Venture into the sweet, creamy world of fudge with our roundup of 18 Delicious Best Fudge Recipes Amazing! Whether you’re a seasoned chocolatier or a curious newbie, these recipes promise to delight your taste buds and impress your loved ones. From classic chocolate to inventive twists, there’s a fudge here for every occasion. Ready to indulge? Let’s dive into these irresistible treats!
Classic Chocolate Fudge
Howdy, fellow chocolate enthusiasts! If you’ve ever dreamed of whipping up a batch of melt-in-your-mouth, soul-soothing Classic Chocolate Fudge that’s so good it’ll make your taste buds do a happy dance, you’re in the right place. Let’s dive into this no-fuss, all-delight recipe that’s bound to become your go-to for every occasion (or, let’s be honest, just because it’s Tuesday).
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz semisweet chocolate chips
- 7 oz marshmallow creme
- 1 tsp vanilla extract
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Stir constantly until the butter melts and the mixture comes to a full boil.
- Once boiling, reduce the heat to medium-low and continue to boil for exactly 5 minutes, stirring continuously to prevent scorching. Tip: Use a wooden spoon for stirring to avoid melting a plastic one.
- Remove the saucepan from the heat and quickly stir in 12 oz semisweet chocolate chips until completely melted and smooth.
- Immediately add 7 oz marshmallow creme and 1 tsp vanilla extract, stirring vigorously until well combined and no streaks remain. Tip: Work quickly here to keep the fudge from setting too soon.
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for at least 2 hours, or until set. Tip: For quicker setting, you can refrigerate the fudge, but bring it back to room temperature before serving for the best texture.
- Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.
So there you have it—creamy, dreamy Classic Chocolate Fudge that’s rich, decadent, and impossibly smooth. Serve these little squares of joy on a vintage plate for a touch of nostalgia, or sneak a piece straight from the pan when no one’s looking (we won’t tell).
Peanut Butter Fudge
Howdy, fudge fanatics! If you’re on the hunt for a dessert that’s as easy to whip up as it is to devour, you’ve struck gold with this peanut butter fudge. It’s the kind of treat that’ll have you sneaking bites straight from the fridge—no judgment here.
Ingredients
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup peanut butter
- 1 tsp vanilla extract
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar and 1/2 cup milk. Stir constantly until the sugar dissolves.
- Bring the mixture to a boil, then reduce heat to low. Continue to cook without stirring until the mixture reaches 238°F on a candy thermometer, about 5 minutes.
- Remove the saucepan from heat. Quickly stir in 1 cup peanut butter and 1 tsp vanilla extract until smooth and fully incorporated.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for an additional 2 hours to set completely.
- Once set, use the parchment paper overhang to lift the fudge out of the dish. Cut into 1-inch squares and serve.
Every bite of this peanut butter fudge is a creamy, dreamy delight, with just the right amount of sweetness to satisfy your cravings. Try topping it with a sprinkle of sea salt for a gourmet twist, or sandwich it between cookies for an over-the-top dessert experience.
Maple Walnut Fudge
Who knew that combining maple syrup and walnuts could lead to such a decadent, melt-in-your-mouth experience? This Maple Walnut Fudge is the sweet escape you didn’t know you needed, blending rich, buttery flavors with a satisfying crunch. Perfect for when your sweet tooth demands something extraordinary!
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1/4 tsp salt
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/2 cup pure maple syrup. Stir continuously until the butter melts and the mixture is smooth.
- Bring the mixture to a boil, then reduce the heat to low. Cook without stirring until the temperature reaches 238°F on a candy thermometer, about 5-7 minutes. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming.
- Remove the saucepan from the heat and let it cool for 5 minutes without stirring.
- Add 1 tsp vanilla extract and 1/4 tsp salt. Beat the mixture with a wooden spoon until it thickens and loses its gloss, about 5 minutes. Tip: This step is crucial for achieving the perfect fudge texture, so don’t rush it.
- Fold in 1 cup chopped walnuts until evenly distributed.
- Pour the mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares. Tip: For cleaner cuts, dip your knife in hot water and wipe it dry between slices.
Yum! This fudge strikes the perfect balance between creamy and crunchy, with the maple syrup adding a depth of flavor that’s downright irresistible. Serve it on a platter at your next gathering, or keep it all to yourself—we won’t judge.
Rocky Road Fudge
Now, let’s dive into a dessert that’s as fun to make as it is to eat—Rocky Road Fudge. This no-bake treat is a chaotic mix of chocolatey goodness, marshmallow fluff, and crunchy nuts, proving that sometimes, the best things in life are a little messy.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 1/4 cup unsalted butter over low heat.
