sweet? Yes, yes…it IS fudge after all. But the sweetness is balanced out by the semisweet chocolate and the necessary additions of salt and vanilla.
I know “marshmallow” fudge recipes aren’t exactly breaking news these days (they’ve been around forever). But this recipe is definitely the best of all the marshmallow or ANY fudge recipes I’ve tried.
If you’ve been on the search for an easy homemade fudge recipe that’s equal parts classic and uniquely delicious, this one’s for you!
One Year Ago: Russian Potato and Mushroom Leek Soup
Two Years Ago: Decadent Double Chocolate Mint Cookies
Three Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Four Years Ago: Cinnamon Roll Caramel Popcorn
Five Years Ago: Red Velvet Cheesecake Cake
Easiest-Ever Fudge
Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 2 cups (114 g) mini marshmallows
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons butter
- Pinch of salt
- 1 teaspoon vanilla extract, can sub another flavored extract, like peppermint
- Optional add-ins: peanut butter chips OR peanut butter, chopped nuts, toffee bits, M&M’s (see note for when to add)
Instructions
- Line a 8X8- or 9X9-inch pan with foil and lightly butter or grease with nonstick cooking spray. Set aside.
- In a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy; stir in the vanilla (or other flavored extract).
- Add any add-in ingredients, if desired (chopped nuts, M&M’s, peanut butter chips, toffee bits, dried fruit, coconut, etc)
- Spread the fudge evenly in the prepared pan. Top with any additional garnishes, like chopped nuts or any of the suggestions listed above, pressing the ingredients lightly into the soft fudge. Cover the pan with plastic wrap and refrigerate for 1-2 hours until set (I mean, you CAN dig in right away, but it will be super soft and sticky…and super delicious! :). Cut into squares.
- The fudge will keep for several days, well-covered, in the refrigerator.
Notes
Recommended Products
Recipe Source: inspired by my great Aunt Kathy, this fudge recipe from Allrecipes, and a Nestle Tollhouse fudge recipe
223 Comments on “Easiest Ever Fudge {Tons of Add-In Options}”
Late to the party as per usual, but I made this last night for an office treat today and got rave reviews, including one standing ovation ( no joke!). I wouldn’t say I’m a fudge person bit this recipe had me hooked for life. We do about 2/3 semi sweet and 1/3 milk chocolate chips and it’s heavenly. Thanks so much for making me a star today! I’ve shared your recipe with everyone who wanted it!
Tip- freeze additional mini marshmallows and add at the end with chopped nuts to make rocky road fudge. Freezing the marshmallows keeps them chunky. Also works with M&M’s to keep them from melting.
I made this fudge, love the taste creamy. Did not set. Where did I go wrong. I ate it anyway. My first time making fudge.
I’ve made this fudge for year’s at Christmas. It is still a favorite!!
I have been searching for a great sounding recipe for an easy fudge recipe and this looks like the one I am trying tomorrow morning for sure !
This is the easiest fudge to make and it was delish! It set up great. It didn’t crystallize like other fudge recipes I’ve tried. It definitely satisfies my chocolate craving! Thanks for this super simple recipe!
People here were asking if they can substitute marshmallow fluff for real marshmallows. I made 2 batches at the same time with the only difference being mini marshmallows vs 7 Oz marshmallow fluff. Yes, it works. Marshmallow fluff leaves a lighter, less dense texture vs the marshmallows. I actually liked the marshmallow fluff batch better. So there ya go.
The recipe is one I’ll make with my granddaughter! What chocolate does u you our aunt Kathy use? Thanks.
I wondered too! I found Mel answered farther down in the comments:
MEL — JANUARY 15, 2019 @ 4:06 PM REPLY
Florence’s chocolate (from Rexburg).
I wondered too! I found Mel responded further down in the comments:
MEL — JANUARY 15, 2019 @ 4:06 PM REPLY
Florence’s chocolate (from Rexburg).
Hope that helps!
Hi Mel…Finally a fudge recipe without 2 or 3 cups of sugar. Thank You!
Make this fudge all the time and it’s always a hit! I want to try the peanut butter but it doesn’t say how much. How much should I use? I also saw comments about the pb fudge being greasy and maybe the butter should be omitted in that version? Please advise.
Hi Julie, there’s not a firm peanut butter amount because it just depends on the texture/flavor you want. I’d suggest starting with 1/2 cup peanut butter. Many people have reported there is great flavor stirring in peanut butter chips rather than peanut butter.
Not everyone uses microwaves .
I just made it on my stove top in a sauce pan, stirred continously until it all melted on medium low. It took longer but it worked great.
