The best creamy chocolate fudge ever! Just like my grandma used to make.
Why You’ll Love This Recipe
I’ve tried a lot of fudge recipes over the years, and if I’m being honest, most of them haven’t been all that great. This really is my very Favorite Chocolate Fudge recipe–just like the kind my grandma used to make!
I’ve even had a lot of bad fudge from candy shops that charge an arm and a leg for it. You know, the stuff that’s dry and crumbly and just not what fudge should be.
I was actually starting to think I didn’t really like fudge. But that seemed crazy! So I started searching for a fudge recipe like the one my grandma made, because I knew it was the smoothest, creamiest fudge there ever was.
Friends, this is the fudge I should have been making all along. It’s hands-down the best fudge you’re ever going to make.
No, it’s not a 3-ingredient, 5 minute fudge, but it’s not much harder than that. You definitely don’t have to stand over a stove with a candy thermometer stirring for 30 minutes (4 1/2 minutes to be exact).
Trust me, just a tiny bit of extra time and a few more ingredients and you’ve got fudge that’s just about perfect.
Personally, I like mine with nuts, but my family doesn’t, so I usually just leave it plain. But feel free to stir in some chopped nuts at the end if you like!
This recipe for Favorite Chocolate Fudge really is the best. Just make it! You’ll get rave reviews and requests for the recipe. Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Hershey bars
- Chocolate chips
- Marshmallow creme
- Vanilla
- Evaporated milk
- Sugar
- Butter
- Chopped nuts (optional)
Favorite Chocolate Fudge
Ingredients
- 3 1/2 4.4 oz. XL Hershey bars (15.4 oz. total), broken into pieces
- 2 12 oz. bags semisweet chocolate chips
- 1 7 oz. jar marshmallow creme
- 1 teaspoon vanilla
- 1 12 oz. can evaporated milk
- 4 1/2 cups sugar
- 1/2 cup butter plus more for buttering pan
- 2 cups chopped walnuts optional
Instructions
- Line a 9×13 inch baking pan with foil. Butter the foil with about 1 tablespoon butter; set aside. In a very large heat-proof bowl, combine the Hershey bars, chocolate chips, marshmallow creme and vanilla.
- In a large heavy saucepan over medium-low heat, combine the evaporated milk, sugar and 1/2 cup butter. Bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour boiling milk and sugar mixture over chocolate mixture.
- Stir vigorously for about 2 minutes until chocolate is melted and mixture is smooth and creamy. Stir in nuts, if using.
- Pour chocolate mixture into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan and cut into squares. Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 3 months. Fudge tastes best if brought to room temperature before serving.
Notes
Nutrition
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12 comments
emma williams
Is it necessary to use hershey bars..Could you just put in a few dark chocolate chips instead?
Denise
Not sure what I’m doing wrong. I made this last year and it almost turned to sugar. This year I only boiled it 3 1/2 minutes, added the chocolate and the marshmallow cream. It was so thick I couldn’t stir it. Dropped it by clumps in the pan and tried to spread it out. I have made this recipe for years with out any trouble. Just don’t get what I’m doing wrong. Is marshmallow cream the same as marshmallow fluff?
Gail
Fabulous fudge! I have been making a certain fudge recipe for years that was really good but I tried this one this year. It was even better! Now my new go too fudge recipe. So smooth and creamy.