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.
I researched various fudge recipes and techniques and 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, TheCookful, 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. 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.
PrintFudge Recipe
- 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
DESCRIPTION
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.
Ingredients
- 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)
Instructions
- Line an 8×8 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.