How to make homemade fudge is easy. Try dark or white chocolate fudge with add ins for Christmas, Easter, Valentines Day or any holiday.
Are you ready to learn how to make homemade fudge? This great recipe will show you how to get that chocolate flavor and creamy texture fast! Once you’ve made this fudge recipe and are cutting it into squares, the pan is going to be empty before you know what happened!
HOW TO MAKE HOMEMADE FUDGE
Chocolate fudge is one of those holiday recipes that you just can’t pass up. Even if you feel as though you’re stirring constantly to get that delicious fudge texture, you know that the end result is going to be 100% worth it.
But this year, I’m passing along a simple fudge recipe that will change your fudge-making game. I’m adding in some mini marshmallows for gooey goodness and the option to use white chocolate chip deliciousness instead of milk chocolate chips.
It’s not only a simple and easy recipe to make fudge, but it’s an insanely popular one in my house as well.
WHITE CHOCOLATE FUDGE
The world seems quite divided on chocolate or white chocolate fudge. (I’ll honestly eat whatever as I don’t judge!) Sometimes, I’ll make a batch of both classic fudge recipes just to have that delicious contrast on the dessert table.
I also think that having fudge options is excellent for taste as well. Can you imagine creating a charcuterie board full of just fudge? I’m talking chocolate fudge, fruit-flavored fudge, peanut butter fudge…the works!
Since I’m all about white chocolate this year, it makes sense to focus on this simple homemade fudge recipe instead. We did this at Christmas time with a sprinkle of peppermint flakes in and on top for a holiday twist. You can try this version of peppermint fudge too.
TRADITIONAL FUDGE RECIPE
What you’ll find with this easy fudge recipe is that it’s very similar to others that you might have had in the past. The only difference is that I like to have marshmallows as an added sweet treat.
The process of making fudge truly doesn’t change from one recipe to the next. You’ll want to be sure that you stir the ingredients with a wooden spoon. Also, have a large microwaveable bowl to melt the chocolate chips.
I also think that it’s super smart to line a pan with parchment paper. This is so the fudge doesn’t stick as it sets. Having a prepared pan is key to keeping the fudge nice and neat. It also holds their shape as delicious little squares.
VANILLA FUDGE RECIPE
Even though there actually isn’t any vanilla extract in this recipe, I still call it my “vanilla fudge” recipe. This is because it’s white in color from the chocolate chips and marshmallows. The evaporated milk also helps add a lighter color to the dessert too.
The kid and I had a discussion the other day about the best way to eat fudge. We were torn on our responses. I think that room temperature fudge is the best as it gives it a creamier texture. However, the kids were all about wanting to eat it cool out of the fridge. They said it provides the fudge with the consistency to melt in your mouth.
What do you think about eating fudge? Do you like it room temp or do you prefer it to be chilled?
OLD FASHIONED FUDGE RECIPE
I love this simple fudge recipe because there is no need to have a candy thermometer on hand. Since the heating is actually happening in the microwave, you just heat it until it’s melted. This makes for a fast and simple dessert that everyone can help with.
Since the end result is going to be adding jelly beans to the top, I recommend adding them in 1/2 cups at a time so that you don’t overload with sweetness if you don’t want it.
You can even add the jelly beans to half the pan or just to a few pieces at a time. I also let the kids decide as well if they want to decorate their own pieces of fudge.
The jelly beans are an optional topping but add fun coloring to the fudge. My creative kids even use them to make words or pictures on the top of the food, which is always fun to see.
HOW TO MAKE HOMEMADE FUDGE FROM SCRATCH
Keep in mind that if you’re not keen on having the added jelly beans, you can leave them off. There are plenty of other toppings for fudge that will work just fine.
Powdered sugar, caramel drizzle, or even Christmas sprinkles are all great choices, too. I also think that added crushed nuts or even more mini marshmallows would work out awesome as well.
If you’re not a fan of toppings on your fudge, leave them off entirely! Toppings aren’t a must at all, so it’s totally up to you. The only equipment you’ll need is a piece of parchment paper and a loaf pan to get started.
CONDENSED MILK FUDGE RECIPE
Have fun making this easy fudge dessert. Just be sure to store it in an airtight container and keep it in the fridge. It needs to be kept cold due to the added ingredients.
If you prefer to eat it at room temperature, you can remove your piece of fudge and give it a few minutes outside the fridge. It will warm up quickly and be ready to eat in no time at all.
This holiday season, have fun making fudge! It’s a classic holiday dessert that everyone will love! Just follow the recipe below and add any sort of add ins you like and enjoy!
We have a recipe for microwave pumpkin fudge right here too. You’ll love that during Thanksgiving and Halloween time.
To save well wrap what is left in plastic wrap and store it in the fridge. Cut small pieces and enjoy, then wrap again until it is all eaten up. It needs to stay cold so the texture stays stiff or it may get too soft on your countertop depending on the temperature outside.
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How to Make Homemade Fudge
- Place parchment paper sprayed with non stick spray inside a loaf pan.
- Pour half of your jelly beans into the bottom, spread out.
- Put chocolate chips and condensed milk into a microwave safe bowl.
- Heat in microwave in 30 second intervals stirring in between times until it is completely melted, careful not to cook too long or chocolate will harden
- Pour in mini marshmallows and stir. Microwave 15 seconds, stir, 15 seconds again until melted.
- Stir in salt and 1/2 tsp vanilla if desired.
- Pour melted mixture over jelly beans in pan and pour remaining beans on top. Gently press down so they stick.
- Put pan into fridge to cool overnight.
- When ready to serve allow to come to room temperature. Lift out parchment paper and slice into small squares.