When this recipe landed in my inbox a few years ago, Hershey’s chips were on sale for $1/bag…for 2 whole months, so I made it a gazillion times. WIth Hershey’s, I found using all semisweet was too bitter and settled on 1 1/2 cups semisweet, and 1 1/2 cups milk chocolate. For the chocolate peanut butter version, I used 3/4 cup semisweet, 3/4 cup milk 1 1/2 cup Reese’s Peanut Butter chips. I’m still working on raspberry/chocolate and mint chocolate as I haven’t found the correct combination yet.
I cut it in 1″ squares so makes 64 pieces. Get compliments every time I take it somewhere and although I take printed recipes for people to take home, they keep asking when I’m going to make it again.
The very best and easiest fudge ever! The marshmallows make so much difference, since I tried two other recipes like it, but without the marshmallows.
Turned out amazing! I tried it two times (the first time it didn’t turn out quite right, (the time I did evaporated milk instead of sweetened condensed) but this time it turned out AMAZING! So, so good! I sprinkled flake salt on half, and crushed peppermint on the other half.
do not taste like fudge, not enough sugar in this.
No, it tastes amazing!!
Mmmm…. so tasty! I love it! And its not too sweet!
I did
have one question, though. Mine turned out pretty soft, even after refrigerating it overnight. Any ideas why this is? I did use evaporated milk instead of sweetened condensed. Could that be the reason why? Thanks!
Yes, that will definitely make a difference as evaporated milk has a different consistency (and ingredients) than sweetened condensed milk.
Ok, thank you! I’ll try again with sweetened condensed.
Can you use marshmallow cream instead of marshmallows?
I haven’t tried that but you could experiment!
followed to a t! makes a nice chocolate sauce for ice cream! but NOT fudge.
Perfection!! Easy, delicious, magnifico!! Thank you!
can i make this and completely omit the marshmallows?
It won’t turn out the same if you leave out the marshmallows.
You say 3 cups however in parentheses you say (18 oz)
To me 3 cups is 24 oz. so before I make this need to know
Exactly what amount to use. Otherwise sounds like one I would like to try
18 ounces is 3 cups. 1 pkg is 12 ounces and 2 cups.
18 ounces refers to the weight of the ingredient so even the volume is 24 ounces for three 8-ounce cups, it only weighs 18 ounces.
My son and I made a batch today using Ghirardelli chocolate! Fantastic, so much better than fantasy fudge. I used to have a recipe like this but was lost in a move. I’m thrilled to have found this. Thank you!
This turned out great and so easy! Used a mix of unsweetened Pascha chocolate chips and dark chocolate chips. Made it dairy free for family members using sweetened condensed coconut milk and a dairy free butter. Seriously too easy.
Didn’t have to put it in the fridge, made it in the evening and the next morning it was perfect.
Peanut butter and semi sweet batches coming up next.
I made this with my 10 year old Grandson. First time making homemade fudge for both of us. Making this recipe was easy and fun, and it turned out wonderful. So good!
This was a very simple and tasty recipe! I used both miniature and large marshmallows because that’s what I had (weighed them out) and a mixture of chocolate too (got the weight, I love my kitchen scale) – some leftover chunks of milk and dark chocolate, semisweet chocolate chips and Ghirardelli 70% dark chocolate chips. Followed the recipe to a T other than that. I should have chopped up the chocolate bars smaller because they did take a while to melt, but it all came together and it is delicious, rich, smooth fudge. I definitely prefer it to finicky fudge on the stovetop. Growing up, my mother used to make us layered fudge, milk and dark – I might try that next. Thanks for the recipe Mel!
I never have luck melting in the microwave, does this work well using a double boiler?
I haven’t tried, but I’m guessing it would work just fine.
I am not sure who set your measurements, but up here in Canada 1 cup is 8 ounces. So 3 cups would be 24 ounces, not 18 ounces. So there for I will not try this recipe.
Hi Julia, the ounces given in the ingredients list refer to the weight measure, not the volume measure. One cup of chocolate chips weighs 6 ounces, so three cups of chocolate chips weighs 18 ounces.
Can I freeze this fudge?
I haven’t tried freezing this so I’m not sure, sorry!
Freezes great. Fantastic even after 2 months in the freezer.
I made this fudge last night and I used large marshmallows cut into quarters. It is still very thick frosting like? Live the flavor but what could have gone wrong that it won’t set?
My guess is that maybe the amount of marshmallows was more than if using mini marshmallows?
The fudge recipe I most often use comes from an old issue of the Martha Stewart Kids magazine. {grin} It calls for mini marshmallows, too, but uses cream and granulated sugar instead of sweetened condensed milk. I like to do chopped pecans and coconut for a German chocolate version. Yum! I think the marshmallows are key to a smooth fudge. Going to give yours a try because I have a TON of sweetened condensed milk in the pantry.
