- Dish type
- Chocolate fudge
This fudge recipe is decadently creamy and everyone requests it at Christmas. While preparing, be sure that you don't let the mixture get hotter than 114 degrees C or it gets really dry but still tastes good.
59 people made this
- 175g icing sugar
- 5 tablespoons skimmed milk
- 75g white marshmallows, chopped
- 85g butter
- 250g plain chocolate, chopped
- 1/4 teaspoon vanilla extract
- 3 tablespoons cocoa powder
MethodPrep:15min ›Cook:15min ›Extra time:30min › Ready in:1hr
- Grease one 20cm (8 in) square tin and set aside.
- In a heavy saucepan over medium heat, combine the icing sugar, milk, marshmallows and butter. Mix well and stir constantly until sugar thermometer reads 114 degrees C.
- Remove from heat and add chocolate, vanilla and cocoa. Quickly stir together and pour into prepared tin. Chill thoroughly before cutting into squares. Refrigerate in an airtight container.
Secrets to fudge success
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
Reviews & ratingsAverage global rating:(44)
Reviews in English (31)
Best fudge recipe i have tried.-07 Nov 2010
Very tasty and amazingly quick and easy. Lost count of the number of times I've made this.-30 Apr 2011
fantastic recipe! I have made this so many times for my family, friends and even folk at work ask for it for what is now known as fudgy friday since I discovered the recipe a few months ago. Never had any bother with it, you just need to mix chocolate in swiftly and it turns out a beautiful smooth fudge. Even my chef sister in law wanted the recipe! Lovely!!-30 Apr 2012
Foolproof Dark Chocolate Fudge Recipe
The best delicious Foolproof Dark Chocolate Fudge recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Foolproof Dark Chocolate Fudge recipe today!
Hello my friends, this Foolproof Dark Chocolate Fudge recipe will not disappoint, I promise! Made with simple ingredients, our Foolproof Dark Chocolate Fudge is amazingly delicious, and addictive, everyone will be asking for more Foolproof Dark Chocolate Fudge.
Fabulous Foolproof Dark Chocolate Fudge
Not all recipes for fudge are created equal. Some are more difficult than others, which is disappointing when you have a huge craving for fudge but don't want to mess up a recipe. Lucky for you, Fabulous Foolproof Dark Chocolate Fudge is as simple as can be. Even the most novice bakers can successfully whip up a batch of this delicious chocolate dessert. After all, all you need are five ingredients for this five-step fudge recipe. Delicious desserts don't get much easier than this.
If you're looking for more recipes like this one, check out our collection called The Best Easy Fudge Recipes: 28 Homemade Fudge Recipes!
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This recipe for Amish Egg Custard Pie is a classic old-fashioned dessert recipe straight from the kitchens of the South and Midwest.&hellip See more Continue reading: "Amish Egg Custard Pie"
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MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth.
Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm.
Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above.
MILK CHOCOLATE FUDGE: Omit one (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips. Proceed as above.
CREAMY MILK CHOCOLATE FUDGE: Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
MEXICAN FUDGE: Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above.
BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz)packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, ½ teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above.
Our Favorite Foolproof Fudge Recipes
You can’t go wrong with one of these sweet, homemade treats.
Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.
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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Photo By: Armando Rafael ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©Tara Donne
Photo By: Jason Clairy ©Clairy Productions Inc.
Love creamy, dreamy, super smooth fudge? Then don&rsquot stir the sugar mixture as it boils. Let it cook (undisturbed) to 234 degrees F and your final candy will have the perfect, crystal-free texture you want.
Peanut Butter Fudge
You only need 4 ingredients to whip up a batch of this easy microwave fudge &mdash making it one of our go-to recipes during the busy holiday season.
Making fudge (the traditional way) is an exact science. Cook your candy to the wrong temperature and you&rsquoll end up with something completely different than what you expected! That being said , we can&rsquot think of anyone better than Alton to show you how it&rsquos done.
Quick and Easy Peppermint Fudge
Like a cup of cocoa stirred with a minty candy cane, this easy-to-make chocolate fudge has lots of festive, wintry flavor.
No one will believe you made this old-fashioned chocolate fudge in a matter of minutes! You can stir in any nuts you like (or none at all!) but walnuts will add a hint of nostalgic goodness.
