Easy Chocolate Fudge (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups white granulated sugar
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3/4 cup salted butter (about 1 and 1/2 sticks)
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2/3 cup evaporated milk
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12 oz semisweet chocolate chips
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7 oz marshmallow creme (one jar)
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1 teaspoon pure vanilla extract
# Instructions:
01 -
Place butter in a large microwave-safe glass bowl and heat until completely melted. Whisk in the sugar and evaporated milk, mixing thoroughly until combined.
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Heat the mixture on high power for 3 minutes, then give it a good stir. Return to the microwave and heat for another 2 minutes on high.
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Stir the mixture well, making sure to scrape down the sides of your bowl. Heat on high for 3 additional minutes, then stir and check the temperature with a candy thermometer. You're aiming for exactly 234°F. If needed, continue heating in 1-2 minute intervals until you hit that magic number.
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Take the bowl out of the microwave and immediately add your chocolate chips. Stir energetically until they're completely melted and the mixture looks silky smooth. Fold in the marshmallow creme and vanilla, mixing thoroughly until no white swirls remain.
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Pour your fudge into a greased 9-inch square pan (or a 13x9-inch pan if you prefer thinner pieces). Let it cool completely at room temperature before slicing into squares.
# Notes:
01 -
Love nuts? Feel free to fold in 1 cup of chopped walnuts for extra crunch and flavor.
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Store your fudge in an airtight container at room temperature. It'll stay fresh and delicious for up to two weeks when properly covered.
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For a gluten-free version, just double-check that your chocolate chips are certified gluten-free.
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Stovetop method: Combine sugar, butter, and evaporated milk in a 3-quart saucepan over medium heat. Stir constantly while bringing to a full rolling boil. Keep stirring and cook until your candy thermometer reads 234°F (this usually takes about 4 minutes). Remove from heat, whisk in chocolate until melted, then stir in marshmallow creme and vanilla. Pour into your prepared pan and let it set.