Chocolate Fudge
A proper dish built around marshmallow creme, semi-sweet chocolate chips and chopped walnuts — roughly 65 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Line an 8-inch square pan with foil or parchment, leaving an overhang, and lightly grease it so the finished fudge lifts out cleanly.
- In a heavy saucepan, combine the granulated sugar, butter, evaporated milk and salt over medium heat, stirring constantly until the butter melts and the mixture comes to a full rolling boil.
- Continue boiling for exactly 4 to 5 minutes while stirring without stopping, holding a temperature of about 234F (the soft-ball stage) so the sugar cooks properly.
- Remove the pan from the heat and immediately stir in the chocolate chips and marshmallow creme, beating until the chocolate is fully melted and the mixture is smooth and glossy.
- Fold in the chopped walnuts and vanilla extract, stirring just until they are evenly distributed.
- Pour the fudge into the prepared pan, spread it level with a spatula, and let it cool at room temperature before chilling until fully set.
- Lift the fudge out using the overhang and cut into small squares with a sharp knife; store in an airtight container.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Chocolate Fudge take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chocolate Fudge is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Belgian Chocolate Fudge Cake - Caffè Nero 2025-09-05.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.