Published December 12, 2013. Updated March 11, 2020

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I never should have done this. I have a major weakness for fudge because it consists of two of my favorite things, chocolate and sugar. So here I sit eating fudge for breakfast at 7:30 in the morning. Where’s my self control people? I’ll admit I don’t have much when it comes to this stuff, which is why I usually only make it around the holidays. I love that my two year old keeps calling it “pudge.” I keep correcting her but it’s a nice reminder that I shouldn’t eat the whole batch :).

Chocolate Fudge. This is melt-in-your-mouth delicious! | Cooking Classy

Whenever I think of fudge, I think of not only how much I love it, but of course of the movie Grinch when all of the Who’s are stuffing the Grinch’s face with fudge (“is that all you’ve got? Is that all you’ve got!?”). How I wish that were me sampling every variety of fudge. I would also love to have one of those hideous light up Christmas sweaters to wear while I’m enjoying my fudge :).

This year I made a classic fudge recipe but I used bittersweet chocolate chips instead of the traditional semi-sweet. You can use whichever you prefer, but with that amount of sugar I thought it would be nice to use a darker chocolate. You can also use any other type of nut you’d like, I think next time I might try salted pistachios.

Try this recipe and you’ll be dreaming about this stuff for life! If you haven’t decided what gift to give to friends, I’m thinking anyone would gladly, and most gratefully accept some melt-in-your-mouth, creamy and deliciously chocolaty fudge. Enjoy!

Chocolate Fudge. This is melt-in-your-mouth delicious! | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)


Perfectly rich and luscious fudge with just enough satisfying chocolate flavor!
Servings: 20
Prep10 minutes
Cook10 minutes
Chill2 hours
Ready in: 2 hours 20 minutes



  • Line an 8 by 8-inch baking dish with aluminum foil (no buttering necessary) leaving a 2-inch overhang of foil on two sides, set aside.
  • In a heavy bottomed medium saucepan, combine sugar, evaporated milk, butter and salt. 
  • Bring mixture to a rolling boil over medium heat, stirring constantly. Allow to boil 4 minutes, stirring constantly.
  • Remove from heat, stir in vanilla, then add chocolate chips and mini marshmallows and stir until well blended. Stir in pecans.
  • Pour mixture into prepared baking dish and spread into an even layer. Transfer to refrigerator and chill 2 hours. Lift fudge out using foil overhang.
  • Peel fudge from foil and cut into squares. Store in an airtight container.


  • Nutrition estimate does not include chopped pecans as they are optional, if adding it will add about 17 calories to each serving.
  • Recipe adapted from Nestle
Nutrition Facts
Amount Per Serving
Calories 169 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 6mg2%
Sodium 62mg3%
Potassium 111mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 56IU1%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Anne

    Hi Jaclyn, what’s the difference in taste between this fudge and your other easy to make fudge? I love this recipe but wasn’t sure if the other one tastes better?(haven’r tried the other one) Which one do you prefer?

  • bev

    I need a recipe peanut butter fudge just the peanut butter milk sugar and marshmallow creme I can not find my recipe I just can ‘ remember how much of each thing goes in to it does anyone have this recipe it is easy and good .

    • Hope

      This is the recipe I have.

      Peanut Butter Fudge


      2 cups sugar
      1/2 cup whole milk
      1 1/3 cups peanut butter
      1 jar (7 ounces) marshmallow creme


      1. Line an 8 inch square pan with foil.
      2. In a heavy saucepan, combine sugar
      and milk; bring to a boil over medium
      heat, stirring constantly. Boil 3
      minutes, stirring constantly. Remove
      from heat.
      3. Stir in peanut butter and marshmallow
      creme until blended. Immediately
      spread into prepared pan; cool slightly.
      4. Refrigerate until firm. Using foil, lift
      fudge out of pan. Remove foil; cut into
      squares. Store between layers of
      waxed paper in an airtight container.

  • Karyn

    This came out perfect, thank you, I haven’t made anything from this site that wasn’t fantastic.

  • Patty

    My fudge is in fridge now. I can’t wait to try it tomorrow. It was easy to prepare, and looked fabulous going into the pan. Jaclyn, you are really bad for my waist line!

  • Joanne

    Hi Jaclyn. I just made the chocolate fudge. I also susituted butterscotch for a batch. One question. My husband loves white chocolate fudge. Can I use white chips? And if so, do I need the marshmallows?

    • Jaclyn

      Jaclyn Bell

      I think that should be just fine, I’d just leave it the same and replace the chocolate chips with the white chocolate.

    • Jaclyn

      Jaclyn Bell

      I probably wouldn’t recommend it. Just maybe you could figure out how much sugar it has (the sweetened condensed) then reduce that amount of sugar in this recipe. I’m just not sure if it would cook a little hotter than the evaporated.