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
224 Comments on “Easiest Ever Fudge {Tons of Add-In Options}”
I love to make this fudge for my husband. It is easy and quick and it is creamer than any fudge we have ever purchased or received from other people’s homemade fudge. I cut the finished fudge in half and wrap half in parchment paper, foil and put it into a SnapWare container and freeze it. I then send it across country to children and grandchildren by “of it fits, it ships” USPS. Maine to New Mexico and Maine to Colorado. Always a hit! Thank you. Susan
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.