Every December, I can almost hear my family asking the same question: “When are you making the fudge?” This Chocolate Fudge is that recipe — the one that’s so silky and rich, you can’t have just one square. I started making it years ago, and now it’s part of our holiday traditions right alongside decorating the tree and arguing over which movie to watch first, Home Alone or Elf.
The best part? It never lets me down. Marshmallow creme is the secret that keeps it creamy instead of grainy, and I’ve shared it with enough friends, teachers, and neighbors to know — it wins hearts every time.
Why You’ll Keep Coming Back to This Fudge
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Holiday Magic in a Pan – This is the fudge that people ask for again and again. My neighbor once texted me on December 20th: “Are you making the fudge this year? Asking for… me.”
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Smooth and Creamy – If you’ve ever had fudge that felt sandy, you know how disappointing it can be. The marshmallow creme saves you from that, giving you a glossy, soft bite every time.
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Family Perk – My kids won’t even let me wash the pot until they’ve scraped every last bit of melted chocolate with a spoon. Honestly, I can’t blame them.
What You’ll Need
This fudge is only six ingredients, and most of them are pantry basics. Here’s what makes each one matter:
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Sugar – Just plain granulated sugar. Don’t use anything fancy.
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Butter – I stick with salted butter; that hint of salt makes the chocolate flavor pop. Margarine just won’t give you the same depth.
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Evaporated Milk – Not sweetened condensed. Evaporated milk keeps the balance right.
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Semisweet Chocolate – Chocolate chips work fine, but if you want an extra smooth finish, grab a bar of good-quality chocolate and chop it up. I like Ghirardelli when I can find it.
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Marshmallow Creme – I always reach for Jet-Puffed. It gives you that dreamy, fluffy texture.
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Vanilla Extract – Go for the real deal. I once used imitation when I ran out, and the fudge just didn’t sing the same way.
How I Make It
Here’s how it goes in my kitchen:
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Butter, sugar, and evaporated milk go into a heavy-bottomed pot. This is where a little patience pays off — stir constantly and wait until it bubbles.
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Let it boil until the thermometer says 234°F. Don’t guess here — it’s worth pulling out the candy thermometer.
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Once you hit the sweet spot, pull the pot off the heat and stir in the marshmallow creme, chocolate, and vanilla. The smell right at this moment could make anyone weak at the knees.
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Spread it into a lined pan and let it cool before cutting. Around here, waiting for it to cool is the hardest part.
Tips From My Kitchen
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Line the Pan First – I use foil and a light spray of cooking oil. Makes it so much easier to lift out and cut later.
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Measure Ahead – Have everything ready before you start. Fudge doesn’t wait for you to dig out the marshmallow jar.
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Stick With Butter – Real butter gives the richness you want. Skip the margarine.
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Chop the Chocolate – If using bars, chop them so they melt smoothly without clumps.
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Heavy-Bottom Pot – Trust me on this one. I scorched a batch years ago in a flimsy pot, and the smell was so bad we had to open all the windows in December.
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Don’t Double – I know it’s tempting when gifting season is in full swing, but doubling often leads to fudge that won’t set properly.
Make-Ahead & Storing
This fudge is holiday-friendly because it keeps well. I usually make it a week before Christmas, cut it into squares, and store them in an airtight tin between layers of parchment paper. It stays fresh for about 10 days at room temperature, or up to a month if you tuck it in the freezer.
Pro tip: if you freeze it, let the pieces come back to room temp before serving — the texture is much better that way.
How We Like to Serve It
At home, a plate of fudge is almost always part of our cookie tray. It looks great next to spritz cookies, gingerbread, or even something simple like shortbread. When I gift it, I wrap a few squares in wax paper, tuck them into little holiday tins, and tie with twine. It feels homemade and thoughtful without being fussy.
One year, I even handed a batch to my son’s basketball coach after a big game. A week later, he found me in the parking lot just to say it was the best fudge he’d ever had. Safe to say, he’s on the list every year now.
No Fail Chocolate Fudge
This fudge is rich, silky, and dangerously addictive—and it turns out perfectly every single time. With a creamy chocolate base and a melt-in-your-mouth texture, it’s a sweet treat that’s just as perfect for holiday platters as it is for late-night indulgence.
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 12 oz semisweet chocolate chips (or chopped semisweet chocolate)
- 1 jar (7 oz) marshmallow creme
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan: Line an 8×8-inch baking dish with non-stick foil or parchment, leaving some overhang for easy removal.
- Boil the base: In a large heavy-bottomed saucepan, combine sugar, butter, and evaporated milk. Stir continuously over medium heat until the mixture reaches a rolling boil.
- Cook to temperature: Continue cooking, stirring often, until the candy thermometer reads 234°F (about 4–5 minutes). Remove from heat.
- Melt and mix: Immediately stir in the chocolate and marshmallow creme until smooth and fully melted. Add vanilla and mix well.
- Set the fudge: Pour the mixture into the prepared pan and spread evenly. Let cool at room temperature until set, about 2 hours.
- Slice and enjoy: Lift the fudge out by the foil, cut into 1-inch squares, and store in an airtight container.
Notes
- A candy thermometer ensures perfect texture every time.
- For best flavor, use high-quality chocolate and real butter.
- To prevent sugar crystals, brush down the sides of the pan with a wet pastry brush during cooking.
Nutrition Information
Yield
64Serving Size
1Amount Per Serving Calories 85Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 4mgCarbohydrates 13gFiber 0gSugar 13gProtein 0g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Often Get
Can I use milk chocolate instead of semisweet?
You can, but it’ll be sweeter and softer. If you love milk chocolate, go for it — just know the fudge won’t be quite as firm.
How do I know it’s ready?
Use a candy thermometer. 234°F is the magic number. Don’t rush this part — undercooked fudge won’t set.
Does this work with dairy-free substitutes?
I haven’t had good luck swapping the butter or evaporated milk. This recipe is old-school, and it shines with the real stuff.
Try other Fudge recipes: