This simple, rich chocolate fudge is one of the best Christmas recipes—so good you may need to hide it from yourself to make it last until the holiday!
My mother was the family’s holiday sweet-maker. She spent hours crafting homemade caramels, divinity, and toffee, and baked pan after pan of cookies and squares. Then she carefully lined card boxes with waxed paper and arranged an assortment of confections to give away to neighbors, teachers, postal carriers, and friends. She always kept a stash in the freezer for last-minute needs.
When a surprise request came—“Mom, I forgot I need to bring a plate of goodies for tomorrow’s program!”—she would simply take a box from the freezer and save the day. Over the years I learned that making every recipe she loved for just the family would quickly add extra pounds, so I now limit my baking to a few favorites and try to resist eating them all. This fudge is my youngest son’s favorite; he never fails to ask when I’ll make it again.
How to Make This Chocolate Fudge
Ingredients for easy, no-fail fudge (makes about 36 pieces)
- 2 cups sugar
- 2/3 cup evaporated milk
- 1/2 cup butter
- 12 large marshmallows
- Dash of salt
- 1 2/3 cups semi-sweet chocolate chips
- 1 tsp vanilla
Step 1: Prepare the pan
Line an 8×8-inch pan with parchment paper (parchment works better than wax paper). A metal pan is preferable if you have one; glass can make removal more difficult.
Step 2: Cook the base
In a medium saucepan combine the sugar, evaporated milk, butter, marshmallows, and a dash of salt. Stir over medium heat until the marshmallows melt and the mixture comes to a boil. Continue to boil gently for about 5 minutes, stirring constantly so the mixture does not stick or scorch.
Step 3: Add chocolate and vanilla
Remove the pan from heat and immediately add the chocolate chips and vanilla. Stir briskly until the chocolate is fully melted and the mixture is smooth and glossy.
Step 4: Pour and chill
Working quickly, pour the fudge into the prepared pan and level it by gently shaking the pan. Avoid running a knife across the top while it’s still setting—you’ll mar the surface. Refrigerate until firm. Once cooled, lift the fudge out using the parchment “sling” and cut into small squares.
Tips for slicing clean, even squares
Neat squares are easy if you follow a few simple steps:
- Make sure the fudge is completely set and chilled before you attempt to cut it. Lift it from the pan using the parchment boundaries.
- Measure and mark the center with a small knife, then use a ruler to mark even intervals across the top (about 1¼ inches apart for this pan). Exact measurements depend on your pan size.
- Heat a large chef’s knife under hot water, dry it, then use the warm blade to slice. The heat will help the knife glide through without crushing the fudge. Wipe and reheat the blade between cuts for the cleanest edges.
- Turn the block and repeat in the opposite direction to form a grid of even squares.
How to store fudge
Store fudge in a single layer in an airtight container, separating layers with parchment paper. For longer storage, freeze the squares in a container with parchment between layers; thaw in the refrigerator before serving.
Other holiday baking ideas
If you enjoy making holiday sweets, consider these family favorites to round out your cookie boxes: rolled sugar cookies, dipped chocolates, chewy gingersnaps, chocolate meltaways, a no-bake chocolate marshmallow log, apple cookies with vanilla glaze, and classic scotcheroos. These treats freeze well and make excellent gifts.
Recipe at a glance
- Yield: ~36 pieces
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
This stove-top version of classic chocolate fudge is made with simple ingredients and delivers a creamy, rich result every time. Enjoy making it for family gatherings, gift boxes, or a cozy winter treat.