- Stir constantly until the mixture is smooth and fully melted, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from burning.
- Remove the saucepan from heat and stir in 1 tsp vanilla extract until well combined.
- Fold in 1 cup mini marshmallows and 1/2 cup chopped walnuts until evenly distributed. Tip: For extra crunch, toast the walnuts before adding them to the mixture.
- Pour the mixture into the prepared pan and spread it evenly with a spatula.
- Refrigerate for at least 2 hours, or until the fudge is firm. Tip: For quicker setting, place the pan in the freezer for 1 hour.
- Once set, lift the fudge out of the pan using the parchment overhang and cut into 1-inch squares.
Craving something sweet? This Rocky Road Fudge is a textural dream—creamy, crunchy, and chewy all at once. Serve it on a platter at your next gathering, or keep it all to yourself; we won’t judge.
White Chocolate Raspberry Fudge
Venture into the realm of decadent desserts with this White Chocolate Raspberry Fudge that’s so easy, it practically makes itself—okay, not really, but you’ll feel like a pastry pro with minimal effort. Perfect for when you want to impress without the stress, this fudge is a creamy, dreamy blend of sweet white chocolate and tart raspberries that’ll have your taste buds doing a happy dance.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/4 tsp salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5 minutes.
- Remove from heat and stir in vanilla extract and salt until fully incorporated.
- Pour half of the fudge mixture into the prepared pan and spread evenly with a spatula.
- Drop spoonfuls of raspberry jam over the first layer of fudge, then gently swirl with a knife for a marbled effect.
- Pour the remaining fudge mixture over the raspberry layer and spread evenly.
- Refrigerate for at least 2 hours, or until firm. For best results, let it chill overnight.
- Once set, lift the fudge out of the pan using the parchment overhang and cut into 1-inch squares.
Yield to the temptation of this White Chocolate Raspberry Fudge, where each bite offers a creamy texture with bursts of fruity flavor. Serve these little squares of joy at your next gathering, or keep them all to yourself—we won’t judge.
Salted Caramel Fudge
Oh, sweet mercy, have we got a treat for you today! Imagine biting into a piece of heaven that’s rich, creamy, and just the right amount of salty to make your taste buds do a happy dance. That’s right, we’re diving fork-first into the world of salted caramel fudge, a dessert so decadent it should probably come with a warning label.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 1 cup heavy cream. Stir constantly until the butter melts and the mixture comes to a boil.
- Once boiling, stop stirring and let the mixture cook until it reaches 238°F on a candy thermometer, about 5 minutes. This is the soft-ball stage, crucial for perfect fudge texture.
- Remove the saucepan from heat and quickly stir in 1 tsp vanilla extract and 1/2 tsp sea salt. The mixture will bubble vigorously, so stand back!
- Immediately pour the hot mixture over 1 cup semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt the chocolate, then stir until smooth and fully combined.
- Pour the fudge into the prepared pan, smoothing the top with a spatula. Sprinkle a pinch of sea salt on top for that irresistible salty-sweet contrast.
- Refrigerate for at least 2 hours, or until the fudge is set and firm to the touch. Pro tip: For cleaner cuts, dip your knife in hot water and wipe it dry before slicing.
Buttery, velvety, and with a caramel depth that’s downright addictive, this fudge is a showstopper. Serve it chilled for a firm bite or at room temperature for a softer, melt-in-your-mouth experience—either way, it’s pure magic.
Cookies and Cream Fudge
Unbelievably easy and irresistibly delicious, this Cookies and Cream Fudge is the no-bake hero your dessert lineup has been dreaming of. Perfect for when your sweet tooth strikes with the force of a thousand cookie cravings, this fudge is a creamy, dreamy concoction that’ll have you coming back for just one more piece (spoiler: it’s never just one).
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups coarsely crushed chocolate sandwich cookies
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth, about 5 minutes.
- Remove the saucepan from heat and stir in vanilla extract and salt until well combined.
- Gently fold in the coarsely crushed chocolate sandwich cookies, reserving 1/4 cup for topping.
- Pour the mixture into the prepared baking pan and spread evenly with a spatula. Sprinkle the reserved crushed cookies on top.
- Refrigerate for at least 2 hours, or until the fudge is firm to the touch.
- Using the parchment paper overhang, lift the fudge out of the pan and place it on a cutting board. Cut into 1-inch squares with a sharp knife.
Velvety smooth with a satisfying crunch from the cookie pieces, this fudge is a textural dream. Serve it chilled for a refreshing treat, or get creative by sandwiching pieces between more cookies for an over-the-top dessert experience.
