Easy Homemade Fudge | No Candy Thermometer

This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in less than 15 minutes with tons of add-in options! 

Over the years, I’ve mentioned a time or two (or 12) that I don’t really like fudge.

Kind of weird, I know.

As a lover of ALL THINGS chocolate, it doesn’t make a lot of sense, and some of you have questioned my sanity (don’t worry, you aren’t the first person to do that).

I’ve done a lot of soul-searching over the years, and I think I’ve realized my “meh-ness” about fudge is because it is often so sugary sweet, it detracts from the fact that I’m eating something chocolate!

And if I’m going to have chocolate, I want it to be dark, decadent…and worth it.

Fudge has rarely been worth it over the years.

Last year, in my newsletter, I sent out some exclusive holiday recipes, including a fudge recipe from my mom.

It is a great recipe, but the delicious factor relies on using peanut butter chips (not a bad thing…but also not exactly a classic, easy, homemade fudge recipe).

Fast forward to this summer when my great Aunt Kathy gave me a sample of her world-famous fudge at a family reunion near Jackson Hole.

I died.

It was the first fudge I’d ever tasted that made me think “I kind of want to eat fudge for the rest of my life.”

And then, as a bonus, Aunt Kathy told me how ridiculously easy this fudge was and I realized I needed to let fudge back into my life.

Aunt Kathy’s recipe, unfortunately, uses a specialty chocolate which isn’t widely available, so when I tried to replicate the recipe at home, I struggled to get it just like hers.

However, after many, many batches, I think I’ve ended on an easy homemade fudge recipe that, while not exactly like my Aunt Kathy’s, is pretty darn close in terms of: I really, really like this fudge.

And based on my past history, that’s saying a lot.

Decadent and creamy, this fudge is soft and almost truffle-like in it’s richness.

Is it sweet? Yes, yes…it IS fudge after all.

But the sweetness is balanced out by the semisweet chocolate and the necessary additions of salt and vanilla.

I know “marshmallow” fudge recipes aren’t exactly breaking news these days (they’ve been around forever).

But this recipe is definitely the best of all the marshmallow or ANY fudge recipes I’ve tried.

If you’ve been on the search for an easy homemade fudge recipe that’s equal parts classic and uniquely delicious, this one’s for you!

One Year Ago: Russian Potato and Mushroom Leek Soup
Two Years Ago: Decadent Double Chocolate Mint Cookies
Three Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Four Years Ago: Cinnamon Roll Caramel Popcorn
Five Years Ago: Red Velvet Cheesecake Cake

Yield: 8X8- or 9X9-inch pan

Easiest-Ever Fudge

Prep Time:10 mins

Cook Time:5 mins

Ingredients:

• 3 cups (18 ounces) semisweet chocolate chips
• 2 cups (4 ounces) mini marshmallows
• 14-ounce can sweetened condensed milk
• 2 tablespoons butter
• Pinch of salt
• 1 teaspoon vanilla extract (can sub another flavored extract, like peppermint)
• Optional add-ins: peanut butter chips OR peanut butter, chopped nuts, toffee bits, M&M’s (see note for when to add)

Directions:

1. Line a 8X8- or 9X9-inch pan with foil and lightly butter or grease with nonstick cooking spray. Set aside.
2. In a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt. Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy; stir in the vanilla (or other flavored extract).
3. Add any add-in ingredients, if desired (chopped nuts, M&M’s, peanut butter chips, toffee bits, dried fruit, coconut, etc)
4. Spread the fudge evenly in the prepared pan. Top with any additional garnishes, like chopped nuts or any of the suggestions listed above, pressing the ingredients lightly into the soft fudge. Cover the pan with plastic wrap and refrigerate for 1-2 hours until set (I mean, you CAN dig in right away, but it will be super soft and sticky…and super delicious! :). Cut into squares.
5. The fudge will keep for several days, well-covered, in the refrigerator.

Notes:

If adding peanut butter (creamy or chunky) to the recipe, add it with the marshmallows and chocolate before melting. For any other chunky add-in (like additional chocolate chips, toffee bits, chopped nuts, coconut, peanut butter chips, dried fruit, crushed peppermints, etc), add them after the mixture has been melted and is smooth and creamy. Meltable ingredients like peanut butter chips or additional chocolate will soften and melt a bit when added to the warm fudge, but they needed to be added fairly quickly before the fudge sets up, and I kind of like the little ribbons of melty flavor it adds to the fudge.

UPDATE: I should have included these details, but after a lot of questions, chocolate chips really matter. Meaning, brand matters (because of taste and texture). I’ve had the best luck using Ghirardelli’s semisweet chocolate chips…and a great batch with half Ghirardelli semisweet chips + half Trader Joe’s semisweet chunks.

All images and text ©Mel’s Kitchen Cafe.

Recipe Source: inspired by my great Aunt Kathy, this fudge recipe from Allrecipes, and a Nestle Tollhouse fudge recipe