Homemade fudge is way easier to make than I ever imagined. This fudge recipe uses no special tools and is ready to put in the fridge after only 10 minutes.
Whenever we go to any kind of festival, fair or tourist town, my husband is drawn to the fudge. We seem to always leave with a bagful of at least 6 varieties. When trying to decide what to make for our holiday dessert tray this year, I decided to make him extra happy by including this favorite of his. No festival required, just our own happy house.
I researched various fudge recipes and techniques. I decided to go with one that doesn’t require a candy thermometer. Why not? I’m pretty new to the candy thermometer. If you’ve been following my sister site, The Cookful, you’ll know that I sucked it up and used one for the first time to make popcorn balls and then candy apples and then went full-tilt crazy with the temperature-checking to temper chocolate and make truffles in our Ganache Series (ohhhh…truffles would be great for our holiday tray too. I’m putting them on the list right now!). So I have experience with a candy thermometer, and with candy-making, but it’s way easier to not have to go there.
How To Make Fudge
For this easy little fudge recipe, you heat sugar, cream, butter and salt in a heavy-duty saucepan over high heat until it comes to a boil. Stir it THE WHOLE TIME. I use a small rubber spatula like the green one here to stir so that I can both get all around the bottom of the pot when stirring and also continually scrape the sides down. Once it comes to a boil you keep it on high and keep letting it boil while you keep stirring until it gets to look like melted marshmallow, kind of like a whipped meringue. That takes about 4-5 minutes.
Then you take it off the heat and add 2 cups of mini marshmallows and some vanilla. Stir that in until it’s melted. This drops the temperature of the cream mixture down a bit so that when you next add the chocolate, it doesn’t get scorched. In goes 12 oz. (about 2 cups) of semi-sweet chocolate chips. Stir until they’re melted in.
That’s pretty much it. Use the spatula to scrape the molten fudge into a foil-lined 8×8-inch pan and refrigerate until it is set and firm, about 2 hours. You can pull the fudge out by lifting out the foil. Then peel the foil off and cut the fudge however you’d like. I go with 6 cuts in one direction and 6 in the other to yield 36 squares.
- 1 and 1/2 cups granulated sugar
- 3/4 cup heavy cream (often labeled whipping cream)
- 2 Tbsp. unsalted butter
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 2 cups mini marshmallows
- 12 oz. semi-sweet chocolate chips (that's about 2 cups)
- Line an 8x8 inch cake pan with foil. Set aside.
- Into a medium heavy-duty saucepan measure the sugar, heavy cream, butter and salt. Put over high heat and stir continuously until it comes to a boil. Use a rubber spatula for stirring so that you can get all around the bottom of the pot while also scraping down the sides regularly. When it reaches a boil keep it over high heat and keep stirring and scraping until it looks like melted marshmallows (or like whipped meringue), about 4-5 minutes.
- Remove from heat and stir in the vanilla. Add the marshmallows and stir until they are melted in. Add the chocolate chips and stir until smooth.
- Scrape into the prepared pan and smooth it out. Refrigerate until cold and set, about 2 hours.
- Use the edge of the foil to transfer the fudge to a cutting board. Invert it and peel off the foil. Cut into 6 strips in one direction and then 6 in the other, yielding 36 squares of fudge.