Fool-Proof Homemade Fudge takes just 5 minutes to make and only requires a handful of ingredients for perfectly smooth and creamy fudge every time.
The tree is up and decorated, stockings hung, and twinkly lights are on the house, but nothing screams Christmas quite like homemade fudge. Fudge is one of those desserts that you just don’t ever see any other time of year; but between Thanksgiving and New Years, we are all about the fudge.
Let’s be honest, not all fudge is created equal. We have all experienced some gritty, sub-par fudge in our lives. It’s a very sad thing that we are here to rectify! Fool proof homemade fudge is quick, easy, and completely smooth. We know you’ve been led astray in the past, but trust us, this truly is the best and creamiest fudge ever!
Flavor Variations:
There are so many flavor variations for fudge, and we love them all!
Nut Fudges: stir in 1/2 cup roughly chopped nuts (pecan, walnut, or almond). Consider replacing all or part of the vanilla extract with the corresponding nut extract.
White Chocolate Fudge: replace semi-sweet chocolate chips with white chocolate chips.
Marbled Fudge: make half of the recipe with white chocolate chips and the other half with semi-sweet chocolate chips. Spoon each into prepared pan to dot the bottom then use a butter knife or toothpick to swirl together.
Mint Chocolate Fudge: replace vanilla extract with 1 teaspoon peppermint extract.
Peanut Butter Fudge: requires a slightly different recipe using 14 ounces sweetened condensed milk, 1/2 cup creamy peanut butter, 12 ounces white chocolate chips, and 1 teaspoon vanilla extract.
Where’s the sugar?
Sugar is what can make fudge gritty, and we definitely don’t want gritty fudge. By using sweetened condensed milk, you don’t need any additional sugar, and there is no grittiness! Win win!
Troubleshooting: My fudge didn’t set up!
This recipe requires only three ingredients so it’s important that you use the correct ingredients and avoid making any substitutions. The main reason why your fudge may not set up is that you may have inadvertently used the wrong ingredients.
SWEETENED CONDENSED MILK: We DO NOT recommend using a low-fat or fat-free sweetened condensed milk. DO NOT use evaporated milk, milk, cream, or half and half. Only use full fat sweetened condensed milk. For a dairy-free alternative, sweetened condensed coconut milk has been reported to work, but results may vary.
CHOCOLATE CHIPS: The flavor of your fudge will only be as good as the quality of the chocolate chips you use. This recipe works best when made using semi-sweet chocolate chips. DO NOT use carob chips, sugar-free chocolate chips, or other chocolate chip alternatives. Sometimes off-brand or cheap chocolate chips are not actually chocolate so be sure to read the label closely. Milk chocolate chips contain a different fat ratio and may cause your fudge to be on the softer side.
Storage Instructions:
Fudge needs to be stored in an airtight container in the fridge. However, if you want to store it for longer than a month, your best bet is to wrap it in plastic wrap, place in a freezer bag, and freeze.
If you like this recipe, you may be interested in these other delicious holiday dessert recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I just made my second batch of this yummy fudge. Thank you for your help.
I made this today and it is a lovely creamy fudge but, an absolute nightmare to remove from the paper and cut neatly. I must be doing something wrong but thank goodness I made it for me.
Easy, yummy recipe. My kids wouldn’t stop picking one piece after another before I could even finish cutting.
Can it be made on the stove, without affecting the outcome?
Should be fine using the “bain-marie” method to keep it from burning.
Easy to do ! Chocolate flavor ! Recipe easy to follow !
Density way way to dense. It stores good in the fridge but still comes out messy. Let it sit out of the fridge for a while then it will firm up. Next time I make this I will throw in some of my own techniques and see what happens.
Yummy and easy!!!!
Better than most fudge out there. So easy (NO EFFORT) and takes no time. It’s delicious at room temperature AND from fridge or freezer. I have shared this with many of my friends and family. The only negative is having to wait until it’s set.
This was way easier than my other fudge recipe that uses marshmallow cream. Thanks Rachel for sharing this.
T
I love this recipe. I use dark chocolate chips and put mini marshmallows in the pan before I put the fudge in the frig.