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–+ servings

Creamy Chocolate Fudge

4.96 from 22 votes
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.
Cook Time 20 minutes
Chill Time 4 hours
Servings117 1" squares
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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.
Substituting Marshmallow Cream
  • 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!
Mix-In Ideas:
  • 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.
Nutritional information was calculated without any mix-ins.

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
Course: Desserts
Cuisine: American
Keyword: Creamy Chocolate Fudge
Calories: 48kcal
Author: Kate Jones
Cost: $7
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