Easy Chocolate Fudge Recipe
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You'll love this Easy Chocolate Fudge Recipe that's rich, creamy, and melts in your mouth! It's a homemade condensed milk fudge that's great for Christmas treats, holiday charcuterie boards, and edible gifts. Packed with simple ingredients, a smooth texture, and big chocolate flavor for the perfect holiday fudge recipe!
Why You'll Love It!
- Rich Chocolate Flavor: Smooth, creamy, and loaded with rich chocolate and crunchy pecans.
- Quick and Easy: Made on the stovetop with simple pantry ingredients.
- Easy to Share: A sweet addition to any dessert table or gift box.
Jump To
It's candy time! 🍫 Every year when Christmas rolls around, I make a batch of this chocolate pecan fudge to get in the holiday spirit. It's one of those nostalgic candy recipes that reminds me of my childhood. Plus, the smell of chocolate in the air causes my husband to rise out of his recliner to see what's cooking! 🤣
This condensed milk fudge recipe turns out rich and creamy every single time! I love that it's made with Eagle Brand milk and stirred with a wooden spoon over medium heat until it's silky and smooth. Add peanut butter chips, dark chocolate chips, or a few crushed candy canes for a festive touch during the holiday season. 🎄
If candy is your passion, be sure to try my Chocolate Peanut Butter Balls, a big batch of Oyster Cracker Candy, and this wildly popular Oreo Peppermint Bark. The kids will also go crazy for these Reindeer Candy Treats! Add these items to a holiday gift tin, along with a few slices of homemade fudge, and you've got a present that will definitely spread lots of joy! ❤️
Ingredient Notes
Here's what you'll need to make this homemade chocolate fudge. For quantities, see the printable recipe card below.
- Sweetened Condensed Milk: Creates that rich, creamy base that makes this fudge smooth and sweet.
- Chocolate Chips: You can use dark, semi-sweet, or milk chocolate. I like milk chocolate best for a softer, sweeter flavor.
- Salt: A pinch balances the sweetness and makes the chocolate pop.
- Vanilla Extract: Adds a warm, homemade taste that ties everything together.
- Mini Marshmallows: These melt right in and give the fudge its silky, creamy texture.
- Chopped Nuts: Pecans are my first choice, but you can use whatever you like for a little crunch in every bite.
- White Baking Chips: These melt in at the end to make the fudge extra smooth and creamy.
How to Make Chocolate Fudge
- Line an 8 x 8 pan with parchment paper. In a medium size saucepan, add the sweetened condensed milk, chocolate chips, and salt.
- Cook mixture on low heat just until it's melted.
- Add the white baking chips and marshmallows and stir vigorously until it's completely melted.
- Return chocolate to low heat for a few minutes, stirring consistently until you get a silky smooth mixture.
- Remove from heat and add the vanilla extract and the chopped nuts. Stir well.
- Spread mixture into the prepared pan and cover with plastic wrap to prevent it from drying out.
- Place fudge in the refrigerator to cool for about 2 hours before slicing and serving.
- Lift the fudge out of the pan by holding on to the sides of the parchment paper. Cut into even 1-inch squares. You should be able to get 64 servings.
- Serve in a festive dish, or add to a holiday gift tin for sharing with friends.
Favorite Pairings
- Hot Coffee: Perfect for dunking a piece or two.
- Cold Milk: There's nothing better with fudge than a cold glass of milk.
- Vanilla Ice Cream: Add some fudge on top of vanilla ice cream and call it dessert.
- Fresh Strawberries: A few berries on the side keep things from getting too sweet.
Variations
- Nut Swap: Use walnuts, almonds, pistachios, or hazelnuts instead of pecans.
- Dark Chocolate: Try dark or semi-sweet chocolate for a deeper flavor.
- Peppermint Fudge: Stir in a drop or two of peppermint extract for a holiday twist.
Helpful Tips
- You don't need a candy thermometer for this recipe. Just follow the easy instructions and it'll turn out smooth and creamy.
- You can make this fudge in the microwave. Use a heatproof glass bowl and cook for about 3 minutes, stirring and adding a little more time if needed.
- Avoid making fudge on humid or rainy days since too much moisture can keep it from setting properly.
- Let it cool in a dry spot away from direct sunlight for the best texture.
- Keep the heat low and steady so the sugar doesn't scorch.
Recipe FAQ
Yes, just stir in a 7 ounce jar of marshmallow creme with the hot mixture until melted and smooth.
No, this recipe sets up just fine without it. There's no need to add any other stabilizers.
You can, but a regular saucepan works just fine. That's one of the best parts about this recipe!
Storage Guide
- Room Temperature: Keep covered in an airtight container for up to 2 weeks.
- Refrigerator: Store up to 3 weeks in the refrigerator for firmer fudge.
- Freezer: Wrap tightly in foil or wax paper and place in a freezer-safe container up to 3 months. Thaw to room temperature before serving.
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Recipe Card
Easy Chocolate Fudge Recipe
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 (14 oz) can sweetened condensed milk (Eagle Brand is recommended)
- 18 oz. bag chocolate chips (dark, semi sweet, or milk chocolate will all work)
- ½ tsp. salt
- 1 tsp. vanilla extract
- 2 cups mini marshmallows (can substitute a 7 oz jar of marshmallow creme)
- 1 cup chopped nuts (I'm using pecans, but walnuts also work well)
- ½ cup white baking chips (or white chocolate chips)
Instructions
- Line an 8 x 8 pan with parchment paper. In a medium size saucepan, add the sweetened condensed milk, chocolate chips, and salt.
- Cook mixture on low heat just until it's melted.
- Add the white baking chips and marshmallows and stir vigorously until it's completely melted.
- Return chocolate to low heat for a few minutes, stirring consistently until you get a silky smooth mixture.
- Remove from heat and add the vanilla extract and the chopped nuts. Stir well.
- Spread mixture into the prepared pan and cover with plastic wrap to prevent it from drying out.
- Place fudge in the refrigerator to cool for about 2 hours before slicing and serving.
- Lift the fudge out of the pan by holding on to the sides of the parchment paper. Cut into even 1-inch squares resulting in 64 servings.
- Serve in a festive dish, or add to a holiday gift tin for sharing with friends.
Notes
- You don't need a candy thermometer for this recipe. Just follow the easy instructions and it'll turn out smooth and creamy.
- You can make this fudge in the microwave. Use a heatproof glass bowl and cook for about 3 minutes, stirring and adding a little more time if needed.
- Avoid making fudge on humid or rainy days since too much moisture can keep it from setting properly.
- Let it cool in a dry spot away from direct sunlight for the best texture.
- Keep the heat low and steady so the sugar doesn't scorch.
Nutrition
Nutrition info is an auto generated estimate.
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