Simple Fudge Recipe

I figured since the new school year is starting in just a few days, we might as well jump ahead to the holidays. Yup, the summer-break mindset is winding down.

Simple Fudge Recipe

To get us started, let’s ease into it with this simple fudge recipe. Of course you can make your fudge straight-up—pour it into a pan and cut it into squares. Or you can finish it like the picture, domed and covered in a chocolate marbled layer. And yes, I like my fudge with raspberries, it balances the richness.

Simple Fudge Recipe

Either way you go, you are going to love this Better Homes and Garden simple fudge recipe. 

Simple Fudge Recipe

I’m keeping this super short, since the little baby is all fussy from his shots and requires a whole lot of soothing. And who can turn down the extra cuddle time? Not me! Have you seen his chubby cheeks? Irresistible.

Simple Fudge Recipe

this recipe

Simple Fudge

Recipe adapted from BHG.

Yield: 2 lbs.


  • 1 1/2 cups sugar
  • 1 5 ounce can (2/3 cup) evaporated milk
  • 1/2 cup butter
  • 2 cups tiny marshmallows
  • 1 cup semisweet chocolate pieces or chopped bittersweet chocolate

Optional marble finish:

  • 4 oz. white chocolate
  • 4 oz. dark chocolate


  • 1/2 cup chopped walnuts
  • 1/2 teaspoon vanilla


Preparation: Line an 8x8  pan with foil, leaving a two inch overhang all the way around. Butter foil and set aside.

  1. Butter the sides of a 2-quart heavy saucepan.  Add in  sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
  2. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
  3. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
  4. Optional: Melt both chocolates. Pour the dark chocolate all over, then randomly pour the white chocolate on top. With a spatula drag and swirl the white chocolate into the dark chocolate making a marbled pattern. Don’t over do this or you will lose the marbled pattern.



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  1. says

    I would like to make this in your dome fashion…..Gorgeous! How did you get the special dome effect?


    • Naomi Robinson replied: — August 27th, 2014 @ 10:39 am

      Ty – I divided the fudge and poured it into two separate foil lined bowls.


  2. Dorinda says

    How beautiful! I love how the shape takes the fudge to the next level. I’m assuming you just poured the fudge into a lined glass bowl, instead of the baking pan. Enjoy your little one. It goes too fast. <3


    • Naomi Robinson replied: — August 27th, 2014 @ 10:37 am

      Dorinda – Yes, I poured it into a bowl.


  3. says

    I should not be looking at this at 9am… now I want this for breakfast. Beautiful photos, as always! Love the marbled dome look of it too!

    And looking forward to meeting you at the BHG Style event in NYC in a few weeks!


  4. Jenna says

    Looks beautiful! Would love to make this as a gift, quick question – to get the marbling effect did you pour the chocolate onto the already set fudge once it was removed from the bowl or did you pour it into the bowl and let it set before adding the fudge? And how did you get it to set without sliding in either case?


  5. Trinaer says

    Thanks so much for posting this recipe. Beautiful photos, presentation and ease of preparation. Definitely on this years Christmas cooking list. Looking forward to your answer to Jenna’s question.


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