30 min • How to Make Chocolate Fudge • Loaves and Dishes

Easy and Perfect Fudge every single time! No crumbling. No slimy undercooked fudge. I’ll teach you this long time family secret recipe from my children’s great grandmother when I show you how to make chocolate fudge!

How to Make Chocolate Fudge

Want creamy, perfect fudge every single time? Mudder’s famous and secret family recipe fudge will have you praised as a genius candy maker in no time at all. This is almost as easy as our favorite Chocolate Toffee type candy.

Our Mudder was no fool though and knew you couldn’t improve upon perfection. She kept her secret recipe under wraps for a very long time and shared it with me in about 1993 when she whispered, “It’s the recipe on the back of the fluff package”.

The crazy thing is that the recipe has changed over the years and so this is the recipe we use at our house.

Here’s What You Will Need

• Butter
• Evaporated Milk
• Sugar
• Vanilla
• Semi-sweet chocolate chips
• Marshmallow creme

Here’s How It’s Done

1. Melt the butter, evaporated milk and sugar together and heat until bubbling.
2. Allow to bubble for about 5 minutes
3. Remove from the heat and add vanilla, chocolate and Marshmallow creme.
4. Pour into prepared pan and allow to cool.

Special Equipment Needed for How to Make Chocolate Fudge

You will need an accurate thermometer to make the fudge correctly.

I recommend Thermoworks products. I have them and they are truly the best. You can use yours for more than just candy making. I use mine with the grill and whenever I am cooking something that I need to know the temperature.

You can click the box below to go check out the Thermoworks thermometers and when I looked while writing this, there was a 10% discount on the main page.

https://www.thermoworks.com?tw=loavesanddishes

Frequently Asked Questions (FAQ’s)

Tips and Tricks for How to Make Chocolate Fudge

• Heat the ingredients over medium to medium high heat. You’ll need to understand your own stove here. You do not want the whole thing to boil furiously, just a gentle bubble.
• Once you put the first three ingredients into the saucepan, stir constantly and keep your thermometer in the pan. Make sure to stir behind the thermometer if it isn’t clipped onto the side of the pan.
• You’ll notice as the saucepan comes to full temp (237-239) that a color change happens in the mix. This is when its time to remove from the heat. You probably won’t notice this mild change until you’ve made this a few times.
• Remove from the heat and then add the vanilla because the vanilla degrades a little with the heat.
• It is HARD to stir in the marshmallow fluff, just keep stirring and you’ll get there.
• If you prefer nuts in your fudge, add those after the marshmallow fluff or sprinkle them over the top.
• Here’s everything you ever wanted to know about fudge but was afraid to ask.

Substitutions

I am not aware of any substitutions for this recipe.

Watch Us Make This Fudge

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• 12 tbs butter
• 21/3 cups evaporated milk
• 3 cups granulated sugar
• 1 tsp vanilla
• 12 oz semi-sweet chocolate chips
• 7 oz marshmallow cream

• Prepare a 9×13 pan by lining with either wax paper or parchment paper.

• In a sauce pan over medium to medium high heat melt butter, evaporated milk and sugar together stirring constantly. Apply a candy thermometer to the saucepan and keep track of the temperature.

• When the mixture starts to bubble you will need to stay on the heat for about another 5 minutes. Heat until the mixture reaches 237-239. Once that temp is reached, stir briskly for one more minute and remove from the heat.

• Once off of the heat, add the vanilla, chocolate chips and marshmallow cream and stir until mixed well. Once mixed well, pour into the prepared 9×13 dish.

• Allow to cool completely (either place in the fridge or allow to sit out on the counter until cooled). Cut into single serving squares and place into a well sealed container.

• Heat the ingredients over medium to medium high heat. You’ll need to understand your own stove here. You do not want the whole thing to boil furiously, just a gentle bubble.
• Once you put the first three ingredients into the saucepan, stir constantly and keep your thermometer in the pan. Make sure to stir behind the thermometer if it isn’t clipped onto the side of the pan.
• You’ll notice as the saucepan comes to full temp (237-239) that a color change happens in the mix. This is when its time to remove from the heat. You probably won’t notice this mild change until you’ve made this a few times.
• Remove from the heat and then add the vanilla because the vanilla degrades a little with the heat.
• It is HARD to stir in the marshmallow fluff, just keep stirring and you’ll get there.
• If you prefer nuts in your fudge, add those after the marshmallow fluff or sprinkle them over the top.

Nutrition Facts

How to Make Chocolate Fudge

Amount Per Serving

Calories 355
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g50%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 38mg13%

Sodium 126mg5%

Potassium 309mg9%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 43g48%

Protein 6g12%

Vitamin A 360IU7%

Vitamin C 1mg1%

Calcium 206mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.