Pumpkin Spice Fudge
Venture into the realm of autumnal bliss with this Pumpkin Spice Fudge that’s so decadent, it’ll have you questioning why pumpkin spice season isn’t year-round. Perfect for those who like their treats rich, creamy, and packed with flavor, this fudge is a playful twist on a classic that’s bound to spice up your dessert game.
Ingredients
- 3 cups white sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 7 oz marshmallow creme
- 12 oz white chocolate chips
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a full boil.
- Once boiling, continue to stir and cook for exactly 4 minutes to ensure the sugar is fully dissolved.
- Remove the saucepan from heat and quickly stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
- Add the marshmallow creme and white chocolate chips, stirring vigorously until the mixture is smooth and all ingredients are fully incorporated.
- Pour the fudge mixture into the prepared baking pan, using a spatula to spread it evenly.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for an additional 2 hours to set completely.
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.
Rich and creamy with a perfect balance of sweetness and spice, this Pumpkin Spice Fudge is a dreamy treat that’s as fun to make as it is to eat. Serve it on a platter with other autumnal treats or package it up as a sweet gift that’s sure to impress.
Mint Chocolate Fudge
Ever had one of those days where only something sweet, minty, and downright decadent will do? Well, buckle up, buttercup, because this Mint Chocolate Fudge is about to become your new best friend—no judgment here if you eat it straight from the pan.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp peppermint extract
- 1/2 cup crushed peppermint candies
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk, stirring constantly until smooth. Tip: Keep the heat low to avoid scorching the chocolate.
- Remove from heat and stir in the peppermint extract and half of the crushed peppermint candies.
- Pour the mixture into the prepared pan, spreading it evenly with a spatula.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until smooth. Tip: This prevents the chocolate from seizing.
- Pour the chocolate mixture over the mint layer, spreading it gently to cover completely.
- Sprinkle the remaining crushed peppermint candies on top, pressing lightly to adhere.
- Refrigerate for at least 2 hours, or until firm. Tip: For cleaner cuts, use a hot knife to slice the fudge.
- Once set, lift the fudge out of the pan using the parchment overhang and cut into squares.
Mmm, the contrast between the creamy mint layer and the rich chocolate topping is nothing short of magical. Serve these squares at your next gathering, or keep them all to yourself—we won’t tell.
Dark Chocolate Orange Fudge
Brace yourselves, chocolate lovers, because this Dark Chocolate Orange Fudge is about to become your new obsession. It’s the perfect blend of rich, velvety chocolate with a zesty orange twist that’ll have you sneaking pieces straight from the fridge.
Ingredients
- 2 cups dark chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, combine 2 cups dark chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter over low heat. Stir continuously until the mixture is smooth and fully melted, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from burning.
- Remove the saucepan from the heat and stir in 1 tbsp orange zest, 1 tsp vanilla extract, and 1/4 tsp salt until well combined. Tip: Freshly grated orange zest will give the fudge a brighter flavor.
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Tip: For a smoother top, lightly grease the spatula with butter.
- Refrigerate the fudge for at least 2 hours, or until it’s firm to the touch.
- Once set, use the parchment paper overhang to lift the fudge out of the dish. Cut into 1-inch squares with a sharp knife.
Get ready to indulge in fudge that’s irresistibly creamy with a punch of citrus. Serve these decadent squares on a platter at your next gathering, or keep them all to yourself—we won’t judge.
Coconut Almond Fudge
Oh, buckle up, buttercup, because we’re about to dive into a whirlwind romance with Coconut Almond Fudge that’ll make your taste buds sing opera. This isn’t just any fudge; it’s a creamy, dreamy concoction that’s here to solve all your sweet tooth dilemmas with a crunch.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 cup almond pieces
- 1 cup shredded coconut
- 1 tsp vanilla extract
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 1/2 cup evaporated milk. Stir continuously until the butter melts and the mixture comes to a boil.
- Once boiling, reduce heat to low and simmer for 5 minutes, stirring constantly to prevent burning. Tip: A wooden spoon is your best friend here to avoid crystallization.
- Remove from heat and quickly stir in 1 cup almond pieces, 1 cup shredded coconut, and 1 tsp vanilla extract until well combined.
- Pour the mixture into the prepared pan, spreading it evenly with a spatula. Tip: Lightly wet the spatula to prevent sticking.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for an additional hour to set completely. Tip: Patience is key; rushing this step leads to a gooey mess.
- Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.
This Coconut Almond Fudge is a textural masterpiece—creamy with a satisfying crunch from the almonds, and the coconut adds a tropical twist. Serve it on a platter at your next gathering, or keep it all to yourself; we won’t judge.