This fudge is light and creamy, not as sweet as many fudges can be! I used semi sweet chocolate chips, but next time will use part darker choc. chips to cut down a bit on the sweetness, and ASD chopped nuts.
Thank you for a great easy recipe!!
Do you use salted or unsalted butter.? Thank you
I use salted butter.
So I attempted to make the fudge with gluten free chocolate, gluten free marshmallows and homemade sweetened condensed milk.
The taste is good (so says my wife who I made it for) but the consistency is more like a very thick frosting. It holds its shape but is “spreadable”.
Any thoughts?
Hi Chuck, unfortunately, with that many substitutions it’s really hard for me to know what may have gone wrong. I’m sorry!
How much peanut butter chips would you add to the recipe? Do you put less chocolate chips in when adding the peanut butter chips?
I’d add them in toward the end when the mixture is warm but they won’t melt all the way and if start with a cup (and keep the chocolate chips the same)
Mel, we have made this fudge many times since December. Super yummy! We did a portion of the last batch with PB… my new favorite!
Now we want to use Nutella. Would you recommend subbing out some of the chocolate chips? Or just make as usual, and melt in some Nutella? Thanks!
For a stronger hazelnut flavor, you might try taking out some of the chocolate chips (although I don’t know how that will affect the overall texture).
We love this fudge! My daughter did a baking fundraiser for Christmas and we used this recipe, knowing that we’ve never been let down with your recipes. The fudge is easy and delicious! One of her “customers” requested a second batch today!
Just wondered if anyone has used marshmallow crème (or fluff) instead of the marshmallows? Don’t really feel like going to the store tonight! And how much of the jar of marshmallow crème would I use? Thank you!!
Hi Mel,
I made this fudge yesterday and it turned out perfect! My husband and I both liked it. Personally the only thing I didn’t care for is it was a little to creamy for me in the middle. I was wondering what if one used sugar instead of the marsh mellows? But how much sugar would one use? And would that give the Fudge more of a thicker taste in stead of the creamy taste?
Thank you,
Darlene
Holy wow, MEL!!! This fudge!!! It’s the easiest, most delicious fudge I’ve ever had!!! I am a dark chocolate freak so I used %60 bittersweet Ghiradelli chips. I topped it with chopped peppermint candies. INCREDIBLE!!!
Yay, Jessica, thank you!
Since finding ur recipe lost count of times
I made it. Thank you Mel, as said so easy
and every one loves it… I will try PB
not sure of amount??? In isolation
due to Vivid 19, so decided to life spirits
And make for family & friends.
Staf safe and be blessed
Can this be made with peanut butter only (3 cups) instead of the chips? My daughter is allergic to chocolate.
I’m honestly not sure! Sorry!
I often make this recipe with peanut butter chips for the peanut butter lovers in my family. Use the same amount as chocolate and definitely use the marshmallows as it makes it creamier and lighter. Peanut butter chips seem drier than chocolate chips. I’d recommend Reece’s brand for their flavor and quality.
VERY easy and VERY delicious! This is now my go-to fudge recipe as even my extremely picky husband loves it.
Oh. My. Goodness. This fudge. THIS is my newest bestest Christmas present to give out! So so good. Easy as pie. I almost don’t want to give the recipe away because I only want to be able to make it lol. Giarardelli chips are definitely the way to go. THANK YOU!
This fudge was delicious and a big hit with the picky guy at home! I used the Ghirardelli semi sweet chips as suggested, half vanilla extract and half almond extract, with chopped walnuts as my add-in. SO GOOD and too easy!
I’m going to make this for a Christmas party. Was wondering if I can add instant coffee granules to this and not ruin the recipe? Thanks so much Mel….I look forward to each of your recipes!
Hi Verna – that’s a great question but I’m afraid I haven’t tried it so I don’t know. I’m sorry!
Checking back to say I used Ghirardelli chips – 12 oz semi sweet & 6 oz bittersweet, b/c that’s what I had on hand. Well…it came out SUPER delicious. Even the self proclaimed non fudge eaters loved it. I’m hoping it freezes nicely.
Glad it worked out, Lauren!
I wonder if bittersweet choc could b added, along w semi sweet, w good results. Anyone try that w good results?
I don’t like the microwave. I can do this on the stove, yes?? That changes the word “easy” sorry.
You can certainly try! 🙂
If you don’t want to use the microwave, place a heat-proof glass bowl over a pan of water and bring the water to a soft boil. Add the chocolate chips to the bowl and stir until melted, adding in the condensed milk and vanilla extract.
A double boiler (or bain-marie) is simply one pot stacked on top of another. You place water in the lower pot and heat it to barely a simmer. The steam from the lower pot gently heats the upper pot (or bowl) where the chocolate is gradually melted. This method prevents the chocolate from burning.
