5 Fudge Recipes That’ll Make You the Sweet Hero of Any Party

You know that moment when a bite of fudge just melts and everything else goes quiet? That’s the vibe today. These 5 fudge recipes are creamy, foolproof, and dangerously shareable—perfect for potlucks, gifting, or those “I need chocolate now” emergencies. We’re keeping it simple, flexible, and wildly delicious. Grab a saucepan and let’s stir up something sweet.

1. Classic Creamy Chocolate Fudge That Never Lets You Down

This is the fudge your grandma swore by—silky, chocolatey, and perfectly rich. It sets beautifully, slices cleanly, and tastes like pure nostalgia. Great for holidays, birthdays, or, honestly, any random Tuesday when you need a little luxury.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter, cut into pieces
• 2/3 cup evaporated milk
• 2 cups semisweet chocolate chips
• 1 (7-ounce) jar marshmallow creme
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Optional: 1/2 cup chopped toasted walnuts or pecans

Instructions:

1. Line an 8-inch square pan with parchment, leaving an overhang for easy lifting. Lightly butter the parchment.
2. In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk. Bring to a gentle boil, stirring often.
3. Once boiling, cook for 4–5 minutes, stirring constantly, until the mixture reaches soft-ball stage (234–240°F) or thickens and looks glossy.
4. Remove from heat. Immediately stir in the chocolate chips until melted and smooth, then mix in marshmallow creme, vanilla, and salt until fully combined. Fold in nuts if using.
5. Scrape into the prepared pan, smoothing the top. Let cool at room temperature 2–3 hours, then refrigerate 30–60 minutes to firm up.
6. Lift out, slice into squares, and try not to eat half the pan in one sitting.

Pro tip: For extra shine, warm your knife under hot water and wipe between cuts. Want a twist? Swap semisweet for milk chocolate for a softer, sweeter bite, or do a 50/50 mix for balance.

2. Two-Ingredient Peanut Butter Fudge That’s Almost Too Easy

Yes, it’s real. Yes, it’s incredible. This microwave-friendly fudge is creamy, rich, and ready in minutes. Perfect for last-minute dessert emergencies and peanut butter fanatics who don’t want to fuss with thermometers.

Ingredients:

• 2 cups creamy peanut butter (not natural, no-stir works best)
• 1 (14-ounce) can sweetened condensed milk
• Optional but amazing: 1 teaspoon vanilla extract and a pinch of flaky sea salt

Instructions:

1. Line an 8-inch square pan with parchment. Set aside.
2. In a microwave-safe bowl, combine peanut butter and sweetened condensed milk. Microwave in 30-second bursts, stirring thoroughly between each, until warm and smooth (about 1–2 minutes total).
3. Stir in vanilla if using. Work quickly—the mixture thickens as it cools.
4. Spread into the prepared pan, smoothing the top. Sprinkle with flaky sea salt if using.
5. Chill for 1–2 hours until firm, then slice into small squares. It’s rich, so small is good—trust me.

Variations: Swirl in 1/4 cup melted chocolate for a peanut butter cup vibe, or fold in crushed pretzels for salty crunch. For extra sweetness, press mini chocolate chips on top before chilling.

3. Salted Caramel Swirl Fudge That’s Fancy Without Trying

This one looks bakery-level but is very doable at home. The base is white-chocolate fudge—sweet, buttery, and smooth—with ribbons of salted caramel that make every bite dramatic. It’s a showstopper for gifting and potlucks.

Ingredients:

• 2 cups white chocolate chips or chopped white chocolate
• 1 (7-ounce) jar marshmallow creme
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/3 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup thick salted caramel sauce (store-bought or homemade), plus extra for drizzling
• Optional: extra flaky sea salt for finishing

Instructions:

1. Line an 8-inch square pan with parchment. Add white chocolate and marshmallow creme to a large heatproof bowl.
2. In a saucepan, combine butter, sugar, and heavy cream. Bring to a boil over medium heat, stirring. Boil for 4–5 minutes, stirring constantly, until slightly thickened and glossy.
3. Pour the hot mixture over the white chocolate and marshmallow. Let sit 1 minute, then stir until completely smooth. Stir in vanilla and salt.
4. Scrape half the fudge into the pan. Dollop half the salted caramel and use a knife to gently swirl. Top with remaining fudge and repeat with the rest of the caramel. Don’t over-swirl—you want pretty ribbons.
5. Chill 2 hours or until set. Drizzle a touch more caramel and sprinkle flaky sea salt before slicing, if you’re feeling extra.

