Traditional Chocolate Fudge

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 36
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There's something irresistibly nostalgic about a batch of traditional chocolate fudge. This recipe captures the perfect balance of creamy richness with just the right amount of sweetness, making it a timeless treat for any occasion.

Ingredients for Traditional Chocolate Fudge

Granulated sugar is the base of our fudge, providing sweetness and structure. Unsalted butter adds richness and a smooth texture, while evaporated milk gives the fudge its creamy consistency. The semi-sweet chocolate chips bring depth of flavor and a luscious chocolatey taste. We use a jar of marshmallow creme to ensure the fudge stays soft and doesn't crystallize, and a touch of vanilla extract enhances all the flavors. Finally, a pinch of salt balances the sweetness, making every bite perfectly satisfying.

Tips & Tricks

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Stir continuously to avoid any lumps or burnt spots.
  • For a twist, add chopped nuts or swirl in some peanut butter before it sets.

Serving Suggestions

Pair this fudge with a glass of cold milk or a scoop of vanilla ice cream for a truly indulgent treat. For festive occasions, serve it alongside a platter of assorted cookies.

Frequently Asked Questions

Can I use salted butter?
Yes, but consider reducing the additional salt to prevent it from being too salty.
How should I store the fudge?
Keep it in an airtight container in the fridge for up to two weeks.

Traditional Chocolate Fudge Recipe Walkthrough

First, prepare your baking dish by lining a 9-inch square pan with aluminum foil. Lightly grease it to ensure the fudge doesn't stick. This simple step makes it much easier to lift the fudge out once it's set.

Next, in a medium saucepan, combine the sugar, butter, and evaporated milk over medium heat. Stir constantly to blend the ingredients smoothly. As the mixture heats up, keep stirring until it starts to boil. This takes a bit of patience, but it's crucial for that silky texture.

Once boiling, continue stirring and let it boil for exactly 5 minutes. This ensures the sugar dissolves completely, preventing gritty fudge. Remove the pan from the heat and immediately stir in the chocolate chips. Stir quickly so that the heat from the mixture melts the chocolate into a smooth, glossy consistency.

Add in the marshmallow creme, vanilla extract, and salt. Stir vigorously until everything is well combined and the mixture is creamy. You’ll want to work quickly here, as the mixture can start to set.

Pour the mixture into your prepared baking dish and spread it evenly. Let it cool at room temperature first, then pop it in the refrigerator for at least 2 hours to firm up.

Once the fudge is set, lift it out using the foil lining, place it on a cutting board, and cut it into small squares. Enjoy the fruits of your labor!

Why You'll Love This Recipe

  • Simple ingredients that pack a punch.
  • No need for a candy thermometer—just follow the timing!
  • Rich, smooth texture that melts in your mouth.
  • Perfect for holiday gifts or a cozy night in.

Ingredients

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 cup semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla extract
1/2 teaspoon salt

Step-by-step Instructions

1. Prepare a square 9-inch baking dish by lining it with aluminum foil and greasing it lightly.
2. In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a boil.
3. Continue to boil for 5 minutes, stirring constantly to prevent it from burning.
4. Remove from heat and quickly stir in the chocolate chips until melted and smooth.
5. Add the marshmallow creme, vanilla extract, and salt. Stir vigorously until well combined and creamy.
6. Pour the fudge mixture into the prepared baking dish and spread evenly.
7. Allow the fudge to cool at room temperature until set, then refrigerate for at least 2 hours.
8. Once firm, remove the fudge from the dish and cut into small squares.

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