This chocolate fudge is incredibly easy to make from scratch from chocolate, evaporated milk, marshmallows, vanilla, and sugar. An old-fashioned candy that still has a place in modern gift-giving…though we won’t judge if you save it all for yourself.
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 64 squares
Lightly butter a 6-cup baking pan such as an 8- or 9-inch square pan or an 11-by-7-inch rectangular pan.
In a large, heatproof bowl, combine the chocolate with the nuts, if using, butter, and vanilla.
Combine the marshmallows and sugar in a large, heavy-bottomed pot. Stir in the evaporated milk and place over medium heat. Bring to a boil, stirring constantly. Continuing to stir pretty much constantly, boil the mixture for exactly 6 minutes. You want the sugar to be dissolved and the marshmallows to be completely melted and incorporated into the chocolate.
Immediately remove the pot from the heat and, beating constantly with a wooden spoon, pour the hot mixture into the bowl with the chocolate. Beat vigorously for a few minutes, or until the fudge is creamy. (If the fudge begins to set, beat in a little extra butter.) Quickly scrape the fudge into the prepared pan, spreading the fudge evenly with the back of the spoon or a spatula.
Let the fudge cool on the counter for at least 1 hour before cutting the candy into small squares. (The time it takes the fudge to set will be different if you used a different size marshmallow). Store the fudge in layers, separated by waxed paper, at cool room temperature for up to 1 week, or in a covered container in the refrigerator for up to 3 weeks. Serve at room temperature. Originally published December 18, 2013.
Recipe Testers' Reviews
I followed the directions exactly, and the fudge was chocolatey, silken, and delicious. Fudge has never been on my cooking “to do” list, but with a recipe this simple, I’ll definitely be making it more often. I love its bittersweet chocolate flavor (I used Ghirardelli bittersweet chips). It was dangerous making this at home alone; licking the bowl is a tough job, but someone has to do it! The hardest part of the recipe is being patient while waiting for the fudge to cool.
The second time around I played a little with this recipe, reducing the amount of sugar to 2 1/2 cups from 4 and using 8 tablespoons butter instead of 10 tablespoons. The end result was still sweet, fudgy, and delicious. The only difference I could barely detect was the texture and mouthfeel wasm't quite as silky smooth, but it was still outstanding and not at all grainy. My family still loved it and I still think it's a winner of a recipe.
Who can resist chocolate fudge? This recipe was foolproof and pretty darn simple--just basic ingredients, no candy thermometer necessary. The fudge was nice and creamy, and especially delicious with the nuts. This would make great holiday gifts packaged in cellophane bags.
I used a rectangular glass pan, which I made sure held 6 cups, and lightly buttered it per the directions. The fudge was easy to cut and remove from the pan. I was confused when the mixture began to boil and my marshmallows weren’t completely melted, but it worked out perfectly. Just watch the timer for the "exact 6 minutes" and make sure you keep stirring (you can burn a few calories before you recoup them eating the fudge).