Homemade Fudge Recipes

Make the Peanut Butter Layer

1. In a saucepan or microwave-safe bowl, melt peanut butter chips, sweetened condensed milk, and butter, stirring frequently until smooth.
2. Remove from heat and stir in chopped peanuts if using.
3. Spread evenly into a foil-lined 9×13-inch pan.
4. Refrigerate while preparing the chocolate layer.

Make the Chocolate Layer

1. In a clean microwave safe bowl, melt milk chocolate chips and sweetened condensed milk, stirring frequently until smooth.
2. Stir in vanilla extract.
3. Carefully spread chocolate layer over chilled peanut butter layer.
4. Refrigerate several hours until fully set.
5. Cut into squares and serve.

Kid-Friendly Tips

• Kids can help stir and spread layers with supervision
• Adults should handle melting chocolate and hot bowls
• Chilling between layers helps keep them neat

Notes

For clean slices, use a sharp knife wiped clean between cuts. Store fudge in the refrigerator for best texture.

1. In a large mixing bowl, combine powdered sugar, salt, cocoa powder, and vanilla extract.
2. Stir in peanut butter until mixture is thick and well blended.
3. Slowly pour in melted butter and mix until smooth and fully combined.
4. Line a 13×9-inch pan with foil and spread fudge evenly into the pan.
5. Refrigerate until firm before cutting into squares.

Kid-Friendly Tips

• Kids can measure, mix, and spread the fudge
• No stovetop or thermometer required
• Adults should help with pouring hot melted butter

Notes

For smoother fudge, sift powdered sugar before mixing. Store fudge in the refrigerator for best texture and clean slices.

1. Line a 13×9-inch baking pan with foil (or parchment) and set aside.
2. In a saucepan over medium-low heat, combine chocolate chips, 2 tablespoons butter, sweetened condensed milk, vanilla, and salt.
3. Stir constantly until completely melted and smooth. Remove from heat.
4. Choose one variation below and follow those steps. Chill 3-4 hours, then lift out and cut into squares.

Chocolate Fudge Variations

Variation 1: Rocky Road Fudge

• ½ cup chopped nuts
• 2 cups mini marshmallows
• 2 tablespoons butter (for marshmallow layer)

1. Stir chopped nuts into the warm chocolate fudge.
2. Pour fudge into prepared pan and refrigerate while making marshmallow layer.
3. Melt marshmallows with remaining 2 tablespoons butter until smooth.
4. Pour marshmallow mixture over chocolate layer and swirl gently with a knife.
5. Chill until firm, then cut into squares.

Layered Rocky Road Option

Pour half the chocolate layer into the pan and reserve the rest. Add the marshmallow layer, swirl, then top with remaining chocolate. Chill and cut.

Variation 2: Chocolate Walnut Caramel Fudge

Extra Ingredients

• 1 cup chopped walnuts

Topping

• 1½ cups toasted walnuts
• 6 tablespoons caramel topping

1. Stir chopped walnuts into the warm chocolate fudge.
2. Pour into a foil-lined 8×11-inch pan (or use 13×9; topping will be thinner).
3. Mix toasted walnuts with caramel topping and spread evenly over the top.
4. Refrigerate until firm, then score and cut into squares.

White & Vanilla Fudge Variations

Variation 3: Cookies & Cream White Fudge

• 12 oz white chocolate chips or white chocolate squares
• 1 (14 oz) can sweetened condensed milk
• ? teaspoon salt
• 2 cups chopped chocolate creme sandwich cookies

1. Line an 8×11-inch pan with foil.
2. Melt white chocolate, condensed milk, and salt over low heat, stirring often.
3. Remove from heat and stir in cookie pieces.
4. Pour into prepared pan and chill until firm.

Variation 4: Classic Vanilla Fudge

Follow the Cookies & Cream instructions above, but leave out the chopped cookies. (Optional: add 1 teaspoon vanilla extract after melting.)

Kid-Friendly Tips

• Kids can help measure, stir (off heat), and add mix-ins
• Adults should handle stovetop or microwave melting
• Swirling layers is a fun creative step for kids
• Use foil so kids can help lift fudge out for cutting

Storage

Store fudge in an airtight container in the refrigerator. For best texture, let pieces sit at room temperature for 5-10 minutes before serving.

1. In a large saucepan, combine sugar, butter, evaporated milk, marshmallow crème, and salt.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Continue boiling rapidly for 5 minutes, stirring constantly, until mixture reaches the soft-ball stage (238°F).
4. Remove saucepan from heat.
5. Stir in vanilla extract and chocolate chips until chocolate is fully melted and mixture is smooth.
6. Pour fudge into a prepared, foil-lined pan.
7. Refrigerate until firm, then cut into squares.

Kid-Friendly Tips

• This recipe is best for older kids with close adult supervision
• Explain candy thermometer stages before cooking
• Kids can help stir once chocolate is added off heat

Notes

Stir constantly during boiling to prevent scorching. For clean cuts, let fudge chill completely and use a sharp knife. Store in the refrigerator for best texture.

1. Line an 8×11-inch pan with foil (or parchment) and set aside.
2. In a large saucepan, combine sugar, brown sugar, evaporated milk, and corn syrup. Bring to a boil over medium heat, stirring frequently.
3. Reduce heat to medium and continue cooking, stirring frequently, until the mixture reaches the soft-ball stage (238°F on a candy thermometer).
4. Remove from heat. Immediately stir in marshmallows, peanut butter, and vanilla until melted and smooth.
5. Using a hand mixer (adult help), beat for a few minutes until the mixture looks smooth and begins to thicken slightly.
6. Stir in any mix-ins (nuts or candy) if using.
7. Pour into prepared pan and spread evenly. Refrigerate until firm, then cut into squares.

Kid-Friendly Tips

• This is a hot candy recipe- adults should handle boiling sugar
• Kids can measure ingredients and help stir in marshmallows/peanut butter off heat
• Use a candy thermometer to teach temperature stages
• Line the pan so kids can lift the fudge out easily for cutting

Fun Variations to Try

Peanut Butter Candy Bar Fudge

Add 1 cup chopped M&M's right before pouring into the pan. For an easy kid job: place M&M's in a sealed bag and gently tap with a kitchen mallet to break into 2-3 pieces each.

Peanut Butter Chocolate Drizzle Fudge

After pouring fudge into the pan, drizzle with melted chocolate. Sprinkle chopped nuts on top if desired, then chill until firm.

Notes

For the smoothest texture, stir frequently while cooking and measure temperature carefully. Store fudge in the refrigerator for best texture and clean slices.