The key is to use store-bought marshmallow creme instead of using sugar and a candy thermometer to make sure you boil for long enough and get to the right temperature. The marshmallow creme has basically done that step already for you and making fudge becomes as easy as combining everything in a saucepan and pouring it into a cake pan or baking sheet.
There are a few tips that will help along the way – like lining the cake pan with parchment paper so that the fudge is easy to remove, or using a sharp knife, dipped in hot water to make cutting perfect cubes a lot easier – but basic fudge is really not very hard to make and the rewards are big! Once you have the basic recipe and technique down, you can make any variation of fudge you like. Here’s a recipe for a dark chocolate orange fudge that is as pretty as it is delicious.
Just follow the recipe as it’s written. Easy and delicious.
I love this recipe. So easy and delicious. Thanks for sharing
Great recipe ! !! Easy to make , ,,
I added raisins and walnut pieces to the basic, just like grandmom did.
what did i do wrong, it taste good but it didn’t set
Hi Debbie. Did you let it cook for the full 5 minutes? The sugar needs that time in order to move to a crystalized stage and set up. That’s all I can think of without having been with you when you made it. Hope it helps.
ML
Can I add Walnuts to this?
Sure! Go for it!
I have NEVER made fudge before and I must say this recipe is great! I watched Meredith’s video and I made plain fudge, and fudge with walnuts. And so far everyone has loved it. This is such a personal, quick, and easy way to really impress your friends and family this holiday season. THANK YOU MEREDITH!
Cooling on my counter right now. So easy!
Easy recipe and the parchment paper is a great idea. I added chopped pecans.
The chocolate fudge was delicious and easy to make. I used a candy thermometer for years, but not anymore. Thank you!
Easy to make! Absolutely delicious! Thanks for the recipe!
How much walnuts and marshmellows should add, and at what point do you add them?
Hi Diane. How much you add depends entirely on you and how much you want. Just add the nuts until it looks like what you’d like it to look like. If you want the nuts INSIDE the fudge, stir them in with the vanilla. If you want them just decorating the top, press them into the top once the fudge is in the pan.
Good, easy
I made this type of fudge years ago…but this recipes is much better and not as sweet as the fudge I made years ago. I will definitely make it again. Took it to work and they all loved it.
Hi Meredith! Love following you! Love your recipes! I made your fudge a couple weeks ago. It was so delicious. My husband loved it and couldn’t wait for me to make more. I just made some. It’s cooling but the top is wet. It looks like oil. I don’t remember this. Why? What did I do wrong?
Hi Julie. This is a bit of a mystery. I can think of two possible answers. Did you happen to cover the fudge while it was cooling? This could have cause condensation to gather on the top of the fudge. The other possibility is that perhaps the mixture got too hot and the butter separated out and accumulated on top. I haven’t had that happen to me when I’ve made it, however, so I’m not exactly sure what went wrong for you this second time.
Easy recipe, I made it as an 18 year old with little experience. Tastes great!
Hello
Can you use low fat evaporated milk?
Yes you can!
My mom always used miniture marshmallows instead of cream. But Iam going to try yours. My moms was delicious .😊😷🍁🍂
Looking for your tips on how to turn this recipe into a peanut butter fudge.
Hi Judy. I’m going to develop a peanut butter fudge recipe and will have that up on the website in the coming weeks. Stay tuned!
Going to try this for the Holidays – can it be made with peanut butter?
Hi Sandi. I haven’t actually tested this recipe with peanut butter yet. I do plan on adding a peanut butter fudge recipe to my website in time for holiday baking this year, so stay tuned!
Haven’t made it yet but have a question: if I wanted to put peanut butter in the fudge how much would I put and at what step in the recipe should it be added.
Hi Sandra, I haven’t tested this recipe with peanut butter yet but I do plan on adding a peanut butter fudge recipe to my website in time for holiday baking this year, so stay tuned!
If you want to add walnuts, do you need to toast them first?
Hi Nora, you don’t HAVE to toast them first, but you will definitely enhance their flavor if you do.
Can I use a different sugar like monk fruit sugar or stevia?
Thank you
Hi Renee,
I haven’t tried a sugar substitute in the fudge, but you could give it a try. Let me know how it turns out.
ML
Can this fudge be turned into chocolate orange fudge. Any idea of how much orange extract to use
You can make this dark chocolate orange fudge with this recipe: https://bluejeanchef.com/recipes/chocolate-orange-fudge/
I have a question about the boiling process; when you say “bring to a boil” do you mean rolling boil, when bubbles start forming around the pot, or just starts to boil in the middle? Then start timing? I hope this makes scents, I usually use a thermometer.
Hi Lynne. You will want to keep it at a low rolling boil and start timing when the boiling starts in the middle of the pot. You can also use a candy thermometer and boil until the mixture reaches 234ºF.
This is the best fudge recipe. I’ve used it for years….creamy, perfect chocolate flavor, and it’s a no fail process!!
I have made this recipe many Christmas seasons. It’s simple to make and always a favorite. I usually make one batch with nuts and one batch without nuts. Stores well in an airtight container.
You can make this even if you aren’t a baker and/or candy maker.
This is very similar to Fantasy Fudge. I make this every year at this time. You can even make it on a rainy day unlike old fashioned fudge from years and years ago. Fantasy fudge only uses one kind of milk chocolate chips and the marshmellow cream is stirred in last. I am going to try yours as it seems easier for me to stir the chips in last.
Make this ever year. This year I’m making it to send to my son in Oregon.
Thanks for the simple recipe Meredith!
Yum. Try almond extract as a variation. It’s yummy, too!
Where can you get the silicon liner? Can’t wait to try this out.
Hi Kathie. The liners I used at the time were a product from QVC. You could search their website or find them on Amazon or any cooking store. You can also use parchment paper to line the pan as well.
I just tried making this and must have messed something up. The bottom of the pan got all burned. I had it on a medium heat and was stirring a lot blend the ingredients. Should I put the ingredients in the order you post, or should the liquid go in first (butter, and evaporated milk) and then the sugar and salt and marshmallow?
Hi Nadine. It really does not matter what order you put the ingredients in the pan. Once you add all the ingredients to the pan you can stir them until the sugar dissolves, the marshmallow crème melts and the mixture comes to a boil. Then boil at a low rolling boil for 5 minutes. If the bottom of the pan burned, the heat was probably too high. Be sure to remove the pan from the heat before stirring in the chocolate chips.
Thank you Meredith. I am going to try again. Can’t wait to taste them!
I made this last Christmas and it was so easy and delicious.
Good morning. Is there a difference if I use regular as opposed to powdered sugar?
The recipe does call for regular sugar.
I have never been able to make decent fudge until this recipe. No more trying to boil to a certain stage. This is easy to make and tastes great. Made it several times and it never failed.
My new go too