Birthday Cake White Chocolate Fudge
The secret ingredient in this creamy white fudge is marshmallows. They give this sprinkle-topped treat the perfect texture &mdash no candy thermometer needed!
The warm, sweet flavor of ground cinnamon is the perfect complement to chocolate, so Giada recommends choosing chocolate chips with a little intensity. Look for ones that are about 60% cacao solids and you'll get just the right balance of flavor.
Sweet and salty with a hint of smoky spice: you&rsquore going to love this lively twist on a classic!
White Chocolate Peppermint Fudge
The beauty of this fudge recipe is that it&rsquos so easy to adapt. If peppermint&rsquos not your thing, swap the crushed candy topping for sprinkles, chopped nuts or dried fruit.
Five-Minute Fudge Wreath
Pro baking tip: Always read the recipe in its entirety before you head into the kitchen. In the case of this pretty, chocolate fudge wreath, it helps to know that the candy sets up almost instantly &mdash so you&rsquoll need to work quickly when you make it!
Malted Milk Fudge
Malted milk powder gives this chocolate fudge a rich, toasty flavor &mdash and malted milk balls add just the right amount of crunch. Talk about a tasty upgrade!
White Chocolate Pistachio Cherry Fudge
Almost too pretty to eat, this rustic, white chocolate fudge is decorated with bright green pistachios and crimson cherries &mdash a sophisticated nod to the beauty of the holiday season.
Chocolate-Peanut Butter Fudge
Traditional fudge recipes call for heavy cream and corn syrup, cooked together to a very precise temperature. This sweet and swirly two-tone fudge simplifies things by using canned sweetened condensed milk instead.
Foolproof Chocolate Fudge
You simply cannot fail with this fudge.
4 (2-ounce) bars NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk (5-ounce can)
1/2 cup chopped nuts (optional)
3/4 teaspoon vanilla extract
- Grease an 8 x 4-inch or an 9 x 5-inch loaf pan.
- Microwave baking bars and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute stir. Microwave at additional 10 to 20-second intervals, stirring until smooth.
- Stir in nuts and vanilla extract. Spread into prepared loaf pan. Refrigerate until firm. Cut into squares.
For Rocky Road Fudge: Prepare fudge as above. Stir 3/4 cup miniature marshmallows into melted chocolate mixture with nuts and vanilla extract.
Foolproof Chocolate Fudge
I thought I had given you all of my holiday recipes, but it turns out that I forgot the most important one of all. Fudge!
As you know, I make fudge every holiday season without fail. No Christmas is complete without the requisite fudge-packing jokes. This particular fudge recipe is the same one I’ve been making since high school. My dad brought home a plate of holiday cookies from a company party in the late eighties, and I immediately zeroed in on the fudge. For weeks, I badgered him to get the recipe. I nagged him as only a 16-year-old adolescent female with a cocaine-like chocolate addiction can (count your blessings, Dad). Finally, he tracked down the source of the fudge, and she wrote out the instructions. I still have her original hand-written note, though I never got her name. With the secrets to delicious fudge in my possession, I could presumably get back to the important business of shellacking my entire head in a candy-like shell of Aqua Net.
It wasn’t until a few years ago that I realized there was a slight error in the recipe. The following was written in the ingredient list: "¼ cup (1 stick) butter." Since I’m a parenthetical kind of girl, I used 1 stick. Well, ¼ cup is actually half a stick of butter, but my high-school self didn’t catch the mistake. My early-thirties self didn’t either, so I’ve been making this stuff extra delicious for years! Still do.
I hesitate to use the word foolproof with any recipe, especially for fudge. Especially on the Internet. I mean, anything can fail if you try hard enough. This recipe is no different. But it’s certainly more forgiving than most fudge recipes. The small dose of corn syrup from the marshmallows prevents the sugar from recrystallizing in a coarse, grainy fashion, ensuring a nice, creamy texture. If you’re good at stirring, then you can make this fudge. You don’t even need a candy thermometer. (Now before you write off this recipe as substandard because it doesn’t use a candy thermometer, I’ll have you know that I made a batch yesterday WITH a candy thermometer just for kicks, and guess what? It still works. As long as you live at sea level and don’t double the recipe, five minutes of hard boiling will get you to the soft-ball stage.)
