Easy Fudge Recipe - Rich and creamy results every time! (2024)

Few homemade candy recipes remind me of growing up more than homemade fudge. My family has been making the same fudge recipe for four generations now, and it is–hands down–the creamiest, richest fudge you’ll ever find. We like to include pecans in our fudge, but this recipe can certainly be made without them. Keep reading for my family’s favorite fudge recipe, plus my fail-safe tips for making a perfect batch of fudge each and every time.

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What You’ll Need for this Easy Fudge Recipe

A printable PDF of this recipe is available below.

One of the key ingredients in this fudge that gives it its dreamy texture is something that might surprise you: marshmallow fluff! It really does help give this fudge a light, creamy consistency that can’t be rivaled with other fudge recipes I’ve tried.

Along with the marshmallow fluff, you’ll need these other ingredients:

• Sugar
• Butter
• Evaporated milk
• Hershey’s chocolate bars
• Chocolate chips
• Vanilla
• Pecans (optional)

You’ll also need a few tools I find indispensable for candy-making:

• A heavy pot (I like to use my Le Creuset Dutch oven.)
• A very sturdy wooden spoon
• A high-quality candy thermometer
• A 9×13 baking dish
• A pair of heat-proof gloves (Because the fudge requires constant stirring to prevent scorching, and the mixture does get very hot as it cooks, heat-proof gloves can be helpful to those with sensitive hands.)

How to Make the BEST Homemade Fudge

Step 1: Measure out/prep ALL ingredients before cooking.

The most important advice I have for making any candy recipe: have all of your ingredients totally unwrapped, measured out, and completely ready to go before you begin the cooking process.

Homemade candy recipes like this one involve cooking sugar at high temperatures, and they require constant stirring to prevent scorching, so having all ingredients ready to put directly into the pot when the sugar mixture comes to temperature is essential!

Unwrap and break apart the Hershey bars and place in a bowl along with the chocolate chips. Open up the marshmallow creme and place a spoon into the container, and then measure out your vanilla and pecans (if using). Spray your baking dish with non-stick spray, and set it directly next to your stovetop cooking area.

You’re now ready to get cooking!

Step 2: Cook the sugar mixture.

Combine the sugar, butter, and evaporated milk in a heavy-bottomed pot outfitted with a candy thermometer.

An important note about candy thermometers: Always test a new thermometer’s accuracy by placing it in a cup of hot water and comparing the reading you get with the reading of another thermometer you know is accurate. (I use my instant-read meat thermometer.) In candy-making, cooking to just the right temperature is very important to get the best possible results!

Bring the mixture to a boil over medium-high heat, stirring constantly. As the mixture cooks, it will take on a frothy consistency.

Keep a close eye on your thermometer, because when it hits exactly 235 degrees (soft ball stage), you will immediately remove the pan from the heat.

Step 3: Stir in the remaining ingredients.

Add the chocolate, marshmallow fluff, vanilla, and pecans to the sugar mixture, and stir vigorously until everything is fully incorporated. The mixture will begorgeous and creamy!

Step 4: Spread the fudge into the prepared pan and cool.

Working very quickly, before the fudge begins to set, pour it into the prepared baking dish, and spread it out evenly. Set the fudge aside to cool completely (at least 3 hours) before cutting it into squares.

Store the fudge in an air-tight container at room temperature for up to one week. This fudge also freezes beautifully for up to three months!

This fudge recipe results in the perfect homemade fudge each and every time. It is so mouth-wateringly good!

I love to package it up in small tins to give as gifts around the holidays. Not a fan of pecans? No problem! Substitute walnuts, or omit the nuts entirely. The choice is yours!

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