I’ve tried a lot of fudge recipes over the years, and if I’m being honest, most of them haven’t been all that great. This really is my very favorite fudge recipe–just like the kind my grandma used to make!
I was actually starting to think I didn’t really like fudge. But that seemed crazy! So I started searching for a fudge recipe like the one my grandma made, because I knew it was the smoothest, creamiest fudge there ever was.
Friends, this is the fudge I should have been making all along. It’s hands-down the best fudge you’re ever going to make. No, it’s not a 3-ingredient, 5 minute fudge, but it’s not much harder than that. You definitely don’t have to stand over a stove with a candy thermometer stirring for 30 minutes (4 1/2 minutes to be exact). Trust me, just a tiny bit of extra time and a few more ingredients and you’ve got fudge that’s just about perfect.
Personally, I like mine with nuts, but my family doesn’t, so I usually just leave it plain. But feel free to stir in some chopped nuts at the end if you like! This stuff really is the best. Just make it! You’ll get rave reviews and requests for the recipe.
Favorite Chocolate Fudge
- 3 1/2 (4.4 oz.) XL Hershey bars (15.4 oz. total), broken into pieces
- 2 (12 oz.) bags semisweet chocolate chips
- 1 (7 oz.) jar marshmallow creme
- 1 teaspoon vanilla
- 1 (12 oz.) can evaporated milk
- 4 1/2 cups sugar
- 1/2 cup butter plus more for buttering pan
- 2 cups chopped walnuts (optional)
- Line a 9x13 inch baking pan with foil. Butter the foil with about 1 tablespoon butter; set aside. In a very large heat-proof bowl, combine the Hershey bars, chocolate chips, marshmallow creme and vanilla.
- In a large heavy saucepan over medium-low heat, combine the evaporated milk, sugar and 1/2 cup butter. Bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour boiling milk and sugar mixture over chocolate mixture.
- Stir vigorously for about 2 minutes until chocolate is melted and mixture is smooth and creamy. Stir in nuts, if using.
- Pour chocolate mixture into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan and cut into squares. Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 3 months. Fudge tastes best if brought to room temperature before serving.
Recipe NotesTotal time does not include chilling.
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Who Dished It Up First: Adapted from Taste of Home