So, you want the ultimate fudge recipe. Right? Maybe you’ve gone on a wild fudge chase like me. You buy a block at a fancy shop, and…it’s okay, not great. Or you get all fired up and your fudge recipe comes out hard as a brick (been there). If you’re tired of mystery results, let’s cut the drama. I’ll show you exactly how to get smooth, dreamy fudge at home. No candy thermometer gymnastics or fancy gadgets needed. If you love treats that just work (like this 10-minute round steak recipe or quick 15-minute lo mein recipe), this is your new go-to for sweet cravings. 
Table of Contents
Ingredients for Fudge
Classic fudge doesn’t need a mile-long ingredient list. You probably have it all waiting in your kitchen, screaming to be turned into something magical. For this fudge recipe, here’s what works best:
- 2 cups sugar (white granulated – don’t substitute, trust me)
- ½ cup butter (real butter, not margarine, you want the creamy)
- ½ cup milk (whole milk if possible)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet chips are perfect)
- 1 cup mini marshmallows or 7-ounce jar marshmallow creme
See? Easy. Nothing you can’t pronounce. No wild goose chase at five stores either. 
How to Make Fudge
Alright, let’s talk fudge recipe technique (not as intimidating as it sounds). First, line an 8-inch square pan with parchment. Don’t skip it. Unless you love scraping sugar cement off a pan all afternoon (I definitely do not).
In a medium pot, combine the sugar, butter, and milk. Place over medium heat and bring to a gentle boil. Keep stirring, scraping that bottom and those edges so nothing sticks or burns. Once it boils, set a timer for five minutes. Stir the whole time. It’s a little arm workout, sure, but worth it.
Take it off heat. Stir in your vanilla, chocolate chips, and marshmallows (or creme). Mix fast. Watch that glossy, thick fudge recipe come together like magic. Move quickly and pour it into your pan. Smooth the top. Wait, don’t touch it—it needs to set for a couple of hours on the counter. If you’re desperate, toss it in the fridge for 30 minutes. But it’s better at room temp, pinky promise.
“This is the first fudge recipe that didn’t turn into a science experiment in my kitchen. My kids and even my picky husband demolish it. Absolutely foolproof!” — Sharon J., small-town fudge fanatic
How to Store Fudge
Once your fudge recipe has set up and you’ve cut it into satisfyingly thick squares, storage is probably the big thing. Here’s the lowdown—fudge stays happiest in an airtight container at room temp for up to a week. Try not to let it hang out in the fridge too long unless you want it extra firm and a little dry.
Going for long-haul storage? Pop pieces in a freezer-safe container and freeze for up to three months. Layer with parchment so they don’t form a little fudge brick (I learned this lesson the hard way). Thaw on the counter when your midnight chocolate urge strikes.
Honestly, the real challenge is not eating it all in under 48 hours. Family members suddenly make themselves very available when this fudge recipe appears.
Fun, Delicious Fudge Additions
Let’s play, because fudge can be a total canvas. I mean, traditional is great, but…why not jazz it up if you’re feeling extra? Here are a few crowd favorites:
- Toss in chopped nuts (pecans, walnuts, almonds all win, nobody is judging).
- Dried cranberries or cherries for fancy feels (and a little tart kick).
- Peanut butter or caramel swirls—take a butter knife, drag it through the fudge right after pouring.
- Sprinkle some sea salt on top. Bougie but highly recommended.
You could also copy flavors you love from elsewhere, like turning this fudge recipe into a tribute to those best chicken marinade recipes you keep cycling through for dinner—okay, not really chicken-flavored fudge (please, no!), but point is, experiment a little.
Tips for Perfect Fudge
Perfect fudge isn’t just for five-star pastry chefs, honestly. I’m proof.
Here’s what stops fudge from misbehaving:
- Stir like you mean it: Don’t walk away. Sugar can scorch slyly fast.
- Use parchment: Fudge stuck in a pan is a crime.
- Don’t over-boil: Five minutes is the sweet spot, not a minute more or less.
- Taste upgrades: Try adding instant espresso powder to the melted mix for a mocha kick.
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Serving Suggestions
Here are some fun ways to serve your fudge recipe without being boring:
- Cut into tiny squares for easy snacking at a party.
- Use as a decadent ice cream topping (seriously, give it a try).
- Gift-wrap a stack for your neighbor’s birthday (they will love you for life).
- Crumble over this best Mexican fruit salad recipe for an oddly delightful flavor combo.
Common Questions
Q: Can I double this fudge recipe?
A: Absolutely, just use a 9×13 pan instead. Don’t skimp on stirring.
Q: Can I swap out the chocolate chips?
A: Yep. White chocolate, butterscotch, dark chocolate, you do you.
Q: My fudge is grainy. Why?
A: Either the sugar didn’t fully dissolve, or you overcooked it. Keep stirring and make sure you don’t boil too long.
Q: How long does homemade fudge recipe last?
A: About a week at room temp, a bit longer in the fridge. Mine never makes it past day three.
Q: Can I make this fudge recipe without marshmallows?
A: Try using more chocolate and a splash of condensed milk if you’re out of marshmallow—texture will shift, flavor’s still great.
This Fudge Recipe Will Change Your Dessert Game
Fast review—this fudge recipe is quick, friendly to beginners, and honestly, it’s going to ruin store-bought fudge for you forever. With just a few pantry staples (and some honest elbow grease), you get pro-level results every time. Swing back and give classics a twist with Easy Fudge Recipe – Simple Joy if you feel inspired, or check what others love about fudge on What’s a standard fudge recipe?. If you want to try more sophisticated spins, I’m obsessed with the Old Fashioned Chocolate Fudge Recipe for a no-fail, rich throwback. You really can’t mess this up—unless you eat it all before sharing. Not that I’d ever do that (wink). 
Ultimate Fudge
Ingredients
Main Ingredients
- 2 cups sugar (white granulated) Don’t substitute.
- ½ cup butter (real butter, not margarine) You want the creamy texture.
- ½ cup milk (whole milk if possible)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet) Perfect for the recipe.
- 1 cup mini marshmallows or 7-ounce jar marshmallow creme
Instructions
Preparation
- Line an 8-inch square pan with parchment paper.
- In a medium pot, combine the sugar, butter, and milk.
- Place over medium heat and bring to a gentle boil. Keep stirring continuously.
- Once it boils, set a timer for five minutes, stirring the whole time.
- After five minutes, take the pot off heat and stir in the vanilla, chocolate chips, and marshmallows (or creme) quickly.
- Pour the mixture into the lined pan and smooth the top.
- Let it set for a couple of hours at room temperature or refrigerate for 30 minutes if in a hurry.
