This Creamy Chocolate Fudge has always been one of my favorite holiday treats. Its rich, silky, and packed with deep chocolate flavor in every bite. It’s quick to make, foolproof, and turns out perfectly smooth every time. The marshmallows give it that classic creamy texture, and it sets up beautifully for slicing and sharing. It is so dang easy, not like that temperamental toffee that I can only get to work 1/3 of the time, or time-consuming like wrapping caramels. You can make it in less than a half hour, let it chill in the fridge for up to a couple of days, then cut it into squares and deliver it. Or eat it all yourself.
Ingredients Needed
- evaporated milk
- granulated sugar
- mini marshmallows
- milk chocolate chips
- semi-sweet chocolate chips
- butter
- vanilla
How to Make Creamy Chocolate Fudge
- Cook milk, sugar, and marshmallows in a saucepan over medium heat until the mixture reaches 240°F, stirring often.
- Line a 9×13 pan with foil, spray with nonstick spray, and set aside.
- In a large bowl, combine butter, chocolate chips, and vanilla.
- Pour hot marshmallow mixture over the chocolate mixture and beat until smooth, less glossy, and slightly thickened.
- Spread into the prepared pan, chill until firm, and cut into squares.
Storage & Other Tips
- Remember to calibrate your candy thermometer before beginning. There are people in the comments who had a tough time getting this to set up. The person we got the recipe from chimed in and said she just boils it for ten minutes, and does not use a candy thermometer. Some say they had best luck cooking to 235°F, others needed it to go to 240°F. There are a lot of factors that come into play with any candy recipe, like humidity, sea level, and calibration of your candy thermometer.
- Want to make a double batch? Listen closely. This recipe does not double well. We can’t pinpoint exactly why, but it doesn’t seem to set up quite right when I’ve tried it. We recommend making one batch at a time.
- Marshmallow cream: several people in the comments say they make this exact recipe, but it uses marshmallow cream instead of fresh marshmallows. We aren’t sure of how much cream to add instead of marshmallows, but if you know, let us know in the comments!
- Set it evenly: use high-quality chocolate and don’t rush the mixing step. The mixture should just be starting to lose it’s sheen.
- Line your pan: line your pan with foil overhang and non-stick spray so you can lift the fudge easily and cut clean squares.
- To cut: pull the fudge from the fridge 10 – 15 minutes before serving so it isn’t too hard, making it easier to cut and eat. Use a knife warmed under hot water and wiped dry between cuts for cleaner slices.
- Mix-Ins: For variety, feel free to add mix-ins: chopped nuts, peppermint marshmallows and candy cane chips, swirls of peanut butter, or flavored marshmallows before chilling.
- Storage: store the fudge in an airtight container in the fridge for up to a week. Keep it in the coolest part of the fridge for best texture, and away from other smelly foods, as chocolate tends to absorb odors easily.
- Freezing: you can freeze it for longer storage. Wrap squares between layers of wax or parchment paper so they don’t stick together, and thaw in the fridge before serving.
Frequently Asked Questions
Can I use a different size pan, or make half the batch?
Yes, you can use a smaller or larger pan (adjusting thickness accordingly), or halve the ingredients. The key is mixing well, and set the fudge fully.
How do I get clean, neat squares when cutting?
Use foil or parchment with overhang so you can lift the fudge out of the pan. Chill fully, and use a sharp knife (warming the blade under hot water, drying it) for clean cuts.
Will this fudge melt or become too soft at room temperature?
Since the mixture uses marshmallows and chilled thoroughly, it holds it’s shape pretty well. But if your environment is warm, store it in the fridge until serving for best texture.
Can I freeze leftover fudge?
Yes. Wrap squares between parchment or wax paper, then place in an airtight container and freeze. Thaw in the fridge before serving.
Creamy Chocolate Fudge
This fudge is quick, easy, and so so good. It makes a lot too, which means a lot of happy people with very little effort on your part.
Servings 1″ squares
Equipment
Ingredients
- 1 12-ounce can evaporated milk
- 4 cups granulated sugar
- 2 ¼ cups mini marshmallows
- 1 12-ounce bag milk chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 cup butter 2 sticks
- 1 teaspoon vanilla
Instructions
- Prepare the butter, chocolate chips, and vanilla in a large glass or metal bowl, or the bowl of your stand mixer. Set aside. (You want this done first, as they need to be added quickly later on.)
