Easy Fudge Recipe
The BEST homemade fudge recipe that results in the creamiest, richest chocolate fudge each and every time!
Equipment
- Heavy pot
- Sturdy wooden spoon
- Candy thermometer
- 9x13 baking dish
- Heat-proof gloves
Ingredients
- 4 1/2 cups granulated sugar
- 1/2 cup butter
- 1 12-ounce can evaporated milk
- 1 7-ounce jar marshmallow fluff
- 2 .5-pound Hershey's chocolate bars
- 1 12-ounce package semi-sweet chocolate chips
- 2 tablespoons vanilla extract
- 1 cup finely chopped Pecans optional
Instructions
- Unwrap and break apart the Hershey bars and place them in a bowl along with the chocolate chips. Open up the marshmallow creme and place a spoon into the container, and then measure out your vanilla and pecans (if using). Spray your baking dish with non-stick spray, and set it directly next to your stovetop cooking area.
- Combine the sugar, butter, and evaporated milk in a heavy-bottomed pot outfitted with a candy thermometer. Bring the mixture to a boil over medium-high heat, stirring constantly. As the mixture cooks, it will take on a frothy consistency. Keep a close eye on your thermometer, because when it hits 235 degrees (soft ball stage), you will immediately remove the pan from the heat.
- Add the chocolate, marshmallow fluff, vanilla, and pecans to the sugar mixture, and stir vigorously until everything is fully incorporated.
- Working very quickly before the fudge begins to set, pour it into the prepared baking dish, and spread it out evenly. Set the fudge aside to cool completely (at least 3 hours) before cutting it into squares.
Notes
Store the fudge in an air-tight container at room temperature for up to one week. This fudge also freezes beautifully for up to three months.
I love to package it up in small tins to give as gifts around the holidays.
Not a fan of pecans? No problem! Substitute walnuts, or omit the nuts entirely. The choice is yours!