If you are looking for a fudge recipe that’s perfect for giving, look no further. This creamy, soft gourmet fudge outdoes the other recipes you’ve tried. I’m sure of it — and I’ve been convincing people for years that this is the best fudge recipe out there.
A long-ago friend of mine was well-known for her fabulous desserts. Notably, she had the best melt in your mouth chocolate fudge recipe ever. Seriously. She was kind enough to share it with me years ago, and I’ve been using this recipe ever since.
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You know those gourmet fudge booths at the county fair where they charge one million dollars for a half pound? Hubby insists on breaking our bank every time he has the opportunity, then proceeds to say, “yours is better.” My kids concur that this is the best fudge recipe they’ve tried.
The BEST fudge recipe
Another friend, after listening me wax poetic about my wonderful fudge recipe, scoffed, saying this was no different than the recipe on the back of the marshmallow fluff jar. (Hi Chris!)
+Oh, but it is, I told him. Try it. He did, and for the past half-dozen or so years, he whips up a batch of this chocolate fudge recipe, and considers it the kickoff of holiday season.
You need to make this. I have no qualms whatsoever saying that this is the best fudge recipe you’ll make, hands down. All credit to Andrea for that!
This recipe makes about five pounds of fudge, so you’ll have plenty to share and still have some left for yourself. The melt in your mouth fudge goodness will knock their socks off.
★ Did you make this gourmet fudge recipe? Don’t forget to give it a star rating below! ★
Andrea’s Best Fudge Recipe
Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside.
In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes. Pour hot mixture over ingredients in bowl.
Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts if you like them.
Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
After I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides. When the fudge is ready to cut, use the wax paper to help lift the slab out of the pan and flip it onto a cutting board for easy cutting.