This fudge recipe is SO easy, but SO irresistible.  I used to shy away from fudge making, candy thermometers and endless stirring. But now a few simple ingredients, makes candy making almost effortless; no stress!  You do have to wait an hour while it refrigerates and sets up.  I took my 8-inch square pan full of smooth, creamy squares of rich chocolate delights and crammed it all the way to the back of the refrigerator. You know what I’m saying, I placed it directly behind the giant gallon of milk. No one ever looks behind the milk. More fudge for me!! Did I just say that out loud?  

One thing I’ve discovered about myself from writing this blog, (other than I find hiding places for the good stuff)  is I tend to love the classics. In my opinion, it’s hard to outdo an original. That’s why I like good-ole fashioned plain chocolate fudge. But that’s just me….a plain and simple kind of gal!  But this recipe is great for add-ins. If you live on the wild and crazy side….try adding your favorite flavoring extracts, or fun mix-ins like chopped nuts, coconut, toffee bits, peanut butter chips, nuts, dried fruits…the possibilities are endless! 

Easy Homemade Chocolate Fudge

An Irresistible rich chocolate taste, with a smooth, creamy texture. Chocked full of marshmallows and a lower in fat alternative. Great with your favorite add-ins too.

Course Dessert
Servings 48


  • 1-1/3 cups semisweet chocolate chips (or milk chocolate chips) for a sweeter fudge
  • 2/3 cup fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-1/3 cups miniature marshmallows
  • pinch of salt


  1. Line a 8 inch square pan with foil and lightly spray with nonstick cooking spray. Set aside.

  2. In a medium heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and stir until melted.

  3. If desired, add any add-in ingredients, (chopped nuts, peanut butter chips, toffee bits, dried fruit, coconut, etc)

  4. Pour into prepared pan. Refrigerate for 1 hour or until firm.
  5. Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. Yield: 4 dozen

Recipe Notes

TOTAL TIME: Prep: 15 min. + chilling

Add Ins:  If desired, after the mixture has melted and is smooth and creamy, add your favorite add in (chopped nuts, peanut butter chips, toffee bits, dried fruit, coconut, etc)


Adapted from Taste of Home.

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