Easy Homemade Fudge

One of my earliest memories is of my Dad making this fudge at the holidays. My Dad handed over the recipe and the responsibility for making fudge to me when I was in my teens. It is quite easy to make. Like my peanut butter fudge recipe, the marshmallow cream simplifies the process and makes a creamy fudge that melts in your mouth.

How to Make Fudge – A Step by Step Tutorial

Ingredients:

• ¾ cup butter
• ⅔ cup evaporated milk
• 3 cups sugar
• 12 ounce bag of semi-sweet chocolate chips
• 1 teaspoon vanilla
• 1 jar of marshmallow cream (7 ounce jar)

Directions:

1. In a large pot combine the butter, evaporated milk, and sugar.
2. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
3. Remove from heat.

4. Stir in chocolate chips until they are completely melted and completely mixed in.

5. Add vanilla; stir well.

6. Stir in marshmallow cream until it is completely mixed with the chocolate.
7. Pour fudge into a greased pan or serving dish.

Notes:

I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait). Makes approximately 3 lbs.

I like to buy Christmas tins at the post holiday sales when I can pick them up for a quarter. This recipe can be divided between 3 small tins and makes a delicious, inexpensive gift to share with the neighbors.

Printable Recipe for Homemade Fudge

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Homemade Fudge

This is a quick and easy fudge recipe that uses chocolate chips and marshmallow cream to simplify the process of making fudge.

Course Dessert

Cuisine American

Keyword Easy Homemade Fudge Recipe

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 24

Calories 256kcal

Author Alea Milham

Ingredients

• ▢ ¾ cup butter
• ▢ ⅔ cup evaporated milk
• ▢ 3 cups sugar
• ▢ 12 ounce bag of semi-sweet chocolate chips
• ▢ 1 teaspoon vanilla
• ▢ 1 jar of marshmallow cream 7 ounce jar

Instructions

• In a large pot combine the butter, evaporated milk, and sugar.
• Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
• Remove from heat.
• Stir in chocolate chips until they are completely melted and completely mixed in.
• Add vanilla; stir well.
• Stir in marshmallow cream until it is completely mixed with the chocolate.
• Pour fudge into a greased pan or serving dish.

Notes

I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait). Makes approximately 3 lbs.

I like to buy Christmas tins at the post holiday sales when I can pick them up for a quarter. This recipe can be divided between 3 small tins and makes a delicious, inexpensive gift to share with the neighbors.

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 24mg | Sugar: 39g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.03mg

More Easy Fudge Recipes:

Peanut Butter Fudge

Pumpkin Pie Fudge

Rocky Road Fudge

Homemade Turtle Fudge 

Cookies and Cream Fudge

Pumpkin Chai Fudge

Chai Tea Fudge

Buckeye Fudge