This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in under 15 minutes with a ton of add-in options.
Over the years, I’ve mentioned a time or two (or 12) that I really don’t like fudge. Kind of weird, I know.
As a lover of ALL things chocolate, it doesn’t make a whole lot of sense, and some of you have questioned my sanity (don’t worry, you’re not the first to do so). I’ve done a lot of soul-searching over the years, and I think I’ve realized that my “meh-ness” about fudge is because it’s often so sweet that it detracts from the fact that I’m eating something chocolatey.
And if I’m going to have chocolate, I want it to be dark, decadent…and worth the hype. Fudge has rarely been worth the hype over the years.
Last year, in my newsletter, I sent out a few holiday-only recipes, including a fudge recipe from my mom. It’s a great recipe, but the yummy factor hinges on the use of peanut butter chips (not a bad thing… but it’s not exactly a classic, easy, homemade fudge recipe, either).
It was fast-forward, when I spent time with Cathy at a show of her world-famous celebrities enjoying music in a familiar setting around Jackson Hole. Murray. He provided the sweet primer that I was looking for in my life and I thought, “I want to get back to the taste of memories through the rest of my life.”
Then, as a bonus, Aunt Cathy told me how ridiculously easy this dessert was to make, and I realized I needed to let candy back into my life.
Unfortunately, Aunt Cathy’s recipe uses a special chocolate that isn’t readily available, so when I tried to replicate the recipe at home, I had a hard time getting it to match hers. However, after many, many batches, I think I’ve come up with an easy-to-make dessert recipe that, while not exactly like Aunt Cathy’s, is pretty close in that: I really like this dessert.
Based on my past history, that’s saying a lot.
A piece of fudge on white parchment paper, with a square cut out in the corner and a sprinkle of marshmallows and chocolate chips on the side of the parchment paper.
Delicious and creamy, this dessert is soft and almost truffle-like in consistency. Is it sweet? Yes, yes… it is a dessert after all. However, semi-sweet chocolate and the essential additions of vanilla and salt counterbalance the sweetness.
I know marshmallow recipes aren’t exactly new these days (they’ve been around for ages), but this one is definitely the best marshmallow recipe or any other dessert recipe I’ve ever tried.
If you’re looking for an easy-to-make, classic, and exceptionally delicious dessert recipe, this one is for you!
The Easiest Fudge Ever
Makes: 16 small squares (8 x 8 or 9 x 9 inch pan)
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients
- 3 cups (510 g) semisweet chocolate chips
- 2 cups (114 g) mini marshmallows
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- A pinch of salt
- 1 teaspoon vanilla extract, or substitute another flavoring extract such as peppermint
- Optional add-ins: peanut butter chips or peanut butter, chopped nuts, toffee pieces, M&M’s
- (see note for when to add)
Instructions
- Line an 8×8 or 9×9 inch pan with aluminum foil and lightly grease or butter with nonstick cooking spray. Reserve.
- Combine the chocolate chips, marshmallows, butter, sweetened condensed milk, and salt in a sizable microwave-safe bowl. Microwave for 45 seconds, stirring between each addition, until smooth and creamy. Add vanilla (or other flavoring).
- Add any additional ingredients, if desired (chopped nuts, M&Ms, peanut butter chips, candy pieces, dried fruit, coconut, etc.)
- Spread the fudge evenly into the prepared pan. Add any additional toppings, such as chopped nuts or any of the suggestions above, pressing the ingredients lightly into the soft fudge. Cover the pan with plastic wrap and refrigerate for 1-2 hours to firm up (I mean you could eat it right away, but it will be super soft and gooey… and sooo delicious! :)). Cut into squares.
- Dulce de leche can be kept for several days, tightly covered, in the refrigerator.
Notes
Nutritional Facts: The nutritional information for this recipe is based on fudge (but does not include optional add-ins as they are added based on personal preference).
Peanut Butter: If using chunky or creamy peanut butter in the recipe, mix it in with the chocolate and marshmallows just before it melts.
Toppings: For any other chunky toppings (such as extra chocolate chips, toffee bits, chopped nuts, coconut, peanut butter chips, dried fruit, crushed mint, etc.), add them after the mixture has melted and is smooth and creamy. Meltable ingredients, such as peanut butter chips or extra chocolate, will soften and melt a bit when added to warm fudge, but they need to be added fairly quickly before the fudge sets, and I love the little ribbons of melted flavor they add to the fudge.
Chocolate Chips: Chocolate chips really do matter. That means the brand does matter (for flavor and texture). I’ve had a lot of luck using Ghirardelli semi-sweet chocolate chips…and a great set that’s half Ghirardelli semi-sweet chocolate chips and half Trader Joe’s semi-sweet.
