Nut-Free Classic Chocolate Fudge
Indulge in the creamy decadence of Nut-Free Classic Chocolate Fudge, the perfect treat for chocolate lovers seeking a simple, allergy-friendly dessert. This rich and velvety fudge combines the sweetness of granulated sugar, the richness of unsalted butter, and the creamy allure of evaporated milk, creating a smooth base that’s elevated by semisweet chocolate chips and fluffy miniature marshmallows. A hint of vanilla and a pinch of salt bring out the depth of flavor in every bite. Made in just 25 minutes and set to perfection in an 8x8 dish, this fudge is ideal for sharing at parties or enjoying as a decadent snack. With no nuts in sight, it’s a crowd-pleasing recipe that’s as easy to make as it is to devour. Perfect for holidays, gifting, or everyday indulgence, this nut-free chocolate fudge will have everyone asking for more!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 0.5 cups unsalted butter
- 0.75 cup evaporated milk
- 2 cups miniature marshmallows
- 1.5 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
Prepare an 8x8 inch baking dish by lining it with aluminum foil or parchment paper, allowing some excess to hang over the edges for easy removal. Lightly grease the foil or paper.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir constantly until the mixture begins to boil.
Once boiling, continue stirring and let it cook for about 4 to 5 minutes until the mixture thickens slightly and the sugar is completely dissolved.
Remove the saucepan from the heat and quickly stir in the miniature marshmallows, semisweet chocolate chips, vanilla extract, and a pinch of salt. Mix vigorously until the marshmallows and chocolate chips are melted and the mixture is smooth and glossy.
Pour the chocolate fudge mixture into the prepared baking dish, spreading it evenly to ensure a uniform surface.
Let the fudge cool at room temperature for about 2 hours or until set. For faster results, you can place it in the refrigerator, but be sure to let it come to room temperature before serving.
Once set, use the overhanging foil or paper to lift the fudge out of the dish and onto a cutting board. Cut into 36 squares for serving.
Store the fudge in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 446 mg | 19% | |
| Total Carbohydrate | 726.1 g | 264% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 674.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 801 mg | 62% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1848 mg | 39% | |
*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.
