Fudge is the ultimate holiday treat! This Simple Chocolate Fudge Recipe is quick, easy and perfect for chocolate lovers.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Easy Fudge Recipe
Enjoy this rich, chocolaty fudge plain or add some extras. This fudge recipe is a fantastic base that can easily be dressed up.
Just add the usual fudge accessories: Nuts, Candy Canes, M&M’s, Oreos, Marshmallows, Sprinkles, Candied Fruit, Coconut or whatever floats your boat.
I like to enjoy this fudge as is. Maybe with a sprinkling of powdered sugar.
You could technically call this my very first recipe creation.
Back in my early 20’s I was attempting to follow a recipe for fudge. Somehow I totally messed up the recipe … ehem, probably a few too many cocktails.
{My cooking skills came later in life, y’all!}
But, the mistake actually made {in my humble opinion} a better fudge consistency. And I have been making it this way ever since. It is the one Christmas treat that I get multiple requests for each year.
This fudge recipe is simple and tastes fantastic. It also holds it’s shape really well at room temperature. A great addition to any Holiday Treat Platter.
Happy Holidays and I hope you Enjoy!
Simple Fudge Recipe
Fudge is the ultimate holiday treat! This Simple Chocolate Fudge Recipe is quick, easy and perfect for chocolate lovers.
Ingredients
- 1/2 Stick Butter - cubed, 4Tb
- 1/2 Can Sweetened Condensed Milk, 7oz
- Small Pinch of Salt
- 1 Jar Marshmallow Fluff, 7 oz
- 1 Bag Ghirardelli Milk Chocolate Chips, 11 oz
- 1 Bag Ghirardelli Bittersweet Chocolate Chips, 10 oz
- 1/2 tsp Vanilla Extract
Instructions
- Line an 8x8 glass dish with foil and spray generously with non-stick. Set aside.
- In a large pot over medium/low heat -
- Melt the butter then add the half can of sweetened condensed milk. (I just eyeball it)
- Add the salt and marshmallow fluff. Stir continuously until the ingredients are mostly incorporated.
- Add the chocolate chips and stir vigorously until the fudge mixture is completely smooth. (This will take a little muscle. I once snapped a wooden spoon in half during this process)
- Once smooth, stir in the vanilla extract.
- Pour fudge into the prepared dish and refrigerate 6+ hours or until firm.
- Cut into squares and sprinkle with powdered sugar.
- Serve & Enjoy!
Notes
I use Ghirardelli Chocolate Chips because they are amazingly delicious and manufactured right here in California. {This post is not sponsored by Ghirardelli} Use your favorite chocolate!
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 164Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 64mgCarbohydrates 22gFiber 1gSugar 18gProtein 2g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
More Easy Holiday Treats:
29
I would have never guessed marshmallow fluff was in fudge! This looks delicious. And don’t you love it when mistakes turn out even better than what you wanted?!
Absolutely! Thanks Caitlin 🙂
Could you melt the chocolate chips in the microwave, and then add?
Hi Jackie, I suppose you could get the chocolate melted in the microwave and then add if you prefer to do it that way. Just be sure to stop and stir the chocolate frequently so it doesn’t get funky 😀
Is it normal for it to look like theres liquid in it? Mine has liquid on tge sides 🙁
Hi Jessica! That is strange. I’ve never had a batch of fudge turn out liquidy. If it is only on the sides, could it possibly be from the non stick spray? Or did you use something else as a non stick?
Same thing just happened to me too…it was so wet I had to pad the top before refrigerating. I followed the recipe exactly (except I use Nestle chips) so I’m not sure what happened. It seized up and got all weird at the end. =/
Oh no. I’m sorry to hear that this recipe did not work out for you. I’ve never had this problem when making this fudge. I did a little research to see what could be the cause. The most common cause is too high heat or any tiny bit of moisture. Thanks for your feedback and Happy Holidays!
what if I wanted to add bourbon? Any tips on how to adjust recipe?
I think you could just add a splash of bourbon and the fudge would be fine. Great idea, by the way!
Over the course of 30 years I made FUDGE using the silly “instructions” on the side of the “marshmallow fluff” (?) jar. I ALWAYS added 25% MORE BUTTER — ALWAYS — and I used 50% MILK and 50% SEMI-SWEET CHOCOLATE goodies. I ALWAYS heated SLOWLY ….. very much so ….. and added each ingredient SLOWLY so every tiny bit melted completely. Then I added more of EACH and SLOWLY allowed it to “melt” — always stirring until my wrist begged for mercy! SLOW SLOW SLOW addition of the ingredients resulted in “MY BEST FUDGE”. NEVER RUSHING …… just going “slowly”.
SO …. I had the “CONDENSED MILK”……… MARSHMALLOW ‘FLUFF” …… EXTRA BUTTER …… and the CHOCOLATE plus just a TAD (TAD = REALLY SMALL AMOUNT) of salt! MELT – MIX – MIX – MELT – STIR GENTLY (GENTLY as in SLOWLY) and keep MIXING all the goodies until it LOOKED SMOOTH AND ……… well ……… SMOOTH! Then I tasted! FUDGE will taste as it will when chilled 90% of the time; if you LOVE THE TASTE when WARM you will love the taste when the FUDGE IS COMPLETELY DONE!
GO SLOW —– GO SLOW —– GO SLOW and USE A BIT LESS HEAT to MELT and COMBINE! Be PATIENT! DO NOT FORGET the 25% ADDED BUTTER and the MIX of MILK and SEMI-SWEET CHOCOLATE! Hey ……… it ain’t rocket science it’s FUDGE! IF YOU DO NOT “BURN IT” you will LOVE THE TASTE! ANY “chocolate lover who weighs more than 25 POUNDS above their IDEAL WEIGHT will tell you ……… MORE BUTTER …… MIX CHOCOLATES…….. MELT SLOWLY ……. STIR UNTIL YOU ACHE ……… LEAVE OUT the NUTS and fancy “flavor enhancements” and YOUR FUDGE WILL BE CREAMY AND DREAMY! I GUARANTEE!
What’s missing from this recipe is the white sugar to give it a slight “crystalline” texture. I tried this thinking it was the same as on the Fluff container. It came out smooth but soft, more like thick frosting than fudge. Not enough body or density for my liking. But, hey, I thought I’d give it a try.
Mine was also very liquidy on top. Did exactly as directed. 🙁
I made this fudge last year for christmas. Everyone I mailed too, loved it. I’m going to make it this morning, not waiting for christmas😆.
Yay!!! Merry Christmas 😀
Hate to give a bad review but i had the same results as others. Followed recipe to the letter.
Result was a thick fudge but with a watery chocolate Liquid that pooled up. Chilled and cut as directed. Dissnt enjiu the flavor. Not like a fudge youd buy at a confectionery. The fudge is chewy like a melted choocolate Tootsie roll. Sorry. Going to have to keep looking. Bummed I wasted money. I splurged for Godiva chips since my store was out of ghiradeli. Will likely toss.
Thanks for your feedback. Fudge seems to be one of those things that works for some and not for others. I’ll remake this recipe to double check, although I have made this several times in the past. Just to be sure. 🙂
Did you use margarine? It has water in it.