Chocolate Fudge or Peanut Butter Fudge
Rich, creamy, and irresistibly indulgent, this Chocolate Fudge or Peanut Butter Fudge recipe is a dream come true for candy lovers. With just 10 minutes of prep time, you can create a velvety treat that melts in your mouth, blending the sweetness of marshmallow crème with the deep flavors of semi-sweet chocolate or the creamy nuttiness of peanut butter. Perfectly balanced with a hint of pure vanilla and a touch of salt, this homemade fudge recipe uses simple pantry staples like evaporated milk and granulated sugar for a foolproof result every time. Whether you’re crafting chocolate fudge decadence or the nutty charm of peanut butter fudge, this easy recipe guarantees delightful, bite-sized squares that are perfect for gift-giving, holiday dessert trays, or satisfying your own sweet tooth.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 0.5 cups unsalted butter
- 0.67 cups evaporated milk
- 2 cups semi-sweet or milk chocolate chips
- 0.5 cups creamy peanut butter (if making peanut butter fudge)
- 7 oz marshmallow creme
- 1 teaspoons pure vanilla extract
- 0.25 teaspoons salt
Instructions
Grease an 8x8-inch or 9x9-inch square baking dish with butter or line it with parchment paper for easy removal, and set aside.
In a medium-sized, heavy-bottomed saucepan over medium heat, combine granulated sugar, unsalted butter, evaporated milk, and salt.
Stir constantly using a wooden spoon or heatproof spatula until the butter melts and the mixture comes to a boil.
Once boiling, continue stirring for about 4-5 minutes or until the mixture reaches 234°F (soft-ball stage) on a candy thermometer.
Remove the saucepan from heat and quickly stir in the chocolate chips (or peanut butter, if making peanut butter fudge). Stir vigorously until the chips/peanut butter fully melt and the mixture is smooth.
Add the marshmallow creme and vanilla extract, and stir thoroughly until fully incorporated.
Pour the fudge mixture into the prepared baking dish. Spread it evenly using a spatula.
Allow the fudge to cool completely at room temperature, about 3-4 hours, or refrigerate for at least 1 hour for quicker setting.
Once set, remove the fudge from the dish by lifting the parchment paper (if used) and cut into 1-inch squares.
Store the fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
