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The 11 Best Homemade Fudge Recipes Ever

Jules is an accomplished playwright and radio-show writer. Here she shares traditional recipes for all to enjoy.

These recipes will make your mouth water!

These recipes will make your mouth water!

Fantastic Fudges and How to Make Them

Rocky road. Butterscotch. Cookies and cream. Root beer float. Do you feel your sweet tooth acting up? You will soon because I've only started naming a few of the recipes I use every Christmas. I've experimented a lot over the years, and these recipes are winners. It's become a tradition for me to send a big tin of assorted homemade fudge to family and friends, and my new invention of "root beer float" fudge was a big hit last year.

The fudge recipes I've provided below are:

  • Cookies and cream
  • Rocky road
  • Dreamsicle
  • Maple-walnut
  • Creamy chocolate
  • Peppermint-cream
  • Root beer float
  • Butterscotch
  • Peanut butter and chocolate
  • Chocolate-covered cherry
  • Strawberries and cream

In the old days of fudge making, the outcome relied on careful measuring, candy thermometers, perfect timing, knowledge of the soft-ball stage and hard-ball stage, and other factors. Times have changed, but the flavor we remember doesn't have to. I take a more modern approach to making candy and, if followed properly, the resulting texture is just as creamy and they taste just as wonderful as those made in the past. The only difference is the time you save making each batch. No matter your taste, chances are the fudge recipe you're looking for is here!

Cookies and Cream Fudge

Cookies and Cream Fudge

Cookies and Cream Fudge

Ingredients

  • 16 Oreo cookies, chopped
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons butter
  • 2 2/3 cups premium white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine. Place half of the Oreos into the pan.
  2. Combine milk, butter, and white chocolate chips in a heavy saucepan. Cook over low heat and stir until the chips melt entirely. Doing this over high heat will cause scorching and ruin the look and flavor of your fudge. Low heat takes longer, but the result will be delicious!
  3. Remove the pan from the heat and stir in the vanilla extract and marshmallows until everything is smooth.
  4. Pour the mixture over the cookies and sprinkle the top with the remaining half of the crushed cookies.
  5. Cover the pan and keep it in a cool place (or refrigerate it). Cut into squares and serve.
Rocky Road Fudge

Rocky Road Fudge

Easy Rocky Road Fudge

Ingredients

  • 4 1/2 cups confectioners sugar, sifted
  • 1/2 cup butter
  • 1/3 cup cocoa
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/2 cup mini marshmallows
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. In a microwavable glass bowl, combine sugar, butter, cocoa, milk, and salt. Heat for about 2 minutes, or until the butter melts.
  3. Stir everything and add vanilla extract, pecans, and marshmallows. Pour everything into the pan and allow it to cool. Cut into squares.
Dreamsicle Fudge

Dreamsicle Fudge

Dreamsicle Fudge

Remember when the ice cream man would come and you'd run to his truck with fifty cents to buy Dreamsicles or those wonderful orange push-ups? This fudge brings back those memories and is a real favorite among my family and neighbors.

Ingredients

  • 3 cups white sugar
  • 2/3 cup heavy cream
  • 1 1/2 sticks butter
  • 1 (7oz) jar marshmallow creme
  • 1 (12oz) package white chocolate chips
  • 3 teaspoon orange extract
  • 12 drops yellow food coloring
  • 9 drops red food coloring

Instructions

  1. Line a 9x13 pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine the sugar, cream, and butter in a saucepan over medium-low heat. Bring it to a rolling boil and stir for at least 5 minutes until it reaches the soft-ball stage or 235–245 degrees on a candy thermometer. Be careful not to scorch the mixture. If you don't cook it to the softball stage, the fudge will turn out grainy instead of creamy.
  3. Remove the pan from the heat and stir in the marshmallow creme and white chocolate chips. Stir until the chips melt completely.
  4. Remove one cup of the mixture and set it aside.
  5. Add 3 teaspoons of orange extract and the food coloring to the remaining mixture. Stir well and pour it into the pan. Then, pour the cup of the white reserved mixture on top and swirl the fudge with a toothpick or skewer to create a marbled look.
  6. Cool or chill until firm. Cut into squares and serve.
Maple-Walnut Fudge

Maple-Walnut Fudge

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Maple-Walnut Fudge

This fudge variation is my mom's favorite!

Ingredients

  • 2 tablespoons butter
  • 2/3 cup evaporated milk
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 (12 oz) package white chocolate chips
  • 1 cup walnuts, chopped
  • 1 1/2 teaspoon maple-flavored extract

Instructions

  1. Line a 9x13 pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan.
  3. Bring everything to a full rolling boil and then lower the heat to medium. Stir the mixture constantly as it boils for about five minutes. Then, remove it from the heat.
  4. Stir in the marshmallows, chocolate chips, nuts, and maple extract. Stir for one minute or until the marshmallows are melted.
  5. Pour the mixture into the pan. Let it cool until it's firm. Cut the fudge into squares and serve.

