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Fudge recipe

Fudge recipe

  • Recipes
  • Dish type
  • Dessert
  • Microwave desserts

I double the recipe and put in a glass baking dish (20x30cm). Keep this fudge recipe a secret and family and friends will think you worked forever on it.

1282 people made this

IngredientsServes: 16

  • 750g chopped plain chocolate or chocolate chips
  • 1 (397g) tin condensed sweetened milk
  • 55g butter
  • 120g chopped walnuts (optional)

MethodPrep:5min ›Cook:5min ›Extra time:1hr50min › Ready in:2hr

  1. Place chocolate chips, condensed milk and butter in large microwaveable bowl. Zap in microwave on medium until chocolate is melted, about 3-5 minutes, stirring once or twice during cooking. Stir in nuts, if desired.
  2. Pour into well-greased 20cm square glass baking dish. Refrigerate until set.

Secrets to fudge success

Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.

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Reviews & ratingsAverage global rating:(1565)

Reviews in English (1270)

was horrible didnt look anything like the pitcure and it was way to rich and dark not again-07 Dec 2010

it works great very yummy my mouth waters by the thought of it its impossible not to eat ll of it at once-29 May 2012

I made it with milk chocolate as I can't eat plain chocolate. It tasted amazing. The only thing was it looked lumpy on the top. I think it added to the homemade look though.-14 Apr 2013

As far as we know this is the real See’s Fudge Recipe. We have had many people write us to tell us that they have the actual recipe and they could be right, but this recipe came from a See’s employee. I got this See’s Fudge Recipe several years ago from one of my very best friends, Heidi (actually it is her Mom’s recipe – thanks Sue)! Even though I have had this recipe for years, I didn’t want to share it until I had permission.

Finally I broke down and begged Heidi to let me share it with all of you. She graciously agreed and I couldn’t be more thrilled to share it here on Favorite Family Recipes with you! This is a true See’s Fudge recipe that was given to Sue by an actual See’s worker years ago. I don’t know if it is the exact same recipe they use today but, oh man, it is incredible!

A few years back I made a batch then went to See’s so I could do a side-by-side comparison. Guess what? Everyone who did the comparison (a blind comparison I might add) along with me agreed that THIS recipe tasted better! It is the easiest, most foolproof fudge recipe ever. It comes out smooth every time, never grainy. I have tried other recipes that take MUCH longer to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge! Give it a try and see for yourself. It will quickly become your favorite too. Thanks again Heidi and Sue! I know some of you out there will insist on adding nuts. All I have to say is “if you must.” I am not a big fan of nuts in my fudge but if you MUST add some, go on ahead.

  • 397g tin condensed milk
  • 450g/1lb light brown soft sugar
  • 120g/4½oz butter, cubed
  • 125ml/4fl oz milk
  • pinch salt

Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).

Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved.

Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.

Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.

Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon.

Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife.

Recipe Tips

It's best to use a non-stick saucepan to make fudge as it is less likely to catch and burn (and much easier to clean!)

This recipe makes soft, melt-in-the-mouth fudge, so if you prefer your fudge on the chewier-side, boil it for 5 minutes longer when your mixture passes the iced water test.

Why not tailor your fudge to the person you are making it for? If they love chocolate, dried fruit or nuts, add these with the salt in step 5.

Easy Rocky Road Fudge


  • 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


  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.

Line 8 or 9 inch square pan with foil butter foil.

In large heavy saucepan stir together first three ingredients stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla without stirring. DO NOT STIR AT THIS POINT!

Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan cool. Cut into squares. Store wrapped loosely in foil in the refrigerator

*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

How to Make Your Own Creamy Fudge

It’s a little bit of hard work paying attention to the exact steps in order and the varying times needed for the recipe, but it’s worth it for this amazing homemade fudge! It’s so versatile and delicious.

The Initial Preparation

It helps if you prepare before you even turn on the stove. First, if you are adding nuts, chop then toast them according to package directions and let them cool. Second, in a large heat-proof bowl, break up your chocolate bars. Third, cut your sticks of butter up and set out the vanilla with a measuring spoon beside it. When making candy, it’s good to work quickly. Next:

  1. Line a 9吉-inch pan with parchment paper.
  2. Butter a heavy, lidded, pot (my cast-iron enameled pan is absolutely ideal for this task, just be careful not to use metal utensils in an enamel pot or you might scrape the enamel).
  3. Add cream and sugar to the pot and stir together.
  4. Over medium heat, stirring constantly, bring mixture to a rolling boil (takes about 10 minutes).
  5. Once it starts to boil, cover the pot with the lid for 1 minute. This creates steam that will remove any sugar on the sides of the pan.
  6. Remove the lid and place a candy thermometer in or on the side of your pot. DO NOT STIR. Just let it boil away.
  7. When it reaches the softball stage, around 230˚degrees (takes about 15-20 minutes), remove your pot from the heat.

Soft ball stage: This is the stage when the mixture is the perfect consistency for soft, creamy fudge. If you heat it past this stage, it’s irreversible, so pay attention to your candy thermometer!

