Easy Fudge Recipe
Homemade fudge is a holiday classic, and this Easy Fudge Recipe makes it simple. These chocolatey squares come together fast and are perfect for cookie plates, dessert trays, or gift boxes.
Servings: 36 pieces
Calories: 110kcal
Ingredients
- 1 (7 oz) jar marshmallow creme
- 1 1/2 cup granulated sugar
- 1 (5 oz) can evaporated milk
- 4 tbsp unsalted butter
- 1/4 tsp salt (or a pinch or two more to taste)
- 12 oz semi-sweet chocolate chips
- 1/2 cup nuts chopped, (toasted/roasted walnuts, pecans, peanuts, almonds)
- 1 teaspoon vanilla extract
Instructions
- Line a 9x9-inch baking pan with foil. Lightly spray or butter it; set aside.
- In a medium heavy-bottomed saucepan set over medium heat, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Stir frequently to allow the sugar to dissolve.
- Bring the mixture to a boil, stirring constantly for 4–5 minutes.
- Remove from the heat and stir in the chocolate chips until melted. Add the nuts and vanilla, stirring to combine. Pour into the prepared baking pan and place in the refrigerator for 1 hour before cutting into squares.
Notes
I find that at high altitude, I only need to boil the mixture for 4 minutes instead of 5. However, my mother-in-law lives at sea level, and she boils the mixture for the full 5 minutes.
STORE the Handmade Fudge in an airtight container in the fridge for up to 2 weeks. For FREEZING, it is best to store the fudge as a solid block rather than individual pieces. Double-wrap it in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. Let thaw at room temperature before serving.
Nutrition
Serving: 36serving | Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
