Homemade Fudge

Creamy, rich, silky smooth with a surprise bit of crunch in each bite, this Homemade Fudge is wonderful for holiday baking. Quick, fast and super simple.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 226kcal

Author: Tornadough Alli

Ingredients

16 ounces semi-sweet chocolate baking bars finely chopped
7 ounces marshmallow creme
2 teaspoons vanilla extract
3.5 cups granulated sugar
12 ounces evaporated milk
2 tablespoons unsalted butter
¼ teaspoons fine sea salt
2 cups chopped walnuts

Instructions

Place the chopped chocolate, marshmallow creme, and vanilla into a large bowl, and set aside. Line a 9x13 baking dish with foil, spray with cooking spray, and set aside.
In a dutch oven or large pot, add the sugar, evaporated milk, butter, and salt. Place over medium heat, constantly stirring, until it comes to a boil, about 10 minutes
Reduce heat to low, continue to stir constantly, and simmer for 5 minutes.
Immediately pour the mixture into the bowl with the chopped chocolate.
Stir until smooth.
Add the nuts, and stir them in. The mixture will be thick. Pour the fudge into the prepared baking dish and smooth out the top.
Let the fudge sit on the counter until it comes to room temperature. Cover and place in the fridge for at least 2 hours to set up. Cut into small pieces and serve.

Notes

Add other mixins, or leave out the nuts to change up the texture.
Enjoy this fudge up to 3 months later by freezing it, see how to do that above.
It's simple enough to scale this recipe for bake sales, holiday parties, bake exchanges, etc.
We use semi-sweet chocolate because it makes the fudge not too overly sweet. It's just the perfect amount of sweetness. Just use good, quality chocolate if you want to change it up.
Feel free to add other mixins or flavors to the mix, see above for ideas.
Enjoy your fudge straight from the refrigerator, or let it warm up to room temperature before snagging a bite.

Nutrition