Tip: I definitely recommend getting a stand auto mixer! You’re going to have to do more stirring later on in this post so it’s a worthy investment.

Combining and Mixing Everything

Add the butter and vanilla and let it sit for 1 minute, don’t stir it together. Now, this is really important, WITHOUT SCRAPING THE POT, pour the hot candy mixture over your broken-up chocolate.

Next, using a mixer, beat your candy mixture until very smooth and no longer glossy. It will look a bit dull and this is a good thing.

Adding Some Fun Flavor

Now add nuts, candies, or peanut butter…stir-in whatever your heart desires!

I toasted store-bought pecan chips for about 6 minutes in the oven @350 degrees to bring out their flavor & aroma. Be careful not to over toast though as I burned my first batch of pecans. I did not add oil or anything to them, just spread them dry on a parchment paper covered cookie sheet. My kitchen smelled heavenly after.

Setting Your Fudge

Pour into your parchment paper-lined pan (I used an 11࡭ pan) and cover. Refrigerate till well set (about 5 hours), preferably overnight.

Cutting Your Fudge

To cut the fudge, using the parchment paper, lift the slab of fudge onto a cutting board. Using a sharp knife or pizza cutter, cut into even squares.

Keeping Your Fudge Fresh

Once cut, put Creamy Fudge squares into a container with a sealed lid and keep refrigerated.

Traditional Creamy Chocolate Fudge


  • 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. 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.

Mackinac Island Fudge

The Best Mackinac Island Fudge Recipe is dedicated to all sweet tooth and chocolate lovers.

If you&rsquove never tried fudge before, today is a great day to do it! It doesn&rsquot take much time to make a simple chocolate treat without baking. But it will bring a lot of pleasure.

The soft bites will melt in your mouth and the creamy texture will leave no one indifferent.


  1. In a deep saucepan, add butter, both types of sugar, salt, pour in the milk.
  2. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and cook for 6 minutes, stirring constantly.
    Be careful, the caramel is very hot!
    Remove from heat, let cool for a few minutes.
  3. Add vanilla, cocoa powder, confectionery sugar, and mix thoroughly until smooth. This can be done with a hand whisk or with a mixer.
  4. Pour the finished fudge onto a baking sheet. I am using a silicone mat.
  5. When the fudge has cooled down to a comfortable temperature for the fingers, place it on plastic wrap. Shape the log by carefully wrapping it in plastic wrap on all sides. Refrigerate for at least half an hour.
  6. When the fudge has cooled completely, it can be easily cut into pieces.


Yes, of course, Easy Mackinac Island Fudge Recipe can be frozen. Wrap it tightly in plastic wrap or put it in a container with an airtight lid and put it in the freezer.

Allow it to thaw in the refrigerator or at room temperature before use.


Fudge can be easily stored at room temperature. I prefer to keep it in the refrigerator, making sure to put it in a container with a lid.

Shelf life in the refrigerator is about 2 weeks, in the freezer for 3 months.

Traditional Chocolate Fudge Recipe

I recall the holidays being filled with many different fudges when I was growing up. That was back before Christmas became so commercialized. The holidays were about gift giving and eating lots of great desserts. We still try to keep traditional cookie and dessert making a huge part of our holiday fun. My kids really like having holiday cookies and treats to munch on just like I did when growing up.

I remember so many years of excitement when the holiday season was arriving. It was safe to say that I was the early one asking for grandma to make her traditional chocolate fudge. Times have changed because as an adult I would be requesting her to please add nuts. As a child it was “please make this batch without nuts” ha ha. Most kids are not big fans of nuts. I am so happy I grew out of that non-nut liking stage. The addition of nuts to Traditional Chocolate Fudge is just like icing on the cake. YUM!

The ingredients and process for making your family some of this Traditional Chocolate Fudge are very simple. You most likely have everything right in your cabinets. Grab your butter, milk, cocoa, sugar, vanilla and salt. You can add nuts if you are a fan of nutty fudge or just leave them ou if you are looking for a plain chocolate fudge.

3 cup Sugar
2/3 cup Cocoa Powder
1/8 tsp Salt
1 1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla
1 cup Pecans

Line 8″ square pan with foil and grease foil with butter.
Mix sugar, cocoa and salt in heavy pan.
Add milk bring to a boil over medium heat, stirring constantly.
Cook until temperature reaches 230-235 or soft ball stage.
Remove from heat.
Add butter and vanilla, but do not stir for 10 minutes.
Stir with wooden spoon until it begins to lose its sheen (about 3 minutes).
Stir in nuts.
Spread into prepared pan and let cool.
Lift out foil and remove from fudge.
Cut into squares.

Recipe Summary

  • Vegetable oil cooking spray
  • 1 can (5 ounces) evaporated milk
  • 1 1/2 cups packed light-brown sugar
  • 5 ounces (1 1/4 sticks) unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 3 ounces toasted walnuts, chopped (1 cup)

Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.

Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.

Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.

Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.