No Fail Chocolate Fudge

My Marshmallow Creme jar recipe calls this “Fantasy Fudge‘ and is the recipe I’ve been using for decades. As my easy fudge recipe has evolved over the years, so has the one on the label.
PRO-Tip: The main improvement to this easy fudge recipe includes adding a temperature to indicate an exact time to add the chocolate chips, marshmallow creme, and vanilla. Use a candy thermometer for perfect results every time.
Originally, the recipe stated to bring the candy mixture to a full boil for 5 minutes. Altered recently to state 4 minutes, it now also reads “or until candy thermometer reaches 234º.”
PRO-Tip: Once the mixture starts boiling, I place the lid on the pot for only about 15 seconds or so. I do this as a precaution to help melt any sugar crystals on the side of the pan. Alternatively, you can lightly grease the sides of the pan before you start to prevent the sugar from adhering. Or use a wet pastry brush to wipe down the sides of the pan.

In candy-making terms, 234º is just a degree under the soft-ball stage, which ranges from 235-240º. That’s the goal for candies like fudge, fondant, and pralines.
You can also check your candy for the soft-ball stage by dropping a small bit into cold water and seeing if it cools into a soft, flexible ball.
I prefer using a candy thermometer (see Amazon link in recipe card) to make this fudge recipe.

My mom loved the old-fashioned Fanny Farmer Fudge recipe which was tricky to make as it didn’t have either of the secret ingredients which make for no-fail fudge recipes. PRO-Tip: Without corn syrup, marshmallows, or marshmallow creme, if even one crystal of sugar is left unmelted, the whole pot can recrystallize and become grainy after it cools.
Typically, I like to cook without processed ingredients, but this is one of the times I go for the best results. My goal is not to make 3 batches in order to have one turnout! I always use Kraft Marshmallow Creme (affiliate link). I’ve heard other brands do not work as well, but have not tested any others.

Chocolate chips are formulated to keep their shape in chocolate chip cookies, etc, therefore, they don’t melt very easily. I’ve even taken a whisk to the fudge mixture to encourage the melting process. Use a name brand for a better quality chocolate chip or chop your chocolate chips to encourage faster melting.
Alternatively, use 12 ounces of chopped Ghirardelli semisweet chocolate instead of chocolate chips. It is of higher quality and is bound to melt into a silky smooth mixture.

Once you pour the fudge into your prepared pan, let it sit at room temperature until it’s firm. It takes homemade fudge 1-2 hours to set up depending on the temperature of your kitchen. After it’s cooled make sure to cover the pan with foil or plastic wrap so the top layer stays soft.

Fudge will keep 1-2 weeks at room temperature in an airtight container. Store your homemade fudge in the refrigerator for 2-3 weeks.
This easy fudge recipe also freezes beautifully for up to 3 months. Just make sure to freeze in an airtight, freezer-safe container.