Rich Creamy Chocolate Pudding Fudge
Indulge in the ultimate sweet treat with this Rich Creamy Chocolate Pudding Fudge—a decadent twist on classic fudge that melts in your mouth with velvety smoothness. Made with a unique blend of instant chocolate pudding mix, semi-sweet chocolate chips, marshmallow cream, and a hint of vanilla, this recipe delivers a deeply chocolatey flavor and a luxurious texture that's impossibly light and creamy. Perfect for gifting, entertaining, or savoring as a midweek dessert, this quick and easy fudge comes together in just 20 minutes of preparation and cooking time before setting into squares of pure bliss. Whether served at room temperature or chilled for extra firmness, each bite strikes the perfect balance of rich sweetness and melt-in-your-mouth indulgence. This recipe is ideal for chocolate lovers seeking a fail-proof, crowd-pleasing dessert that combines classic comfort with gourmet flair.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 0.75 cup Evaporated milk
- 1 package Instant chocolate pudding mix (4-serving size)
- 2 cups Semi-sweet chocolate chips
- 1 jar (7 oz) Marshmallow cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang for easy removal, and lightly grease it. Set aside.
In a medium-sized saucepan, combine granulated sugar, unsalted butter, evaporated milk, and salt. Place over medium heat and stir constantly until the butter is melted and the mixture comes to a boil.
Reduce the heat to medium-low and continue cooking and stirring for 4–5 minutes until the mixture thickens slightly.
Remove the saucepan from heat and quickly whisk in the instant chocolate pudding mix until fully dissolved and smooth.
Add the semi-sweet chocolate chips to the mixture and stir until melted and well incorporated.
Fold in the marshmallow cream and vanilla extract, stirring until the mixture is light, fluffy, and glossy.
Pour the fudge mixture into the prepared pan, smoothing the top with a spatula to create an even layer.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set for at least 2–3 hours or overnight for best results.
Once the fudge is firm, lift it out of the pan using the parchment paper overhang and place it on a cutting board.
Cut into 16 equal squares or desired serving sizes. Serve and enjoy!
Store leftovers in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 49.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 84 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.
