Pudding Fudge
Indulge in the decadently rich and irresistibly creamy goodness of Pudding Fudge, a no-fail treat that combines the luscious texture of instant chocolate pudding with the deep flavor of melted chocolate chips. This easy homemade fudge recipe is prepared in just 15 minutes and features an enticing blend of mini marshmallows, vanilla extract, and optional chopped nuts for an added crunch. Evaporated milk and unsalted butter bring a silky smooth consistency, while the granulated sugar ensures the perfect level of sweetness. With its effortless stovetop preparation and quick cooling time, this dessert is ideal for holidays, parties, or simply satisfying your chocolate cravings. Serve in bite-sized squares and store leftovers (if there are any!) in the fridge for up to a week. For beginner and expert candy-makers alike, this foolproof fudge recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 package instant chocolate pudding mix
- 2 cups granulated sugar
- 1 cup unsalted butter
- 5 ounces evaporated milk
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
- 0.5 cup chopped nuts (optional)
Instructions
Line an 8x8-inch square baking dish with aluminum foil, leaving some overhang for easy removal, and lightly grease with cooking spray or butter. Set aside.
In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Heat over medium heat while stirring constantly until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and continue to stir for 4-5 minutes to prevent burning.
Remove the saucepan from the heat and quickly stir in the package of instant chocolate pudding mix until completely smooth and combined.
Add the semi-sweet chocolate chips and stir until completely melted and the mixture is thick and glossy.
Stir in the vanilla extract, mini marshmallows, and optional chopped nuts until evenly incorporated.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.
Let the fudge cool at room temperature for about an hour, then transfer it to the refrigerator to set for at least 2 hours or until firm.
Once the fudge is set, use the aluminum foil overhang to remove it from the pan. Cut into 16 squares for serving.
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Nutrition Facts
Calories |
4953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 788.8 g | 287% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 710.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 510 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1031 mg | 22% | |
*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.