Espresso Fudge
Alright, buckle up, buttercups, because we’re about to dive into the decadent world of Espresso Fudge that’ll have you buzzing with joy faster than a double shot on a Monday morning. This isn’t just any fudge; it’s a caffeinated kick wrapped in velvety chocolate, perfect for those who like their desserts with a side of ‘let’s get this party started.’
Ingredients
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup espresso, cooled
- 2 cups semisweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over medium heat, combine 1 cup heavy cream and 2 tbsp unsalted butter, stirring until the butter is fully melted.
- Remove the saucepan from heat and whisk in 1/4 cup cooled espresso, ensuring the mixture is smooth.
- Add 2 cups semisweet chocolate chips to the saucepan, stirring until the chocolate is completely melted and the mixture is uniform.
- Stir in 1 tsp vanilla extract and 1/4 tsp salt until well combined.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until the fudge is set and firm to the touch.
- Once set, use the parchment overhang to lift the fudge out of the dish and cut into 1-inch squares.
Get ready to fall in love with the rich, creamy texture and the bold espresso flavor that makes this fudge a standout. Serve these little squares of joy with a cup of coffee for a double espresso experience, or gift them to a friend who needs a sweet pick-me-up.
Cherry Almond Fudge
So, you’ve stumbled upon the holy grail of desserts that’ll make your taste buds do a happy dance—Cherry Almond Fudge. This isn’t just any fudge; it’s a creamy, dreamy concoction that combines the tartness of cherries with the nutty crunch of almonds, all wrapped up in a rich, chocolatey embrace. Trust me, your dessert game is about to level up.
Ingredients
- 1 cup heavy cream
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup dried cherries
- 1/2 cup sliced almonds
- 12 oz semisweet chocolate chips
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium saucepan over medium heat, combine 1 cup heavy cream, 2 cups granulated sugar, 1/2 cup unsalted butter, and 1/4 tsp salt. Stir constantly until the sugar dissolves and the mixture comes to a boil.
- Clip a candy thermometer to the side of the pan and cook, without stirring, until the mixture reaches 235°F (soft-ball stage). This should take about 5-7 minutes.
- Remove the pan from the heat and stir in 1 tsp vanilla extract, 1 cup dried cherries, 1/2 cup sliced almonds, and 12 oz semisweet chocolate chips until the chocolate is completely melted and the mixture is smooth.
- Pour the fudge into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours, or until set.
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.
This Cherry Almond Fudge is the perfect blend of chewy, crunchy, and melt-in-your-mouth goodness. The cherries add a pop of color and a tangy contrast to the sweet chocolate, while the almonds bring a satisfying crunch. Try serving it on a fancy platter at your next gathering, or keep it all to yourself—we won’t judge.
Toasted Marshmallow Fudge
Now, who said marshmallows were just for campfires? Dive into this Toasted Marshmallow Fudge that’s here to prove your sweet tooth wrong, with a playful crunch and a gooey heart that’ll have you sneaking seconds before you even realize it.
Ingredients
- 3 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a medium saucepan over medium heat, combine 3 cups granulated sugar, 1 cup heavy cream, 1/2 cup unsalted butter, and 1/4 tsp salt. Stir constantly until the butter melts and the sugar dissolves, about 5 minutes.
- Increase heat to medium-high and bring the mixture to a boil. Insert a candy thermometer and cook until the temperature reaches 235°F (soft-ball stage), stirring occasionally, about 10 minutes. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming.
- Remove from heat and stir in 1 tsp vanilla extract. Let cool for 5 minutes without stirring to allow the temperature to drop slightly.
- Using a wooden spoon, vigorously stir in 2 cups mini marshmallows and 1 cup semisweet chocolate chips until fully melted and the mixture becomes thick and glossy, about 3 minutes. Tip: Work quickly to incorporate the marshmallows before they cool.
- Pour the fudge into the prepared pan, smoothing the top with a spatula. Let cool at room temperature for 2 hours, then refrigerate for an additional hour to set. Tip: For cleaner cuts, dip your knife in hot water before slicing.
Just when you thought fudge couldn’t get any better, this version comes along with its smoky toasted marshmallow swirls and rich chocolate base. Serve it chilled for a firm bite or slightly warmed to unleash its ooey-gooey potential—either way, it’s a showstopper.
Banana Bread Fudge
Craving something that’s a mashup of your grandma’s banana bread and that fudge you sneak from the candy aisle? Banana Bread Fudge is here to blur the lines between breakfast and dessert in the most delicious way possible.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas
- 1/2 cup chopped walnuts
- 1/4 tsp salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 1/2 cup evaporated milk. Stir continuously until the butter melts.
