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Fudge recipe

This five-minute marshmallow fudge usespure heavy cream and 3 cups of semisweet or bittersweet chocolate.

Recipe: Fudge

2 cups granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
5 cups mini marshmallows (8-ounces)
1 teaspoon pure vanilla extract
3 cups semisweet or bittersweet chocolate (20-ounces)

  • Line a 9 x 13-inch pan with enough parchmentor waxed paper to overhang at least an inch over the edge andbutter or spray with cooking spray; set aside.
  • In a medium saucepan, combine the sugar,salt, butter, cream, and marshmallows. Bring mixture to a boil;and then cook, stirring constantly, for 5 minutes. Remove fromheat. Add vanilla and chocolate; stir until completely smooth.Pour immediately into prepared pan; let cool, 3 to 4 hours.
  • When fudge is firm, use paper to liftfudge onto a cutting board and cut into serving pieces.

    Makes 48 pieces.

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  • Comments



    A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.


    Refined coconut oil is the secret ingredient for a rich and flavorful fudge that s served cold. It makes a great gift for the holidays. All you do is mix it, mold it, and chill it.

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