Velvet Fudge
Indulge in the rich decadence of Velvet Fudge, a timeless treat that melts in your mouth with every bite. This homemade fudge recipe combines silky semi-sweet chocolate chips, creamy marshmallow creme, and the perfect hint of vanilla for an irresistibly smooth texture and balanced sweetness. With a velvety consistency achieved by cooking the sugar and evaporated milk to the ideal soft-ball stage, this fudge is a foolproof delight for any occasion. Add a touch of crunch by folding in optional walnuts or pecans for a customizable twist. Quick to make in just 20 minutes and yielding 16 luscious servings, Velvet Fudge is the ultimate indulgent dessert for gifting or satisfying your sweet cravings. Perfect for holiday spreads, parties, or a cozy night in, this easy fudge recipe will become a go-to favorite for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Unsalted butter
- 0.75 cups Evaporated milk
- 2 cups Semi-sweet chocolate chips
- 1 jar (7 ounces) Marshmallow creme
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Optional: Chopped walnuts or pecans
Instructions
Prepare an 8x8-inch baking dish by lining it with parchment paper or greasing it lightly with butter. Set it aside.
In a medium-sized heavy saucepan, combine the granulated sugar, unsalted butter, evaporated milk, and salt.
Place the saucepan over medium heat and stir constantly until the butter melts and the sugar is fully dissolved.
Bring the mixture to a rolling boil, stirring occasionally, and let it cook for about 4-5 minutes or until it reaches 234°F (soft-ball stage) on a candy thermometer. Be careful not to overcook as this affects the texture of the fudge.
Remove the saucepan from heat and immediately stir in the semi-sweet chocolate chips, marshmallow creme, and vanilla extract. Mix vigorously until the ingredients are fully combined and the chocolate is melted into a smooth, velvety consistency.
If desired, gently fold in the chopped nuts for added texture and flavor.
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
Let the fudge cool at room temperature until firm, approximately 2-3 hours. You can also refrigerate it for faster setting.
Once completely set, lift the fudge out of the pan using the parchment paper and cut it into small squares using a sharp knife.
Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
4751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 822.6 g | 299% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 738.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 908 mg | 19% | |
*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.
