Chocolate fudge recipe delivers a rich, holiday-friendly confection for gatherings and gifts

Chocolate fudge is a rich, sweet candy that people often enjoy during holidays, especially in the United States. This homemade chocolate fudge recipe gives soft, smooth squares with a deep cocoa flavour and a light nut crunch. It uses common kitchen ingredients and needs no oven, so it suits new and regular home bakers.

The fudge recipe uses sugar, butter or margarine, evaporated milk, marshmallow creme, chocolate chips, walnuts, and vanilla. The method is simple. You boil the base, mix in the chocolate and marshmallow, then let it set in a lined pan. Once firm, you cut it into neat bite-size pieces and store it in the fridge.

Chocolate fudge is a classic confection made with sugar, fat, milk, and chocolate. It sets into dense, creamy blocks that you cut into squares. This version includes marshmallow creme, which helps give a smooth, less grainy texture. It is also naturally gluten-free, so it suits many people with gluten limits.

Use exact measurements for best texture and flavour. The recipe yields about 36–48 small pieces, depending on how you cut the fudge. Make sure all ingredients are ready before you start to boil the mixture, as you need to work quickly once it comes off the heat.

• 2½ cups (about 550 g) white granulated sugar

• ½ cup (125 g) margarine or butter

• ⅔ cup (160 ml) evaporated milk

• 1 jar marshmallow creme (about 200 g)

• 2 cups (about 160 g) semi-sweet chocolate chips

• ¾ cup (about 75 g) chopped walnuts

• 1 teaspoon (5 ml) vanilla extract

  Equipment needed

  Simple kitchen tools are enough for this chocolate fudge recipe. Use a heavy saucepan to help control heat and prevent burning. Line the pan with foil so you can lift the fudge out in one block once it is chilled and firm.

  • 1 heavy medium or large saucepan

  • Wooden spoon or heat-safe spatula

  • Measuring cups and spoons

  • Kitchen scale (optional but helpful)

  • 9 inch square pan or 13×9 inch rectangular pan

  • Aluminium foil

  • Butter for greasing the foil

  • Large sharp knife for cutting squares

    Step-by-step chocolate fudge recipe

    Prepare the pan first, as the fudge sets as it cools and should be poured at once. Lining with foil and butter makes it easy to remove the fudge later. This step also helps keep the edges smooth and prevents the candy from sticking to the tin.

    1. Line a 9 inch square pan or a 13×9 inch pan with aluminium foil, leaving some foil hanging over the sides. Grease the foil lightly with butter so the fudge releases cleanly.

    2. Place the sugar, margarine or butter, and evaporated milk in a large heavy saucepan. Set the pan over medium heat. Stir the mixture all the time to help the sugar dissolve and to prevent burning at the base.

    3. Bring the mixture to a steady boil while stirring constantly. Once it starts to boil, keep stirring and cook for about 5 minutes. Maintain the medium heat so the mixture does not scorch but still bubbles well.

    4. After 5 minutes of constant boiling and stirring, remove the saucepan from the heat. This stops the cooking process and helps protect the smooth texture of the chocolate fudge base.

    5. Add the marshmallow creme and semi-sweet chocolate chips to the hot mixture. Stir until the chocolate chips melt and the marshmallow creme blends in fully. The mixture should turn glossy and smooth with no streaks.

    6. Stir in the chopped walnuts and vanilla extract. Mix well so the nuts spread evenly through the fudge and the vanilla flavour reaches every part of the mixture.

    7. Pour the fudge at once into the prepared, buttered, foil-lined pan. Spread it gently with a spatula to level the surface. Let it cool on the counter until it reaches room temperature and starts to firm up.

    8. When the fudge is cool, lightly score the top into 36–48 squares with a knife. Do not cut all the way through yet. Place the pan in the fridge and chill until the fudge becomes fully firm.

    9. Once firm, lift the fudge out of the pan using the overhanging foil. Peel the foil back from the sides. Use a large sharp knife to cut along the scored lines into neat squares. Store the pieces in the fridge.

    Serving and storage tips

    Serve chocolate fudge slightly chilled or at room temperature. Keep the pieces in an airtight box in the fridge to protect the texture and flavour. For longer storage, you can layer the pieces with baking paper so they do not stick together when stacked.

    Approximate nutritional values per piece

    The following values are estimates for one piece of chocolate fudge when the pan is cut into 40 equal squares. Actual values can change with brand, pan size, and exact cut size, but this table gives a basic guide for everyday tracking.

    Nutrient	Amount
    Energy	110 kcal
    Carbohydrates	15 g
    Sugars	14 g
    Total fat	5 g
    Saturated fat	3 g
    Protein	1 g
    Sodium	25 mg

    For best quality, keep homemade chocolate fudge in the fridge and use it within one to two weeks. If the climate is very warm, avoid leaving the fudge out for long, as the pieces may soften and lose shape. Always store in a clean, closed container.