- Bring the mixture to a boil, then reduce heat to low. Cook for 5 minutes, stirring constantly to prevent burning.
- Remove the saucepan from heat. Quickly stir in 1 tsp vanilla extract, 1/2 cup mashed ripe bananas, 1/2 cup chopped walnuts, and 1/4 tsp salt until well combined.
- Pour the mixture into the prepared baking pan. Smooth the top with a spatula.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for an additional 2 hours to set completely.
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.
Decadently rich with the comforting flavor of banana bread, this fudge is a chewy, nutty delight. Serve it on a platter with coffee for a grown-up twist, or sneak a square (or three) straight from the fridge.
Lemon Blueberry Fudge
Picture this: a sunny afternoon, a breeze that smells like summer, and a plate of Lemon Blueberry Fudge that’s so good, it’ll make your taste buds do a happy dance. This isn’t just any fudge—it’s a creamy, dreamy concoction that marries the tartness of lemon with the sweetness of blueberries in a way that’s downright magical.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup dried blueberries
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth.
- Remove the saucepan from heat and immediately stir in lemon zest, lemon juice, dried blueberries, vanilla extract, and salt until well combined.
- Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
- Refrigerate for at least 4 hours, or until the fudge is firm to the touch.
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.
Outrageously creamy with a perfect balance of sweet and tart, this Lemon Blueberry Fudge is a showstopper. Serve it on a platter at your next gathering, or keep it all to yourself—we won’t judge. Either way, it’s a bite of sunshine you’ll want to savor again and again.
Chocolate Peanut Butter Swirl Fudge
Forget everything you thought you knew about self-control, because this Chocolate Peanut Butter Swirl Fudge is about to become your new best friend and worst enemy. It’s the kind of treat that looks you straight in the eye and dares you to eat just one piece—spoiler alert: you won’t.
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz semisweet chocolate chips
- 7 oz marshmallow creme
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Stir constantly until the mixture comes to a full boil, about 5 minutes.
- Once boiling, stop stirring and let the mixture cook until it reaches 234°F on a candy thermometer, approximately 4 minutes. This is the soft-ball stage, crucial for perfect fudge texture.
- Remove the saucepan from heat and quickly stir in 12 oz semisweet chocolate chips and 7 oz marshmallow creme until fully melted and smooth.
- Add 1 tsp vanilla extract and stir to combine, then pour half of the fudge mixture into the prepared pan.
- Microwave 1 cup creamy peanut butter for 30 seconds to soften, then drizzle it over the fudge in the pan.
- Pour the remaining fudge mixture over the peanut butter layer and use a knife to swirl the two together for a marbled effect.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for another 2 hours to set completely.
- Using the parchment overhang, lift the fudge out of the pan and cut into 1-inch squares.
Absolutely divine, this fudge boasts a creamy texture with a rich chocolate flavor perfectly complemented by the swirls of peanut butter. Try serving it atop a scoop of vanilla ice cream for an extra indulgent dessert, or pack it into gift boxes for a sweet homemade present.
Vanilla Bean Fudge
Now, who said fudge had to be fussy? This vanilla bean fudge is here to prove that elegance can be effortless, and deliciousness, downright simple. With just a handful of ingredients and a sprinkle of patience, you’re on your way to creamy, dreamy bliss.
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 oz white chocolate chips
- 7 oz marshmallow creme
- 1 vanilla bean, scraped
- 1 tsp pure vanilla extract
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Stir constantly until the butter melts and the mixture comes to a full boil.
- Once boiling, stop stirring and let the mixture cook for exactly 5 minutes. Use a timer for precision—this is crucial for the perfect texture.
- Remove the saucepan from heat and immediately stir in 12 oz white chocolate chips until fully melted and smooth.
- Quickly add 7 oz marshmallow creme, the scraped seeds of 1 vanilla bean, and 1 tsp pure vanilla extract. Stir vigorously until everything is well combined and the mixture is uniform.
- Pour the fudge into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.
Every bite of this fudge is a velvety, vanilla-packed punch that’ll have you sneaking pieces straight from the pan. For an extra touch, sprinkle a pinch of sea salt on top before it sets to balance the sweetness with a subtle crunch.
Conclusion
Zesty flavors and rich textures await in our roundup of 18 Delicious Best Fudge Recipes Amazing. Whether you’re a seasoned baker or trying your hand at fudge for the first time, there’s something here to satisfy every sweet tooth. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the recipes you love on Pinterest for another day of delicious indulgence!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.