Discover the different types of fudge by learning about the different ways to make them, get to know the many different fudge flavors to be enjoyed, and try out these simple fudge recipes.
The origin of fudge is uncertain but the first fudge ever sold took place in 1886 at a local Baltimore grocery store for 40 cents a pound. It is said that the fudge was first created when someone “fudged up” while making caramel. Others, on the other hand, say that a college lecturer in Virginia accidentally made fudge during one of her lectures in toffee making when the temperature was not taken high enough.
The U.S. celebrates the National Fudge Day every June 16th. They also celebrate National Nutty Fudge Day on May 12th and National Peanut Butter Fudge Day on November 20th.
Ways to Make Fudge
This is one of the easiest and simplest ways to make fudge. You just need to mix the main ingredients together in a microwave-safe bowl, heat them on high for 30-second increments while stirring occasionally until melted. When the mixture is fully melted, you can stir in additional ingredients until they become a soft fudge mixture. Transfer to an 8×8 pan lined with wax paper or plastic wrap, press evenly and refrigerate for 2-3 hours or until set and firm.
2. Slow Cooker
The slow cooker method is just as easy as the microwave method. It also starts out the same way by mixing the basic ingredients. Then heat all these ingredients on low heat in the slow cooker for up to an hour while stirring occasionally. You can remove the mixture from the cooker as soon as it’s fully melted or become claylike. Stir in additional ingredients then transfer the fudge mixture into the 8×8″ prepared pan lined with wax paper or plastic wrap. Press evenly and refrigerate for 2-3 hours or until firm.
The stovetop method of making fudge is almost similar to the slow cooker method. The difference is that the stovetop is a hotter source between the two and so the ingredients here is the hottest and tending to the pan is a must.
This method takes three minutes and three ingredients to make fudge. You simply prepare a pan lined with parchment, mix the ingredients in a microwave-safe bowl and heat on high for a minute. You can remove the mixture from heat and let dry for another minute, stirring until the mixture is smooth and completely melted. Pour into the prepared pan and let it cool.
5. Two-Ingredient Easy Fudge
A sample of this method includes three cups of chocolate chips and one can of sweetened condensed milk. Pour the ingredients into a microwave-safe bowl, heat in 30 seconds increments while stirring after every 30 seconds. Transfer to the prepared 8×8″ pan once fully melted and let cool in the fridge.
Basic Fudge Flavors
There are many different types of fudge, and recipes can be found all over the Internet, including recipes for the following types of fudge.
- 5-Minute Caramel Apple Fudge
- Almond Joy Fudge
- Andes Mint Chocolate Chip Fudge
- Black Forest Fudge
- Brown Butter Fudge
- Brown Sugar Fudge
- Buckeye Fudge
- Candy Cane Chocolate Swirl Fudge
- Carrot Cake Fudge
- Cherry Vanilla Bean Fudge
- Chocolate Lavender Fudge with Salted Caramel Top
- Chocolate Peanut Butter Fudge
- Coconut White Chocolate Macadamia Nut Fudge
- Cookie Butter Pecan Fudge
- Cookie Crumb Caramel Microwave Fudge
- Cookies and Cream Fudge
- Cranberry Bliss Fudge
- Easy Dark Chocolate Peppermint Fudge
- Easy Mocha Fudge
- Easy Peanut Butter Cup Fudge with Salted Bourbon Sugar
- Easy Peanut Butter Snickers Fudge
- Easy Pumpkin Spice Pecan Fudge
- Easy Salted Caramel Fudge
- Eggnog Fudge
- Four-Ingredient Peanut Butter Fudge
- Funfetti Golden Oreo Fudge
- German Chocolate Fudge
- Gingerbread Cookie Fudge
- Gingerbread Fudge
- Gumdrop Fudge
- Hot Chocolate Fudge
- Ibarra Chile Fudge
- Kahlua Fudge
- Key Lime Pie Fudge
- Layered Peppermint Fudge
- M&M Cookie Dough Stuffed Fudge
- Malt Ball Fudge
- Maple Nut Fudge
- Maple Walnut Fudge
- Marbled Mint Chocolate Fudge
- Microwave Peanut Butter Cup Fudge
- Mocha Almond Fudge
- Mocha Coconut Fudge
- Neapolitan Fudge
- Nutella Cherry Hazelnut Fudge
- Nutter Butter Fudge