I just made this fudge with a few changes. Put in marshmallow cream instead of the small marshmallows and added 1 cup of white chocolate bits with the 2 cups of sweet morsels. Put in pecan pieces and oops forgot the vanilla extract. Oh well it is in the pan and in the refrig. Guess I will see how it all comes out.
How much marshmallow cream did you use?
Hi Mel – I want to make a double batch of this (excellent and easy!) fudge. Do you think it would stretch to fill a half sheet pan or would you stick to a 9×13 dish?
I’m thinking I should make this on the stovetop in a dutch oven given the double quantities of ingredients. Do you agree, or would you stick with the microwave? Thanks in advance!!
Hi Mary – yes, I think a double batch would work for a 9X13 but probably wouldn’t fill up a half sheet pan. I think stovetop works ok – you just have to keep an eye on the heat because it can scorch a lot easier than the microwave. Good luck!
Thank you!!
I made this lastnight it did not turn out i followed the recipe;( i don’t know what i did wrong ;(
I made it with Great Value chocolate chips and it turned out great! I love this recipe! Thank you!
I made this today taste is good , not getting firm enough. Is there anything I can do to fix this?
Hi Georgia, how long has it set up for? Did you refrigerate it?
Made this the first time and was incredible! Next time I used store brand chips….BEWARE…..sticky mess. Be sure to use quality chocolate chips!!!
What was the specialty chocolate Aunt Kathy used?
Florence’s chocolate (from Rexburg).
Just made a batch and it was amazing! The fam has polished it off pretty quickly! I used Tollhouse brand (they were on sale, lol) and added chopped Reces cups. I’m about to try another batch and will use Ghirardelli just to see if my family can tell the difference. Thank you for the wonderful recipe!
Figured i’ll update you all: even though the fudge with Tollhouse choco chips was great, the one with Ghirardelli chips is AWESOME!!!
I found you somehow and just made your Fudge recipe. Easiest one ever. I’ve already eaten too much while stirring! Can’t wait to add it to my Christmas goodies platter ; )
I guess mine flopped. Its just striny choclate. What can i do to fix
Hey Mel, can this be refrigerated for a week without going bad? or should we freeze it? thanks so much!
I think a week might be pushing it, but if it’s well wrapped, it might be ok.
made this totally decadent & delish.
Making another batch today for friend.
This is absolutely delicious!! I’ve never had fudge that was so creamy and chocolaty! Double high five Mel!!!
Thanks, Jenny!
How much peanut butter would I add?
I have been making this since the recipe came out, and every time I make it I get so many people asking for the recipe! This recipe has made many people a Mel’s Kitchen Cafe fan! Thanks for sharing your amazing talent with us!
Oh yay! Thanks, Kayla! So happy it’s become a favorite!
Hi… would love to make this this weekend.! Quick question… can you substitute 7 oz marshmallow creme for the mini marshmallows?
Thanks for the recipe….
I haven’t tried that but you could experiment!
These turned out great. Be the kids opted for both a plain batch and a peppermint batch with crushed candy canes on top ( their idea ) and both were fantastic. Only downside is that it does make a small amount. But the result is a perfectly smooth fudge.
Also just FYI, we had great results with toll House semi sweet chocolate chips. I know they’re not the best in terms of quality. But it’s what we had in hand.
Awesome! I’m glad it worked out so well!
I have been tempted to spread the fudge in a silicon brownie bite pan instead of an 8×8 square. I haven’t tried it yet and stick to the tried and true method, but wanted to see if anyone has tried it with any success.
My favorite variation on fudge is adding chopped dried cherries. Yum!
I love that this has marshmallows in it. My ancient recipe that calls for sugar has marshmallows but at times has come out grainy…I feel like I would grieve the memory of my grandmother if I made a fudge without marshmallows or marshmallow cream..lol..I am so anxious to try this..How do you think this would work with white chocolate chips, would love to try that with crushed candy canes.
I don’t know if it would have the same texture if white chocolate chips were subbed in 100% for the regular chocolate chips…white chocolate chips are a whole different animal in terms of flavor and texture when melted.
Fudge equivalent of tall, dark and handsome!!
❤️
I use half dark chocolate chips so that makes it more decadent yet! Love this fudge!!
Glad you love this one! 🙂
Can you use milk chocolate instead of dark chocolate?
I haven’t tried that, but I think it might work – the fudge will be overall quite a bit sweeter and lighter in color.
I actually read the entire recipe AND instructions ahead of time, before purchasing the ingredients. Just a prudent thing to do. I also prepared mine on the stovetop on medium low heat rather than microwave. Added half cup of chopped walnuts and pecans and let it set. Amazingly delicious and easy! Thank you for the recipe.
