Chocolate Fudge Recipe: Gourmet Fudge at its Best 69

If you are looking for a chocolate 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.

chocolate fudge in a stack

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.

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.


The BEST chocolate 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.

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 recipe? Don’t forget to give it a star rating below!

Andrea’s Chocolate Fudge Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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.
Course: Dessert
Cuisine: American
Servings: 48 servings
Calories: 213 kcal
Author: Kris Bordessa
  1. Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside.

  2. 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.

  3. 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.

  4. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.

Recipe Notes

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.

 If you are looking for a chocolate 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.  Try this gourmet fudge once, and it will be the only fudge recipe you'll ever use. #holiday #christmas #dessert

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69 thoughts on “Chocolate Fudge Recipe: Gourmet Fudge at its Best

  • Rebecca

    Thanks for this! I made fudge for Thanksgiving and it didn’t turn out well. I needed a new recipe and there it was in my inbox.

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  • Sheryl

    I’m not usually a fudge eater, but I must admit, this sounds too good to pass on!

  • NoPotCooking

    My FIL makes a very similar recipe, except he makes his in the microwave!

  • MyKidsEatSquid

    I’m checking back in to report. I made this fudge last week and it was sooo popular I’m making it again today. To quote my hubby, “I don’t usually like fudge, but this is really good.”

    We already tried mixing in mini marshmallows and walnuts for rocky road and I did cranberries and almonds in another. Today I’m planning on dividing the batter into three and doing another rocky road, a chile-ancho batch and then giving my kids free reign on deciding on the other.

    • Kris Bordessa Post author

      Love that it converted your hubby! And the chile-ancho version? You might have to share the details with ME. Thanks for reporting back.

    • Anita

      How did you do the chili fudge? I would love to try that.

  • Jane Boursaw

    I’ve made fudge with marshmallow cream and agree it’s absolutely the best. Hmmm… haven’t made any yet this Christmas, though…

  • Amanda Richards

    Like I need another excuse to make fudge! YUMMY!

  • Jeannette

    I can vouch for this recipe. My kids (and me too) LOVE it. It’s chocolatey, creamy, and oh-so-addicting. Thanks for sharing!

  • Jeannette Moninger

    Completely agree. Your fudge recipe rocks!

  • Brette

    My FIL has a similar recipe, which he makes in the microwave. Fudge is fun but I can only ever really eat a tiny piece of it!

  • tonya

    I Had Never Made Fudge. Always Thought It Would Be Too Hard.  Tried This Today, It Was Easy To Do And Tasted Great!  Thank You!

  • Barb S

    I make a similar recipe, but use 1 cup whole milk, 4 cup chocolate chips, and 2 sticks of butter. The rest of the ingredients and proportions are the same, but only boil 3 minutes. I am eager to try the homemade marshmallow fluff.

  • Nichole

    I’m not real sure what I did wrong. I followed the directions to a ‘t’ but my fudge didn’t set up completely. It’s a bit too soft (almost like refrigerated frosting). When it finally started to boil it grew quick and almost boiled out of the pan. So I turned down the heat a little so it didn’t get out of control. I’m guessing that’s where I messed up. I did boil for the full 8minutes. Anyone else have that problem?

    • Kris Bordessa Post author

      I haven’t. That 8 minutes of boiling is usually sufficient, but boiling it a bit longer should result in a firmer fudge. Did it not come together in the mixing stage? Sometimes it takes awhile!

  • Kathy Newberry

    When it says “heavy stock pot”, take it seriously! My pot was too small, and now we have every window and door open to clear the smoke. My cell phone screen cleaned up well, but the ceramic cooktop will take some elbow grease. The good news is, the fudge is the best, smoothest ever! I will make again, but I will follow the directions!

    • Kris Bordessa Post author

      Oh no! After all that, I’m glad you like it! (I just edited the instructions to make them even clearer.)

  • Ebony

    How much did this recipe make? I need to make a bunch for teachers at my daughters daycare.

    • Kris Bordessa Post author

      The original name of the recipe is “Five Pounds of Fudge.” I don’t think it makes 5 pounds, but it makes a fair amount. I get a 11″ x 17″ pan plus an 8″ x 8″.

  • Ellen

    I just bought all of the ingredients and can’t wait to make this fudge. I do have one question – when stirring the milk and sugar for 8 mins, is the heat still on medium-high?
    Thanks so much!

  • Liz

    I like to use peanut butter it is so creamy, also try white chocolate. I’ve done a lot of fudge it’s a big hit in family

  • Ebony

    Is that 4 cups of sugar or 4 1/2 or 4- 1/2 cups which would really be 2 cups…it’s just a little confusing for me right there

  • Lara

    Help! I made this fudge and while the flavor was so good there was a gritty texture that ended up making the fudge crunchy!

    • Kris Bordessa Post author

      It sounds almost like something crystallized. Was there a lot of crunchy? Or just a bit? Possibly the sugar at the edge of the pan that got hot (and not stirred) crystallized?

      • Lara

        There was crunch throughout the fudge, and you could hear the crunch as you chewed

    • Kris Bordessa Post author

      Nope. The hot ingredients will melt it!

  • Dana

    Got a question. My mom has always made fudge and she tells me you can only make it on a beautiful sunny day or it will not firm up like it needs to. Does the same go for this fudge?

    • Kris Bordessa Post author

      Hunh. I’ve never heard this one. I’ve never paid much attention, but I made this for years in northern California in December, when beautiful sunny days are sporadic.

  • Stacey

    How long does mixing with electric mixer usually take?

