My all-time favorite Easy FUDGE! It’s super simple to make, no thermometer required and has a great old-fashioned, amazing fudge flavor and texture!

This easy fudge recipe is the bee’s knees. This is the real thing, my friends! Good old-fashioned, perfect fudge. It’s quick and easy to make and perfect for any occasion. It’s a great hostess gift, perfect for cookie exchanges, or just the thing the neighbors are really hoping you’ll bring over for the holidays.

Try my easy microwave fudge recipe, easy peanut butter fudge recipe, and rocky road fudge next!!

Is There a Difference Between Condensed Milk and Evaporated Milk?

Yes, and the difference is important, they can not be used interchangeably. Condensed milk is generally sweetened, thicker, and much sweeter. Evaporated milk doesn’t have added sugar.

It’s canned milk that has had more than half of the water evaporated out. This recipe calls for evaporated milk.

Easy Fudge Ingredients

Chocolate Chips: I use semisweet.
Butter: I prefer unsalted butter.
Marshmallow Cream: Marshmallow cream has similar flavor to marshmallow, but a completely different texture. Do not substitute this for regular marshmallow.
Sugar: Granulated sugar.
Evaporated Milk: This is simply homogenized milk from which 60% of the water has been removed. Do NOT use sweetened condensed milk in this recipe.
Vanilla Extract: I use pure vanilla extract, not imitation.
Nuts: Of course these are optional.

Recipe Notes For Easy Fudge:

Pots and Pans: It’s very important to remember to lightly butter the sides of your saucepan. As you work with that ooey, gooey fudge goodness, having a little grease on the sides of the pan can give you some extra confidence that the mixture won’t stick to your pan. Plus, using butter gives it a subtle buttery flavor!
Butter the Baking Dish: I suggest you grease the baking dish lightly with butter—this isn’t a job for plain ol’ nonstick cooking spray.
- An alternative would be to make a sling out of aluminum foil. This is appealing for several reasons: You can remove the entire slab of fudge in one piece for easier cutting. Lightly butter the foil.

To make the sling: Line the baking dish with a double layer of aluminum foil. Overlap the narrow edges a few inches. (The overlapped part will become your handles.) The double layer is important because it gives the strength needed to lift a hefty 5-pound slab out of the pan.
Work Quickly: When you finally combine the milk/sugar mixture with the melted chocolate mixture try to work as quickly as you can. The fudge starts setting sooner than you think it will, and you want it to remain as soft and malleable as possible to get it in the pan.
- This also applies to the rest of the added ingredients.
Have Ingredients Ready: Have your nuts chopped and all the rest of the ingredients ready and measured before you actually start making the fudge. If you take too much time measuring your work, the fudge may start to set before you’ve got everything in place!
Chocolate Chips: Some people use fudge recipes with cocoa powder instead of chocolate chips. I find that the fudge doesn’t end up as creamy if the powder is used, partially because the melted chips do so much to help achieve that awesome final texture.
Weather: It might seem odd to see a note about the weather in a recipe, but actually, the overall humidity can really affect your final product with a fudge recipe. Try to make your fudge on a dry day. If there’s too much humidity, your fudge can have a more sugary texture rather than the creamy, smooth texture we’re going for. If your kitchen happens to be too warm and humid it can cause the butter to separate from the candy.
Cutting: In order to get clean, smooth cuts from your finished fudge, don’t try to cut it right out of the refrigerator. Instead, let it sit until it’s come to room temperature before cutting.
Trouble Shooting Separating: Sometimes when you make fudge, using ANY recipe, it can separate. I have made this recipe dozens of times and never had it separate. To make sure it doesn’t happen to you, here are a few tips:
- The first is mentioned above, making the fudge when it’s too humid.
- The second reason it can happen is if the directions for stirring aren’t followed exactly. If the recipe calls for constant stirring and you forget or get distracted and only stir occasionally, the butter can separate.
- A third reason there could be separation is if you use a thin bottom pan to make the fudge. Thin bottom (cheaper) pans don’t conduct heat as well and can create “hot spots” which can cause the butter to separate.
- A fourth, and most common reason fudge can separate happens when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time.

How To Cut Fudge

Allow fudge to completely set. Remove fudge from pan. Place on a cutting board. Dip a long ,sharp, flat edge knife (not serrated) in very hot water, dry it completely with a towel and cut one long strip (the heat of the knife will help easily cut through the fudge.) Cut the remaining fudge into strips, then cut the strips across the other way until you have small squares.

Storing + Freezing Tips + Make-Ahead

Does Fudge Need To Be Refrigerated? No, this can be stored at room temperature. The fudge should be kept cool in a cool area. It will last for 2-3 weeks.
How Long Can You Keep This In The Fridge? Some people claim storing it in the fridge can dry out your fudge. I don’t find that to be the case and actually like it refrigerated. I think it has a better texture when refrigerated. You’ve got to decide for yourself. It can be refrigerated for 2-3 weeks.
Can You Freeze This? Yes, it will last 2 to 3 months. Be sure to wrap well in cling wrap and store in an airtight container.
Make-Ahead Tips: This is perfect for making ahead. It’s best to allow it to set overnight.

How to Make Easy Fudge

Combine chocolate chips and marshmallow cream
Add melted butter. Set aside.
Heat sugar and evaporated milk. Boil and stir.
Pour the sugar and milk mixture over the chocolate mixture and stir vigorously until smooth.
Stir in vanilla and nuts.
Pour into prepared pan.
Refrigerate and add nuts on top.
Slice.

***See full instructions below.

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