Thank you!
Made the recipe then of course at the very bottom it mentions that the kind of chocolate you buy really matters which really irritates me because that should have been rewritten and added to the top.. so hopefully the store brand chocolate I bought will do. Will definitely write my own recipe soon to verify every IMPORTANT DETAIL.
Cheer up It is fudge we are talking about after all! It’s a good idea to always read a recipe all the way through before starting, my mom taught me that when I was little and learning to cook. It’s been very helpful advice! This fudge is my favorite!
…but did it turn out okay? I’m thinking that if you used a chocolate you normally use and like the taste of, it wouldn’t have made that much of a difference to you. That being said, chocolate is the main ingredient and the star of the fudge, it seems to reason that if it’s that important to you you would make sure you’re starting with a good quality chocolate.
Also, as stated above, it is extremely helpful to read through a recipe in its entirety before you start. This ensures that you’ll have the proper ingredients, tools, time, etc. I’ve been burned before by forging ahead, too.
Giving a recipe 1 star because you didn’t do your due diligence doesn’t seem right. Just take the mistake for what it was and carry on.
Hi Mel. I can’t wait to try your recipe but I want to be sure about the measurements of the chocolate and the marshmallows. It calls for 3 cups of chocolate but in parentheses is says 18 ounces and 2 cups of marshmallows but in parentheses it says 4 ounces. 3 cups=24 oz. and 2 cups=16 oz. as I’m sure you know but I just want to clarify this before I give it a go. Thanks.
Hey Rob – the ounces I list in the recipe are for weight measures (not fluid ounces). So, for instance, a cup is 8 fluid ounces, but depending on the ingredient, it will weight differently. A cup of flour weighs about 5 ounces and in this case, a cup of chocolate chips is 6 ounces. Does that help?
I thought about that after I sent you the message but getting clarification from you can only ensure success 😉 Thanks for the reply… off to the kitchen I go!
The recipe looks good I know this is a stupid question but how many 45 second intervals do you do?
Sorry the last time I tried to make fudge. I used some other lady’s recipe and it wanted me to cook it on a oven
Probably 2-3 intervals but a lot will depend on your microwave.
can you substitute sweetened condensed milk for whole milk?
I’ve never tried that, but I don’t think the results will be the same.
I have neen making this fudge for years. Love it. Add all kinds of nuts etc to it. Gave as gifts
I MUST agree. I never cared for fudge. But my
Son Dylan 22. Is crazy about it. So for Christmas, we found your recipe. We made it adding peanut butter chips. I loved it. Divine, not too sweet. First time making fudge!!! His birthday is almost here and we will make it again !!! Amazing!
This looks delicious! Can it be made with regular sized marshmallows?
I haven’t tried, but I bet it would work ok!
I really want to try this recipe, and was wondering if I could replace the mini marshmallows with marshmallow cream?
I have stayed away from making fudge due to a few disasters in the past. This was so easy and so delicious. I’m a milk chocolate gal, so using Ghirardelli milk chocolate chips + peppermint extract was my favorite combination. Thanks for sharing the recipe!
Thanks, Haley!
I’m not a huge fan of fudge either, for the same reasons. But I had to try yours, and I absolutely loved this recipe! I’ve already made it so many times!! Have you ever tried using white chocolate? It would probably be richer and sweeter but would it work? Would it be any good?
Yay! I haven’t used white chocolate…it has different melting/texture properties than regular chocolate but might be worth a try!
Mel, I just made a dairy free batch of this a few hours ago and my husband says it is the best fudge he’s ever had! He found out earlier this year he can’t have dairy, so I’ve been searching and adapting recipes for him. I used sweetened condensed coconut milk and coconut oil instead of butter, then added in some pecans and shredded unsweetened coconut and it is delicious!!! It surprisingly doesn’t taste very coconuty, but it’s extremely creamy and well balanced. I just wanted to share in case anyone else needs dairy free fudge! Thanks for another great recipe!
That’s amazing, Sarah! Thanks for letting me know! So happy the dairy-free version worked…and how awesome that he can have fudge now!
Hi Mel! I’ve had a few fudge disasters over the years. It’s hardened in the saucepan,, or it hasn’t set up, or it’s gotten grainy. I quit making it because I felt I was wasting money. Today I made this fudge and it’s perfect, absolutely perfect. Thank you!
Yay!!!!
Hey Mel!
Made this for the Primary children in our ward and it was a huge success!! I had one adult tell me that she wasn’t a fudge eater but your recipe converted her!
Also, this was my first successful fudge, thank you so much!!