    • Kris Bordessa Post author

      It can take 15 minutes or so, but it depends on your household temp.

  • Darlene Hamblen


    • Kris Bordessa Post author

      LOL. Right?? I’m glad you enjoyed it.

  • Barbara

    Whoa! I just made this and I have one word “Heavenly” At first I thought you were nuts using a mixer but I can see why now. Thank you for sharing! I will be definitely be doing more for gifts.

  • Sharon

    I’m making this tomorrow but I’m using granulated Dominos sugar it says natural on it but it’s not the brownish cane sugar. Will it still work correctly?

    • Kris Bordessa Post author

      Absolutely. My personal preference is to use cane sugar. Sugar that’s not identified as cane sugar is most likely made from sugar beets that are likely genetically modified. But any granulated sugar will work.

  • Anita

    OMGOODNESS!!! This is wonderful!! I made it today..sleeting and snowing outside and it was great. It reminds me of the fudge I made as a kid. We had to beat it by hand until the candy lost its gloss. This is sooooo much easier. It did take about 15+min with a mixer. Next time I’m using my kitchen aid. Thanks!

  • Nancy

    Oh my god! Absolutely the BEST fudge I have ever made. Can’t stop eating it. lol thank you!

  • Donna

    Would love to make this but in the re cope it says it makes a 13×9 and an 8×8 pan, and in the comments you say an 11×7 and an 8×8….which is it?

    • Kris Bordessa Post author

      My error in that comment; shouldn’t be answering from memory. As I said in the post, the original recipe calls for JUST a 13″ x 9″ pan. I found that to be way too thick, so I use that plus an 8″ x 8″. That’s personal preference. If you have an 11″ x 9″ pan, use that; it won’t make or break the recipe. The thickness of the fudge will just be a bit different.

  • Lucy

    I made this fudge yesterday , And i didn’t have evaporated milk like the recipe said , so i made my own evaporated milk using the recipe. Once i put my fudge in the fridge to set it was not setting at all , so I put it in the freezer overnight + half a day. It has still not Set!!

    • Kris Bordessa Post author

      Without being in your kitchen, it’s so hard to say what went wrong. This is not a firm fudge, but should be sliceable. If it’s really not setting up, I’d use spoons to scoop it and roll balls to make truffles. Roll them in some cocoa powder.

  • Brandie

    What type of butter did you use? Salted or unsalted? Or would margarine sticks work?

    • Kris Bordessa Post author

      Salted. If you prefer margarine, yes, that will work.

  • Lisa

    Thank you! This is my mom’s Christmas fudge. We just moved and I haven’t been able to put my hands on her recipe. My children and grandchildren have tried not to pout but they will love knowing that the Christmas fudge is back on the goodie menu. (Maybe I won’t tell them for another week!) This really is fabulous fudge and so easy to make. Thanks again for posting this.

  • Amber

    How much chocolate and what kind is best for this recipe? Mine is cut off and doesn’t say in the recipe

    • Kris Bordessa Post author

      That’s odd. 3 cups semisweet chocolate chips.

    • Sarah Knasel

      Can’t see how many chocolate chips the picture covers the measurements

      • Kris Bordessa Post author

        It’s three cups. Are you reading on mobile or desktop. Definitely not okay that you can’t read the measurements!

  • Jean

    Since this fudge recipe cools in the fridge is it necessary to keep it refrigerated after it hardens and is cut into pieces? I would like to place some in tins for Christmas and take to friends.

    • Kris Bordessa Post author

      I keep it refrigerated. It won’t hurt to have it UNrefrigerated for a good while, but it gets a bit gooey at room temp, and messier to eat.

  • Patty b

    Recipe said use 2 cups homemade mashmello cream or 1 jar 7 oz marshmallow fluff
    My store only had large tub type container so I used 2 cups
    I think this is why it’s more frosting like than fudge
    My mistake but this could be why it doesn’t firm up

  • Kathy Quiroz

    Not sure how to tell if it’s “holding it’s shspe” so I just beat it for 15 m. Was that necessary? Thx

    • Kris Bordessa Post author

      It’s usually about 15 minutes or so. (I’ve never tried NOT doing it.)

  • Michelle B

    I LITERALLY JUST finished making this! I’ve never made it this way before, I’ve always made it the “easy” way or “lazy” way lol, but I wanted to make it the “right” way, I researched MANY recipes, I wanted one that would make A LOT as well!! Anyways, I chose yours!! (Thank God I did! I am not disappointed) anyways, everything went GREAT, then got to the mixing with my hand mixer, and I was mixing, and I knew you said “mix till it starts to set” or something to that effect, but I remembered on MANY recipes them saying to mix till it looses its shine almost, but I kept thinking OMG, HOW Am I gonna know WHEN to stop mixing, it seemed like a LIFETIME, I didn’t know if I was over mixing or what, but I kept going till it felt kinda THICK but not too thick, and then I started pouring into my pans (I also did like you and 8″ x 8″ and 11″ x 13″ ) and I think I stopped mixing at the exact PERFECT timing!! It started setting up rather quickly as I was adding to the pan, and I tasted from the bowl as did my son and it’s out of this WORLD!! So THANK YOU!! I’ve found my recipe from HERE OUT!! Sorry for the long post, but I am so excited and happy!!

    Also, how do you do your peanut butter fudge?? )”(measurements) Thanks so much!!

    • Kris Bordessa Post author

      Love it — glad it worked so well for you. (I don’t have a peanut butter fudge recipe.)