Perfect Homemade Fudge Recipe: 5-Ingredient Creamy Treat

Get perfectly creamy homemade fudge in 20 minutes with just 5 pantry staples—no candy thermometer required. This foolproof recipe guarantees smooth, rich results every time, with science-backed tips to avoid graininess and expert variations for holiday gifting.

The Secret to Never-Fail Fudge (Backed by Food Science)

Most fudge fails happen during the critical cooling phase when sugar crystals form. This recipe uses the marshmallow cream method—a game-changer that stabilizes sugar molecules for guaranteed smoothness. Unlike traditional boiled-sugar methods requiring precise temperature readings, our approach eliminates guesswork while delivering that signature melt-in-your-mouth texture.

Why This Recipe Works When Others Fail

• No crystallization risk: Marshmallow cream's invert sugar prevents graininess
• 10-minute active time: Minimal stirring vs. traditional 15-minute boiling
• Pantry-friendly ingredients: Uses common staples instead of specialty items
• Room-temperature setting: No refrigerator chilling required

Perfect Homemade Fudge Recipe: 5-Ingredient Essentials

Makes 36 one-inch squares | Prep: 10 min | Set: 2 hours

Ingredient	Quantity	Why It Matters
Semi-sweet chocolate chips	2 cups	High cocoa butter content ensures smooth melting
Full-fat sweetened condensed milk	1 can (14 oz)	Natural sugars prevent crystallization
Marshmallow cream	7 oz jar	Key stabilizer for creamy texture (do not substitute)
Unsalted butter	3 tbsp	Enhances shine and mouthfeel
Vanilla extract	1 tsp	Balances sweetness (use pure, not imitation)

Step-by-Step Instructions for Foolproof Results

Step 1: The Gentle Melt

Combine chocolate chips, condensed milk, and butter in a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring between intervals. Stop when 80% melted—residual heat will finish the job. Overheating causes separation.

Step 2: The Critical Mix

Stir in marshmallow cream and vanilla until just combined. Do not overmix—vigorous stirring introduces air bubbles that create graininess. Fold gently like cake batter.

Step 3: The Set & Slice

Pour into parchment-lined 8x8 pan. Tap firmly to remove air pockets. Cool 2 hours at room temperature (refrigeration causes condensation that ruins texture). For clean cuts, dip knife in hot water between slices.

Troubleshooting Common Fudge Failures

Problem	Real Cause	Solution
Grainy texture	Sugar crystallization from stirring during cooling	Never stir after initial mixing; use marshmallow cream method
Too soft	Humidity above 60% or insufficient cooling time	Set in climate-controlled room; add 1 extra tbsp cocoa powder
Too hard	Overheating chocolate or incorrect ratios	Melt at 50% power; measure condensed milk by weight

3 Pro Variations for Gifting & Holidays

• Peppermint Swirl: Fold 1/4 cup crushed candy canes + 1/8 tsp peppermint extract after Step 2
• Sea Salt Espresso: Add 1 tbsp instant espresso powder + flaky salt topping before setting
• Maple Pecan: Replace vanilla with 2 tbsp pure maple syrup + 1/2 cup toasted pecans

Storage Secrets for Maximum Freshness

Store in airtight container with parchment between layers at room temperature. Do not refrigerate—cold temperatures cause "sugar bloom" (white streaks). Properly stored fudge stays creamy for 2 weeks. For gifting, wrap in wax paper and tie with twine—the breathable material prevents condensation.

Frequently Asked Questions

Can I make fudge without condensed milk?

Yes, but it requires precise temperature control. Substitute with 1 cup heavy cream + 1.5 cups sugar, cooked to 238°F (soft-ball stage) using a candy thermometer. The marshmallow cream method remains our top recommendation for foolproof results.

Why did my fudge turn out crumbly?

This indicates sugar crystallization from either over-stirring during cooling or insufficient fat content. Always use full-fat condensed milk and never stir after the initial mix. Adding 1 extra tbsp butter to the recipe solves this 90% of the time.

Can I use milk chocolate instead of semi-sweet?

Milk chocolate contains more sugar and less cocoa butter, which can cause seizing. If substituting, reduce condensed milk to 12 oz and add 1 tbsp corn syrup to maintain structure. Dark chocolate (60-70% cacao) works perfectly with original measurements.

How do I fix fudge that didn't set?

Reheat in microwave at 20% power in 15-second bursts, stirring gently until glossy. Pour back into pan and cool at room temperature. Avoid refrigeration—the gradual cooling prevents crystallization.