Classic Fudge


Is there really anything better than a piece of delicious fudge? It only takes a square of this creamy, chocolatey goodness to satisfy the biggest sweet tooth or a current chocolate fix. Fudge is a must for sharing with friends and family during the holidays, and one batch goes a long way. If you've never made homemade fudge before, this is your year to try.....I've got all the steps laid out for you so it's easy! If you are a previous fudge producer, you still need to try this recipe and see what you think. We've tested lots of recipes, and this one is by far our favorite!


Classic Fudge

Makes either a 9x13 or 8x8 pan


3/4 cup butter

2 cups sugar

1 cup brown sugar

2/3 cup evaporated milk

12 oz. semi-sweet chocolate chips

7 oz. marshmallow cream or fluff

1 teaspoon vanilla


Line either a 9x13 pan or 8x8 pan with foil, depending on how tall you want your fudge. Leave an overhang on the edges so you can remove the fudge from the pan. Set aside. In a large saucepan over medium heat, melt butter, sugar, brown sugar, and evaporated milk together. Bring to a full rolling boil, stirring constantly. Reduce heat to low and continue to boil and stir constantly for 2 minutes. Remove from the heat and stir in chocolate chips, marshmallow cream, and vanilla until smooth. Pour fudge into prepared pan and spread evenly. Allow to cool in refrigerator and cut into squares.


Step-by-step tutorial:


Gather your ingredients. You will need 1 1/2 sticks butter, sugar, brown sugar, evaporated milk, semi-sweet chocolate chips, marshmallow cream or fluff, and vanilla.


Prepare a pan. You can choose to either do a 9x13" pan or an 8x8" pan depending on how tall you want your fudge. This time I used an 8x8 pan because it makes tall fudge that is great for pictures, but you may like the size of the 9x13 fudge best to get bite size pieces. Line the pan with foil, leaving an overhang on both edges so you can easily lift the fudge out of the pan when ready.


Ok, here we go! You won't believe how simple this is! In a large saucepan, add 3/4 cup butter (1 1/2 sticks), 2 cups sugar, and 1 cup packed brown sugar. Pour in 3/4 cup evaporated milk. Over medium heat, melt all of the ingredients, stirring frequently.


Once melted, you will want to start stirring constantly. Bring the mixture to a full rolling boil. This will take some time because you are getting the mixture to a very hot temperature so that it will make fudge and not just be a hot chocolate sauce. Be patient, and keep stirring! Once it starts to be a full boil, set a timer for 2 minutes, turn the heat to low, and keep boiling and stirring for 2 minutes. This method has never failed me. I've also made fudge recipes with a candy thermometer, but the beauty and easiness of this one is you don't have to use one and it works.


After the 2 minutes of boiling, remove from the heat. Pour in 12 oz. of semi-sweet chocolate chips, 7 oz. marshmallow cream (out here in the east I can only find marshmallow fluff at my stores), and 1 teaspoon vanilla. Stir until smooth.


Immediately pour the fudge mixture into your prepared pan.


Smooth the top and put in the refrigerator to set. You can also just leave on the counter to cool completely, but we don't have the patience to wait that long!


Once set, pull the fudge out with the foil handles onto a cutting board. Slice into squares, whatever size you prefer. Then take that first bite! You will be in heaven!


Serve at parties, gift to friends, or just keep on a cute Christmas plate for your family to enjoy for as long as it lasts. Even if I hide ours in the refrigerator, I find myself craving a piece about every hour, so it goes away in a hurry! Enjoy!


Recipe Source: Shanna's recipe box

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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