Fudge Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Refrigerate: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 36 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


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.


Units Scale
  • 1 and 1/2 cups granulated sugar
  • 3/4 cup heavy 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)


  1. Line an 8×8 inch cake pan with foil. Set aside.
  2. 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.
  3. 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.
  4. Scrape into the prepared pan and smooth it out. Refrigerate until cold and set, about 2 hours.
  5. 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.