This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in less than 15 minutes with tons of add-in options!
Over the years, I’ve mentioned a time or two (or 12) that I don’t really like fudge. Kind of weird, I know.
As a lover of ALL THINGS chocolate, it doesn’t make a lot of sense, and some of you have questioned my sanity (don’t worry, you aren’t the first person to do that). I’ve done a lot of soul-searching over the years, and I think I’ve realized my “meh-ness” about fudge is because it is often so sugary sweet, it detracts from the fact that I’m eating something chocolate!
And if I’m going to have chocolate, I want it to be dark, decadent…and worth it. Fudge has rarely been worth it over the years.
Last year, in my newsletter, I sent out some exclusive holiday recipes, including a fudge recipe from my mom. It is a great recipe, but the delicious factor relies on using peanut butter chips (not a bad thing…but also not exactly a classic, easy, homemade fudge recipe).
Fast forward to this summer when my great Aunt Kathy gave me a sample of her world-famous fudge at a family reunion near Jackson Hole. I died. It was the first fudge I’d ever tasted that made me think “I kind of want to eat fudge for the rest of my life.”
And then, as a bonus, Aunt Kathy told me how ridiculously easy this fudge was and I realized I needed to let fudge back into my life.
Aunt Kathy’s recipe, unfortunately, uses a specialty chocolate which isn’t widely available, so when I tried to replicate the recipe at home, I struggled to get it just like hers. However, after many, many batches, I think I’ve ended on an easy homemade fudge recipe that, while not exactly like my Aunt Kathy’s, is pretty darn close in terms of: I really, really like this fudge.
Decadent and creamy, this fudge is soft and almost truffle-like in it’s richness. Is it sweet? Yes, yes…it IS fudge after all. But the sweetness is balanced out by the semisweet chocolate and the necessary additions of salt and vanilla.
I know “marshmallow” fudge recipes aren’t exactly breaking news these days (they’ve been around forever). But this recipe is definitely the best of all the marshmallow or ANY fudge recipes I’ve tried.
If you’ve been on the search for an easy homemade fudge recipe that’s equal parts classic and uniquely delicious, this one’s for you!
Recipe Source: inspired by my great Aunt Kathy, this fudge recipe from Allrecipes, and a Nestle Tollhouse fudge recipe
I know “marshmallow” fudge recipes aren’t exactly breaking news these days (they’ve been around forever). But this recipe is definitely the best of all the marshmallow or ANY fudge recipes I’ve tried.
This easy homemade fudge is creamy, rich, and SO delicious, and it comes together in less than 15 minutes with tons of add-in options!
Aunt Kathy’s recipe, unfortunately, uses a specialty chocolate which isn’t widely available, so when I tried to replicate the recipe at home, I struggled to get it just like hers. However, after many, many batches, I think I’ve ended on an easy homemade fudge recipe that, while not exactly like my Aunt Kathy’s, is pretty darn close in terms of: I really, really like this fudge.
As a lover of ALL THINGS chocolate, it doesn’t make a lot of sense, and some of you have questioned my sanity (don’t worry, you aren’t the first person to do that). I’ve done a lot of soul-searching over the years, and I think I’ve realized my “meh-ness” about fudge is because it is often so sugary sweet, it detracts from the fact that I’m eating something chocolate!
Decadent and creamy, this fudge is soft and almost truffle-like in it’s richness. Is it sweet? Yes, yes…it IS fudge after all. But the sweetness is balanced out by the semisweet chocolate and the necessary additions of salt and vanilla.
For the longest time, I didn’t realize that there are 2 ways to make fudge. I did wonder why the product in candy shops was so expensive and tasted different than the kind from the kits sold near Christmas time (sometimes called fantasy fudge). I learned that old-fashioned fudge is the kind I prefer, but not before making a batch of each kind just to make sure.
It’s a little easier to tell when the fantasy fudge is done: when everything is stirred together and melted. Old-fashioned fudge takes a bit longer to stir, and it also requires a trained eye to see when to stop stirring: as soon as it loses its gloss. With my very first batch of old-fashioned fudge, I stirred it about 20 seconds too long, which led to the final result being a tiny bit crumbly. It wasn’t a failure, though, and it turned out great for a supposedly difficult recipe.
Old-fashioned (or “hard”) chocolate fudge contains sugar, butter, liquid dairy of some sort, salt, vanilla, and cocoa. Fantasy (or “easy”) fudge uses the same ingredients, but with marshmallow creme and chocolate chips instead of cocoa. Some old-fashioned recipes do use chocolate, not cocoa, but I’ve never seen one with marshmallow as a base ingredient. That ingredient alone seems to be the biggest difference between the 2. A basic, old-fashioned fudge like this one from Hershey’s would be a little cheaper to make than fantasy fudge, but neither one costs anything close to what you’d pay at a candy shop.
After removing the specified ingredients from the heat, additional ingredients are stirred in. For old-fashioned fudge, it’s just the butter and vanilla, but you have to wait to stir it until it’s cooled off to 110 degrees. For the fantasy version, it’s chocolate, marshmallow creme, and vanilla, which can be stirred in immediately.
Both types require using the stovetop to cook ingredients. For fantasy fudge, the recipe specifies bringing the ingredients to a boil for 5 minutes, but for old-fashioned fudge, the mixture must come to soft-ball stage before proceeding, and this step definitely takes longer than 5 minutes. (I did measure the temperature of the fantasy fudge after 5 minutes, and it reached soft ball stage, but I’m not sure that it’s a requirement for the candy to set up. I will have to experiment further.)
Chocolate Marshmallow Fudge Recipe Demonstration – Joyofbaking.com
FAQ
What is the secret to smooth fudge that is not gritty?
Can you use marshmallows instead of fluff?
Why won t my marshmallow fudge harden?
What is marshmallow Fudge?
This marshmallow fudge combines butter, sugar, marshmallows, and chocolate chips for a holiday treat that is smooth and oh-so delicious! I remember reading a sweet children’s book when I was little where the daughter asked for “no nuts, please” when they were making fudge.
Is marshmallow gluten free?
Most marshmallow are gluten-free, although, some may contain trace amounts of gluten. So, people with gluten intolerance must take the ones labeled as gluten-free.
Do marshmallows dries out Fudge?
Marshmallows are coated in cornstarch to keep them from sticking to each other in the bag. In fudge, the cornstarch dries out the fudge and makes for a not-quite-as-smooth texture. The older the marshmallows, the drier and tougher your fudge will get. Regular marshmallows should be a last ditch effort for fudge.
Can you use marshmallow creme in Fudge?
Sprinkle your fudge with a pinch of salt to finish it off! WHY USE MARSHMALLOW CREME IN FUDGE? Marshmallow creme (a.k.a. marshmallow fluff) is the secret weapon when it comes to making a smooth fudge the easy way! Sugar crystals control the consistency and texture of fudge.