Easy Homemade Fudge Recipe

Line your 9x9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly butter or spray the parchment paper with cooking spray. Set the prepared pan aside within easy reach of your stove.

Measure out the chocolate chips and place them in a medium bowl. Add the marshmallow creme and vanilla extract to the same bowl with the chocolate chips. Cut your butter into tablespoon-sized pieces. Having everything measured and ready is crucial because once you start cooking, things move quickly.

In your heavy-bottomed saucepan, combine the granulated sugar, butter, and evaporated milk. Place the pan over medium heat and stir constantly with a wooden spoon or heat-resistant spatula. Continue stirring until the butter melts completely and the sugar begins to dissolve, about 2-3 minutes.

Increase the heat to medium-high and continue stirring constantly. When the mixture reaches a full rolling boil, maintain that boil and stir constantly for exactly 5 minutes. Set a timer. Keep scraping the bottom and sides of the pan to prevent scorching.

After exactly 5 minutes of boiling, remove the pan from the heat immediately. Quickly pour the chocolate chips, marshmallow creme, and vanilla extract into the hot mixture. Let it sit for about 30 seconds to allow the chocolate to begin melting.

Stir vigorously with your wooden spoon or spatula until all the chocolate chips are completely melted and the mixture is smooth and glossy, about 2-3 minutes. If adding nuts or other mix-ins, fold them in now. Make sure there are no streaks of marshmallow creme or unmelted chocolate.

Immediately pour the fudge mixture into your prepared pan. Use your spatula to spread it evenly to all corners and smooth the top. Work quickly because the fudge begins to set as it cools.

Let the fudge cool at room temperature for about 10-15 minutes. Then transfer the pan to the refrigerator and chill for at least 2 hours, or until completely firm.

Once the fudge is completely firm, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife to cut the fudge into 36 squares (6 rows by 6 rows). Wipe your knife clean between each cut for the cleanest cuts.