This is truly the easiest fudge you’ve ever made! One pot and ten minutes and you’re on your way to delicious fudgy perfection.Jump to Recipe
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This is a version of the fudge my mom made growing up. Fudge was one of her favorites, and she’d always make a tray or two to give out at Christmas!
This recipe has its roots deeply in the eighties, and I’m okay with it. That’s part of what makes it so easy! I’ve updated most of the ingredients, but there’s no good substitute for either evaporated milk or marshmallow fluff here.
Living in Italy, it occurs to me that marshmallow fluff is a uniquely American ingredient. I couldn’t find it in the supermarkets around here, but the commissary stocks all kinds of American goodies, so I can still make these bad boys.
I call this the easiest fudge because it comes together in 10 minutes. Seriously, it’s as simple as melt, boil, and stir. Can it get much easier? It’s also a good one to keep the ingredients in the pantry for those moments when you last minute need a dessert for that office Christmas party you forgot about, or you have a spur of the moment hang out!
You can also make a batch, cut into squares, and store in an airtight container inside the freezer indefinitely – also perfect for last-minute dessert needs.
Or, you know, when you need a midnight snack. No judgment.
If you love nuts, you can add 1 cup of chopped walnuts or whatever else you want. I’m a bit of a purist and don’t want the texture, but go nuts if it makes you happy!
Tools you’ll need: pot, spatula, 9×13 pan.
The Easiest Fudge
- 2 ½ cup sugar
- 12 Tbsp butter unsalted
- 2/3 cup evaporated milk
- 12 oz chocolate chips semi-sweet
- 1 tsp vanilla extract
- 7 oz marshmallow fluff
- 1 cup walnuts optional
- Heat the butter, sugar and milk on low until butter is melted, then turn up the temperature until mixture boils, stirring regularly. Once it boils, turn heat to medium and stir constantly for five minutes.
- After five minutes, remove from heat and stir in chocolate chips until combined.
- Stir in vanilla and marshmallow fluff until uniform texture. Spread in a greased 9×13 baking dish and let cool at room tempurature.
- Wait until completely cooled to cut, and store at room temperature.
Do you think of fudge as a Christmas dessert?