You can make this with or without a candy thermometer, and it’s super adaptable (add nuts, peanut butter, or swirl in caramel if you like).
🍫 Classic Chocolate Fudge
Ingredients
Makes about 2 pounds
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3 cups (600 g) granulated sugar
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¾ cup (170 g) unsalted butter
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⅔ cup (160 ml) evaporated milk (NOT sweetened condensed milk)
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12 oz (340 g) semisweet chocolate chips (or chopped chocolate)
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1 (7 oz / 200 g) jar marshmallow crème (or marshmallow fluff)
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1 tsp vanilla extract
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Optional: 1 cup (120 g) chopped nuts (walnuts or pecans are classic)
Instructions
1. Prep your pan
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Line an 8×8-inch or 9×9-inch pan with parchment paper or foil, leaving a bit of overhang to lift the fudge out later.
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Lightly grease it with butter or nonstick spray.
2. Cook the sugar mixture
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In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk.
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Stir constantly until mixture comes to a full rolling boil.
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Once boiling, cook for 4–5 minutes, stirring constantly, until it thickens slightly.
(If using a candy thermometer: aim for 234°F / 112°C — the “soft-ball” stage.)
3. Add the chocolate and marshmallow crème
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Remove from heat immediately.
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Stir in chocolate chips until completely melted and smooth.
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Add marshmallow crème and vanilla; stir until glossy and well blended.
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Fold in nuts if using.
4. Pour and set
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Quickly pour into prepared pan and spread evenly.
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Let cool at room temperature for 2–3 hours, or refrigerate for about 1 hour until firm.
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Cut into small squares.
🍬 Tips for Perfect Fudge
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Don’t skip stirring! Sugar can burn fast.
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Avoid overcooking past the soft-ball stage — it’ll make the fudge grainy.
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For a softer, creamier texture, beat the mixture a few extra minutes before pouring it into the pan.
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Store fudge in an airtight container at room temperature for up to a week (or refrigerate up to 3 weeks).
✨ Variations
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Peanut Butter Fudge: Swap chocolate chips for peanut butter chips and skip the marshmallow crème.
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Rocky Road: Fold in chopped nuts and mini marshmallows before setting.
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Salted Caramel Fudge: Drizzle caramel sauce over the top and sprinkle with sea salt.
Would you like me to give you a microwave fudge version (super quick — ready in 10 minutes)?