- Old-Fashioned Fudge
- Peanut Butter Chocolate-Covered Potato Chip Dulce De Leche Fudge
- Peanut Butter Fudge
- Peanut Butter Nutella Swirled
- Pecan Buttermilk Fudge
- Pecan Pie Cheesecake Fudge
- Penuche Fudge
- Peppermint Chocolate Fudge
- Pomegranate Fudge
- Potato Chip Chocolate Fudge
- Pralines and Cream Fudge
- Raw Double Layer Chocolate Fudge with Cacao Nibs
- Red Velvet Fudge
- Rocky Road Fudge
- Root Beer Fudge
- S’Mores Fudge
- Salted Caramel Fudge
- Salted Dark Chocolate Bourbon Fudge
- Salted Dark Chocolate Toffee Fudge
- Sea Salt and Nutella Fudge
- Simple Chocolate Fudge
- Snickerdoodle Fudge
- Spicy Mexican Chocolate Fudge
- Sugar Cookie Fudge
- Thai Tea Fudge
- Tiger Butter Fudge
- Toasted Coconut White Chocolate Fudge
- Vanilla Bean Fudge
- White Chocolate Cookie Dough Fudge
- White Chocolate Cranberry Pecan Fudge
- White Chocolate Peppermint Fudge
- White Chocolate Rocky Road Fudge
- White Chocolate, Peanut, Pretzel, and Chocolate Chip Fudge
- World’s Smoothest Chocolate Fudge
Basic Fudge Recipes
Brown Sugar Fudge
- 3 cups brown sugar
- ¾ cup evaporated milk
- 1 cup butter
- 2 cups confectioners’ sugar
- 1 cup chopped walnuts (optional)
Grease an 8 x 8 pan. Place the brown sugar, milk, and butter in a pan, and bring to a boil. Boil it for exactly 10 minutes, then remove from heat and add the confectioners’ sugar. Beat with an electric mixer on medium speed for exactly 5 minutes, then stir in the walnuts. Spread the entire mixture in the pan and let it cool, then slice and eat.
Maple Walnut Fudge
- 4 cups granulated sugar
- ½ cup butter
- ¾ cup maple syrup
- 1 cup milk
- 1 ½ cups miniature marshmallows
- 1 ½ cups chopped walnuts
- 1 tsp. vanilla extract
Line bread baking pans with wax paper. Take a large saucepan and mix the granulated sugar, butter, maple syrup, and milk. While stirring occasionally, keep cooking the mixture until it gets to 225-235 degrees according to a cooking thermometer. Remove from heat and let it cool to 115 degrees. Add the walnuts and vanilla at this time.
Take a mixer and mix at medium speed until its gloss is gone and it begins to harden around the saucepan. Pour the mixture into the baking pans. Place the pans in your refrigerator until the mixture hardens, then remove from the fridge and slice to the desired thickness.
Peanut Butter Fudge
- 8 oz. unsalted butter, plus extra to grease pan
- 1 cup smooth peanut butter
- 1 tsp. vanilla extract
- 1 lb. powdered sugar
Combine the butter and peanut butter in a large microwave-safe bowl and cover with plastic wrap, then microwave for 2 minutes. Stir the mixture, then microwave for 2 additional minutes. Add vanilla and powdered sugar, then stir with a wooden spoon to combine the mixture.
Spread into an 8 x 8 pan that has been lined with parchment paper. Cover the pan with the extra section of the parchment paper then place it in the fridge until it is cool. This should take roughly 2 hours. When ready to eat, cut into 1-inch pieces and serve.
Peppermint Chocolate Fudge
- 3 cups semi-sweet chocolate chips
- 1 14-oz. can condensed sweetened milk
- 1 TBL. butter
- ½ tsp. vanilla extract
- 1 tsp. coffee extract
- ¾ cup Andes peppermint baking chips
- Sprinkles to place on top (optional)
Line an 8 x 8 pan with foil, then spray lightly with cooking spray. In a large microwave-safe bowl, place the chocolate chips, milk, and butter and heat in 1-minute increments until the chocolate chips have melted completely. Stir in the vanilla and coffee extracts, then add the peppermint chips. Pour the mixture into the pan and add the sprinkles if that’s your preference. Chill 1-2 hours and serve at room temperature.
Simple Chocolate Fudge
- 3 4-oz. packages of semi-sweet baking chocolate, broken into pieces
- 1 can sweetened condensed milk
- 2 tsp. vanilla extract
Line an 8 x 8 pan with foil, and microwave the chocolate and the milk in 2-minute increments until everything is melted. Stir the mixture until it is completely smooth and add the vanilla extract. Spread the mixture into the pan and refrigerate until it is firm – usually 1-2 hours. Cut into squares before serving.