Thanks, Katy! That’s how I felt, too – another fudge convert! 🙂
Hi Mel, I made this today, a double batch to give away as gifts with peanut butter added and the fat in it seemed to separate out, so it seemed very oily, I am guessing it’s not supposed to do this? Any ideas on what happened? So confused, I have it in the fridge now, hoping it will still be ok :s
Hey Caitlin – what kind of peanut butter did you use?
I used a store brand creamy peanut butter, I’m in Canada and the store brand I used is called No Name, I have used it in cookies and so forth before with success before.
And an update, despite the fridge looking a little odd, the flavour is fantastic.
I’m glad it tastes ok! Did you add the peanut butter with the marshmallows and chocolate before melting? I’m wondering (if you did that) if it would be best to add it after the chocolate and marshmallows have been melted with that particular brand of peanut butter? Not really sure, but that’s an idea.
Mine did this too when I used peanut butter. I think next time I try it, I’ll leave out the butter. I think it’s just too much fat when you use both butter and the peanut butter. I actually took some paper towels and dabbed the top of the fudge to soak up the oil slick. It tastes great though 😉
This looks so yummy! Can this fudge be put in the freezer? If so, would a storage container be ok or could I wrap in plastic wrap and tin foil? I’d like to make it now but want to save it for closer to Christmas.
Hi Sarah – I haven’t tried freezing this so I’m not sure. Sorry! My guess is it will freeze pretty well, though.
I made this yummy fudge today and it was so easy, just like you said. I love the no stovetop method. I got a lot of squares out of my 9×9 pan, but I did cut them pretty small. Great for some gift giveaways this week. We tried a piece or two and declared it just delicious and creamy–thank you!!!
Thank you for your amazing recipes. I’ve been experimenting with fudge recipes so I’m looking forward to trying yours. By any chance did your aunt tell you the name of the specialty chocolate? I’m curious if it’s available where I live. I’ve been surprised lately at the wide array of baking chocolates available even at Target!
Hi Pamela – it’s Peter’s chocolate (that she gets at Florence’s chocolate shop in Rexburg, Idaho)
Usually at Hanukkah I do decorated sugar cookies and brownies. This year we had a guest who is gluten free so I decided to replace brownies with this fudge. My kids had never had fudge because they have tree nut allergies and it’s never safe in the store. This fudge was a huge hit! Everyone loved it and is very excited to think through the possibilities of what to mix in next time. Thank you!
I’m the worst cook…im just starting to kearn but you are my guru. I’m dumb and didn’t realize u needed to add vanilla AFTER you microwave it…I added it before. Did I ruin it? Thanks so much
It should be fine, Heidi!
I made this for a church Christmas party yesterday and oh boy you were right. It was fabulous! I’m not a huge fan of fudge either like you but I am a chocolate lover. This was smooth and creamy. Just dreamy! I made one batch with peanut butter added in and another batch with coconut and pecans. Thanks for such an easy and delicious recipe!
Thank you Mel! I grew up with fudge as a Christmas treat every year, but have always had a hard time getting it to turn out just right when I’ve tried making it myself. It’s usually the granulated sugar that causes a problem. I tried your recipe and it is incredible! So easy, fast and delicious! I’m going to use this recipe every time now. Thanks again and Merry Christmas!
So happy to hear this, Danielle – thank you!
I would love to have your Aunt’s recipe would you be willing to post it also?
I’ll check with her to see if she’s ok with that. 🙂
I made a mistake and grabbed low fat sweetened condensed milk. Any ideas or should I wait for the full fat stuff?
I haven’t made it with the fat free condensed milk…but I think it might be worth a try. My guess is the texture will be a bit less creamy.
I am a fudge lover and already had some favorite fudge recipes, but I couldn’t resist making this one because, well, I love fudge, and because the recipe looked so easy! Unbelievably simple, and it was fantastic! We had several guests over that day and they all loved it. The only problem is that it isn’t insanely rich, so you can easily eat more than one piece. Recognizing this “issue”, I made up a plate to send to teachers right away and promised the kids the leftover fudge could be enjoyed the next day. We woke up to an empty pan–the 3yo had helped herself to the rest (about a quarter of the pan) sometime during the night. She was happy to admit it and said it was delicious! Ha ha! The teachers also loved it. 🙂 This is going with my “keeper” recipes. Perfect for teachers, neighbor gifts, get-togethers, church events, and 3yo midnight snackers!
Oh boy! What a sneaky 3-year old. Haha! So happy you loved this, Kim. Thanks for letting me know!
This turned out perfectly! I only had Aldi brand chocolate chips, but I think the flavor is just right. It’s not too sweet, and it’s rich and chocolatey. I haven’t been a chocolate fudge fan in the past, but this is just right. Thanks for the recipe!