- Line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.
- In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240℉, boiling it for 10 minutes. It should be a nice caramel color and be getting pretty thick. Also be sure to scrape the sides of the pan and remove the residue where the sugar builds up to avoid getting sugar crystals in the mixture.The original creator of this recipe chimed in in our comments. She doesn't use a thermometer, she just boils it for ten minutes. Some readers have had better luck cooking to 235°F, some say they needed it to go to 240°F. There are a lot of factors. Watch the consistency and color if in doubt.
- When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan.
- Chill completely in the refrigerator before cutting into 1″ squares.
Notes
A Note About Temperatures:
- If your fudge turns out too runny, it could be due to all sorts of factors like elevation, humidity, your candy thermometer being even a few degrees off (I would venture to say that most of them are). If you make it again, I would try cooking it to 240.
- Many comments said this recipe has been a family staple for a long time, but they use marshmallow cream instead of fresh marshmallows. I’m not sure of how much cream to put in, but feel free to give it a try! If you do, let us know how it went!
- Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge.
- Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.
- Add 1 1/2 cups chopped walnuts or pecans.
- Top with chopped walnuts or pecans and marshmallows for rocky road fudge.
Nutrition
Calories: 48kcal, Carbohydrates: 8g, Protein: 0.1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 13mg, Potassium: 5mg, Fiber: 0.1g, Sugar: 8g, Vitamin A: 49IU, Calcium: 1mg, Iron: 0.1mg
Calories: 48kcal
Cost: $7
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Does this fudge freeze well? It looks really great (and easy!) and I would really like to make as gifts.
Is it best to store the fudge at room temp. or in the refrigerator? I can’t wait to make this recipe!
I wanted to add that mine came out a little soft (still tastes DELICIOUS – husband is thrilled that they’re too soft for gifting or cookie trays! ha!).
I pulled up the article on my iPhone to follow the recipe, which says to cook the mixture to 230. I later noticed that the print-out version of the recipe says to cook it to 240. I will try again, cooking to 240! 🙂
I hope you don’t mind me chiming in again. I first made this recipe at sea level and have since moved to 7,600 ft. It has worked for me both places. I don’t use a candy thermometer, I just boil it for 10 minutes. It should be a nice caramel color and be getting pretty thick. And I do get the butter, chips and vanilla ready first, like previous comment suggested.
So…. I had made a batch of fudge earlier today (not your recipe) and it was NASTY. Tasted okay but I can’t get over the gritty/grainy texture. Found this recipe of yours…… and while I didn’t have milk chocolate chips (only had semi-sweet) I just substituted semi-sweet for all of it and so far, it tastes YUMMY! Thank you for saving my day!!
Congrats to you!!!! 🙂
See, this is why I hate posting candy recipes, because there are so many variables and I hate it when things go wrong. It sounds like your fudge could’ve used a little more time/heat, and it could be due to all sorts of factors like elevation, humidity, your candy thermometer being even a few degrees off (I would venture to say that most of them are). If you make it again, I would try cooking it to 240.
can I use all semi-sweet chips?? I don’t have any milk chocolate chips
Yep! I just like it better with mostly milk chocolate chips. 🙂
MMM…this looks good!
Do you think this would ship well??
p.s.-congrats!
I made this today, and was VERY excited to have found peppermint mallows at Wally World. I used those, and added a packet of Starbucks Via (those instant packets), Christmas Blend of course, to make….wait for it… Peppermint Mocha fudge!! Sprinkled some crushed peppermints on top before putting it in the fridge. I found heaven. 🙂
LOVE this blog ladies!!
See, this is where things get tricky with candy-making. Because every elevation is different, and because every candy thermometer is probably off by at least a few degrees, and because the relative humidity plays a huge factor into how candy turns out, consistency can be hard to reach. Which is honestly why we don’t post a ton of candy recipes. 🙂
I wouldn’t re-cook it–things could get very ugly. But next time, maybe try cooking it to 240 and see how it comes out.
I’m glad it tasted good at least! 🙂