Easy fudge recipe with condensed milk and marshmallows

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Our Easy Chocolate Fudge recipe makes yummy homemade Chocolate fudge each and every time you make it. And no candy thermometer is needed … hooray!

Everyone needs a good fudge recipe for the Holidays. We’ve tried a lot of them over the years and this Easy Chocolate Fudge recipe is our favorite.  And because the directions are so simple, this homemade candy is basically foolproof and you’ll get creamy, yummy homemade Chocolate fudge each and every time you make it. And did we forget to mention it? No candy thermometer is needed … hooray! So grab the chocolate and let’s make some holiday fudge!

Ingredients You Will Need

Cooking Instructions

Step 1: Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
Step 2: Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process. Take off the heat and add the Vanilla. Stir until combined.

Step 3: Line an 8×8″ baking pan with parchment paper.
Step 4: Pour the fudge mixture into the pan.
Step 5: Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan.
Step 6: Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)

Step 7:  Remove from the refrigerator and cut into individual pieces. 

Expert Tips and FAQ’s

What kind of chocolate should I use?

The better chocolate you use, the better your fudge will taste. When making fudge (as opposed to cookies), we like to use Ghirardelli chips. We have found that a combination of Milk Chocolate Chips and Semi-Sweet Chocolate Chips is perfection. Not too sweet, not too much like a chocolate chip cookie. If you only have Semi-Sweet Chips, don’t worry. That will work too.

Serving/Storage Tips

Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Other Chocolate Recipes You Will Love

• The Best Chocolate Buttercream Frosting
• Chocolate Rice Krispie Treats
• Chocolate Crinkle Cookies
• Homemade Brownies with Chocolate Mint Frosting

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Ingredients

• 1 bag Milk Chocolate Chips (11.5 oz.)
• 1 bag Semi-Sweet Chocolate Chips (11.5 oz.)
• 2 cups Mini Marshmallows
• 1 tablespoon Butter (Sweet Cream Salted)
• 1 can Sweetened Condensed Milk (14 oz.)
• 2 teaspoons Vanilla Extract

Instructions

1. Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
2. Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process. Take off the heat and add the Vanilla. Stir until combined.
3. Line an 8x8" baking pan with parchment paper.
4. Pour the fudge mixture into the pan.
5. Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan.
6. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
7. Remove from the refrigerator and cut into individual pieces.
8. Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Notes

What kind of chocolate should I use?
The better chocolate you use, the better your fudge will taste. When making fudge (as opposed to cookies), we like to use Ghirardelli chips. We have found that a combination of Milk Chocolate Chips and Semi-Sweet Chocolate Chips is perfection. Not too sweet, not too much like a chocolate chip cookie. If you only have Semi-Sweet Chips, don’t worry. That will work too.

Serving/Storage Tips
Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.