Basic Chocolate Fudge

I can keep a secret and as long as you promise not to tell anyone how easy it is to make this basic chocolate fudge, I won't tell anyone either!

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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.

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Basic Chocolate Fudge being cut into cubes on a marble counter.

One variation you could make to this fudge is to make a chocolate swirl fudge. You could do this by dividing the marshmallow mixture in half before you add the chocolates and  then add one type of chocolate to each half of marshmallow. Then, pour the two different chocolate fudge mixtures into the pan and swirl them together. When it sets, you’ll have a beautiful pattern. Or, you could sprinkle some chocolate sprinkles or other edible decorations on the fudge before it sets for another pretty look.

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Basic chocolate fudge on a marble counter with gift boxes and ribbons.

If you don’t feel like making a variation or decorative fudge, don’t worry. Sometimes the very basic, most simple version is the best version. Simply pop some cubes into little paper boxes or bags and give them away. I guarantee no one will complain!

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Basic Chocolate Fudge on a marble counter.

Watch The Recipe Video

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Basic Chocolate Fudge

  • Prep Time: 10 m
  • Total Time: 10 m
  • Servings:


  • cups sugar
  • cup evaporated milk
  • ¼ cup butter
  • 7 ounces marshmallow cream
  • ¼ teaspoon salt
  • 1 cup good quality milk chocolate chips
  • 2 cups good quality semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract


  1. Combine the sugar, evaporated milk, butter, marshmallow cream and salt in a medium saucepan and bring to a boil. Cook for 5 minutes, stirring regularly.
  2. Remove the pan from the heat and stir in the two different chocolates. Stir until the chocolates have melted and are well combined.
  3. Add the vanilla extract and stir.
  4. Pour the fudge into a 9-inch square pan (either buttered well, lined with parchment paper or coated with a non-stick surface), smooth it out until smooth and let it cool. When ready to enjoy, cut into squares and serve. Store in an airtight container in the fridge.
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Comments (52)Post a Reply

    1. 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.


  1. 5 stars
    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!

  2. The chocolate fudge was delicious and easy to make. I used a candy thermometer for years, but not anymore. Thank you!

    1. 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.

  3. 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.

  4. 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?

    1. 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.

    1. 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!

    1. 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!

  5. 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.

    1. 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!

    1. 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.


  6. 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.

    1. 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.

  7. 5 stars
    This is the best fudge recipe. I’ve used it for years….creamy, perfect chocolate flavor, and it’s a no fail process!!

  8. 5 stars
    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.

  9. 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.

    1. 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.

  10. 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?

    1. 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.

  11. 5 stars
    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.

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