Amazing Easy Homemade Chocolate Fudge
Amazing Easy Homemade Chocolate Fudge
Introduction
Who doesn't love a piece of rich, creamy chocolate fudge? While it might seem intimidating, making homemade fudge is surprisingly simple and incredibly rewarding. Our "Amazing Easy Homemade Chocolate Fudge" recipe delivers that classic melt-in-your-mouth texture and deep chocolate flavor without any fuss. Perfect for gifting, holidays, or just a delightful treat, this recipe will quickly become a cherished favorite. Get ready to impress everyone with how effortlessly delicious homemade can be!
Ingredients
- 3 cups granulated sugar
- ¾ cup (1½ sticks) unsalted butter
- 5 oz (about ⅔ cup) evaporated milk
- 12 oz (2 cups) semi-sweet chocolate chips
- 7 oz jar marshmallow creme (or fluff)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare Your Pan: Line a 9x13 inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to easily lift the fudge out later. Lightly grease the paper/foil.
- Combine & Boil: In a large, heavy-bottomed saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring the mixture to a full rolling boil, stirring frequently, and boil for 4-5 minutes. Do NOT stop stirring to prevent scorching.
- Remove from Heat & Add: Immediately remove the saucepan from the heat. Add the chocolate chips, marshmallow creme, vanilla extract, and salt to the hot mixture.
- Stir Until Smooth: Stir vigorously with a wooden spoon or heatproof spatula until all the chocolate chips are melted, and the marshmallow creme is fully incorporated, resulting in a smooth, glossy fudge mixture. This will take a few minutes of continuous stirring.
- Pour & Chill: Pour the fudge mixture evenly into your prepared 9x13 inch pan. Use a spatula to spread it smoothly. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until firm.
- Cut & Serve: Once firm, lift the fudge out of the pan using the parchment paper/foil overhang. Peel away the paper/foil and cut the fudge into desired squares. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3-4 weeks.
Pro Tips & Notes
- Use a Heavy-Bottomed Pan: This helps distribute heat more evenly and prevents the sugar mixture from scorching on the bottom, which can give your fudge a grainy texture.
- Stir Constantly: During the boiling phase, continuous stirring is crucial. It ensures the sugar dissolves completely and prevents sticking or burning.
- Don't Over-Boil: Boiling for exactly 4-5 minutes is key. Over-boiling can result in hard, crumbly fudge, while under-boiling might leave it too soft.
- Quality Ingredients Matter: Using good quality chocolate chips and real butter will significantly enhance the flavor and texture of your fudge.
- Clean Sides of Pan: Occasionally wipe down the sides of the saucepan with a wet pastry brush during the boiling process to prevent sugar crystals from forming and causing graininess.
- Storage: Store fudge in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3-4 weeks. It can also be frozen for up to 3 months.
Nutrition Facts (per serving)
- Calories: 150-180 kcal
- Protein: 1-2 g
- Fat: 8-10 g
- Saturated Fat: 5-6 g
- Carbohydrates: 20-25 g
- Sugar: 18-22 g
- Sodium: 30-40 mg
Frequently Asked Questions
- Q: Why is my fudge grainy? A: Grainy fudge is often caused by sugar crystallization. Ensure you stir constantly during the boiling process, avoid scraping down the sides of the pan once you add the chocolate, and make sure the sugar is fully dissolved.
- Q: My fudge is too soft, what happened? A: This usually means the mixture wasn't boiled long enough. The sugar concentration wasn't high enough to set properly. Unfortunately, once it's set, it's hard to fix. For next time, ensure a full rolling boil for the specified time.
- Q: Can I use different types of chocolate? A: Absolutely! You can substitute milk chocolate, dark chocolate, or even white chocolate for the semi-sweet. Adjust sweetness to your preference, as milk and white chocolate are sweeter than semi-sweet.
- Q: How can I add flavor variations? A: Get creative! Stir in chopped nuts (walnuts, pecans), dried fruits, mini marshmallows, or peppermint extract (for a holiday twist) along with the chocolate chips and vanilla. A sprinkle of sea salt on top before chilling is also delicious.
- Q: Do I need a candy thermometer? A: For this specific "easy" recipe that relies on exact boiling time and marshmallow creme, a candy thermometer is not strictly necessary. However, for more traditional fudge recipes, it's essential.