Now that I’m older and snobbier, it has occurred to me that maybe I should move to a fancier, non-marshmallow-based recipe. But why? Everybody loves this fudge. They tell me it’s the best fudge they’ve ever had. I, for one, can eat a whole pan on my own. I certainly pay my dues with the other candy I make this time of year, a time-consuming and finicky praline-ish butter-pecan fudge (also known as Boston cream candy). I figure I’ve been making this version of chocolate fudge for 20 years and I’m probably not going to change. Not unless you can direct me to a recipe that calls for two whole sticks of butter!
The better the chocolate you use, the better the resulting fudge.
1 cup (6 oz.) semi-sweet chocolate chips
1 tsp. vanilla
2¼ cups sugar
1 stick unsalted butter (or half!)
¾ cup evaporated milk
16 large marshmallows
¼ tsp. salt
Line an 8-inch square cake pan with foil. Get your handheld electric mixer at the ready. Also, have some oven mitts nearby.
To a large bowl, add chocolate chips and vanilla. Set aside. In a medium, 4-quart saucepan, add sugar, butter, milk, marshmallows, and salt. Stirring constantly with a wooden spoon, bring to a boil over medium heat. You want the marshmallows to be just about melted by the time the bubbling starts. If they’re not, reduce the heat a bit until they do. Bring mixture to a heavy boil and, always stirring, set the timer for 5 minutes. Careful—hot mixture can spatter. Use an oven mitt if necessary. After 5 minutes, the temperature should be in the soft ball range (235°F-240°F).
Remove pot from heat immediately, and carefully pour hot mixture over chocolate chips. On a low speed, blend with mixer until uniformly brown. Blending on high speed will introduce lots of air bubbles, which you don’t want. Quickly pour fudge into your prepared pan. Let cool until firm. Makes 2 lbs.
Foolproof Chocolate Fudge Cake
This particular recipe is especially for those who haven’t baked before, those who feel a bit intimidated by the whole thing, those who have no gear and no idea where to start!
You don’t need a cake tin, you don’t need butter or eggs, just a few basics and you’ll be flying.
This is the gateway to a whole new wonderful world of baking! Everyone loves a baker.
Watch the video first, then check out the recipe below.
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For the cake:
1/4 cup unsweetened cocoa powder
1tsp baking soda (or 3tsp baking powder)
6tbsp coconut oil (liquid. Use light veg oil if you don’t have it)
1tbsp lemon juice (or white vinegar)
For the icing:
3 tbsp unsweetened cocoa powder
Pre-heat your oven to 180C/350F
Sift all of your dry ingredients into a bowl.
Mix your wet ingredients in another bowl.
Combine & stir until lump free.
Pour into a baking tin, or a frying pan if you don’t have one! (Mine’s about 20cm across.)
Take out and cool in the pan while you make your chocolate fudge glaze.
Gently heat your oil & milk in a pan, add your icing and cocoa, stir until smooth and glossy.
Once your cake is just warm to the touch (not hot!) pour your icing over.
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Easiest Ever Two-Ingredient Chocolate Fudge Recipe
Traditional, old-fashioned stovetop chocolate fudge is not that hard to make. One day I’ll prove that by posting a recipe and tutorial.
But the process is a little time consuming.
And there are days that you don’t want to wait for your delicious homemade concoction to boil, set and cool to creamy perfection.
There are days that you just want to bite into a decadent piece of melt-in-your-mouth goodness as quickly as possible.
At times like that, my best chocolate fudge recipe is all you need. Chocolate bliss is just two ingredients and two steps away.
As quick as you can mix your favourite chocolate chips and sweetened condensed milk, you’re ready to enjoy some creamy, dreamy fudge. And the variations of this recipe are pretty much limitless.
Use dark chocolate chips and stir in a cup of walnuts before spreading the fudge into the pan, or use white chocolate chips and coconut extract for a tropical treat.
I added one teaspoon of peppermint extract to my fudge to satisfy my craving for mint chocolate.
Pecans, crumbled cookies, raisins or crushed candy canes can all be stirred into your fudge before it’s pressed into the pan to set.
The end result is always perfect and will satisfy the cravings of the most die-hard chocoholic. With fudge this easy, you may never want to bother with traditional stovetop fudge!
Looking for more great chocolate recipes? Check out these AMAZING Double Reverse Chocolate Chip Cookies!