Thanks for checking in with a quick review, April! I agree that this fudge is perfect for us non-fudge fans. Converted me!
I’m also still waiting patiently for a Best Ever Texas Sheet Cake.
Ahem.
Oh yeah, about that. I’ll get right on it. 🙂
Made this today and SO GOOD! I am amazed! Love all of your recipes!!! I added sea salt on top and it cut the sweetness just perfectly.
Might try dark chocolate next and see how that works…I’m like you, not a fan of super sweet fudge!
Thanks for sharing this recipe!
Love the idea of a little sea salt on top, Shelby! Thanks for reporting back!
Made this today and it is my new go-to fudge recipe! Creamy texture and just the right amount of sweetness. I sprinkled sea salt on top before chilling and it adds that little something something to the overall taste – thanks for another winner Mel!
Could you list your top 3 candy recipes? I have some favorites (peppermint bark, saltine toffee, truffles, buckeyes) that I make every year but would like to change it up a bit. Have a good day!
Glad you loved this, Patricia! I’m actually just about to post my top candy and cookie recipes tomorrow, but if I had to choose three favorites, they’d probably be:
Homemade Peppermint Patties
Vanilla Bean Caramels
Candied Cinnamon and Sugar Almonds
I love saltine toffee and buckeyes as well! Great choices. 🙂
Wondering how many regular marshmallows that would be?
Just based on weight conversions, I’m guess maybe 14-15 large marshmallows?
Just curious, and I’m sure you’ve thought of it, but have you ever used a bittersweet chocolate chip in place of semi-sweet? I, like you, love chocolate, but dislike fudge. Would the flavor just be off? Or could it be great?
Hey Kaime – great question! And yes, I would totally do that. 🙂 I think the flavor will be richer and deeper (obviously), but I’d definitely use a good quality chip (like Ghirardelli or Guittard). Let me know if you try it (I haven’t yet, but it’s bound to happen soon).
Hi, again! So, I made the bittersweet variation (used Guittard) and it just didn’t taste like fudge. Good, but misleading to fudge-lovers, ya know? I made it again using semisweet and the recipe is spot on as is. (I should have known. I love this site and use it almost every day.)
A side note—Instead of regular sweetened condensed milk, I used HAZELNUT sweetened condensed milk! Have you seen this? It’s probably a holiday limited edition, but it should become a thing. So delicious right out of the can!
Anyway, thanks for sharing this recipe. Merry Christmas!
Thank you very much for posting this . it took me back to when i was a litte kid and my grandma made fudge every Christmas. But instead of marshmallows she used marshmallow whip. Got one thing to. where can I find the side notes for other option add in .
There are some add-in ideas below the recipe!
Have you ever tried expanding it? Does it double or triple well?
I wish I had a good answer for this! I haven’t ever doubled it…but my gut feeling is that at least a double batch would work out fine.
Hi Mel, this looks fabulous! Just wondering, do you think it could be made over low heat on the stove in a good saucepan? Our microwave is possibly a billion years old, and cooks very unevenly. Maybe a double boiler pan, I guess? Can’t wait to try it!
Yes, I think either of those alternatives would work pretty well as long as the heat is moderated and it doesn’t stick or overheat!
Have you tried this using Guittard chocolate chips? Those are my favorite and in my pantry right now. Ghirardelli are good too. I very rarely buy chocolate chips that aren’t Guittard or Ghirdelli.
Yes, I’ve used both Ghirardelli and Guittard – both delicious (I forgot to add Guittard to the notes, sorry about that).
I made a batch of these last night to deliver to some neighbors. It was so quick and easy, and I was surprised how well they turned out! It was rich and smooth and creamy. I used Nestle semi-sweet chocolate chips and peppermint extract, and they tasted great. Not sickly sweet, and not grainy like other fudge I’ve tasted. Thanks Mel! Merry Christmas!
Thanks for reporting back, Julie! So happy you loved this recipe!
my microwave isn’t very good. Do you think I could do this on the stove or a double broiler on the stove?
Yes, I think that would work – just use low heat and watch it carefully!
My sentiments about fudge, exactly!! I’ve never understood why so many people love it and make it around the holidays. Maybe I can afford to try this recipe if you say it’s good. Worth a shot
So have you tried making fudge with less sugar? I’m guessing it ruins the texture? I’m with you, I’d love a good dark chocolate fudge! Definitely planning on making this one though, will probably add it to treat plates for neighbors!
Hi Diane – I don’t like overly sugary fudge, but I think this hits a good compromise (I think fudge will always be on the sweeter side of chocolate treats) because the rich chocolate flavor really comes through!