Traditional Creamy Chocolate Fudge

Ingredients

  • 2/3 cup evaporated milk
  • 1 1/2 cups granulated sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine the evaporated milk, sugar, butter, and salt in a heavy saucepan over medium heat. Bring it to a full boil while stirring constantly the pot for five minutes. Remove the pan from the heat.
  3. Stir in the chocolate chips, mini marshmallows, and vanilla extract. Continue stirring until the chocolate and marshmallows melt completely.
  4. Pour the mixture into the baking pan and chill until firm. Cut into squares.
Peppermint-Cream Fudge

Peppermint-Cream Fudge

Peppermint-Cream Fudge

Ingredients

  • 2 (10 oz) packages white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 (7 oz) jar marshmallow creme
  • 1/2 teaspoon peppermint extract
  • 1/2 cup peppermint candies or candy canes, crushed
  • 4 drops red food coloring

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir until melted.
  3. Remove the pan from the heat and add marshmallow creme. Continue mixing until the mixture is smooth. Stir in the peppermint extract. Reserve one cup of this mixture and set it aside.
  4. Add food coloring to the saucepan and stir until the color is incorporated well. Pour it into the baking pan.
  5. Add the one cup of reserved mixture into the baking pan and swirl a toothpick or skewer around to make a marbled design.
  6. Sprinkle peppermint candies on top for garnish. Let everything cool and cut the fudge into squares.

Root Beer Float Fudge

This root beer float fudge is my newest invention and a family favorite!

Ingredients

  • 2 (12 oz) packages white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 (7 oz) jar marshmallow creme
  • 1 (2 oz) bottle root beer concentrate

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir until everything melts.
  3. Stir in the marshmallow creme until the mixture is smooth. Remove one cup of the mixture and set it aside.
  4. Add root beer concentrate to the first mixture and incorporate it well. Pour everything into the pan.
  5. Add the reserved mixture on top and swirl everything with a toothpick or skewer to make a marbled design.
Butterscotch Fudge

Butterscotch Fudge

Butterscotch Fudge

My brother Christopher loves this fudge!

Ingredients

  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons butter
  • 1 package butterscotch chips
  • 1 (7 oz) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. In a heavy saucepan, combine milk, butter, and butterscotch chips. Stir the mixture constantly over low heat until the chips melt entirely. Remove the pan from the heat and stir in the vanilla extract and walnuts.
  3. Pour everything into the baking pan. Cover and keep in a cool place (or refrigerate) until firm. Cut into squares and serve.

Peanut-Butter Chocolate Fudge

This classic combination is sure to please any crowd!

Ingredients

  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) package bittersweet chocolate chips
  • 1 (7 oz) jar marshmallow creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Add milk and chocolate chips to a medium saucepan over medium heat. Cook and continuously stir until the mixture is melted and smooth. This process should take about five minutes.
  3. Add the marshmallow creme and stir.
  4. Remove the saucepan from the heat and mix in the peanut butter and vanilla extract until everything is thoroughly combined.
  5. Pour the mixture into the baking pan and let it cool. Cut the fudge into squares and serve.
Chocolate-Covered Cherry Fudge

Chocolate-Covered Cherry Fudge

Chocolate-Covered Cherry Fudge

Ingredients

  • 2/3 cup evaporated milk
  • 1 1/2 cups granulated sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup maraschino cherries, chopped and drained

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine evaporated milk, sugar, butter, and salt in a heavy saucepan. Over medium heat, bring the mixture to a full boil while stirring for five minutes. Remove the pan from the heat.
  3. Stir in the chocolate chips, mini marshmallows, and vanilla extract. Continue stirring until everything melts.
  4. Stir in the cherries and pour the mixture into the pan.
  5. Chill the fudge until it's firm. Then, cut it into squares and serve.
Strawberries and Cream Fudge

Strawberries and Cream Fudge

Strawberries and Cream Fudge

Ingredients

  • 2 (10 oz) packages white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 (7 oz) jar marshmallow creme
  • 1 teaspoon strawberry extract
  • 3 drops red food coloring

Instructions

  1. Line an 8-inch square baking pan with aluminum foil. Coat the inside with butter or margarine.
  2. Combine the white chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until the mixture is melted.
  3. Remove the pan from the heat and add marshmallow creme. Continue stirring until everything is smooth. Add the strawberry extract. Reserve one cup from the pan and set it aside.
  4. Add food coloring to the first mixture and stir until combined. Pour this into the baking pan.
  5. Add the cup of reserved mixture on top and swirl everything with a toothpick or skewer to make a marbled design.
  6. Let the fudge cool and cut it into squares.

Questions & Answers

Question: In the recipe for the butterscotch fudge, it states jar of marshmallow fluff but doesn't mention in the instructions. When is it added?

Answer: Add the marshmallow fluff after all the butter and chips are melted and taken from heat.

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