Make-ahead note: This fudge keeps beautifully in the fridge up to 1 week. For cleaner cuts, chill thoroughly and slice with a warm, dry knife.

4. Triple Chocolate Rocky Road Fudge With Toasted Nuts And Marshmallows

If your inner child had a Pinterest, this fudge would be all over it. You get texture, contrast, and serious chocolate levels: dark, semisweet, and cocoa. It’s chunky in the best way—perfect when you want a little crunch to balance the creamy.

Ingredients:

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips (60–72% cacao)
• 1/4 cup unsweetened cocoa powder
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 cup mini marshmallows
• 3/4 cup chopped toasted almonds or peanuts
• Optional: 1/2 cup crushed chocolate wafer cookies for extra crunch

Instructions:

1. Line a 9×9-inch pan with parchment. In a medium saucepan over low heat, combine semisweet chips, dark chips, cocoa, sweetened condensed milk, and butter.
2. Stir gently until melted and smooth. Remove from heat and stir in vanilla and salt.
3. Let the mixture cool 3–4 minutes so the marshmallows don’t melt completely. Fold in mini marshmallows, toasted nuts, and cookies if using.
4. Spread into the pan, pressing into corners. Dot a few extra marshmallows on top if you like that campfire look.
5. Chill for 1–2 hours until firm. Slice into hearty squares—this one’s rugged.

Swap ideas: Use pistachios and dried cherries for a black-forest vibe, or pecans and butterscotch chips for a Southern twist. A tiny pinch of cinnamon adds cozy depth.

5. Vegan Coconut Maple Fudge That’s Creamy And Naturally Sweet

Plant-based and proud, this fudge is lush and not-too-sweet, with caramel notes from maple and a hint of coconut. It sets softly but slices clean—perfect for those who want indulgence without dairy. Even non-vegans will go back for seconds, seriously.

Ingredients:

• 1 1/2 cups dairy-free dark chocolate chips (or chopped bars, 60–70%)
• 1/2 cup full-fat coconut milk (well-stirred)
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Optional mix-ins: 1/2 cup toasted coconut flakes or chopped roasted hazelnuts

Instructions:

1. Line a loaf pan or 8-inch square pan with parchment. Add chocolate chips to a medium heatproof bowl.
2. In a small saucepan, combine coconut milk, maple syrup, and coconut oil. Warm over medium heat until just steaming and the oil melts—do not boil.
3. Pour the hot mixture over the chocolate. Let sit 2 minutes, then whisk until glossy and smooth. Stir in vanilla and salt.
4. Fold in toasted coconut or hazelnuts if using. Spread into the prepared pan and smooth the top.
5. Chill for 2–3 hours until firm. Slice into small squares and store chilled.

Notes: For a deeper flavor, add 1 tablespoon espresso or strong coffee to the warm coconut milk. If you prefer a firmer fudge, reduce coconut milk to 1/3 cup and add 1 extra tablespoon coconut oil.

Fudge Success Tips You’ll Actually Use

Because no one wants grainy or stubbornly soft fudge, here are quick guardrails:

• Use parchment. Makes clean lifting and slicing a breeze.
• Measure precisely. Fudge is simple, but ratios matter for set and texture.
• Don’t overheat chocolate. Gentle heat = shiny, smooth fudge. Scorched chocolate turns grainy.
• Let it cool fully. Tempting, but chill time sets structure and flavor.
• Sharp, warm knife. Run under hot water, wipe dry, slice like a pro.

How To Store And Gift Like A Legend

• Room temp: In a cool, dry place, fudge keeps 3–4 days (unless it’s super warm).
• Fridge: Up to 1–2 weeks in an airtight container. Layer with parchment to prevent sticking.
• Freezer: Up to 2 months. Wrap tightly, thaw in the fridge overnight.
• Gifting: Wrap squares in parchment and twine, then pop into tins. Include flavor labels so people can pick their favorites.

There you go: five irresistible, make-anytime fudge recipes that cover the classics, the showy swirls, the kid-at-heart crunch, and a silky vegan option. Start with one, or do a whole flight and watch faces light up. Your kitchen is about to smell amazing—go melt some chocolate and make someone’s day.