A Fool-proof Candy Recipe
There are a few cookies and sweets that will always remind me of the holidays, and this homemade chocolate fudge is one of them. It’s a candy recipe that my Nana made every year for Christmas growing up and I loved sneaking bites out of the big tin when no one was looking.
Just like the Corn Scuffle Recipe and my Mom’s Sugar Cookies, this homemade chocolate fudge recipe has been in my family for generations. The recipe for this fudge was originally written down by my great grandma Erma, who we called Grandma Great. which my mom had hanging in our kitchen. When I was a little girl, you could expect Nana to drop off a tin of fudge, both with and without nuts so that everyone had a piece that they liked.
This year, I took it upon myself to make the fudge for the holiday season and it felt so festive. The smell of it brought me right back to being 10 years old at Christmas. The taste is perfectly chocolatey, and not too sweet. We even had a few of our friends taste test this batch with raving reviews! It’s truly a perfect candy recipe!
The Supplies
Ingredients
To make this homemade chocolate fudge recipe, you’ll need the following ingredients:
- Granulated sugar
- Evaporated milk
- Semisweet chocolate chips
- Marshmallow fluff
- Chopped walnuts, if desired
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this homemade old fashioned fudge, you’ll need the following pieces of equipment:
- 8×8 or 9×9 pan
- Parchment paper
- Large pot
- Liquid measuring cup
- Silicone spatula
- Sharp knife
Frequent Recipe Questions
Can I make this recipe in advance?
- A: Yes! This homemade chocolate fudge recipe lasts for several weeks at room temperature in an airtight container. Make this at the start of the holiday season to enjoy all month long.
Does this recipe freeze well?
- A: It does! Wrap the fudge well and store in a freezer safe zip top bag. Store in the freezer for up to 3 months.
Can I substitute the walnuts?
- A: For sure! You can add toasted chopped pecans, almonds, or hazelnuts. It would also be delicious with chopped dried fruit, such as cherries or cranberries.
Recipe Details
Mix and Simmer the Chocolate Fudge
This recipe requires a bit of muscle, but all-in-all is really simple to make. It comes together in one pot and is a matter of adding ingredients at the right time at the right temperature. As this recipe comes together, the mixture becomes really thick. Be prepared to use your arm muscles in the last few stirs!
To get started, add the sugar and evaporated milk to a large pot. Bring it to a boil and then turn the heat to medium-low and let the mixture simmer. It will bubble and expand, but shouldn’t go over the top. After about five minutes, the sugar and milk will melt together. At this point, take the pot off the heat and add the chocolate chips and stir until all of the chocolate has melted. Finally, mix in the marshmallow fluff, and the nuts if you’re using them. Stir until the marshmallow fluff is combined and there are no white streaks left.
Finish and Store the Chocolate Fudge
Transfer the mixture to a greased and lined 8×8 or 9×9 tin to cool. Once cooled, remove the fudge from the tin and slice into bit-sized pieces. Store the fudge in an air-tight container for up to a few weeks.
This recipe will make about 5 pounds of fudge, making it perfect for the holiday season! Add a few pieces to your cookie boxes, send packages of it as gifts, and set it out when friends and family are over. It’s a crowd favorite that everyone will appreciate!
If you make this homemade chocolate fudge recipe be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Homemade Chocolate Fudge
Description
This homemade chocolate fudge recipe is a family classic for the holidays. It's simple to prepare and makes enough to share with everyone.
Ingredients
Instructions
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Grease an 8x8 or 9x9 pan with cooking spray and then line the pan with parchment paper.
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In a large pot, bring the granulated sugar and evaporated milk to a boil. Bring the heat down to medium-low and let the mixture simmer for 5 minutes. Take the pot take off the heat.
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Add the chocolate chips to the pot with the simmered evaporated milk and stir until all of the chocolates have dissolved.
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Fold in the marshmallow fluff and walnuts, if using, and mix until well combined.
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Transfer the mixture to the prepared pan and let sit on the counter until completely cooled.
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Once cooled, remove the fudge from the pan and use a sharp knife to slice into bite-size pieces. The sliced fudge will stay fresh in an air-tight container for 2-3 weeks at room temperature.