I’ll have to try this! We adapted your fudge recipe from the newsletter last year by using 3 cups of dark chocolate chips instead of the extra cup of peanut butter chips, and it’s our favorite so far – probably because it isn’t so sweet. I’ll have to see how this recipe compares!
Oooh, yum!
How much peanut butter would you use if adding peanut butter?
Also interested in the chocolate thread.
I’d do about 1/2 cup.
I’m also wondering what chocolate your Mom and Aunt Kathy used, and what chips you found that you liked? We are a two person family, so I don’t want to have to experiment. Thanks.
Hey Sharon – my Aunt Kathy uses Peter’s chocolate. I actually tried it with Peter’s too (I ordered it online) and couldn’t get it to turn out quite like hers, but I have had great success using Ghirardelli’s chocolate (and a great batch with half Ghirardelli semisweet and half Trader Joe’s chocolate chunks)
Thanks!
Thank you for the recipe. I miss all the wonderful candy my mother and grandmother made when I was a kid (I’m now 80). I made it for my kids when they were young but no longer have the patience. I have missed homemade fudge so will give this one a try.
Hope you like it, Joyce!
Do you think this type of fudge recipe would work using white chocolate chips instead of semi-sweet? I’m looking for a good cookies and cream fudge recipe and I wonder if this could transition to that. Either way, I’m for sure going to make this recipe! You’ve never let me down!
That’s a great question, Jenny. I’m not sure…but if you try it, let me know! Sorry I haven’t tried it to let you know for sure!
Does this fudge hold shape/texture at room temperature? I’ve tried some “fast/cheater” fudge recipes before that tasted good, but couldn’t be left on a party platter for any length of time because they’d get so soft and melts at room temp. I love the idea of making fudge but am always disappointed in its stability. I think I’m going to stir in some of Hershey’s Sea Salt Caramel baking chips!
Great question, Kathryn! Yes, this stays great at room temp. The last batch I made was covered with saran wrap at room temperature for several days, and it was great.
I’m very excited to try this! I’ve been banished from making fudge because it doesn’t taste like my mother in laws and I really really want to learn to make a yummy fudge! Thank you, Mel, for coming through! Put the ingredients on my grocery order today!
Hope you like it if you try it, Shanell!
Can’t wait to try! Based on the ingredients it’s similar to my moms fudge which is the only one I eat but it takes like an hour to make so I’m psyched to try the easy version!!
Let me know what you think if you try it, Ellen!
This is really similar to my recipe, except I use sugar and evaporated milk instead of sweetened condensed. I’ve been using the dark 60% ghirardelli chips in my fudge for the past several years because everything is better with dark chocolate and most other fudge recipes are way too sweet!! So glad you finally found a fudge you can love 🙂
Ooooh yes, those dark chips are divine! I think that’s what flipped me to love this fudge is switching from evaporated milk to sweetened condensed – kind of give it a layer of just slight chewiness.
Hmmm…that’s a good point about the sweetened condensed milk. I have some TJs dark chocolate bars in my food storage that are calling my name for this. I can’t wait to give it a try!
Would you mind sharing the amounts of evap. and sugar u use?
Hi Mel~ looks really yummy. Was wondering what the specialty chocolate your Aunt Kathy uses. I would love to try this recipe using that Chocolate…. thanks
I’m wondering this same thing!!!?
Yes, same here! What chocolate did Aunt Kathy use?! Also brand did you use?
I was going to ask this as well. Please share!
Hey Geri (and Janet and Kate and Tanya! :), she uses Peter’s chocolate. I actually ordered some online and made her recipe with Peter’s and darn it, I couldn’t get it to turn out right, which is why I made some adaptations and came up with this version. 🙂
Hey Mel, I , too have never been a huge fan of fudge. Though, in recent years, I suppose I’ve grown to like it a bit more. I mean, I’ll have a small piece now and then. This is mostly because my kids always want to get some when we’re walking the boardwalk on summer trips to the shore. Looking at the ingredients in yours, though, and how you’re describing it…I think this may be one that I’ll want more than one piece of. Printing it now and adding to the must try pile!
Yes, a small piece now and then is how I enjoy fudge. I hope you like this recipe if you try it!
I JUST went on your website this morning to look for a plain fudge recipe and was sad when I didn’t find any and saw your comments on not liking fudge. Lo and behold, three hours later, I get this recipe in my newsletter email. Thank you Mel!!! To the rescue again!
Whoa! That’s great timing! Hope you like this one, Melanie! 🙂
They were delish!!! You knocked it out of the park yet again!
Thanks, Melanie!
Oops forgot to ask…since I’m an exact measurement kinda girl. ….how many nuts would you throw in there? 1 cup? Thanks!
I’d probably do 1 cup for moderate…but if you like things with extra crunch, I’d up it to 1 1/2 cups.