Description
Classic Chocolate Fudge is a rich and creamy treat made by boiling a blend of sugar, butter, and evaporated milk to the soft-ball stage, then combining it with chocolate chips, marshmallow creme, and vanilla. This traditional fudge is smooth, perfectly sweet, and can be enhanced with nuts for added texture. Ideal for gifting or enjoying as a holiday dessert.
Ingredients
Scale
Fudge Base
- 3 cups granulated sugar
- ¾ cup unsalted butter
- â…” cup evaporated milk
Chocolate & Flavor
- 2 cups semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Optional
- 1 cup chopped walnuts or pecans
Instructions
- Prepare Pan: Line a 9×9-inch pan with parchment paper or lightly greased foil to prevent sticking and allow easy removal of fudge once set.
- Combine Sugar, Butter, and Milk: In a heavy saucepan, mix granulated sugar, unsalted butter, and evaporated milk. Heat over medium heat, stirring constantly until the mixture begins to boil.
- Boil to Soft-Ball Stage: Continue boiling the mixture for 4 to 5 minutes, stirring constantly to prevent burning. Use a candy thermometer to ensure it reaches 234°F, the soft-ball stage, which is critical for proper fudge texture.
- Melt Chocolate Chips: Remove the pan from heat and stir in the semi-sweet chocolate chips until completely melted and the mixture is smooth and glossy.
- Add Marshmallow Creme and Flavorings: Incorporate marshmallow creme, vanilla extract, salt, and if desired, the nuts. Stir vigorously until all ingredients are well combined and the fudge mixture is uniform.
- Pour and Set: Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature untouched for about 2 hours until firm.
- Slice and Store: Once set, cut the fudge into squares and store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for precise temperature to ensure proper texture.
- Chilling fudge in the refrigerator is not required but can speed up setting.
- Substitute nuts with dried fruit or omit for nut-free version.
- Store fudge at room temperature for up to 2 weeks or freeze for longer preservation.
- Line the pan with parchment for easy removal and clean cutting.
